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1. {Welcome the employees. Ask everyone to sign in.}
Food safety…. Foodborne illness…. Recalls… Outbreaks… When’s the last time YOU talked about food safety issues with someone you know?
Food safety is on everyone’s minds, and illness is one of our greatest concerns. For ourselves, our families, and our customers… this is a big priority.
Scientists say food safety is a “farm to fork” idea. Safety starts on the farm, works its way through food processing & distribution… and then finds its way to those who cook and serve food.
About 7 of every 10 of foodborne illnesses are linked to food we eat away from home. That means: the fork stops here!
In food service, we are in a position to really make a difference in people’s safety and health.
Today, we’ll take a look at what we know about foodborne illness… what causes it, and how it’s changing. Let’s discover what WE can do to help keep people well.
{Welcome the employees. Ask everyone to sign in.}
Food safety…. Foodborne illness…. Recalls… Outbreaks… When’s the last time YOU talked about food safety issues with someone you know?
Food safety is on everyone’s minds, and illness is one of our greatest concerns. For ourselves, our families, and our customers… this is a big priority.
Scientists say food safety is a “farm to fork” idea. Safety starts on the farm, works its way through food processing & distribution… and then finds its way to those who cook and serve food.
About 7 of every 10 of foodborne illnesses are linked to food we eat away from home. That means: the fork stops here!
In food service, we are in a position to really make a difference in people’s safety and health.
Today, we’ll take a look at what we know about foodborne illness… what causes it, and how it’s changing. Let’s discover what WE can do to help keep people well.
2. You can barely open a newspaper or turn on the news without hearing of another recall, outbreak, or illness connected with food.
What occurred in 2009
Half a million pounds of ground beef recalled – 28 sick, 2 deaths (November)
Nestles toll house cookies confirmed for the presence of E. coli - 69 people sickened, one women, a mother, fighting for her life
At the same time, JB Swift Beef Co. recalled beef products potentially contaminated with E. coli after 24 people being illYou can barely open a newspaper or turn on the news without hearing of another recall, outbreak, or illness connected with food.
What occurred in 2009
Half a million pounds of ground beef recalled – 28 sick, 2 deaths (November)
Nestles toll house cookies confirmed for the presence of E. coli - 69 people sickened, one women, a mother, fighting for her life
At the same time, JB Swift Beef Co. recalled beef products potentially contaminated with E. coli after 24 people being ill
3. What occurred in 2009 (continued)
Serrano Peppers – over 1,300 people ill, contaminated with a rare strain of Salmonella – called the St. Paul strain.
Sprouts recalled, linked to Salmonella
Iceless green onions recalled for Salmonella
.
But one event in particular captured the attention of many in late 2008 and early 2009:
The Peanut Butter Product Recall …and Foodborne Illness
This one incident was dubbed “the largest food contamination scare.” (New York Times)
Peanut Corporation of America was implicated in the linkage of Salmonella to over 400 consumer products.
700 sick individuals
9 deaths
What’s going on?What occurred in 2009 (continued)
Serrano Peppers – over 1,300 people ill, contaminated with a rare strain of Salmonella – called the St. Paul strain.
Sprouts recalled, linked to Salmonella
Iceless green onions recalled for Salmonella
.
But one event in particular captured the attention of many in late 2008 and early 2009:
The Peanut Butter Product Recall …and Foodborne Illness
This one incident was dubbed “the largest food contamination scare.” (New York Times)
Peanut Corporation of America was implicated in the linkage of Salmonella to over 400 consumer products.
700 sick individuals
9 deaths
What’s going on?
4. You can see the numbers are high, but they’re only scientists’ best estimates. Why? Some people think they have the flu, so their illness is not reported … and counted…. only 1 of every 38!
