1. Providing Safe Food

4. Foodborne Illness Illness 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 1-3

5. Reasonable Care Defense The proof that you have done everything possible to serve safe food. Training staff Purchasing from a safe source Functioning equipment Safety standards in preparation

7. TCS Used to be “Potentially Hazardous Foods” Now---”Time/Temperature Control for Safety” Defines foods that could allow pathogenic microorganism growth or toxin formation

8. Cost of Foodborne Illness 1-4

9. This is NEVER a Good Sign!

10. Populations at High Risk for Foodborne Illness Higher Risk People Infants and preschool-age children Pregnant women Elderly people People taking certain medications People who are seriously ill 1-5

11. Populations at High Risk for Foodborne Illnesses --People who consume potentially hazardous foods or ingredients that are raw --People who eat foods that have not been cooked to the required minimum internal temperatures

12. Populations at High Risk for Foodborne Illnesses --Anyone with weakened immunities: Anorexics, Alcoholics, People with colds

13. Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms: Milk and Milk Products Meat: Beef, Pork, Lamb Fish Cooked Rice, Beans, or Other Heat-Treated Plant Food Eggs (except those treated to eliminate Salmonella spp.) Poultry Shellfish and Crustacean 1-6

14. Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms: continued Baked Potatoes Tofu or Other Soy-Protein Food Untreated Garlic-and-Oil Mixtures Raw Sprouts and Sprout Seeds Synthetic Ingredients, Such as Textured Soy Protein in Meat Alternatives Sliced Melons 1-7 2007: Cut tomatoes and melons must be held at 41° degrees F or lower 2010: Cut greens/lettuce

15. Food Most Likely to Become Unsafe Food That Favors the Growth of Pathogens continued Tofu or other soy-protein food Untreated garlic-and-oil mixtures Sprouts and sprout seeds Sliced melons, cut tomatoes, and cut leafy greens Heat-treated plant food, such as cooked rice, beans, and vegetables

16. CDC Statistics

17. Pathogens causing the most illnesses, hospitalizations, and deaths each year Pathogen Estimated number of illnesses 90% Credible Interval % Norovirus5,461,731 3,227,078– 8,309,480 58 SalmonellaSalmonella, nontyphoidal 1,027,561 644,786– 1,679,667 11 Clostridium perfringens 965,958 192,316– 2,483,309 10 Campylobacte r spp. 845,024 337,031– 1,611,083 9 Staphylococc us aureus 241,148 72,341– 529,417 3 Subtotal91

18. Past Ten Years 15,000 Outbreaks affecting 50,000 people In the past ten years: Eggs Potatoes Cheese Ice Cream Leafy greens Tuna Oysters Tomatoes Sprouts Berries

19. Center for Science in the Public Interest Copyright © 2004 by Center for Science in the Public Interest Sixth Edition, March 2004

23. Potential Hazards to Food Safety Biological Hazards Bacteria, viruses, parasites, fungi Toxins Chemical Hazards Pesticides, food additives, cleaning supplies, toxic metals Physical Hazards Hair, dirt, metal staples, etc. 1-8

24. Glasses CDC reports that the flu virus, cold germs and bacteria can remain on glasses from 2 hours to 2 days!

25. Time-Temperature Abuse Cross-Contamination Poor Personal Hygiene Purchasing from unsafe sources How Food Becomes Unsafe 1-9

26. Time-Temperature Abuse Food has been abused: Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms Held Stored Cooked Reheated Cooled 1-10

27. Cross-Contamination Cross-contamination occurs when: Microorganisms are transferred from one food or surface to another 1-11

28. Cross-Contamination Contaminated ingredients added to ready-to-eat foods Cooked/ready-to-eat foods come in contact with an unclean surface Contaminated food drips on ready to eat foods Food handler touches contaminated food then a ready-to- eat food Dirty cleaning cloths not cleaned and sanitized between uses