Foodborne Illnesses and Food Safety

Senior citizens = Weakened immune system Pregnant women = Lower immunity due to hormonal changes Very young children = Immature immune systems People with chronic illnesses = Weak immune systems due to underlying disease

Senior citizens = Serious health consequences and hospitalization Pregnant women = Miscarriage or birth defects Very young children = Dehydration and electrolyte imbalance People with chronic illnesses = Worsening of underlying condition

Knowing and following basic rules of food safety = Reduced risk of foodborne illness Following a food safety management program = Improved food sanitation Avoiding high-risk foods = Lower incidence of food poisoning Practicing good hygiene = Prevention of cross-contamination

<p>Food safety management program = An organized system for all levels of food operation Food sanitation = Prevention of foodborne disease through safe handling and preparation Food hygiene = Practices to prevent contamination of food Foodborne illness prevention = Reducing the risk of foodborne disease through education and awareness</p> Signup and view all the answers

<p>76 million = Number of people who become sick due to foodborne illnesses each year 325,000 = Number of people hospitalized due to foodborne illnesses each year 5,000 = Number of people who die due to foodborne illnesses each year $74,000 = Average cost to the food service industry for each incidence of foodborne illness</p> Signup and view all the answers

<p>Identify foodborne illness = Recognize the causes of food poisoning Describe the relationship between personal hygiene and food safety = Explain how cleanliness affects food quality Describe methods for preventing food contamination = List ways to keep food clean Recognize problems and potential solutions associated with facility, equipment, and layout = Identify issues with the physical space and equipment</p> Signup and view all the answers

<p>Direction of personnel = Manager's responsibility Cost control = Manager's priority Food safety = Certified Food Handler's concern Sanitation program = Supervisor's duty</p> Signup and view all the answers

<p>Time and temperature = Factors affecting foodborne illness Personal hygiene and food safety = Interconnected aspects of cleanliness Cleaning and sanitizing = Methods for equipment maintenance Facility and equipment layout = Aspects of facility management</p> Signup and view all the answers

<p>Serve safe food = Consumer safety Control costs = Maximize profits Maintain cleanliness = Prevent food contamination Supervise employees = Effective personnel management</p> Signup and view all the answers

<p>Certified Food Manager = Oversee sanitation program Supervisor = Direct personnel Food Handler = Maintain cleanliness and safety Manager = Control costs and profits</p> Signup and view all the answers