Y1.U2.1 Keeping food Safe. Objectives Analyze evidence to determine the presence of...
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![Page 1: Y1.U2.1 Keeping food Safe. Objectives Analyze evidence to determine the presence of foodborne-illness outbreaks Recognize risks associated with high-risk.](https://reader035.fdocuments.us/reader035/viewer/2022062308/56649e4d5503460f94b438d4/html5/thumbnails/1.jpg)
Y1.U2.1
Keeping food Safe
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Objectives• Analyze evidence to determine the
presence of foodborne-illness outbreaks
• Recognize risks associated with high-risk populations
• Identify the characteristics of potentially hazardous food
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Objectives• Identify what a foodborne illness is
and determine when one has occurred
• List challenges to food safety
• Identify costs of a foodborne illness
• List contaminates that can make food unsafe
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Objectives• Identify how food becomes unsafe
• List food most likely to become unsafe
• Identify high-risk populations
• List management responsibilities
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Key TermsFoodborne Illness
Foodborne IllnessOutbreak
Contamination
Time-Temperature Abuse
Cross- Contamination
TCS Food
Ready-To-Eat Food
High-Risk Populations
Immune System
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Intro• When diners eat out they expect
safe food, clean surroundings, and well groomed workers
• Several challenges contribute to the risk of foodborne illness:– Time: Pressure to work quickly
makes it hard to take time to follow correct procedures
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Intro, Challenges, cont.– Language and culture:
communication barriers, cultural norms
– Literacy and Education: challenges to teaching
– Pathogens: found in foods once considered safe (salmonella on produce)
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Intro, Challenges, cont.– Unapproved suppliers: questions
about food safety practices– High-risk populations: on the rise
(elderly)– Staff turnover: hard to keep trained
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What is foodborne illness?
• A foodborne illness is a disease carried or transmitted to people by food
• CDC defines foodborne illness outbreak as an incident in which two (2) or more people experience the same illness after eating the same food
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What is…?
• A foodborne illness is confirmed when laboratory analysis shows that a specific food is the source of the illness
• Each year 76 million of people are affected by foodborne illness (CDC)– 325,000 hospitalized– 5,000 deaths
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How Food Becomes Unsafe• Most commonly reported causes
of foodborne illness (CDC):– Purchasing food from unsafe
sources– Failure to cool food properly– Failure to cook and hold food at
proper temperature– Using contaminated equipment– Poor personal hygiene
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How: 4 Main Factors (1)• Time-temperature abuse:
– Not held or stored at correct temperature
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How: 4 Main Factors (2)• Cross-contamination:
– contaminated ingredients added to food without further cooking
– RTE touches contaminated surface– Contaminated food touches or drips
on cooked or RTE food– Hand to food– Contaminated cleaning rag
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How: 4 Main Factors (3)• Poor personal hygiene:
– Fail to wash hands– Cough or sneeze on food– Touch or scratch wounds…– Work while sick
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How: 4 Main Factors (4)• Poor cleaning and sanitizing:
– Equipment/utensilsfood-contact surfaces not washed, rinsed, sanitized correctly
– Wiping cloths not stored in sanitizer solution
– Sanitizer solution not at proper levels
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Costs of Foodborne Illness
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Costs of Foodborne Illness
• Lawsuit: need to prove– Food was unfit to be served– Food caused plaintiff harm– Establishment violated the warranty
of sale (the rules stating how the food must be handled
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Costs of Foodborne Illness
• Reasonable care defense requires proof that an establishment did everything that could be reasonably expected to ensure safe food– Written standards, training practices,
HACCP, positive inspections
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Brain Food
• What word is pronounced differently when the first letter is capitalized?
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Brain Food
• Herb, Job, Nice
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Preventing Foodborne Illness
• Establishing a comprehensive food safety program greatly reduces the likelihood of causing foodborne illness
• Training employees in food safety
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Ensuring Food Safety • Purchasing from approved,
reputable sources
• Controlling time and temperature
• Preventing cross-contamination
• Practicing personal hygiene
• Cleaning and sanitizing
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Food Safety Systems• HACCP Hazard Analysis Critical
Control Point is a system designed to prevent food safety hazards from occurring– Flow of food is the path food takes
from receiving and storage through preparation, cooking, holding, serving, cooling and reheating
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Preventing Foodborne Illness
• FDA Food Code (Food and Drug Administration) is a science based reference on how to prevent foodborne illness and is used as a model for state and local regulation
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High-Risk Populations
• Pre-school age children: not yet built up strong immune system
• Elderly: changes occur in organs (stomach acid production)
• People with compromised immune systems: cancer, HIV/AIDS, organ/bone marrow transplant, certain medications
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Potentially Hazardous foodsMilk and dairy products
Shell eggs (except those treated to eliminate salmonella)
Meat: beef, pork, lamb
Poultry
Fish
Shellfish and crustaceans
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Potentially Hazardous foodsBaked Potato
Heat-treated plant food: rice, beans, vegetables
Tofu/Soy protein, synthetic ingredients such as textured soy protein in meat alternatives
Sliced melon, cut tomato, leafy greens
Sprouts and sprout seeds
Untreated garlic-and oil mixtures
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Potentially Hazardous foods• Potentially Hazardous Food is most often
Moist, High in Protein, Neutral or Slightly Acidic pH.
• RTE Foods (ready to eat) must be handled carefully
• Disease causing microorganisms are responsible for the majority of foodborne illness outbreaks.
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Three Types of Contamination
• 1. Biological: bacteria, viruses parasites, fungi and certain plants mushrooms and fish that carry harmful toxins
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Three Types of Contamination
• 2. Chemical: pesticides, food additives, preservatives, cleaning supplies, toxic metals
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Three Types of Contamination
• 3. Physical: foreign objects, hair, dirt, staples, glass, jewelry, fingernails
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Management Responsibility
FDA recommends that state/local health departments hold management responsible for knowing:
• Food is not being prepare in private home where people are living or sleeping
• People other than foodhandlers are restricted from prep, storage, dishwashing areas
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Management Responsibility
• Maintenance and delivery workers follow food safety practices
• Staff handwashing is monitored• Deliveries monitored: approved supplier,
correct temperature, including after hours
• TCS food cooked to required temperatures (calibrated)
• TCS food is cooled rapidly
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Management Responsibility
• Consumer advisory posted: raw or partially cooked food.
• Cleaning and sanitizing monitored: concentration, temperature, contact time.
• Customers notified: clean tableware, self-service
• Staff handle RTE utensils/gloves• Staff trained in food safety, allergy
awareness.
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Management Responsibility
• Staff report illness/symptoms that can be transmitted through food
• Food safety procedures are written, implemented, maintained where required by regulatory authority
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Marketing Food Safety
• Offer training courses• Discuss expectations, document
procedures• Consider awarding certificates• Set example• Staff’s hygiene and appearance reflect
safety focus• Ensure staff can answer safety questions