1. 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 Phone: (717) Fax: (717) Website:
Sanitation

2. 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?

3. 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

4. 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.

5. 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

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

7. 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.

8. People Most Affected by Pathogens
Elderly
Pregnant
Immune Weekend
Children

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

10. 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

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

12. 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

13. 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