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Chapter 1

Providing Food Safety

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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

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Foodborne Illness

Foodborne Illness

Illness carried or transmitted to people by food

Foodborne-Illness Outbreak

Incident in which two or more people experience the same illness after eating the same food

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Costs of Foodborne Illness

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Populations at High Risk for Foodborne Illness

Higher Risk People

Infants and preschool-age children

Pregnant women

Elderly people

People taking certain medications

People who are seriously ill

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Potentially Hazardous Food

Food Favoring the Rapid Growth of Microorganisms:

Milk and Milk Products Meat: Beef, Pork, Lamb Fish Poultry Shellfish and Crustaceans Eggs (except those treated to eliminate

Salmonella spp.) Heat-Treated Plant Food, such as Cooked

Rice, Beans, and Vegetables

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Potentially Hazardous Food

Food Favoring the Rapid Growth of Microorganisms:

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

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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.

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Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

How Food Becomes Unsafe

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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

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Cross-Contamination

Cross-contamination occurs when:

Microorganisms are transferred from one food or surface to another

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Poor Personal Hygiene

Poor personal hygiene can contaminate food or food-contact surfaces and cause illness.

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Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food

2. True or False: Potentially hazardous food is usually moist

3. True or False: Adults are more likely to become ill from contaminated food than preschool-age children are

4. True or False: People taking certain medications, such as antibiotics, are at high risk for foodborne illness

5. True or False: Cooked vegetables are not a potentially hazardous food

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Apply Your Knowledge: Potentially Hazardous or Not?

Which of these are potentially hazardous?

___ Raw carrots

___ Sliced melons

___ Raw bean sprouts

___ Baked potatoes

___ Soda crackers

___ Apples

___ Bananas

___ Flour

___ Dry rice

___ Tofu

___ Limes

___ Eggs

___ Soy burger

___ Milk

___ Bread

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