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Download 1.00 Evaluate causes of foodborne illness
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1.00 Evaluate causes of foodborne illness Foodborne illness A disease carried or transmitted to people by food. Foodborne illness outbreak An incident in which two or more people experience the same illness after eating the same food. Poor personal hygiene Failure to cool food properly Cross contamination Causes of foodborne illness Failure to cook and hold food at the proper temperature Neutral or slightly acidic pH levels Moisture High protein content Characteristics of potentially hazardous food History being involved in outbreaks Natural potential due to production & processing methods People with weakened immune system Young children High risk populations Pregnant women People taking medication Elderly people Shell eggs Shellfish & Crustacea Tofu or soy protein in meat alternatives Sprouts & Raw seeds, sliced melons Potentially hazardous food Milk & milk products Garlic-in-oil mixture Fish, Poultry, Beef, Baked or Pork, Lamb boiled potatoes, cooked rice Poor Personal Hygiene How food becomes unsafe Timetemperature abuse CrossContamination Prevent employees who are ill from working with food General cleanliness Practicing Good Personal Hygiene Proper Handwashing Strictly enforced rules regarding eating, drinking and smoking TCS - Potentially Hazardous foods Foods that need time and temperature control for safety Controlling time and temperature Microorganism pose the largest threat to food safety Clean and sanitize food-contact surfaces Clean and sanitize cleaning cloths between each use Preventing CrossContamination Wash hands frequently Do not allow raw food to touch cooked or ready-toeat food
