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Chapter 1
Providing Food Safety
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Learning Objectives
At the end of the chapter the participants must be able to: Analyze evidence to determine the presence of
food-borne illness outbreak
Recognize risks associated with high-risk populations
Identify the characteristics of potentially hazardous foods
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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:
Milk and Milk Products Meat: Beef, Pork, Lamb Fish Poultry Shellfish and Crustaceans Eggs (except those treated to eliminate
Salmonella spp.) Heat-Treated Plant Food, such as Cooked
Rice, Beans, and Vegetables
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Potentially Hazardous Food
Food Favoring the Rapid Growth of Microorganisms:
Baked Potatoes Tofu or Other Soy-Protein Food Untreated Garlic-and-Oil Mixtures Raw Sprouts and Sprout Seeds Sliced Melons Synthetic Ingredients, Such as Textured Soy Synthetic Ingredients, Such as Textured Soy
Protein in Meat Alternatives
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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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Time-Temperature Abuse
Cross-Contamination
Poor Personal Hygiene
How Food Becomes Unsafe
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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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Poor Personal Hygiene
Poor personal hygiene can contaminate food or food-contact surfaces and cause illness.
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Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food
2. True or False: Potentially hazardous food is usually moist
3. True or False: Adults are more likely to become ill from contaminated food than preschool-age children are
4. True or False: People taking certain medications, such as antibiotics, are at high risk for foodborne illness
5. True or False: Cooked vegetables are not a potentially hazardous food
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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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