Safe Plates for Food Handlers Module 1: Introduction to Food ...
Safe Plates for Home Food Handlers Module 1: Introduction to Food Safety Case Study What Happened North America, 2016 Nine people became sick with Listeria monocytogenes
All went to the hospital Three people died CRF Frozen Foods company recalled over 350 frozen products sold in the United States and Canada What Went Wrong Listeria bacteria was in manufacturing facility and
got on the food Families ate the frozen foods without cooking them all the way CRF Frozen Foods recalled over 350 different frozen vegetable and fruit items sold under different brand names Learning Objectives Understand the importance of food safety and a positive
food safety culture Describe food hazards, including physical, chemical and biological Understand food handler role in controlling food hazards and the impact of their behavior on foodborne illness Define highly susceptible populations Importance of
Food Safety Food Safety What does food safety mean to you? The protection of food from anything that could harm someones health This includes all the practical steps involved in keeping food safe from when it is grown/produced all the way to when it is sold and eaten
Importance Of Food Safety About 1 in 6 people get sick from food in the United States every year Importance Of Food Safety 48 million illnesses 128,000 hospitalizations 3,000 deaths
Importance Of Food Safety Many people dont report foodborne illnesses People get better without going to a doctor Estimated 30 cases of unreported foodborne illness for every 1 case reported
Impacts of Foodborne Illness What are some of the bad things that could happen because of foodborne illness? People going to the hospital Death Legal action Business closing Increased insurance cost
Food thrown away Loss of restaurant customers Loss of restaurant job Highly Susceptible Populations Some people are more likely than the general population to experience foodborne diseases Young
Old Pregnant women and unborn babies Immune compromised Food Safety Culture Food safety culture everyone using a kitchen agrees that it is important to make sure food is as safe as possible People cooking:
Know the risks with foods made Know why managing risks is important Show they effectively manage those risks Potential Hazards in Food Key Terms
Food - anything edible that people usually consume including water and ice Hazard - anything that could cause harm to consumers. There are three general categories: physical, chemical and biological Pathogen - microorganisms that cause disease Physical Hazards
Naturally occurring Rock, wood Bone, shell, feather, insects Foreign objects Metal, glass, plastic Bandages, false nails
Chemical Hazards Allergens
Pesticides Cleaners and sanitizers Additives Chemical leaching Naturally occurring toxins Plants, fish, shellfish, mushrooms Biological Hazards
Bacteria Most common biological hazard in food Fungi Mold and yeast Usually spoilage Viruses
Parasites Most microorganisms are helpful and necessary Key Terms Foodborne illness/disease - illness caused by consumption of contaminated food Case - an instance of a person becoming ill from food; suspected or confirmed
Foodborne disease outbreak - two or more cases of a similar illness that result from eating a common food Controlling Hazards in Food Sources Of Pathogens Food handlers
Raw animal and plant foods Contaminated water or ice Soil Pests and pets Air, dust, dirt and food waste Microorganism Growth and Control Biological hazards can be controlled by managing the factors that allow them to grow
The Big 5 Factors Centers for Disease Control and Prevention (CDC) identified the most common factors for foodborne illness as being: 1. 2. 3. 4.
5. Food purchased from unsafe sources Failure to cook food to correct temperature Improper holding temperatures Contaminated equipment Poor personal hygiene Food Handlers Role
Control time and temperature with cooking, cooling and storage Maintain good personal hygiene habits and dont cook for other people when sick Prevent cross-contamination Clean and sanitize at appropriate times Be vigilant about allergen control and communication
Review Definition and importance of food safety and food safety culture Highly susceptible populations Potential hazards in food Factors contributing to foodborne illness and food handlers role in preventing illness
Makes recommendations to ensure accountability in corrections. The Office was established in 1973 and formally entrenched in legislation in November 1992 with the enactment of the . Corrections and Conditional Release Act (CCRA).
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