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Servsafe Chapter 1: Keeping Food Safe
Transcript of Servsafe Chapter 1: Keeping Food Safe
at High Risk
Cost of a
Infants & Preschool-Aged Children
Physical: broken glass, dirt, bandaids
Purchasing Food from
food to become
Time and Temperature Abuse
Poor Personal Hygiene
Improper Cleaning and Sanitizing
(and Purchasing from unsafe sources)
: 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; requires a lab analysis
How to Keep Food
Most Likely Food Culprits
What is it that can make
our food UNSAFE?
Foodservice establishments work hard to minimize foodborne illness, but there are many challenges to food safety.
Can you think of anything in a restaurant environment or with the employees that could result in a case of foodborne illness?
Time and Money
Language and Culture
Literacy and Education
So there are challenges to food safety...
WHAT DOES THAT MATTER!?!?!?
Loss of Customers and Sales
Loss of Reputation
Negative Media Exposure
Low Staff Morale
Staff Missing Work
Increased Insurance Premiums
Human Costs: lost work,
foods requiring time and temperature control for safety
Ready to Eat Foods:
no further preparation required
INVESTIGATE complaints and illness
Issue LICENSE and permits
Review and approve HACCP plans