Foodborne Illness
A disease carried or transmitted to people by food
Foodborne Illness Outbreak
When two or more people experience the same
... [Show More] illness after eating the same food
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High Risk Populations
Infants, preschool age children, pregnant women, the elderly, people taking meds, people who are ill
Temperature Control for Safety
TCS
41-135
Danger Zone
TCS Foods
Milk, eggs, shellfish, fish, meats, meat alternatives, untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked rice, cut tomatoes, and cut melos
Biological, physical, chemical
3 types of contamination
Biological contaminants
Bacteria, virus, parasites, fungi, natural toxins
Chemical contaminants
Cleaners, sanitizers, toxic metal from Non Food Service Grade utensils and cookware, pesticides
Physical contaminants
Foreign objects
Top reasons for outbreak
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene
3 ways food becomes contaminated
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Time- temperature abuse
TCS foods are left in the danger zone for more than 4 hours
Cross contamination
Contaminants cross to a food that is not going to be cooked any further
Poor personal hygiene
Food handlers cause foodborne illness
Foodborne infections
When a person eats food containing pathogens
Foodborne intoxications
Result when a person eats food containing pathogens, which then grow in the intestines and cause illness
Bacteria
Found everywhere and under favorable conditions, can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture
FATTOM
Viruses
Practicing good personal hygiene and minimizing bare hand contact with ready to eat food can help defend against
Fish toxins
Scombroid and Ciguatera are
Approved supplier
All produce should be purchased from an
Allergic reaction
Itching, tightening of throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness are all signs of
Common food allergens
Milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts are all
100F
When properly washing hands, water should be
4
Gloves must be changed every ___ hours or wh [Show Less]