Illness hurts our economy, too, with all the costs involved. Here is an example from just ONE outbreak of Hepatitis A”
Cost to society: $809,706 in damages
One food worker implicated in the damage
43 secondary cases reported
Potential exposure: 500 cases (Source: Guzewich*)
Yes, the costs are high, but on the other hand, what’s the value of human health and life? If an elderly woman dies from Salmonella in an undercooked egg, or a small child goes into kidney failure from E. coli in ground beef…. Or someone you care for misses days of work due to a foodborne illness… Now we are talking about the real meaning of the problem.
Think about yourself and your family & friends. Have you ever experienced the impact? Have you ever bought a food and then found out it was recalled? If so, how did you feel about that?
---
* Guzewich, Jack and Marianne P. Ross, DVM, MPH. (September, 1999) Evaluation of Risks Related to Microbiological Contamination of Ready-to-Eat Food Preparation Workers and the Effectiveness of Interventions to Minimize Those Risks. Food and Drug Administration Center for Food Safety and Applied Nutrition. Retrieved from http://www.cfscan.fda.gov/~ear/rterisk.htmlYou can see the numbers are high, but they’re only scientists’ best estimates. Why? Some people think they have the flu, so their illness is not reported … and counted…. only 1 of every 38!
Illness hurts our economy, too, with all the costs involved. Here is an example from just ONE outbreak of Hepatitis A”
Cost to society: $809,706 in damages
One food worker implicated in the damage
43 secondary cases reported
Potential exposure: 500 cases (Source: Guzewich*)
Yes, the costs are high, but on the other hand, what’s the value of human health and life? If an elderly woman dies from Salmonella in an undercooked egg, or a small child goes into kidney failure from E. coli in ground beef…. Or someone you care for misses days of work due to a foodborne illness… Now we are talking about the real meaning of the problem.
Think about yourself and your family & friends. Have you ever experienced the impact? Have you ever bought a food and then found out it was recalled? If so, how did you feel about that?
---
* Guzewich, Jack and Marianne P. Ross, DVM, MPH. (September, 1999) Evaluation of Risks Related to Microbiological Contamination of Ready-to-Eat Food Preparation Workers and the Effectiveness of Interventions to Minimize Those Risks. Food and Drug Administration Center for Food Safety and Applied Nutrition. Retrieved from http://www.cfscan.fda.gov/~ear/rterisk.html
5. You may be wondering how all these illnesses spread. Many of these germs start in soil and water. Some are in crops or farm animals as they grow. They’re in the environment, such as water used for irrigation. Others enter the food during harvesting (for example, from unclean harvesting tools, workers’ hands, storage bins… or washing in unclean water, storing in unclean ice). Yet other germs enter during processing and packaging (for example, a food plant that’s contaminated with E. coli).
Even food that remains safe up to this point can become risky when we get involved. Can you name some ways we contaminate food? [cross contamination; an ill employee; unclean/unsanitary work surfaces, utensils, & dishes; hands that are not washed, etc.]
Take a look at the chart on the right. These are steps in what we call “the flow of food” in foodservice. In fact, we can make food unsafe – or take steps to KEEP IT SAFE — at each of these steps.
Food travels farm to fork to reach our customers. It can become contaminated anywhere along the way. You may be wondering how all these illnesses spread. Many of these germs start in soil and water. Some are in crops or farm animals as they grow. They’re in the environment, such as water used for irrigation. Others enter the food during harvesting (for example, from unclean harvesting tools, workers’ hands, storage bins… or washing in unclean water, storing in unclean ice). Yet other germs enter during processing and packaging (for example, a food plant that’s contaminated with E. coli).
Even food that remains safe up to this point can become risky when we get involved. Can you name some ways we contaminate food? [cross contamination; an ill employee; unclean/unsanitary work surfaces, utensils, & dishes; hands that are not washed, etc.]
Take a look at the chart on the right. These are steps in what we call “the flow of food” in foodservice. In fact, we can make food unsafe – or take steps to KEEP IT SAFE — at each of these steps.
Food travels farm to fork to reach our customers. It can become contaminated anywhere along the way.
