1. General Food Safety

2. Who might be immuno-compromised or have a weakened immune system?
Examples of persons with weakened immune systems include those with AIDS; cancer and transplant patients who are taking certain immunosuppressive drugs; and those with inherited diseases that affect the immune system. The risk of developing severe disease may differ depending on each person's degree of immune suppression.

4. Reporting Illnesses and Product Complaints
Foodborne Illness
Reporting Foodborne Illness (CDC)
Contact your state or local Health Department
Meat, Poultry, & Egg Products
Contact: Food Safety and Inspection Service (FSIS) of USDA
Seafood, Fruits, Vegetables, & Other Non-Meat Food Products
Contact: Center for Food Safety and Applied Nutrition of FDA

5. OUTBREAKS OF FOODBOURNE ILLNESS
An Outbreak is:
When two or more people become sick from the same source or in a manner related to the source

6. National Outbreaks of Foodborne Illness
Jack in the Box (1994)
Source: Undercooked Hamburger
Organism: E. coli O157:H7
Human Impact: 4 children dead
250 individuals sick
Company Impact: Millions of Dollars
Results: Company and Government look at standards

7. National Outbreaks of Foodborne Illness
Odwalla Apple Juice (1996)
Source: pasteurized apple juice
Organism: E. coli O157:H7
Human Impact: 1 child died
60 Individuals Sick
Company Impact: Millions of Dollars
Results: Company and Government looked at standards

9. National Outbreaks of Foodborne Illness
Hudson Foods (1997)
Source: Hamburger
Organism: E. coli O157:H7
Human Impact: 0 dead
17 individuals sick
Company Impact: Millions of Dollars
Results: Company and Government look at standards

11. National Outbreaks of Foodborne Illness
Raspberries (1997)
Source: Raspberries
Organism: Cyclosproidium
Human Impact: No deaths
510 individuals sick
Results: Country and Government look at standards

12. National Outbreaks of Foodborne Illness
Andrew and Williamson Sales of San Diego (1997)
Source: Frozen Strawberries
Organism: Hepatitis A
Human Impact: 0 children dead
Hundreds of children sick
Company Impact: Million of Dollars
Results: Company and Government look at standards

13. National Outbreaks of Foodborne Illness
White Water (1998)
Source:Swimming Pool Water
Organism: E. Coli O157:H7
Human Impact: No deaths
25 children sick
Results: Country and Government look at standards

14. National Outbreaks of Foodborne Illness
Jack in the Box
Odwalla Apple Juice
Hudson Foods
Raspberries
Frozen Strawberries
White Water

15. National Outbreaks of Foodborne Illness

16. Alabama Outbreaks of Foodborne Illness
STOP (1992)
Source: Hamburger (Camping Trip)
Organism: E. Coli O157:H7
Human Impact: 1 child sick
Results: Consumer Organization starts

17. Alabama Outbreaks of Foodborne Illness
Beverly’s Bar-B-Que (1998)
Source: Bar-B-Que Sauce
Organism: Salmonella
Human Impact: 1 person died
100 individuals sick
Results: Judgement still out

19. Alabama Outbreaks of Foodborne Illness
La Fiesta (1997)
Source: Unsure
Organism: Shigella
Human Impact: 75 people sick
Results: Thousands of dollars in Suits

20. Pathogens in Alabama Vibrio Listeria Hepatitis Campylobacter Shigella
Giardia
Salmonella

21. What Does Bacteria Need to Grow?

22. Environmental Needs of Bacteria
Temperature and Time
ground beef should be cooked to 155° F for 15 seconds

23. Time /Temperature (F°) Chart
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25. Danger Zone
The temperature range from:
41°F to 140° F 1

26. Environmental Needs of Bacteria
Temperature and Time
pH (Acidity)

28. Environmental Needs of Bacteria
Temperature and Time
pH (Acidity)
Water (Moisture/ A w )

29. Water Activity Aw minimum for bacteria to grow I
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30. Environmental Needs of Bacteria
Temperature and Time
pH (Acidity
Water (Moisture/ A w
Air

31. Oxygen Requirements Aerobic Anaerobic Require oxygen to grow
Will not grow in the presence of oxygen

32. Potentially Hazardous Foods
Egg and Egg Products
Custards
Cream Pies
Milk and Milk Products
Sauces
Puddings
Gravies
Meat and Meat Products
Chicken Pot Pie
Meat Loaf
Shellfish or Fish

33. Food Laws

34. Food Code
Developed by the U. S. Department of Health and Human Services, Public Health Service, Food and Drug Administration (FDA), Washington, DC
Most Recent Food Code 1999 1

35. HACCP PRINCIPLES Assess Hazards Determine CCP
Establish Critical Limits
Establish Monitoring Procedures
Establish Corrective Action
Establish Effective Records
Establish Verification Procedure

36. What Can You DO! Wash Your Hands Don’t Cross Contaminate
Keep Hot Foods Hot
Keep Cold Foods Cold
Do not eat ground meats raw

37. Bottom Line
WHEN IN DOUBT!
THROW IT OUT