Providing Safe Food

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Providing Safe Food
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Apply Your Knowledge Test Your Food Safety
Knowledge

• True or False A foodborne-illness outbreak has
  occurred when two or more people experience the
  same illness after eating the same food
• True or False Potentially hazardous food is
  usually moist
• True or False Adults are more likely to become
  ill from contaminated food than preschool-age
  children are
• True or False People taking certain medications,
  such as antibiotics, are at high risk for
  foodborne illness
• True or False Cooked vegetables are not a
  potentially hazardous food

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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

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Costs of Foodborne Illness
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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

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Potentially Hazardous Food

• Food Favoring the Rapid Growth of Microorganisms

Meat Beef, Pork, Lamb
Fish
Heat-Treated Plant Food, such as Cooked Rice,
Beans, and Vegetables
Milk and Milk Products
Eggs (except those treated to eliminate Salmonella
spp.)
Poultry
Shellfish and Crustacea
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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
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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.

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How Food Becomes Unsafe

• Time-Temperature Abuse
• Cross-Contamination
• Poor Personal Hygiene

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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

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Cross-Contamination

• Cross-contamination occurs when
• Microorganisms are transferred from one food or
  surface to another

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Apply Your Knowledge Potentially Hazardous or
Not?

• Which of these are potentially hazardous?

___ Raw carrots ___ Sliced melons ___ Raw bean
sprouts ___ Baked potatoes ___ Soda crackers ___
Apples ___ Bananas ___ Flour
___ Dry rice ___ Tofu ___ Limes ___ Eggs ___
Soy burger ___ Milk ___ Bread
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