6. One famous story illustrates the role foodservice workers play in public health. It’s really the first story we have like this, although there have been many more since. This is the story of an Irish immigrant nicknamed Typhoid Mary. Who was Typhoid Mary? Mary was a cook in the US in the early 1900s who made customers sick with typhoid (a type of Salmonella germ). She was a carrier of the typhoid germ called Salmonella typhi. “Carrier” means she carried the germ in her body, but she herself was not sick. A carrier often doesn’t know he or she has harmful germs to spread. Since Mary Mallon, “Typhoid Mary,” was a cook, the food she prepared infected more than 47 people. Improper handwashing was the direct link to the spread of the pathogen.
New York health officials quarantined Mary (against her will) for a few years. Later, she got out and took a job as a cook at a maternity hospital in Manhattan, using the fake name MARY BROWN. Once again, people became ill from her cooking! She was quarantined again and lived out her life in frustration and isolation. (Remember in those days, doctors didn't have ways to treat her and eliminate the bacteria.) If we take this example at look at it within our own environments or from a global perspective, we can see how infectious disease is spread throughout societies and within environments…. and from ourselves as foodservice workers to customers. It still happens today with both bacteria and viruses.One famous story illustrates the role foodservice workers play in public health. It’s really the first story we have like this, although there have been many more since. This is the story of an Irish immigrant nicknamed Typhoid Mary. Who was Typhoid Mary? Mary was a cook in the US in the early 1900s who made customers sick with typhoid (a type of Salmonella germ). She was a carrier of the typhoid germ called Salmonella typhi. “Carrier” means she carried the germ in her body, but she herself was not sick. A carrier often doesn’t know he or she has harmful germs to spread. Since Mary Mallon, “Typhoid Mary,” was a cook, the food she prepared infected more than 47 people. Improper handwashing was the direct link to the spread of the pathogen.
New York health officials quarantined Mary (against her will) for a few years. Later, she got out and took a job as a cook at a maternity hospital in Manhattan, using the fake name MARY BROWN. Once again, people became ill from her cooking! She was quarantined again and lived out her life in frustration and isolation. (Remember in those days, doctors didn't have ways to treat her and eliminate the bacteria.) If we take this example at look at it within our own environments or from a global perspective, we can see how infectious disease is spread throughout societies and within environments…. and from ourselves as foodservice workers to customers. It still happens today with both bacteria and viruses.
7. It can be difficult for people to recognize when harmful bacteria in food have made them sick. It's hard to tell if food is unsafe, because you can't see, smell, or taste harmful germs. Germs that cause food to “spoil” and “stink” are NOT the same as germs that cause foodborne illness.
Sometimes people think their foodborne illness was caused by their last meal. In fact, there is a wide range of time between eating food with harmful bacteria and the onset of illness. Usually foodborne bacteria take 1 to 3 days to cause illness. But you could become sick anytime from 20 minutes to 6 weeks after eating some foods with dangerous bacteria. It depends on a variety of factors, including the type of bacteria in the food. (6 weeks – for hepatitis A) (Source: FDA)
Sometimes foodborne illness is confused with other types of illness. If you get foodborne illness, you might be sick to your stomach, vomit, or have diarrhea. Or, symptoms could be flu-like with a fever and headache, and body aches. NOTE: Different foodborne illnesses have different symptoms. For example, hepatitis A can cause yellow skin (jaundice). Strep bacteria can cause a sore throat. But many symptoms are so common, only a doctor doing tests can be sure.
Some bacteria produce poisons that make the sickness worse. Sometimes, foodborne illness doesn't end when the stomach symptoms go away. Kidney failure, severe arthritis, and other problems can crop up afterwards.
Foodborne illness can be dangerous, but is often easy to prevent. By following the basic rules of food safety, you can help prevent foodborne illness for yourself and others.
---
Source: FDA. http://www.fda.gov/Food/ResourcesForYou/Consumers/Seniors/ucm182679.htm; Institute of Food TechnologistsIt can be difficult for people to recognize when harmful bacteria in food have made them sick. It's hard to tell if food is unsafe, because you can't see, smell, or taste harmful germs. Germs that cause food to “spoil” and “stink” are NOT the same as germs that cause foodborne illness.
