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Chapter 1

This chapter discusses food safety. It defines foodborne illness and outbreaks. It identifies populations that are at high risk for foodborne illness such as young children, pregnant women, elderly and immunocompromised individuals. It describes potentially hazardous foods which favor rapid bacterial growth such as meat, dairy, eggs and cooked grains/vegetables. It outlines potential hazards including biological, chemical and physical contaminants. It explains how food can become unsafe through time-temperature abuse, cross-contamination and poor personal hygiene.

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112 views14 pages

Chapter 1

This chapter discusses food safety. It defines foodborne illness and outbreaks. It identifies populations that are at high risk for foodborne illness such as young children, pregnant women, elderly and immunocompromised individuals. It describes potentially hazardous foods which favor rapid bacterial growth such as meat, dairy, eggs and cooked grains/vegetables. It outlines potential hazards including biological, chemical and physical contaminants. It explains how food can become unsafe through time-temperature abuse, cross-contamination and poor personal hygiene.

Uploaded by

dontmindtoknowit
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd

Chapter

Providing Food Safety

1-1

Learning Objectives
At the end of the chapter the
participants must be able to:

Analyze evidence to determine the presence of


food-borne illness outbreak

Recognize risks associated with high-risk


populations

Identify the characteristics of potentially hazardous


foods

1-2

Foodborne Illness
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

Costs of Foodborne Illness

1-4

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

Potentially Hazardous Food


Food Favoring the Rapid Growth of Microorganisms:

Milk and Milk Products

Meat: Beef, Pork, Lamb

Fish

Poultry

Shellfish and Crustaceans

Eggs (except those treated to eliminate


Salmonella spp.)

Heat-Treated Plant Food, such as Cooked


Rice, Beans, and Vegetables

1-6

Potentially Hazardous Food


Food Favoring the Rapid Growth of Microorganisms:

Baked Potatoes

Tofu or Other Soy-Protein Food

Untreated Garlic-and-Oil Mixtures

Raw Sprouts and Sprout Seeds

Sliced Melons

Synthetic Ingredients,

Such as Textured Soy

Synthetic Ingredients, Such as Textured


Soy Protein in Meat Alternatives
1-7

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

How Food Becomes Unsafe

Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

1-9

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

1-10

Cross-Contamination
Cross-contamination occurs when:

Microorganisms are transferred from one food or


surface to another

1-11

Poor Personal Hygiene


Poor personal hygiene can contaminate food or
food-contact surfaces and cause illness.

1-12

Apply Your Knowledge: Test Your Food Safety Knowledge


1.

2.
3.

4.

5.

True or False: A foodborne-illness outbreak has


occurred when two or more people experience the
same illness after eating the same food
True or False: Potentially hazardous food is
usually moist
True or False: Adults are more likely to become ill
from contaminated food than preschool-age
children are
True or False: People taking certain medications,
such as antibiotics, are at high risk for foodborne
illness
True or False: Cooked vegetables are not a
potentially hazardous food
1-13
1-2

Apply Your Knowledge: Potentially Hazardous or Not?


Which of these are potentially
hazardous?
1
2
3
4
5
6
7
8

___ Raw carrots


___ Sliced melons
___ Raw bean sprouts
___ Baked potatoes
___ Soda crackers
___ Apples
___ Bananas
___ Flour

9
1
0
1
1
1
2
1
3
1
4
1
5

___ Dry rice


___ Tofu
___ Limes
___ Eggs
___ Soy burger
___ Milk
___ Bread

1-12
1-14

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