Chapter 1 Providing Food Safety PDF

Chapter 1 Providing Food Safety  Learning Objectives At the end of the chapter the participants must be able to:  Analyze evidence to determine the presence of food-borne illness outbreak  Recognize risks associated with high-risk populations  Identify the ch...

Chapter 1 Providing Food Safety  Learning Objectives At the end of the chapter the participants must be able to:  Analyze evidence to determine the presence of food-borne illness outbreak  Recognize risks associated with high-risk populations  Identify the characteristics of potentially hazardous foods Risk factors of food borne illness Emergence of new food pathogens Importation of food from countries that may not have well-developed food safety practices Increase in purchase of take-out meal Changes in demographics Employee turnover  Foodborne Illness Foodborne Illness Foodborne-Illness Illness carried or transmitted to people Outbreak Incident in which two or more people by food experience the same illness after eating the same food Costs of Foodborne Illness Loss of customers and sales Loss of prestige and reputation Lawsuits resulting in legal fees Increased insurance premiums Lowered Employee morale Employee absenteeism Need for retraining employees Embarrassment Food Safety Systems Helps to prevent food borne illness It controls the hazard in the “flow of food” Active Managerial Control Establishing policies to control risk factors Hazard Analysis Critical Control Point (HACCP) Identifying specific points in the “flow of food” Training Employees in Food Safety Programs for both new and current employees Assessment tools that identify ongoing food safety training needs for employees A selection or resources that includes books, videos, posters & technology-based materials to meet your learners needs Records documenting that employees have completed training. Populations at High Risk for Foodborne Illness Infants and preschool-age children Pregnant women Elderly people People taking certain medications People who are seriously ill Food Most Likely to Become Unsafe A history of being involved in foodborne-illness outbreaks A natural potential for contamination due to production and processing methods Moisture Contains protein Neutral of slightly acidic pH levels. Potentially Hazardous Food Milk and Meat: Beef, Milk Fish Pork, Lamb Products Eggs (except Shellfish those Poultry and treated to Crustaceans eliminate Heat- Salmonella Treated spp.) Plant Food, such as Cooked Rice, Beans, and  Potentially Hazardous Food  Baked Potatoes  Tofu or Other Soy-Protein Food  Untreated Garlic-and-Oil Mixtures  Raw Sprouts and Sprout Seeds  Sliced Melons  Synthetic Ingredients,  Such as Textured Soy  Synthetic Ingredients, Such as Textured Soy Protein in Meat Alternatives  Potential Hazards to Food Safety Biological Hazards Bacteria, viruses, parasites, fungi Toxins Chemical Hazards Pesticides, food additives, cleaning supplies, toxic metals Physical Hazards Hair, dirt, metal staples, etc. How food becomes unsafe? How Food Becomes Unsafe Time-Temperature Abuse Cross-Contamination Poor Personal Hygiene Time- Temperature Abuse Food has been abused: Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms  Cross- Contaminati on Cross- contamination occurs when: Microorganisms are transferred from one food or surface to another Poor Personal Hygiene Poor personal hygiene can contaminate food or food- contact surfaces and cause illness.  