Providing Safe Food

1. Providing Safe Food

2. Apply Your Knowledge: Test Your Food Safety Knowledge • True or False: A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food • True or False: Potentially hazardous food is usually moist • True or False: Adults are more likely to become ill from contaminated food than preschool-age children are • True or False: People taking certain medications, such as antibiotics, are at high risk for foodborne illness • True or False: Cooked vegetables are not a potentially hazardous food 1-2

3. Foodborne Illness • Foodborne Illness • Illness 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

4. Costs of Foodborne Illness

5. Populations at High Risk for Foodborne Illness • Higher Risk People • Infants and preschool-age children • Pregnant women • Elderly people • People taking certain medications • People who are seriously ill

6. Potentially Hazardous Food • Food Favoring the Rapid Growth of Microorganisms: Meat: Beef, Pork, Lamb Fish Heat-Treated Plant Food, such as Cooked Rice, Beans, and Vegetables Milk and Milk Products Eggs (except those treated to eliminate Salmonella spp.) Poultry Shellfish and Crustacea

7. Potentially Hazardous Food • Food Favoring the Rapid Growth of Microorganisms: continued Baked Potatoes RawSprouts and Sprout Seeds Synthetic Ingredients, Such as Textured Soy Protein in Meat Alternatives UntreatedGarlic-and-Oil Mixtures Tofu or Other Soy-Protein Food Sliced Melons

8. Potential Hazards to Food Safety • Biological Hazards • Bacteria, viruses, parasites, fungi • Toxins • Chemical Hazards • Pesticides, food additives, cleaning supplies, toxic metals • Physical Hazards • Hair, dirt, metal staples, etc.

9. How Food Becomes Unsafe • Time-Temperature Abuse • Cross-Contamination • Poor Personal Hygiene

10. Time-Temperature Abuse • Food has been abused: • Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms

11. Cross-Contamination • Cross-contamination occurs when: • Microorganisms are transferred from one food or surface to another

12. Apply Your Knowledge: Potentially Hazardous or Not? • Which of these are potentially hazardous? ___ Raw carrots ___ Sliced melons ___ Raw bean sprouts ___ Baked potatoes ___ Soda crackers ___ Apples ___ Bananas ___ Flour ___ Dry rice ___ Tofu ___ Limes ___ Eggs ___ Soy burger ___ Milk ___ Bread 1 9 10 2 3 11 4 12 13 5 14 6 15 7 8 1-12