1. Providing Safe Food
Objective: What is a foodborne illness and how do you prevent them? What are some key practices for ensuring food safety and food safety responsibilities for managers?

2. Responsibilities of a Restaurant or Foodservice Manager
Who and what are managers responsible for?
What is the best way to meet those responsibilities?
What challenges do operations face today in food safety?

3. Foodborne Illnesses
Foodborne illness: disease carried or transmitted to people by food.
Foodborne-illness outbreak: and incident in which two or more people get the same illness after eating the same food.

4. Foodborne Illnesses
Cost the U.S. billions of dollars each year due to lost productivity, hospitalization, long-term disability claims, and even death.
When a customer sues and establishment they must prove the following:
Food was unfit to be served
Food caused plaintiff harm
In serving the food, the establishment violated the warranty of sale (the rules for how the food must be served)
Establishment’s defense (reasonable care defense):
Documented standards, training practices, and positive inspection results

5. Cost of a Foodborne Illness Outbreak
Actual Costs:
Loss of customers and sales
Negative media exposure
Lawsuits and legal fees
Increased insurance premiums
Loss of reputation
Lowered employee morale
Employee absenteeism
Staff retraining

6. Activity
Using your cell phones find an establishment that is being sued or has been accused of causing a foodborne illness. Where is/was the outbreak, what is/was the illness, and how many people are/were affected.

7. Populations at High Risk for Foodborne Illnesses
Infants and preschool-age children
Pregnant women
Elderly people
Other people with compromised immune systems (cancer/chemo patients, HIV/AIDS, and transplant recipients)

8. Preventing Foodborne Illnesses Potential Hazards to Food Safety
Contamination: the presence of harmful substances in food.
Biological: illness causing microorganisms
Biological hazards are the greatest threat.
Chemical: cleaners, sanitizers, polishes, machine lubricants, and toxic metals
Physical: foreign objects that accidentally get into food. Ex: hair, dirt, bandages, etc. Natural occurring objects, bones.

9. How Food Becomes Unsafe?
Failing to cook food adequately
Holding food at incorrect temperatures
Time-temperature abuse: anytime that food has been allowed to remain too long at temperatures that favor growth of foodborne microorganisms.
Not held or stored at required temperatures
Not cooled or reheated to temperatures that kill microorganisms
Not cooled properly
Food-contact surfaces are not cleaned and sanitized before use
Dishwashing does not adequately clean or sanitize equipment

10. How Food Becomes Unsafe?
Using contaminated equipment
Cross-contamination: when microorganisms are transferred from one surface or food to another.
Contaminated ingredients are added to food that receives no further cooking
Contaminated food touches or drips fluids onto ready-to-eat food
Foodhandler touches contaminated food and then touches ready-to-eat foods
Ready-to-eat food touches contaminated surfaces
Contaminated cleaning towels touch food-contact surfaces

11. How Food Becomes Unsafe?
Poor Personal Hygiene: can offend customers, contaminate food or food-contact surfaces, and cause illness.
Fail to wash hands properly after using the restroom or whenever their hands have become contaminated
Cough or sneeze on food
Touch or scratch wounds and then touch food they are handling
Come to work while sick.

12. How Food Becomes Unsafe?
Purchasing from unsafe sources: manager/chef’s responsibility to purchase food from approved suppliers.
Shellfish purchased from Interstate Certified Shellfish Shippers List
Mushrooms should be bought from sources that use approved mushroom-identification experts
“Homemade” food items should not be purchased

13. Did you know?
9,000 mushroom ingestions happen each year in the U.S. with the majority of those being in children 6 years or younger.
Mushroom vs. Toadstool
Symptoms can range from 6 hours of vomiting to lethal liver or kidney failure.
In the U.S., there are about 5,000 types of mushrooms. Of these, about 100 are responsible for most of the cases of mushroom poisoning.

14. Mushroom Foraging is a Big Trend with Restaurants and Hotels.

15. Something to Think About…
Turkey Trouble
Many customers fell ill after eating at a buffet in a country club in New Mexico. Dozens required medical treatment. The culprit? Roast turkey, stuffing, and gravy contaminated with the bacteria Staphylococcus aureus.
More than one factor led to the oatbreak. Several of the foodhandlers had the bacteria. Poor personal hygiene practices led them to contaminate the turkey. The problem was made worse when the cooked turkey was not cooled properly. Finally, the bacteria spread when the foodhandlers used the same utensils to handle the turkey and other food.
What should have been done to prevent this incident?

16. Manager’s Responsibility
Keep food safe
Train staff on safe foodhandling procedures
Knowledgeable about current regulations affecting the establishment
Have a positive and supportive attitude toward food safety and set a good example.
Discuss food safety expectations and document procedures