Objectives Recognize factors that lead to foodborne illness Successfully manage those risk factors Objectives Learn the rules for good personal hygiene Use sanitary practices for food preparation areas ID: 1043917
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1. Occasional Quantity Cooks
2. Objectives Recognize factors that lead to foodborne illness.Successfully manage those risk factors.
3. ObjectivesLearn the rules for good personal hygiene.Use sanitary practices for food preparation areas.Select and use safe food preparation practices and equipment.
4. Foodborne illness – what’s the big deal?Scallen, 2011Estimated 48 million cases annually in the U.S.3,000 deaths128,000 hospitalizations
5. In practice, implementing food safety is hard
6. Why all the concern about foodborne illness?Can lead to secondary long-term illnesses
7. 1 in 6 people will get a foodborne illness each year
8. Common FactorsSick food handlersCross-contaminationNot cooking food sufficiently Not cooling food sufficiently
9. Facts about Foodborne IllnessCannot detect when food is “bad”
10. Facts about Foodborne IllnessCannot just re-heat food that is left out for too long
11. Foodborne IllnessHigh risk populations
12. Facts about Foodborne IllnessFood waste and spoilage are not the same as food safety, but they are also negative outcomes
13. What are the causes?Bacteria, viruses, parasites, and toxins. At least 30 pathogens commonly associated with foodborne illness. Allergens*
14. Common PathogensNorovirus
15. Common PathogensStaphylococcusClostridium perfringensBacillus cereus Clostridium botulinum
16. Common PathogensSalmonella and CampylobacterE. coli 0157:H7Listeria
17. So what can we do?Time and Temperature – refrigerate and cookCross-contamination – clean and separatePersonal Hygiene – wash hands, exclude sick people from preparing food