Understanding Foodborne Illness Risks
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demiUnderstanding Foodborne Illness Risks
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demiChapter 1
Chapter 1: Providing Safe Food
Main Ideas
1. Foodborne Illnesses
2. How Foodborne Illnesses Occur
3. Keeping Food Safe
Essential Questions
1. What is a foodborne illness and what is a foodborne illness outbreak?
2. What are TCS and ready-to-eat food?
3. What are the five risk factors for foodborne illness?
4. Which populations have a higher risk for foodborne illness?
5. How can you help to keep food safe in your operation?
6. What are the roles of government agencies in keeping food safe?
Chapter 1: Vocabulary
These terms are crucial to understanding this chapter. As you navigate these slides, make note of
the meaning of each word and how it relates to managing a safe kitchen . The Patachou Foundation
recommends making flashcards. But feel free to use the note-taking method or graphic organizer
that works best for your learning style.
Foodborne Illness
TCS food
Ready-to-Eat food
FDA (Food and Drug Administration)
USDA (U.S. Department of Agriculture)
CDC (Centers for Disease Control and Prevention)
PHS (U.S. Public Health Service)
Foodborne Illnesses
A food borne illness is a disease transmitted to people by food.
It is considered a foodborne illness outbreak when two or more people have the
same symptoms after eating the same food, an investigation is conducted by state
and local regulatory authorities, and it is confirmed by a laboratory analysis.
Victims of foodborne illness may
experience:
Lost work
Medical costs
Long-term disability
Death
Foodborne Illnesses
Challenges to food safety: Cost of Foodborne Illness:
Time Loss of Customers + Sales
Language + Culture Loss of Reputation
Literacy + Education Negative Media Exposure
Pathogens Lowered Staff Morale
Unapproved Suppliers Lawsuits + Legal Fees
High-risk customers Staff Missing Work
Staff Turnover Increased Insurance Premiums
Staff Retraining
How Foodborne Illnesses Occur
Contaminant
Explanation + Examples
Type
Biological Pathogens: virsuses, bacterica, parasites, fungi
Contaminants harmful toxins
Chemical
cleaners, sanitizers, and polishes
Contaminants
foreign objects: metal shavings, staples, bandages, bag
Physical
ties,
Contaminants
natrual occuring objects: fish bones, hair, etc.
How Foodborne Illnesses Occur
5 common risk factors that can cause a foodborne illness:
purchasing food from unsafe sources
failing to cook food correctly
holding food at incorrect temperatures
using contaminated equipment
practicing poor personal hygiene.
The risk factors are related to these unsafe practices:
time-temperature abuse
cross-contamination
poor personal hygiene
poor cleaning and sanitizing.
How Foodborne Illnesses Occur
TCS Food - any food that needs Time and Ready-To-Eat Food - any food that can be
Temperature Control for Safety. eaten without further preparation, washing, or
cooking.
TCS Food Examples Ready-To-Eat Food Examples
milk + dairy products cooked food
meat: beef, pork, and lamb washed fruit + vegetables (whole or cut)
fish deli meat
baked potatoes bakery items
tofu or anything with soy protein sugar
cut fruits + vegetables spices + seasonings
shell eggs
poultry
shellfish + crustaceans
heat-treated plant food: cooked rice, TCS and ready-to-eat
beans, and vegetables food are especially at
sprouts and sprout seeds risk for contamination.
untreated garlic-and-oil mixtures
How Foodborne Illnesses Occur
Groups with a higher risk of getting sick from unsafe food:
preschool-age children
elderly people
people with compromised immune systems.
examples include people dealing with cancer, chemotherapy, HIV/AIDS, or
organ transplants
Important prevention measures for keeping food safe:
controlling time and temperature
preventing cross-contamination
practicing good personal hygiene
purchasing from approved, reputable suppliers
cleaning and sanitizing items correctly
Keeping Food Safe
Training your staff:
Train staff in safe food handling practices when they are hired.
Retrain staff on an ongoing basis and as needed
Watch to make sure employees follow procedures.
Take corrective action when you see unsafe food handling practices
Federal, state, and local governments have a role in keeping food safe.
The FDA, USDA, and state and local regulatory authorities regulate operations.
These authorities issue operating permits and licenses for operations and
have other responsibilities.
Government Agencies Responsible for Food Safety
FDA inspects all food except meat, poultry, and eggs;
regulates food transported across state lines;
Food and Drug Administration
writes the Food Code for city, county, state, and tribal agencies.
USDA regulates and inspects meat, poultry, and eggs; regulates food that
U.S. Department of Agriculture crosses state boundaries or involves more than one state.
CDC and PHS assist the FDA, USDA, and state and local health departments;
Centers for Disease Control + Prevention conduct research into causes of foodborne-illness outbreaks;
and
U.S. Public Health Service assist in investigating outbreaks
inspecting operations; enforcing regulations; investigating
Local Regulatory
complaints and illnesses; issuing licenses and permits; approving
Authorities
construction; reviewing and approving HACCP plans
Reviewing the Essentials
As you study, go back an make sure you understand the answers to each of these
questions.
What is a foodborne illness and what is a foodborne illness outbreak?
What are TCS and ready-to-eat food?
What are the five risk factors for foodborne illness?
Which populations have a higher risk for foodborne illness?
How can you help to keep food safe in your operation?
What are the roles of government agencies in keeping food safe?
Can you spot what’s wrong?
Lucas was not happy because he was working by himself. His coworker had called in sick, and they were
expecting their regular Wednesday night group of softball players. Lucas was not feeling too well
himself. On top of this, the large group canceled at the last minute. Unfortunately, Lucas had already
started cooking a dozen burgers.
Lucas finished cooking the hamburger patties until they were well-done, and then put them in a pan on
the counter. “Maybe someone will order a burger later,” he thought. Because there were no customers
yet, he made a quick run to the restroom. When he finished, he wiped his hands on his apron, combed
his hair, and headed back into the kitchen.
Twenty minutes later, Lucas got his first customers of the evening. They were an elderly man and his
four-year-old granddaughter. Lucas was happy when they ordered a burger to share. “Cook it medium,”
the man said. It looked like the pre-made burgers would stay on the counter for a while. Lucas went
back to the kitchen and put a fresh patty on the grill. Then he wiped off the cutting board he had used
earlier for prepping raw chicken. He sliced the tomatoes and onion. When the burger just passed
medium-rare, he plated it up.
Answers
Lucas came into work sick. He should have called in sick to avoid making customers
sick.
Lucas left cooked burgers sitting out at room temperature. This is time-temperature
abuse. He should have stored them in hot holding or thrown them out when the large
party was canceled.
Lucas wore his apron into the restroom. He also did not wash his hands after using the
restroom and wiped his hands on his apron. This is poor personal hygiene. He should
have removed his apron before using the restroom and washed his hands again after
touching his hair.
Lucas sliced tomatoes on a cutting board that had been used for raw chicken. This is
cross-contamination. He should have used another cutting board entirely or washed,
rinsed, and sanitized it first.