Food safety
Sponsored Links
This presentation is the property of its rightful owner.
1 / 21

Food Safety PowerPoint PPT Presentation

  • Uploaded on
  • Presentation posted in: General

Food Safety. Preparation course for managers seeking certification Revised: August 2009. Prepared by:. Angela M. Fraser, Ph.D. Associate Professor/Food Safety Specialist Clemson University Clemson, SC 29634. Acknowledgements.

Download Presentation

Food Safety

An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.

- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -

Presentation Transcript

Food safety

Food Safety

Preparation course for managers seeking certification

Revised: August 2009

Prepared by

Prepared by:

Angela M. Fraser, Ph.D.

Associate Professor/Food Safety Specialist

Clemson University

Clemson, SC 29634



The following individuals contributed to the successful development of this slide set:

  • Susan Morgan, Brunswick County Extension Center, NC

  • Marsha Smith, Sampson County Extension Center, NC

  • Susan Condlin, Lee County Extension Center, NC

  • Julia Nunnery, Lee County Health Department, NC

    The material in this slide set, unless otherwise identified, is based upon work supported by the Extension Service, U.S. Department of Agriculture, under special project number 2003-51110-01715, the National Integrated Food Safety Initiative of the Integrated Research, Education, and Extension Competitive Grants Program. For more information, contact Dr. Angela Fraser at 919-515-9150 or at and program opportunities are offered to all people regardless of race, color, national origin, sex, age, or disability through Clemson University, U.S. Department of Agriculture, and local governments cooperating.

Course content

Course Content

This course was designed to help prepare individuals to become certified food protection managers.

  • Based on the U.S. Food Code, which was authored by the Food and Drug Administration (FDA).

  • Chapter 2: Management and Personnel outlines the requirements for manager certification.

  • The Food Code is available at:



Foodborne illness

Foodborne illness

Foodborne illness

  • An illness caused by eating contaminated foods or beverages. 

    Foodborne illness outbreak

  • The occurrence of two or more cases of a similar illness resulting from eating a common food.

    Each year there are an estimated:

  • 76 million cases of foodborne illness

  • 323,914 hospitalizations

  • 5,194 deaths


Sources of contamination

Sources of Contamination

  • More than 250 different types of foodborne illness have been identified. Most illnesses caused by microorganisms:

    • bacteria

    • viruses

    • parasites

  • Other sources of illness include:

    • biological hazards

    • chemical hazards

    • physical hazards


Cost of foodborne illness

Cost of Foodborne Illness

  • $10 billion - $83 billion each year

  • The National Restaurant Association estimates an outbreak can cost a business about $75,000. Specific costs:

    • Lost business

    • Lawsuits

    • Medical costs


High risk persons

High Risk Persons

People more likely to get foodborne illness:

  • Infants preschool age children (4 years and younger)

  • pregnant women

  • elderly – 65 years and older

  • immunocompromised

  • individuals taking specific medications


Contaminated food

Contaminated Food

  • Contaminated food can cause foodborne illness. Any food can become contaminated.

  • Some foods support the growth of bacteria. These are called potentially hazardous foods (PHF) or time-temperature control for safety (TCS) foods.

  • A PHF/TCS food:

    • is typically low acid, moist, and contains protein.

    • requires temperature control to prevent the growth of bacteria.




Potentially Hazardous or Not?

Potentially hazardous or not

Potentially Hazardous or Not?

Sliced apples

Beef stew


Potentially hazardous or not1

Potentially Hazardous or Not?


Cake with whipped cream and strawberry


Potentially hazardous or not2

Potentially Hazardous or Not?

Macaroni and cheese

Baked potato


Potentially hazardous or not3

Potentially Hazardous or Not?

Crisp-cooked bacon



Potentially hazardous or not4

Potentially Hazardous or Not?

Commercially processed garlic in oil

Canned salsa


Potentially hazardous or not5

Potentially Hazardous or Not?


Sliced watermelon


Potentially hazardous or not6

Potentially Hazardous or Not?

Grilled tuna salad sandwich

Steamed rice


Food safety hazards

Food Safety Hazards

  • A hazard is a biological, chemical, or physical contaminant that can cause a health risk.

  • Examples of food safety hazards:

    • Biological

    • Chemical

    • Physical


Who s responsible for food safety

Who’s Responsible for Food Safety?

  • The foodservice manager is responsible for the safety of food in a foodservice establishment.

  • The manager must:

    • keep food safe and wholesome throughout the establishment at all times.

    • demonstrate his/her knowledge by:

      • complying with the U.S. Food Code,

      • becoming a certified food protection manager, or

      • correctly answering an inspector's questions.

    • monitor the food handling practices in the operation.


Risk factors

Risk Factors

The Centers for Disease Control and Prevention (CDC) have identified five risk factors for foodborne illness:

  • Food from unapproved and unsafe sources

  • Improper holding time and temperature

  • Poor personal hygiene

  • Improper cooking

  • Cross-contamination


  • Login