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Servsafe Chapter 1: Keeping Food Safe

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by

Cara Jackson

on 27 January 2015

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Transcript of Servsafe Chapter 1: Keeping Food Safe

ServSafe:
Chapter 1
Providing
Safe Food

Populations
at High Risk

Challenges to
Food Safety

Cost of a
Foodborne
Illness

Elderly
Infants & Preschool-Aged Children
Immuno-Compromised
CONTAMINANTS
Biological: pathogens


Chemical: cleaners


Physical: broken glass, dirt, bandaids
Purchasing Food from
Reliable
Sources
Control
TIME
and
TEMPERATURE
Prevent
Cross-Contamination
Personal Hygiene
CLEAN

and

SANITIZE
FACTORS
that cause
food to become
unsafe

Time and Temperature Abuse
Cross-Contamination
Poor Personal Hygiene
Improper Cleaning and Sanitizing
(and Purchasing from unsafe sources)
Foodborne Illness
: 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
http://www.foodsafetynews.com/2013/12/the-10-biggest-u-s-outbreaks-of-2013/#.VMb9uv7F_ng
How to Keep Food
SAFE

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
Pathogens
Unapproved Suppliers
High-Risk Customers
Staff Turnover
So there are challenges to food safety...
WHAT DOES THAT MATTER!?!?!?

http://usatoday30.usatoday.com/news/health/2010-03-03-food-borne-illness_N.htm
Loss of Customers and Sales
Loss of Reputation
Negative Media Exposure
Low Staff Morale
Staff Missing Work
Increased Insurance Premiums
Staff Retraining
Human Costs: lost work,
medical expenses,
disability
death
TCS Foods:
foods requiring time and temperature control for safety
Ready to Eat Foods:
no further preparation required
TRAINING
MONITORING
Regulatory Agencies
INSPECT operations
ENFORCE regulations
INVESTIGATE complaints and illness
Issue LICENSE and permits
APPROVE CONSTRUCTION
Review and approve HACCP plans
FDA
USDA
PHS

CDC
Full transcript