Sometimes people think their foodborne illness was caused by their last meal. In fact, there is a wide range of time between eating food with harmful bacteria and the onset of illness. Usually foodborne bacteria take 1 to 3 days to cause illness. But you could become sick anytime from 20 minutes to 6 weeks after eating some foods with dangerous bacteria. It depends on a variety of factors, including the type of bacteria in the food. (6 weeks – for hepatitis A) (Source: FDA)
Sometimes foodborne illness is confused with other types of illness. If you get foodborne illness, you might be sick to your stomach, vomit, or have diarrhea. Or, symptoms could be flu-like with a fever and headache, and body aches. NOTE: Different foodborne illnesses have different symptoms. For example, hepatitis A can cause yellow skin (jaundice). Strep bacteria can cause a sore throat. But many symptoms are so common, only a doctor doing tests can be sure.
Some bacteria produce poisons that make the sickness worse. Sometimes, foodborne illness doesn't end when the stomach symptoms go away. Kidney failure, severe arthritis, and other problems can crop up afterwards.
Foodborne illness can be dangerous, but is often easy to prevent. By following the basic rules of food safety, you can help prevent foodborne illness for yourself and others.
---
Source: FDA. http://www.fda.gov/Food/ResourcesForYou/Consumers/Seniors/ucm182679.htm; Institute of Food Technologists
8. There are more than 200 foodborne pathogens that can cause illness… and counts are climbing, according to the FDA.
Examples of germs… can you name some? How about Salmonella, E. coli, Listeria, Staph, Campylobacter, Clostridium, or Shigella?
How about viruses? Hepatitis, Norovirus (Norwalk)…. And now people talk about “swine flu,” and H1N1, but that does not make us sick through food we eat.
We talk most about germs because they cause the most illnesses. But here is a quick list of bad guys. We sometimes forget that cleaning chemicals that get into food, or a bone fragment in a bowl of soup can also make people sick. Viruses and bacteria, though, are the biggest culprits.
With bacteria, some cause illness more serious than others. For example, Listeria is especially dangerous to pregnant women because it can cause stillbirth. E. coli and Salmonella have caused many deaths, especially among the very young and very old. These groups are more vulnerable to foodborne illness, and tend to get sicker with the same germs.
There are more than 200 foodborne pathogens that can cause illness… and counts are climbing, according to the FDA.
Examples of germs… can you name some? How about Salmonella, E. coli, Listeria, Staph, Campylobacter, Clostridium, or Shigella?
How about viruses? Hepatitis, Norovirus (Norwalk)…. And now people talk about “swine flu,” and H1N1, but that does not make us sick through food we eat.
We talk most about germs because they cause the most illnesses. But here is a quick list of bad guys. We sometimes forget that cleaning chemicals that get into food, or a bone fragment in a bowl of soup can also make people sick. Viruses and bacteria, though, are the biggest culprits.
With bacteria, some cause illness more serious than others. For example, Listeria is especially dangerous to pregnant women because it can cause stillbirth. E. coli and Salmonella have caused many deaths, especially among the very young and very old. These groups are more vulnerable to foodborne illness, and tend to get sicker with the same germs.
9. Many of the germs we talk about today are newer than you might guess! There are many reasons for this:
Some were known as germs, but we didn’t think they traveled through food. The Cryptosporidium parasite that showed up on imported raspberries in 1996 is an example. It wasn’t even on our radar as a foodborne illness..
Look at Norwalk (Norovirus)… E. coli, Listeria, and Salmonella [read details on slide]. Did you know? Only in 1994 did the USDA declare E coli an “adulterant” in ground beef! Look at how often we have ground beef recalls today.
Some germs made people ill, but we weren't able to test for them until more recently, so now we identify them.
