Special thanks to: Marion County Health Department Purdue University Indiana University - Purdue University Indianapolis HACCP Solution Company Indiana State Department of Health Restaurant and Hospitality Association of Indiana

MODULE 1 FOODBORNE ILLNESS

Foodborne Illness: It’s in the News Supermarket Executives See Food Safety as Consumer Issue of the 1990s Food-poisoning outbreak may not be over E.coli 0157:H7 At a Glance Salmonella Suit Filed 14 Restaurant Patrons Contract Hepatitis

Every Year: Every Year: u Over 250 billion meals are prepared u An estimated 24 to 81 million foodborne illnesses occur u >10,000 foodborne associated deaths u Costs = $7.7 to 23 billion Look at the Numbers... Look at the Numbers...

Management Responsibility v Exclude sick employees v Properly cook and maintain potentially hazardous foods at correct temperatures v Monitor employee handwashing v Monitor sanitizing of equipment and utensils

“... when a person becomes ill after “... when a person becomes ill after ingesting a contaminated food...” ingesting a contaminated food...” u Biological hazards (bacteria, viruses, molds, parasites) u Chemical hazards (cleaning agents, natural toxins, pesticides) u Physical hazards (bone, glass, metal) Foodborne Illness

Symptoms of Foodborne Illness u Nausea u Vomiting u Diarrhea u Fever u Headache

Who Is Most at Risk? Who Is Most at Risk? u Infants and children u Elderly u Pregnant women u Those with a weak immune system

Where Do Foodborne Illnesses Occur? (Centers for Disease Control and Prevention)

Causative Agents Implicated in Foodborne Illness (Centers for Disease Control and Prevention)

Sources of Foodborne Hazards u Food handler u Food contact surfaces u Insects, rodents u Water, air, soil u Food!!

Prevention of Foodborne Illness u Practice good personal hygiene u Prevent cross-contamination u Avoid temperature abuse –Proper cold storage –Proper thawing –Proper cooking –Proper cooling –Proper reheating –Proper hot holding

Potentially Hazardous Foods “...foods that can support the growth of harmful bacteria...” u Foods high in protein u Foods high in moisture u Foods low in acid

Examples of Potentially Hazardous Foods u Meats u Seafood u Eggs u Dairy products u Cooked rice & pasta u Cooked fruits & vegetables u Sliced fruits & vegetables

Bacterial Growth Bacterial Growth At time = 0 minutes: 1 bacterial cell At time = 15 minutes: 2 bacterial cells At time = 30 minutes: 4 bacterial cells