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Providing Safe Food
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
1-3
Reasonable Care Defense
The proof that you have done
everything possible to serve safe
food.
•
Training staff
•
Purchasing from a safe source
•
Functioning equipment
•
Safety standards in preparation
TCS
•Used
to be “Potentially Hazardous Foods”
•Now---”Time/Temperature
Safety”
•Defines
Control for
foods that could allow pathogenic
microorganism growth or toxin formation
Cost of Foodborne Illness
1-4
This is NEVER a Good Sign!
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
1-5
Populations at High Risk for Foodborne Illnesses
--People who consume potentially
hazardous foods or ingredients that
are raw
--People who eat foods that have
not been cooked to the required
minimum internal temperatures
Populations at High Risk for Foodborne Illnesses
--Anyone with weakened
immunities:
Anorexics, Alcoholics, People
with colds
Potentially Hazardous Food
Food Favoring the Rapid Growth of
Microorganisms:
Meat: Beef, Pork,
Lamb
Fish
Cooked Rice,
Beans, or Other
Heat-Treated
Plant Food
Milk and Milk
Products
Eggs (except those
treated to eliminate
Salmonella spp.)
Poultry
Shellfish and
Crustacean
1-6
Potentially Hazardous Food
Food Favoring the Rapid Growth of
Microorganisms: continued
Baked
Potatoes
Raw Sprouts and
Sprout Seeds
Synthetic Ingredients,
Such as Textured Soy
Protein in
Meat Alternatives
Untreated Garlic-and-Oil
Mixtures
Tofu or Other
Soy-Protein Food
Sliced Melons
2007: Cut tomatoes and melons must be held at
41° degrees F or lower
2010: Cut greens/lettuce
1-7
Food Most Likely to Become Unsafe
Food That Favors the Growth of Pathogens
continued
Heat-treated plant food,
such as cooked rice,
beans, and vegetables
Tofu or other
soy-protein food
Sliced melons,
cut tomatoes, and
cut leafy greens
Sprouts and
sprout seeds
Untreated garlic-and-oil
mixtures
CDC Statistics
Pathogens causing the most illnesses, hospitalizations, and deaths each year
Estimated
number of
illnesses
90% Credible
Interval
%
5,461,731
3,227,078–
8,309,480
58
1,027,561
644,786–
1,679,667
11
Clostridium
perfringens
965,958
192,316–
2,483,309
10
Campylobacte
r spp.
845,024
337,031–
1,611,083
9
Staphylococc
us aureus
241,148
72,341–
529,417
3
Pathogen
Norovirus
Salmonella,
nontyphoidal
Subtotal
91
Past
TenOutbreaks
Years
15,000
affecting 50,000 people
In the past ten years:
•Eggs
•Leafy
•Potatoes
•Tuna
•Cheese
•Oysters
•Ice
•Tomatoes
Cream
greens
•Sprouts
•Berries
Center for Science in the Public Interest
Copyright © 2004 by Center for Science in the Public Interest
Sixth Edition, March 2004
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.
1-8
Glasses
CDC reports that the flu virus, cold germs and
bacteria can remain on glasses from 2 hours to
2 days!
How Food Becomes Unsafe

Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

Purchasing from unsafe sources
1-9
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

Held

Stored

Cooked

Reheated

Cooled
1-10
Cross-Contamination
Cross-contamination occurs when:

Microorganisms are transferred from
one food or surface to another
1-11
Cross-Contamination
•Contaminated
ingredients added to
ready-to-eat foods
•Cooked/ready-to-eat
foods come in
contact with an unclean surface
•Contaminated
to eat foods
food drips on ready
•Food
handler touches
contaminated food then a ready-toeat food
•Dirty
cleaning cloths not cleaned
and sanitized between uses