FOOD SAFETY & SANITATION

MANAGEMENT

One of America’s largest enterprise

employs about 1/4of the nations workforce

produce 20% of America’s Gross Domestic Product (GDP)

Billions were spent on food yearly

THE FOOD INDUSTRY

Made up of business that

THE FOOD INDUSTRY

transportproduce manufacturedistribute

For consumption

THE FOOD PRODUCTION

SOURCES OF RAW MATERIALSFARMS

RANCH

FISHING OPERATIONS

VEGETABLE GARDEN

FOOD DISTRIBUTION

Retail Distribution System consist of many food operations that:prepare serve

packagevend

consumption

FOOD DISTRIBUTION

TYPES OF FOOD ESTABLISHMENTS

BARS TRANSPORTATION QUICK SERVICE NURSING HOMES

SUPERMARKETS

CONVENIENCE STORECATERINGCHILD CAREHOSPITALS

MILITARY BASES

UNIVERSITIES

FOOD SAFETY

54B126,000

49,225

Restaurants, School & Work Cafe’sSupermarket, Grocery stores

Large Supermarkets

Major economic impactCost billions each year

Medical expensesLost workReduced productivityLegal feesDamages Insurance premiumsLost businessLoss of reputation

FOOD SAFETY

exposure to unsafe temperatures handled by infected workers who practice poor personal hygiene

Exposed to disease-causing agents by contamination and cross-contamination

FOOD SAFETY

CAUSES OF FOODBORNE DISEASE

FOOD SAFETY

BASIC RULES OF FOOD SAFETY

Safe food

Shiga toxin-producing Escherichia coli bacteria in lettuce, unpasturized apply juice and radish sprouts

Salmonella typhii In alfalfa sprout, ice cream and dry cereal

FOODBORNE ILLNESS

Causes of Foodborne illness

Hepatitis A Virus in raw and lightly cooked oysters

Listeria monocytogenes In hot dogs and luncheon meats

FOODBORNE ILLNESS

Causes of Foodborne illness

Infants and children The elderly Pregnant & lactating women People with impaired immune systems

FOODBORNE ILLNESS

Highly susceptible people to the foodborne illness

people with AIDS, Cancer, Diabetes

Taking medications that suppress response to infection

FOODBORNE ILLNESS

Highly susceptible people to the foodborne illness