2. Foodborne-Illness Outbreak
Disease carried or transmitted to people by food
Foodborne-Illness Outbreak
Incident in which two or more people experience
the same illness after eating the same food
Instructor Notes
A foodborne illness is confirmed when laboratory analysis shows that specific food is the source of the illness.
Discuss a current foodborne illness news article. Solicit stories from participants regarding foodborne illnesses they have had.
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3. A foodborne-illness outbreak can result in the closure of a business.
Instructor Notes
A foodborne-illness outbreak can result in the closure of a business.   
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4. Managers should: Provide initial and ongoing training for employees
Make food safety training specific to job duties
Use different tools to assess employee knowledge
Keep records documenting training
Instructor Notes
It is the manager’s responsibility to provide food safety training to all employees as it relates to their assigned job duties.
It is important for employees who have received initial training to receive refresher training on an ongoing basis.
Several different tools can be used to assess knowledge including tests, on-the-job observation, and employee surveys.
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5. People at High Risk for Foodborne Illness
Infants and preschool-age children
Pregnant women
Elderly people
People taking certain medications
People who are ill
Instructor Notes
Infants and preschool-age children are at high risk because they have not built up adequate immune systems.
Elderly people are at high risk because they have weakened immune systems due to aging.
People who have had major surgery, are organ-transplant recipients, or who have pre-existing or chronic illnesses are at high risk because they have weakened immune systems.
It is of particular concern when these people consume potentially hazardous food or ingredients that are raw, or have not been cooked to required minimum internal temperatures. They should be advised of any potentially hazardous food or ingredients that are raw or not fully cooked.
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6. Potentially hazardous food typically:
Is moist
Contains protein
Has a neutral or slightly acidic pH
This food also has:
A history of involvement in foodborne-illness outbreaks
A natural potential for contamination due to methods used to produce/process it
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7. Food Favoring the Rapid Growth of Microorganisms
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8. Food Favoring the Rapid Growth of Microorganisms continued
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9. Which of the following are potentially hazardous?
1. ___ Raw carrots ___ Dry rice
2. ___ Sliced melons ___ Tofu
3. ___ Bean sprouts ___ Limes
4. ___ Baked potatoes ___ Shell eggs
5. ___ Soda crackers ___ Soy burger
6. ___ Lettuce ___ Cheese
7. ___ Bananas ___ Bread
8. ___ Flour
Instructor Notes
The following food items are potentially hazardous: 2, 3, 4, 10, 12, 13, 14.
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