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Food Safety: Preventing Illness Risks

The document discusses food safety and foodborne illnesses. It identifies several challenges to food safety including time, money, language/culture barriers, education, pathogens, suppliers, high-risk customers, and staff turnover. It also discusses populations that are at higher risk for foodborne illnesses such as the elderly, young children, pregnant women, and those with compromised immune systems. The document outlines biological, chemical, and physical hazards and how food can become unsafe through time-temperature abuse, cross-contamination, and poor personal hygiene. It emphasizes controlling time and temperature, preventing cross-contamination, practicing personal hygiene, and purchasing from approved suppliers as important prevention measures.

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Airene Baes
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43 views14 pages

Food Safety: Preventing Illness Risks

The document discusses food safety and foodborne illnesses. It identifies several challenges to food safety including time, money, language/culture barriers, education, pathogens, suppliers, high-risk customers, and staff turnover. It also discusses populations that are at higher risk for foodborne illnesses such as the elderly, young children, pregnant women, and those with compromised immune systems. The document outlines biological, chemical, and physical hazards and how food can become unsafe through time-temperature abuse, cross-contamination, and poor personal hygiene. It emphasizes controlling time and temperature, preventing cross-contamination, practicing personal hygiene, and purchasing from approved suppliers as important prevention measures.

Uploaded by

Airene Baes
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

Chapter 1

Providing Safe Food


Foodborne Illnesses

Foodborne illness
 Disease transmitted to people
by food

Foodborne-illness outbreak
 Incident in which two or more
people get the same illness after
eating the same food

1-2
Challenges to Food Safety

Challenges include:
 Time and money
 Language and culture
 Literacy and education
 Pathogens
 Unapproved suppliers
 High-risk customers
 Staff turnover

1-3
Costs of Foodborne Illness

1-4
Populations at High Risk for Foodborne Illnesses

Higher Risk People


 Elderly people
 Infants and preschool-age
children
 Pregnant women
 People with cancer or on
chemotherapy
 People with HIV/AIDS
 Transplant recipients

1-5
Potential Hazards to Food Safety

Biological Hazards
 Viruses
 Bacteria
 Parasites
 Fungi

1-6
Potential Hazards to Food Safety

Chemical Hazards
 Cleaners
 Sanitizers
 Polishes
 Machine lubricants
 Toxic metals

1-7
Potential Hazards to Food Safety

Physical Hazards
 Hair
 Dirt
 Bandages
 Metal staples
 Broken glass
 Natural objects (e.g., fish bones
in a fillet)

1-8
How Food Becomes Unsafe

CDC Risk Factors for Foodborne


Illness
 Purchasing food from unsafe
sources
 Failing to cook food adequately
 Holding food at incorrect
temperatures
 Using contaminated equipment
 Practicing poor personal
hygiene

1-9
How Food Becomes Unsafe

 Time-temperature abuse

 Cross-contamination

 Poor personal hygiene

1-10
How Food Becomes Unsafe

Food has been time-temperature


abused when:
 It has stayed too long at
temperatures good for pathogen
growth

1-11
How Food Becomes Unsafe

Cross-contamination occurs
when:
 Pathogens are transferred
from one food or surface to
another

1-12
How Food Becomes Unsafe

Poor personal hygiene occurs


when foodhandlers:
 Don’t wash their hands right
after using the restroom or any
time their hands get dirty
 Come to work while sick
 Cough or sneeze on food
 Touch or scratch wounds,
and then touch food

1-13
Important Prevention Measures

Focus on these measures:


 Controlling time and
temperature
 Preventing cross-contamination
 Practicing personal hygiene
 Purchasing from approved,
reputable suppliers

1-14

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