Food Safety Basics

Study Notes

Food safety refers to the handling, preparation, and storage of food to prevent foodborne illness.
Foodborne illness is a significant public health problem, causing an estimated 48 million cases of illness in the United States each year.

Biological Hazards: Bacteria, viruses, and parasites that can cause foodborne illness, such as Salmonella, E. coli, and Listeria.
Chemical Hazards: Chemical contaminants, such as pesticides, heavy metals, and food additives, that can cause foodborne illness.
Physical Hazards: Foreign objects, such as glass, metal, or plastic, that can cause physical harm or injury.

Cleanliness: Washing hands, utensils, and surfaces regularly to prevent cross-contamination.
Separation: Separating raw, cooked, and ready-to-eat foods to prevent cross-contamination.
Cooking: Cooking food to the recommended internal temperature to kill harmful bacteria.
Chilling: Refrigerating or freezing foods promptly to prevent bacterial growth.
Handling: Handling food safely, including avoiding cross-contamination, using clean utensils, and storing food properly.

High-Risk Groups: Certain populations, such as the elderly, young children, and people with weakened immune systems, are more susceptible to foodborne illness.
High-Risk Foods: Certain foods, such as raw meat, poultry, seafood, and eggs, are more prone to contamination.
Food Handling Errors: Mistakes during food handling, such as inadequate cooking or improper storage, can increase the risk of foodborne illness.

HACCP (Hazard Analysis and Critical Control Points): A systematic approach to identifying and controlling food safety hazards.
Good Hygiene Practices (GHPs): Practices, such as hand washing and cleaning, that prevent food contamination.
Food Safety Regulations: Laws and regulations, such as those enforced by the FDA and USDA, that ensure food safety.

Food safety is crucial to prevent foodborne illness, which affects approximately 48 million people in the United States annually.

Biological hazards: Salmonella, E.coli, and Listeria are examples of bacteria, viruses, and parasites that can cause foodborne illness.
Chemical hazards: Pesticides, heavy metals, and food additives are chemical contaminants that can cause foodborne illness.
Physical hazards: Glass, metal, or plastic objects can cause physical harm or injury.

Cleanliness: Regular hand washing, utensil cleaning, and surface sanitizing prevent cross-contamination.
Separation: Separating raw, cooked, and ready-to-eat foods prevents cross-contamination.
Cooking: Cooking food to the recommended internal temperature kills harmful bacteria.
Chilling: Prompt refrigeration or freezing prevents bacterial growth.
Handling: Safe food handling includes avoiding cross-contamination, using clean utensils, and proper storage.

High-Risk Groups: Elderly, young children, and people with weakened immune systems are more susceptible to foodborne illness.
High-Risk Foods: Raw meat, poultry, seafood, and eggs are more prone to contamination.
Food Handling Errors: Inadequate cooking or improper storage can increase the risk of foodborne illness.

HACCP (Hazard Analysis and Critical Control Points): A systematic approach to identify and control food safety hazards.
Good Hygiene Practices (GHPs): Hand washing and cleaning prevent food contamination.
Food Safety Regulations: Laws and regulations enforced by the FDA and USDA ensure food safety.