Food Safety and Foodborne Illnesses

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@RedeemingMilkyWay

Study Notes

Food safety refers to the handling, preparation, and storage of food in ways that prevent foodborne illnesses.
Food safety is crucial to prevent foodborne illnesses, which can be life-threatening, especially for vulnerable populations such as the elderly, young children, and people with weakened immune systems.

Caused by consuming contaminated food and water
Symptoms: nausea, vomiting, diarrhea, stomach cramps, fever
Can be caused by:
- Bacteria (e.g., Salmonella, E. coli)
- Viruses (e.g., Norovirus)
- Parasites (e.g., Giardiasis)
- Chemicals (e.g., heavy metals)

Biological hazards:
- Bacteria, viruses, parasites, and fungi
- Can be found in food, water, and on food handlers
Chemical hazards:
- Pesticides, heavy metals, and other chemicals
- Can contaminate food and water
Physical hazards:
- Objects that can cause injury or choking
- Can be found in food (e.g., glass, metal, bones)

Cleanliness:
- Wash hands frequently
- Clean and sanitize surfaces, utensils, and equipment
Separation:
- Separate raw meat, poultry, and seafood from ready-to-eat foods
- Use separate cutting boards, plates, and utensils for each food type
Cooking:
- Cook food to the recommended internal temperature
- Use a food thermometer to ensure proper cooking
Chilling:
- Refrigerate perishable foods promptly
- Keep cold foods at 40°F (4°C) or below
Cross-contamination prevention:
- Prevent raw meat, poultry, and seafood from coming into contact with ready-to-eat foods

Governments and organizations set guidelines and regulations to ensure food safety
Examples:
- Hazard Analysis and Critical Control Points (HACCP)
- Good Manufacturing Practices (GMPs)
- Food Safety Modernization Act (FSMA)

Food safety is critical in preventing foodborne illnesses, particularly for vulnerable populations like the elderly, young children, and people with weakened immune systems.

Caused by consuming contaminated food and water, symptoms include nausea, vomiting, diarrhea, stomach cramps, and fever.
Can be caused by:
- Bacteria (e.g., Salmonella, E.coli)
- Viruses (e.g., Norovirus)
- Parasites (e.g., Giardiasis)
- Chemicals (e.g., heavy metals)

Prevent raw meat, poultry, and seafood from coming into contact with ready-to-eat foods

Governments and organizations set guidelines and regulations to ensure food safety
Examples include:
- Hazard Analysis and Critical Control Points (HACCP)
- Good Manufacturing Practices (GMPs)
- Food Safety Modernization Act (FSMA)