Sustainable Food Systems and Risk Management

Opportunity Risks

• Focus on potential for positive outcomes
• Explore ways to maximize benefits and achieve goals

Hazard Risks

• Involve potential harm or negative outcomes
• Include dangers that could lead to losses or damage

Sustainable Food Systems

• Economic Vitality, Social Equity, and Environmental Sustainability are essential components

Food Sanitation

• Aims to prevent contamination of food
• Ensures food is safe for consumption

Financial Risk

• Associated with uncertainty in achieving company goals
• May result in profits falling short or losses being incurred

Hospitality Injuries

• Slips, trips, and falls are common injuries in the hospitality industry

Economic Vitality

• Refers to the health and strength of a food system's economy
• Includes job creation, income generation, and overall economic stability

Food Security

• Achieved through all people having regular access to quality, safe food
• Requires reliable and affordable access to food

Color-Coded Chopping Boards

• Used to prevent cross-contamination
• Different colors represent different food types

Preventing Cross-Contamination on Prep Tables

• Clean and sanitize surfaces thoroughly
• Separate raw and ready-to-eat foods to prevent contamination

Infrared Thermometer

• Measures surface temperature without contact
• Useful for checking food temperature without direct contact

Thermometer Use

• Calibrate thermometers regularly
• Thoroughly clean before and after use

Procedural Barriers for Cross-Contamination

• Handwashing, sanitizing surfaces, and using separate utensils
• Procedures aimed at preventing the spread of contamination

Blue Chopping Board

• Designated for raw fish
• Color-coding aids in visual identification and prevention of cross-contamination

Digital Thermometer

• Commonly used in food establishments
• Offers accurate and easy-to-read temperature readings

Thermometer Calibration

• Calibrate before use to ensure accurate readings
• Proper calibration is crucial for food safety

Implementation Barriers for Food Safety

• Lack of staff training, limited resources, or negative attitudes can hinder implementation

Cultural Differences and Food Safety

• Can lead to different food handling practices, beliefs about hygiene, and expectations for food safety
• Understanding cultural differences is essential for effective food safety programs

Pathogens in Produce

• Salmonella is a common pathogen in produce
• Proper washing and handling can minimize risk

Pathogen Control

• Temperature control, proper cooking, and sanitation are essential for controlling pathogens

Biological Contamination

• Can lead to food spoilage and foodborne illness
• Caused by microorganisms such as bacteria, viruses, and parasites

Unapproved Food Suppliers

• Can compromise food safety due to lack of quality control and potential contamination
• Using approved suppliers ensures food safety

FATTOM

• Stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture
• Used to understand the conditions that support bacterial growth

Staff Turnover and Food Safety

• Can affect monitoring as new staff may lack training or understanding of protocols
• Consistent training and communication are crucial for maintaining food safety standards

Food Safety Responsibility

• Managers hold the final responsibility for the safety of food entering an establishment

Food Rotation

• First In, First Out (FIFO) is a key method for ensuring proper rotation
• Older food should be used before newer food

Temperature Danger Zone

• TCS foods should be stored below 41°F or above 135°F to avoid the temperature danger zone

Dry Storage Environment

• Requires an environment of 50°F to 70°F with 50% to 60% humidity
• Suitable for storing non-perishable goods

Labeling Ready-to-Eat Foods

• Important for tracking preparation dates and ensuring food safety
• Proper labeling helps with food rotation

Deliveries Before Freezing

• Inspect deliveries for damage, spoilage, and proper temperature before placing in a freezer

Cleaning Storage Equipment

• Clean and sanitize storage equipment regularly
• Proper cleaning helps prevent cross-contamination

Frozen Food Thawing

• Improper thawing can lead to bacterial growth and food spoilage
• Thawing in a refrigerator or under cold running water is recommended

Gastroenteritis Cause

• Caused by viruses, bacteria, or parasites
• Commonly referred to as "stomach flu"

Food-Borne Illness Symptoms

• Fever is NOT a common symptom, but can occur in severe cases
• Common symptoms include diarrhea, vomiting, abdominal cramps, and nausea

Poultry-Associated Bacterium

• Salmonella is primarily associated with raw poultry

Food-Borne Infection Incubation Period

• The time between exposure to a pathogen and the onset of symptoms
• Can range from a few hours to several days

Giardiasis

• Caused by the protozoan parasite Giardia intestinalis
• Transmitted through contaminated water or food

Clostridium Infection

• Botulism is a potentially fatal infection caused by Clostridium botulinum

Food-Borne Pathogen Transmission

• Norovirus is primarily transmitted through person-to-person contact

Scombroid Fish Poisoning

• Caused by high histamine levels in fish, especially tuna and mackerel
• Symptoms include flushing, headache, and hives