Our food processing methods have changed, too. Suddenly, we have new problems as a result. For example, we used to talk about botulism (the sickness from a bacteria called Clostridium botulinum) as coming from improperly canned foods. Today, it’s a problem in foiled-wrapped baked potatoes, and modified atmosphere packaged (“MAP”) pizzas… things like that. In each of these products, we’ve created a place where there’s little oxygen and this particular germ grows well there. Did you know… Baked potatoes made 30 people sick in Texas. Foodservice workers baked potatoes wrapped in foil and then left them on the counter for 18 hours. Then, they made those potatoes into dip. Clostridium bacteria grew during those hours, producing a poison or “toxin” you may know as botulism.
Germs are also newcomers to specific foods. How many times have you heard of harmful bacteria in lettuces, parsley, greens onions, tomatoes, peppers, or peanut butter? These are the same germs we know – like Salmonella and E. coli – but in new food. These are fairly new problem in the last 15-20 years.
We even see foodborne illness outbreaks cropping up in new places. Remember the rash of illnesses on cruise ships that started in 2002? There were 21 different outbreaks! That was Norwalk virus (which we now call Norovirus). The germ wasn’t new, but the problem spiked on cruise ships. It’s a problem anywhere there are close quarters, including schools, day care centers, and nursing homes.
Many of the germs we talk about today are newer than you might guess! There are many reasons for this:
Some were known as germs, but we didn’t think they traveled through food. The Cryptosporidium parasite that showed up on imported raspberries in 1996 is an example. It wasn’t even on our radar as a foodborne illness..
Look at Norwalk (Norovirus)… E. coli, Listeria, and Salmonella [read details on slide]. Did you know? Only in 1994 did the USDA declare E coli an “adulterant” in ground beef! Look at how often we have ground beef recalls today.
Some germs made people ill, but we weren't able to test for them until more recently, so now we identify them.
Our food processing methods have changed, too. Suddenly, we have new problems as a result. For example, we used to talk about botulism (the sickness from a bacteria called Clostridium botulinum) as coming from improperly canned foods. Today, it’s a problem in foiled-wrapped baked potatoes, and modified atmosphere packaged (“MAP”) pizzas… things like that. In each of these products, we’ve created a place where there’s little oxygen and this particular germ grows well there. Did you know… Baked potatoes made 30 people sick in Texas. Foodservice workers baked potatoes wrapped in foil and then left them on the counter for 18 hours. Then, they made those potatoes into dip. Clostridium bacteria grew during those hours, producing a poison or “toxin” you may know as botulism.
Germs are also newcomers to specific foods. How many times have you heard of harmful bacteria in lettuces, parsley, greens onions, tomatoes, peppers, or peanut butter? These are the same germs we know – like Salmonella and E. coli – but in new food. These are fairly new problem in the last 15-20 years.
We even see foodborne illness outbreaks cropping up in new places. Remember the rash of illnesses on cruise ships that started in 2002? There were 21 different outbreaks! That was Norwalk virus (which we now call Norovirus). The germ wasn’t new, but the problem spiked on cruise ships. It’s a problem anywhere there are close quarters, including schools, day care centers, and nursing homes.
10. Some of our nastiest bugs didn't exist before. They’re new strains. There’s a reason for that.
Did you know… bacteria actually suffer stress? When we use good sanitation techniques, they have to work harder to survive. Also, when we use antibiotics and sanitizers, they adapt and become stronger in response. As a result, we have new strains of Salmonella and E. coli, for example. These are germs reacting to stress and changing themselves genetically in order to “survive”.
Many of today’s toughest germs are “antibiotic resistant”. This means they were stressed and grew stronger. They’ve actually changed genetically.
How has this happened? Antibiotics are used all over the world in both farming and medicine. The more they are around, the more opportunities bacteria have to grow and adapt to “ignore” these drugs and stay strong. Some of our toughest germ strains today are antibiotic resistant.
This is a problem not only with germs that grow in food. How many of you have heard of MRSA? That is not a foodborne illness, but it IS an evolving form of Staph bacteria. As bacteria change genetically, they can become stronger… and the illnesses they cause are harder to treat.Some of our nastiest bugs didn't exist before. They’re new strains. There’s a reason for that.
