objective 1.01- outline food safety issues.. recognize the importance of food safety recognize the...
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Objective 1.01- Outline food safety issues.
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Recognize the importance of food safety Recognize the risks associated with high-
risk populations Avoid potential hazards to food safety Understand how food becomes unsafe Understand important prevention measures
for keeping food safe
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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. A foodborne illness is confirmed when lab analysis shows that specific food is the source of the illness.
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Time and money: training money and time, lack of financial support for safe food environment, pressure to work quickly can make it hard to follow safety practices.
Language and culture: staff may speak a different language, culture influences how we view food.
Literacy and education: employees often have different levels of edu making it hard to teach food safety.
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Pathogens: illness-causing microorganisms are more frequently found on food once considered safe
Unapproved suppliers: food received from suppliers that do not follow food safety
High-risk customers: the number of customers at high risk for getting foodborne illness is increasing.
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Staff turnover: training new staff leaves less time for food safety training.
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Costs the United States billions of dollars each year.◦ Loss of customers◦ Loss of reputation◦ Negative media exposure◦ Lowered staff morale◦ Lawsuits and legal fees◦ Staff missing work◦ Increased insurance premiums◦ Staff retraining
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Most important are the human costs. Victims may experience
◦ Lost work◦ Medical costs◦ Long-term disability◦ death
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Elderly: immune system weakens with age. Infants and preschool-age children: very
young children have not built up immune system.
Pregnant women: immune system’s are compromised during pregnancy.
People with cancer or on chemotherapy, people with HIV/AIDS, transplant recipients.
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Unsafe food is usually the result of contamination, which is the presence of harmful substances in the food, can be caused by humans, environment, or naturally.
Divided into 3 categories◦ Biological: pathogens are the greatest threat to
food safety.◦ Chemical: foodservice chemicals can contaminate
food if used incorrectly.◦ Physical: foreign objects like hair, dirt, bandages,
metal staples, or broken glass.
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Purchasing food from unsafe sources Failing to cook food adequately Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene
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Time-temperature abuse: ◦ Food is not held or stored at the right
temperature.◦ Food is not cooked or reheated enough to kill
pathogens.◦ Food is not cooled right away.
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TCS food is food that requires time-temperature control to prevent the growth of microorganisms and the production of toxins.
This food contains moisture and protein and has a neutral or slightly acidic pH.
Most bacteria need nutrients such as carbohydrates or proteins to survive.
Common TCS foods:◦ Baked potatoes, pizza, fish, tofu, beans, shell eggs,
dairy products, sprouts, poultry, meat, sliced melons, tomatoes, leafy greens
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Cross-contamination:◦ 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◦ Food handler touches contaminated food, then
touches ready to eat food.◦ Contaminated cleaning towels touch food-contact
surfaces.
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Poor personal hygiene:◦ Fail to wash hands the right way after using the
restroom or any time their hands get dirty◦ Come to work sick◦ Cough or sneeze on food◦ Touch or scratch wounds and then touch food
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Poor Cleaning and Sanitizing:◦ 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 sanitizer solution
between uses.◦ Sanitizing solutions are not at the required levels
to sanitize objects.
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Controlling time and temperature Preventing cross-contamination Practicing personal hygiene Purchasing from approved, reputable
suppliers