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Dangers of Foodborne Illness
A foodborne illness is a
disease carried or transmitted to people by food
Foodborn illness
outbreak is defined as:
“2 or more people experience the same illness after eating the same food”
Most common causes are failure to :
Cook or Cool, or Hold at the proper temp
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Providing Safe Food
Increased foodborn outbreaks due to:
The
emergence of new foodborne pathogens (Microorganisms)
Imported Foods
Composition
of food
Take out meals
Changing demographics ( Large Numbers)
Lack of Food Safety Management Systems in small operations
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Cost of Foodborne Illness
The cost to a food
establishment can be very large and can include the
following:
A Lawyer
Court fees
Testing of food samples
Bad publicity… loss of customers & sales
Prestige & Reputation
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The benefits of a FSMS
A Food Safety Management
System ensures that you can :
Offer a defense against
a Lawsuit
Protect your Customers & Staff
Higher profits & better service
Better food quality
Lower food costs due to less waste
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Preventing Foodborne Illness
In order to prevent foodborne illness
you should be aware of the 3 ways in
which food could effect people
Biological… Bacteria, Viruses, Parasites
Chemical… Cleaning products, polishes
Physical… Pieces of debris
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Training Employees in Food Safety
A manager’s responsibility is
to ensure that the Food Safety Principles are practiced
by everyone.
All Employees must be properly trained :
Programs for both new and current employees
Ongoing food safety training for everyone
Appropriate training materials
Records documenting employees training
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Food Safety Management System
A ( FSMS ) will
help to prevent foodborne illness by controlling hazards throughout
the flow of food, and should incorporate the Hazard Analysis Critical Control Points ( HACCP ) principles.
FLOW OF FOOD
Purchasing, Receiving, Storing, Preparing, Cooking, Holding, Cooling, Reheating, Serving.
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People at high risk
The demographics of the population
in developed countries show an increase in the percentage
of people at high risk and they include :
Infants and preschool-age children
Pregnant women
Elderly & People taking medication
People with terminal diseases (cancer, HIV)
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Food most likely to become unsafe
Any food can
become contaminated, however there are some foods that are
classified as Potentially Hazardous Foods (PHF) and they are:
Dairy Products…..Milk products, Eggs, etc
Meat, Poultry, Fish, Shellfish.
Soy-protein food, Cooked potatoes, Vegetables
Unwashed raw foods, Fruits etc
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Exceptions
Some exceptions to Potentially Hazardous foods are:
Air-dried
foods
Low water
Pickled Foods
Un-opened containers… cartons, tins, etc
(Care
must be taken once opened)
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How food becomes unsafe
Common factors that are responsible
for foodborne illness outbreaks are :
Purchasing food from unsafe
sources
Failing to cook food adequately
Holding food at improper temperatures
Using contaminated equipment
Poor personal hygiene
