2. Special thanks to: Marion County Health Department Purdue University Indiana University - Purdue University Indianapolis HACCP Solution Company Indiana State Department of Health Restaurant and Hospitality Association of Indiana

3. MODULE 1 FOODBORNE ILLNESS

4. Foodborne Illness: It’s in the News Supermarket Executives See Food Safety as Consumer Issue of the 1990s Food-poisoning outbreak may not be over E.coli 0157:H7 At a Glance Salmonella Suit Filed 14 Restaurant Patrons Contract Hepatitis

5. Every Year: Every Year: u Over 250 billion meals are prepared u An estimated 24 to 81 million foodborne illnesses occur u >10,000 foodborne associated deaths u Costs = $7.7 to 23 billion Look at the Numbers... Look at the Numbers...

6. Management Responsibility v Exclude sick employees v Properly cook and maintain potentially hazardous foods at correct temperatures v Monitor employee handwashing v Monitor sanitizing of equipment and utensils

7. “... when a person becomes ill after “... when a person becomes ill after ingesting a contaminated food...” ingesting a contaminated food...” u Biological hazards (bacteria, viruses, molds, parasites) u Chemical hazards (cleaning agents, natural toxins, pesticides) u Physical hazards (bone, glass, metal) Foodborne Illness

8. Symptoms of Foodborne Illness u Nausea u Vomiting u Diarrhea u Fever u Headache

9. Who Is Most at Risk? Who Is Most at Risk? u Infants and children u Elderly u Pregnant women u Those with a weak immune system

10. Where Do Foodborne Illnesses Occur? (Centers for Disease Control and Prevention)

11. Causative Agents Implicated in Foodborne Illness (Centers for Disease Control and Prevention)

12. Sources of Foodborne Hazards u Food handler u Food contact surfaces u Insects, rodents u Water, air, soil u Food!!

13. Prevention of Foodborne Illness u Practice good personal hygiene u Prevent cross-contamination u Avoid temperature abuse –Proper cold storage –Proper thawing –Proper cooking –Proper cooling –Proper reheating –Proper hot holding

14. Potentially Hazardous Foods “...foods that can support the growth of harmful bacteria...” u Foods high in protein u Foods high in moisture u Foods low in acid

15. Examples of Potentially Hazardous Foods u Meats u Seafood u Eggs u Dairy products u Cooked rice & pasta u Cooked fruits & vegetables u Sliced fruits & vegetables

16. Bacterial Growth Bacterial Growth At time = 0 minutes: 1 bacterial cell At time = 15 minutes: 2 bacterial cells At time = 30 minutes: 4 bacterial cells