Employment Food Safety Training Program 1/28/05 Foodborne Illness Employment Food Safety Training Program American Association of Meat Processors One Meating Place Elizabethtown, PA 17022 Phone: (717) 367-1168 Fax: (717) 367-9096 Website: www.aamp.com Email: aamp@aamp.com Sanitation

Questions for Thought Foodborne illness: Have you ever had one? How did you know you had one? What did you eat that caused it? How long did it take to become sick?

Foodborne Illness Facts Each year in the United States: 76 million people become ill 325,000 are hospitalized 5,000 die Preventing foodborne illnesses is very important

Changes in Occurrences Typhoid fever, cholera, tuberculosis used to be a big concern. They have been reduced by Pasteurization of milk Safe canning Disinfection of water. New organisms have replaced those as threats to public health.

New Threats New threats emerge because Microorganisms change and adapt Our environment changes Food production and consumption habits change Better lab tests can identify bacteria

Common Symptoms of Foodborne Illness Vomiting Diarrhea Headaches Fever Stomach cramps Nausea

More Serious Effects Once bacteria gets into your system it can.. Stay in the intestines Produce a toxin Invade deep into the tissues and organs Cause other diseases such as meningitis, arthritis, kidney disease, and stillbirths.

People Most Affected by Pathogens Elderly Pregnant Immune Weekend Children

How Foodborne Illness Outbreaks Affect You and Our Company Recalls Costly to company Public image Causes plant closings Loss of employment Loss of Lives

Tracking Product in Case of Foodborne Illness Outbreak Code dates on Packages Tell us: What day package was produced The time of the day is was processed The line it was processed on

Occurrence of Foodborne Illnesses Where do most foodborne illnesses occur? 60% at home 35% in restaurants 5% in production facilities

Prevention is KEY Foodborne illnesses are generally treated by replacing lost fluids It is better to prevent illness. Employee personal hygiene Preventing cross-contamination Cleaning and sanitizing equipment Time and temperature controls

Conclusion Foodborne illnesses can be prevented You can significantly contribute by: Following company food safety procedures Staying aware of what you are doing at all times Helping teach others proper food safety