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Food Safety Issues
Transcript of Food Safety Issues
Obj. 1.01: Outline food safety issues.
According to the Centers for Disease Control and Prevention (CDC), an estimated 76 million illnesses, 323,914 hospitalizations, and 5,194 deaths are attributed to foodborne illness in the U.S. each year (Mead et al., 1999).
For most individuals, foodborne illness results only in mild, temporary discomfort or lost time from work or other daily activity. For others, especially, pre-school age children, older adults, and those with impaired immune systems, foodborne illness may have serious or long-term consequences, and most seriously, may be life threatening (Mead, 1999).
The cost of food safety
a disease transmitted to people by food.
an illness in which two or more people have the same symptoms after eating the same food
What are some cases of food borne illnesses that we have recently experienced? Make a list of at least 3.
Food becomes unsafe from food handlers that do not handle food correctly.
Purchasing food from unsafe sources
Failing to cook food correctly
Holding food at incorrect temperatures
Using contaminated equipment
Practicing poor personal hygiene
How does food become unsafe?
Poor personal hygiene
Poor cleaning and sanitizing
Each mistake listed above, with the exception of purchasing from unknown sources, is related to four main factors.
Common Food Handling Mistakes
Pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses.
Equipment and utensils are not washed, rinsed, and sanitized between uses.
Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized.
Wiping cloths are not stored in a sanitizer solution between uses
Sanitizing solutions are not at the required levels to sanitize objects.
Poor Cleaning and Sanitizing
Food handlers can cause a foodborne illness if they do any of the following actions:
Fail to wash their hands correctly after using the restroom or during food preparation
Cough or sneeze on food
Touch or scratch wounds and then touch food
Work while sick
Touch or comb their hair while preparing food
Wear dirty clothing or aprons
Poor Personal Hygiene
Cross contamination occurs when pathogens are transferred from one surface or food to another. It can cause a foodborne illness in many ways.
Contaminated ingredients are added to food that receives no further cooking.
Ready-to-eat food touches contaminated surfaces.
Contaminated food touches or drips fluids onto cooked or ready-to-eat food.
A food handler touches contaminated food and then touches ready-to-eat food.
Contaminated cleaning cloths touch food-contact surfaces.
Food has been time-temperature abused when it has stay too long at temperatures that are good for the growth of pathogens.
Food is not held or stored at the correct temperature.
Food is not cooked or reheated enough to kill pathogens.
Food is not cooled properly.
Keep hot foods hot,
and cold foods cold!!
TCS: Time-temperature control for safety
Foods most likely to become unsafe: TCS food
Milk and dairy products
Meat: beef, lamb, pork
Tofu or other soy protein
Sliced melons, cut tomatoes, cut leafy greens
Shellfish and crustaceans
Heat treated plant food: cooked rice, beans, vegetables
Sprouts and sprout seeds
Pathogens grow well in these foods.
They need time and temperature control to limit this growth!
Research and analyze a recent outbreak (no later than 2013) dealing with food safety in the United States OR a foreign country.
Summarize the outbreak and provide the following information:
City, state, and/or country of occurrence
Date (must be within the past year, no later!)
Type of food hazard (time-temperature abuse, poor cleaning and sanitizing, etc.)
Type/brand/manufacturer of food affected
Number of persons affected
Symptoms of illness
What could have prevented this outbreak?
List at least three safety procedures that you or your family use to prevent this from happening in your home.
You must use a credible source, preferably a .gov website or publication.
Please be sure to CITE your sources. (website, journal, magazine, YouTube, etc.)
You may print legibly on loose-leaf paper (one page minimum), create a BLOG posting, or create a PowerPoint or Prezi presentation to complete this assignment. Please be sure to check your spelling and grammar!!!
This assignment is due on:
has recent information regarding food safety issues.
Wednesday, February 12, 2014 <3