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

2. 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.

3. WHAT WENT WRONG? Why?

4. 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.

5. 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

6. 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

7. 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

8. 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

9. 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)

10. 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

11. 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

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

13. 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