Published on September 29, 2007
Slide2: Special thanks to: Marion County Health Department Purdue University Indiana University - Purdue University Indianapolis HACCP Solution Company Indiana State Department of Health Restaurant and Hospitality Association of Indiana MODULE 1: MODULE 1 FOODBORNE ILLNESS Foodborne illness:It’s in the news: Foodborne illness: It’s in the news Supermarket Executives See Food Safety as Consumer Issue of the New Millennium Food-poisoning outbreak may not be over E.coli 0157:H7 At a Glance Salmonella Suit Filed 600 Restaurant Patrons Contract Hepatitis A look at the numbers...: A look at the numbers... In the United States every year: Over 250 billion meals are prepared An estimated 76 million foodborne illnesses occur >5,000 foodborne associated deaths Costs = $10 to 83 billion Management responsibility: Management responsibility Exclude sick employees Properly cook and maintain potentially hazardous foods at correct temperatures Monitor employee handwashing Monitor sanitizing of equipment and utensils Foodborne illness: Foodborne illness “... when a person becomes ill after ingesting a contaminated food...” Foodborne illness can be caused by: Biological hazards (bacteria, viruses) Chemical hazards (cleaning agents, toxins) Physical hazards (bone, glass, metal) Symptoms of foodborne illness: Symptoms of foodborne illness Nausea Vomiting Diarrhea Fever Headache Who is most at risk?: Who is most at risk? Highly Susceptible Populations: Infants Elderly Pregnant women Those with a weakened immune system Where do foodborne illnesses occur?: Where do foodborne illnesses occur? (Centers for Disease Control and Prevention) Known causative agents implicated in foodborne outbreaks: Known causative agents implicated in foodborne outbreaks (Centers for Disease Control and Prevention) Sources of foodborne hazards: Sources of foodborne hazards Food handler Food contact surfaces Insects, rodents, animals Water, air, soil Food!! (raw) Potentially hazardous foods: Potentially hazardous foods “...foods that can support the growth of harmful bacteria...” Foods high in protein or carbohydrates Foods low in acid Foods high in moisture Examples of potentially hazardous foods: Examples of potentially hazardous foods Meats Seafood Eggs Dairy products Cooked rice & pasta Cooked fruits & vegetables Sliced fruits & vegetables Oil and herb mixes Contributing factors of foodborne illness: Contributing factors of foodborne illness (Centers for Disease Control and Prevention) Prevention of foodborne illness: Prevention of foodborne illness Practice good personal hygiene Prevent cross contamination Avoid temperature abuse Proper cold storage Proper thawing Proper cooking Proper cooling Proper reheating Proper hot holding Bacterial growth: Bacterial growth At time = 0 minutes: 1 bacterial cell At time = 15 minutes: 2 bacterial cells At time = 30 minutes: 4 bacterial cells
MODULE 1 FOODBORNE ILLNESS. 4 •Foodborne illness is often reported by the media. ... FSAFDY1 Author: hamstrak Created Date: 8/19/2002 2:01:43 PM ...