Chapter 1: Providing Safe Food Serve Safe Manager Chapter 1: Providing Safe Food

Scenario: Foodborne Illness @ local cafe Dozens of people became sick at a small café. Customers who at the café’s famous Baked Potato Salad called to complain of nausea and vomiting. These calls began within two days after eating the dish. They eventually also experienced double vision and difficulty in speaking and swallowing.

WHAT WENT WRONG? Why?

Scenario: Foodborne Illness @ local café RESULTS The local regulatory authorities investigated. They found that the baked potatoes in the salad were the source of the outbreak. The potatoes had been wrapped in aluminum foil when they were baked. Then they were left on a prep table overnight to cool. Ultimately, the potatoes were left at room temperature for almost 18 hours before they were used in the salad. Bacteria on the potatoes had the correct conditions for growth. Theses conditions included time, temperature, and a lack of oxygen provided by the potatoes’ foil wrapping.

You can PREVENT this: Recognize the importance of food safety Understand how food becomes unsafe Identify TCS food Recognize risk factors for foodborne illnesses Understanding important prevention measure for keeping food safe

Classifying a foodborne illness Definition: a disease transmitted to people by food Outbreak occurs when: 2 or more people have same symptoms after eating the same food an investigation is conducted outbreak is confirmed by lab analysis

Challenges to Food Safety TIME- pressure to prepare food LANGUAGE & CULTURE- staff speaks different language/ different cultural practices for food handling LITERACY & EDUCATION- different levels of education PATHOGENS- microorganisms found on foods once considered safe UNAPPROVED SUPPLIERS- suppliers not practicing safe food-handling HIGH-RISK CUSTOMERS- older, younger, and suppressed immune system STAFF TURNONVER- training new staff= less time for food safety training

Costs of a FB Illness Loss of sales Negative exposure (media) Lawsuits/ legal fees Increased insurance Loss of reputation Lowered staff moral Staff missing work Staff retraining

Types of Contaminants Biological: pathogens (bacteria, virus, parasite, fungi) Chemical: contaminate food if used incorrectly (bleach sanitizer sprayed over food) Physical: Foreign objects (paper, hair, fish bones)

5 main reasons for contaminated food (Provided an example for each) purchased from unsafe source Failed to cook correctly Held at incorrect temperature (danger zone) Using contaminated equipment Poor personal hygiene

TCS Foods Milk/ dairy Meat/ poultry/ eggs/ fish/ shellfish Baked potatoes Rice/ beans/ vegetables (heat treated) Tofu Sprouts Sliced melon/ tomato/ leafy greens Untreated garlic/oil mixtures

High Risk for FB Illnesses Elderly people Pre-k age children Low immune system

Government Agencies FDA- inspects all food except meat, poultry, and eggs. Regulates transportation of food/ restaurants/ vending machines/ schools/ hospitals USDA- inspects meat, poultry, and eggs CDC/PHS- conduct research for causes of a F B illness outbreak, inspects operations, enforce regulations, licensing, HACCP plans