jimtrue.com : school : CUL112 : CH01: Providing Safe Food

Posted by Jim True on July 16, 2009 9:57 PM. Last Updated July 16, 2009 9:57 PM

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CH01: Providing Safe Food

Potential Hazards to Food Safety

• Biological Hazards
• Viruses
• Bacteria
• Parasites
• Fungi
• Chemical Hazards
• Cleaners
• Sanitizers
• Polishes
• Machine Lubricants
• Toxic Metals
• Physical Hazards
• Hair
• Dirt
• Bandages
• Metal Staples
• Broken glass
• Natural objects (eg, fish bones in a fillet)

Food Borne Illnesses

• Food Borne Illness
• Disease carried or transmitted to people by food.
• Food Borne Illness Outbreak
• CDC defines food-borne illness outbreak as an incident involving 2 or more people who get the same illness after eating the same food [will definitely be on the test]
• Costs of Food Borne Illness
• loss of customers and sales
• negative media exposure
• lawsuits and legal fees
• increased insurance premiums
• loss of reputation
• loss of reputation
• lowered employee morale
• employee absenteeism
• staff retraining
• Warranty of Sales
• guarantee to your customers that the food they buy will not make them sick
• Reasonable Care Defense
• restaurant has a food safety management program and did everything reasonably expected to keep their food safe
• Food Safety Training Programs
• Training costs time and money
• Employees may come from different cultures and speak different languages
• Employees often have different levels of education
• Illness causing microorganisms are more frequently found on food that was once considered safe
• Food might be received from suppliers that are not practicing food safety
• The number of customers at high risk for getting foodborne illness is increasing
• Training new staff leaves less time for food safety training

Populations at Risk for Food Borne Illnesses

• infants and pre-school children
• pregnant women
• elderly people
• other people with compromised immune systems
• cancer patients on chemotherapy
• HIV/AIDS
• transplant recipients
• Immune system: body's defense system against illness

How Food Becomes Unsafe

• CDC has identified 5 most common risk factors
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Poor personal hygiene
• Time Temperature Abuse
• it is not held or stored at required temperature
• it is not cooked or reheated to temperatures that kill microorganisms
• it is not cooled properly
• Cross-Contamination
• Poor Personal Hygiene
• Purchasing from Unsafe Sources