Did you know… bacteria actually suffer stress? When we use good sanitation techniques, they have to work harder to survive. Also, when we use antibiotics and sanitizers, they adapt and become stronger in response. As a result, we have new strains of Salmonella and E. coli, for example. These are germs reacting to stress and changing themselves genetically in order to “survive”.
Many of today’s toughest germs are “antibiotic resistant”. This means they were stressed and grew stronger. They’ve actually changed genetically.
How has this happened? Antibiotics are used all over the world in both farming and medicine. The more they are around, the more opportunities bacteria have to grow and adapt to “ignore” these drugs and stay strong. Some of our toughest germ strains today are antibiotic resistant.
This is a problem not only with germs that grow in food. How many of you have heard of MRSA? That is not a foodborne illness, but it IS an evolving form of Staph bacteria. As bacteria change genetically, they can become stronger… and the illnesses they cause are harder to treat.
11. Foods travel further today, too. If there is a problem germ somewhere in the world, chances are it will be nearly everywhere soon.
Countries import and export food further than ever before. As a global society, we consume very similar foods.
People travel more, too. This means germs trot around the globe at a fast pace right along with us! To put it in perspective, between 1940 and 2004, more than 300 new infections were discovered. *
________________
* Woolhouse, Mark. Epidemiology: Emerging diseases go global. Nature. February 21, 2008Foods travel further today, too. If there is a problem germ somewhere in the world, chances are it will be nearly everywhere soon.
Countries import and export food further than ever before. As a global society, we consume very similar foods.
People travel more, too. This means germs trot around the globe at a fast pace right along with us! To put it in perspective, between 1940 and 2004, more than 300 new infections were discovered. *
________________
* Woolhouse, Mark. Epidemiology: Emerging diseases go global. Nature. February 21, 2008
12. Hey, “Sam & Ella” are not the only ones! Seriously, not only Salmonella, but plenty of bacteria, viruses, and other types of contamination cause illness every day. We actually know the top 5 causes of foodborne illness [refer to slide]. These are the things that most often make people sick.
Good to know, right? We can pay special attention to these five problems and do a lot of good. Knowledge is power!Hey, “Sam & Ella” are not the only ones! Seriously, not only Salmonella, but plenty of bacteria, viruses, and other types of contamination cause illness every day. We actually know the top 5 causes of foodborne illness [refer to slide]. These are the things that most often make people sick.
Good to know, right? We can pay special attention to these five problems and do a lot of good. Knowledge is power!
13. Remember the Danger zone? 41°F or above 135°F [or use your current standard]
Why is it dangerous? Because at room temperature, bacteria multiply very quickly. The count can double every 15 minutes. The more bacteria there are, the higher the risk, right?
Did you know? For some germs, it takes only 10 little cells to make someone sick.
What steps can YOU take to keep cold food cold? [discuss ideas like refrigerating food promptly; proper thawing, cooling procedures, monitoring cold holding temperatures, etc.]
What steps can YOU take to keep hot food hot? [discuss ideas like ensuring endpoint cooking temperature, covering food, monitoring hot holding, etc.]
Temperature control: It’s simple. It’s invisible. And it works!
Remember the Danger zone? 41°F or above 135°F [or use your current standard]
Why is it dangerous? Because at room temperature, bacteria multiply very quickly. The count can double every 15 minutes. The more bacteria there are, the higher the risk, right?
Did you know? For some germs, it takes only 10 little cells to make someone sick.
What steps can YOU take to keep cold food cold? [discuss ideas like refrigerating food promptly; proper thawing, cooling procedures, monitoring cold holding temperatures, etc.]
What steps can YOU take to keep hot food hot? [discuss ideas like ensuring endpoint cooking temperature, covering food, monitoring hot holding, etc.]
Temperature control: It’s simple. It’s invisible. And it works!
14. Yes, final cooking temperature is also on the “Top 5” list. Here’s where each of you cooking hot food controls safety every day. Using your thermometer to check carefully against the standard on your recipe really does help keep customers safe!
