1. Why Is Food Safety Important? Where Do the Rules Come From?1

2. Magnitude of Foodborne Illness
Estimated annual occurrence:
48 million cases of foodborne illness
128,000 hospitalizations from foodborne illness
3,000 deaths from foodborne illness
(Scallan, et al., 2011) 2

3. What Is Your Chance of Getting a Foodborne Illness?
The population of the U.S. is 310 million people in 2010
310,000,000/48,000,000 = 6.5
This means that approximately 1 in every 6 people suffer from a foodborne illness during the year 3

4. The Good News...
500 to 900 billion safe meals are served in food service establishments every year 4

5. Cost of FBI to an Establishment
Loss of customers and sales
Loss of good reputation
Lawsuits resulting in lawyer and court fees
Increased insurance costs
Lowered employee confidence; increased absence of employees
Need for re-training employees
Embarrassment 5

6. HALLMADE CARDS
Christmas
Birthday
I need 250 get well cards! 6

7. Personal Account of FBI
Audio clip provides a woman’s experience with botulism that she got from a baked potato that was held too long at room temperature by a restaurant
Click on speaker to start audio clip
Used with permission from Oregon State University 7

8. Individuals at Higher Risk for Getting a Foodborne Illness
Young children and the elderly
Infants and pregnant women
Those with weakened immune systems 8

9. Federal Government Recommendations
Food Code 9

10. Idaho’s Food Safety Rules
Idaho Food Code 10

11. Using the Idaho Food Code
Does a produce stand selling boxes of apples qualify as a “food establishment?”
No (Answer found in Section (B) 36.c.ii)
The term “food establishment” does not include:
A produce stand that offers only whole, uncut fresh fruits and vegetables 11

12. Using the Idaho Food Code
Can potentially hazardous food be thawed on the counter?
No (Answer found in Section )
Potentially hazardous food shall be thawed:
Under refrigeration
Under running water
During cooking 12

13. Using the Idaho Food Code
Is the wearing of jewelry restricted when working in a food service establishment?
Yes (Answer found in Section )
While preparing food, employees may not wear jewelry, including medical information jewelry, on their arms and hands. This section does not apply to a plain ring, such as a wedding band. 13

14. Idaho’s Training Manual
Idaho Food Safety and Sanitation Manual
Would it be appropriate to list some of the topics discussed on p. 7? 14

15. Using the Idaho Food Safety and Sanitation Manual
Can potentially hazardous food be thawed on the counter?
No (Answer found in Chapter 5, page 36)
Potentially hazardous foods must be thawed as fast as possible to limit bacterial growth during the process. Three methods are acceptable.
Under refrigeration
Under running water
As a part of continuous cooking
Thawing at room temperature is not acceptable 15

16. Using the Idaho Food Safety and Sanitation Manual
Can someone who has diarrhea work as a food handler?
No, unless the cause of diarrhea has been determined to be not communicable (Answer found in Chapter 6, page 40) 16

17. Rule Enforcement
Idaho Food Code enforced by Environmental Health Specialists (also known as Health Inspectors)
Environmental Health Specialists work for one of the seven Idaho Health Districts 17

18. Food Establishment Inspection Report
Food establishments are regularly inspected. Code violators can be closed 18

19. Resource for hourly employees19

20. Responsibilities
Food service employees have the responsibility to deliver safe, quality food to the person eating it
The Person In Charge (PIC) also has the responsibility of training employees in correct procedures 20

21. Understanding Check!
The U.S. has very safe food, yet approximately 1 in every ______ people suffers a foodborne illness each year 6 21

22. Understanding Check!
If a restaurant causes a foodborne illness the results can be
Loss of customers
Loss of good reputation
Lawsuits
Increased insurance costs
Reduced employee confidence
Need to re-train employees
Embarrassment 22

23. Understanding Check!
What is the name of the Idaho food safety rules for food establishments?
Idaho Food Code 23