How can foodborne Illnesses spawn?
From bacteria
How are foodborne illnesses spread?
Through food
What is the FIRST step to confirming a foodborne outbreak?
Two or more people have to have the same symptoms after eating the same food
What is the SECOND step to confirming a foodborne outbreak?
An investigation is conducted by State and Local regulatory authorities
What is the THIRD step to confirming a foodborne outbreak?
An outbreak has to be confirmed by a laboratory analysis.
What are the 6 challenges that make combating foodborne illnesses difficult? (6)
- Time
- Language and Culture
- Varying levels of Education
- Unapproved Suppliers
- Customers
- Staff Turnover
Time: Pressure to work fast makes it difficult to follow safety practices
Language and Culture: Differing language can make it difficult to communicate. Different cultures can influence how people handle food
Varying Levels of education: Difference in literacy and Education
Unapproved Suppliers: Can recieve food from suppliers that don’t practice food safety
Customers: Immune systems differ depending on each person. Some people are prone to illnesses than others
Staff Turnover: May not have enough time to teach new staff members
What are the consequence’s of an outbreak? (4)
- Businesses can lose profit/reputation
- Lawsuits and Legal fees
- Morale for staff can go down.
- Medical issues which can result in death or loss of work.
What are the three categories of Contaminants?
- Biological
- Chemical
- Physical
What does BIOLOGICAL Contaminants consist of? (4)
Pathogens. Can come from; Viruses, Bacteria, Parasites, and Fungi
Can also be natural; plants, mushrooms, and seafood (anything that can carry toxins or poisons).
What does CHEMICAL Contaminants consist of? (3)
Cleaners, Sanitizers, and polishers
What does PHYSICAL Contaminants consist of?
Broken glass, Metal shavings, Staples, Bandages, Dirt, and Bag ties.
Fish bones can also count.
What are the five common risk factors to contracting Contaminants?
- Purchasing food from unsafe sources
- Failing to cook food correctly
- Holding food at incorrect temperatures
- Using contaminated equipment
- Practicing poor hygiene
What is Time-Temperature Abuse?
Time-Temperature abuse is when food is left unattended for long periods of time, allowing for pathogens to produce–Making it unsafe to eat.
What three factors can cause time-temperature abuse?
- When food isn’t cooked or preheated enough to kill pathogens
- when food isn’t being stored at the right temperature
- Failing to cool down food correctly
What can cause Cross Contamination? (3)
- When contaminated ingredients are added to food that receives no further cooking.
- Or when food ready to be served touches contaminated surfaces
- Or when contaminated wash cloths touch food-contact surfaces
What can cause Poor Hygiene? (3)
- Touching or scratching a wound before touching food
- Coughing or sneezing into food or working when sick
- Failing to wash hands after using the restroom
What can happen if there is Poor cleaning and Sanitizing?
Pathogens can spread through unclean/not sanitized equipment
What is TCS food?
Temperature Control for Safety. Foods that can be unsafe if you don’t control the time and temperature.
Example can be:
Anything dairy
Anything Poultry
Any Plant based foods that were cooked/cut
Certain groups of people have weaker immune systems, which puts them at a higher risk. What are the three groups?
- Elderly
- Young children
- People with pre-existing health issues
- Over time, Immune systems get worse with age
- Children haven’t built up their immune systems yet
- People with health issues are at a higher risk for foodborne illnesses. (Includes transplant patients and people taking medication)
What is the term USDA?
United States Department of Agriculture.
What is the USDA in charge of?
In charge of inspecting:
meat, poultry, and eggs
What is the term CDC?
Centers for Disease Control and Prevention
What is the CDC in charge of?
Conducting research into the causes of foodborne illnesses
What does the term FDA?
Food and Drug Administration