What do you do if the meatballs haven’t made it up to 155°F or the re-heated soup hasn’t reached 165°F yet? Keep cooking and re-check!
Falling short on cooking temperatures can leave living germs in the food.
Do you ever want to skip the thermometer when the beef patty looks brown? Surprisingly, that could cause trouble. Scientists explain that color alone isn't always the answer. Even a brown hamburger can be unsafe. This has to do with food chemistry rather than temperature. SO… use your thermometer!Yes, final cooking temperature is also on the “Top 5” list. Here’s where each of you cooking hot food controls safety every day. Using your thermometer to check carefully against the standard on your recipe really does help keep customers safe!
What do you do if the meatballs haven’t made it up to 155°F or the re-heated soup hasn’t reached 165°F yet? Keep cooking and re-check!
Falling short on cooking temperatures can leave living germs in the food.
Do you ever want to skip the thermometer when the beef patty looks brown? Surprisingly, that could cause trouble. Scientists explain that color alone isn't always the answer. Even a brown hamburger can be unsafe. This has to do with food chemistry rather than temperature. SO… use your thermometer!
15. Did you know? The most common foodborne illness is Norovirus. How does it spread? Mostly through people. If EVERYONE washed hands correctly and frequently, what do you think would happen?
Another “bad bug” is Salmonella (Salmonella entertidis), which causes 1.4 million cases of illness in the US every year.
Can you name other germs?
For all of these, the steps you see here are powerful controls.Did you know? The most common foodborne illness is Norovirus. How does it spread? Mostly through people. If EVERYONE washed hands correctly and frequently, what do you think would happen?
Another “bad bug” is Salmonella (Salmonella entertidis), which causes 1.4 million cases of illness in the US every year.
Can you name other germs?
For all of these, the steps you see here are powerful controls.
16. Scientists explain that foodborne illness today is a moving target. As you’ve seen, so much is changing… and so quickly. There are new germs, germs in new foods, new strains, and a worldwide “germ pool”.
Are we doing everything we can?
Surveys show that even our general public do things that are dangerous, like
Not always washing hands after using the restroom
Eating undercooked eggs (that aren’t pasteurized)
Drinking unpasteurized milk
Eating raw shellfish…
Food safety is a bigger challenge than ever before. It’s like a “moving target” because so many factors are changing. Now it is up to us to pull out all the stops and respond.
Scientists explain that foodborne illness today is a moving target. As you’ve seen, so much is changing… and so quickly. There are new germs, germs in new foods, new strains, and a worldwide “germ pool”.
Are we doing everything we can?
Surveys show that even our general public do things that are dangerous, like
Not always washing hands after using the restroom
Eating undercooked eggs (that aren’t pasteurized)
Drinking unpasteurized milk
Eating raw shellfish…
Food safety is a bigger challenge than ever before. It’s like a “moving target” because so many factors are changing. Now it is up to us to pull out all the stops and respond.
17. So what have we discovered today?
Germs are changing, and threats are real.
Food travels from farm to fork… and can become dangerous anywhere along the way.
The “Top 5” lists makes our job clear. We can keep food out of the danger zone, clean and separate to prevent cross contamination, practice handwashing, and use thermometers.
Remember, most foodborne illnesses trace to food eaten away from home… that means food prepared in a place just like our food service!
This puts the responsibility for many people’s health on our shoulders. The fork stops here!
What will YOU do today to help keep our customers safe?So what have we discovered today?
Germs are changing, and threats are real.
Food travels from farm to fork… and can become dangerous anywhere along the way.
The “Top 5” lists makes our job clear. We can keep food out of the danger zone, clean and separate to prevent cross contamination, practice handwashing, and use thermometers.
Remember, most foodborne illnesses trace to food eaten away from home… that means food prepared in a place just like our food service!
This puts the responsibility for many people’s health on our shoulders. The fork stops here!
What will YOU do today to help keep our customers safe?
