Food Safety
1. Food Safety
a. Food safety is a priority in the U.S.
b. CDC investigates causes of foodborne illness outbreaks
i. Estimated 48 million illnesses. 128,000 hospitalizations and
3,000 deaths each year.
ii. Majority in restaurants, the rest are primarily traced to the
home.
2. Foodborne illness
a. Symptoms
i. Gastroenteritis
ii. Nausea
iii. Abdominal cramps
iv. Diarrhea
v. Vomiting
b. Severity depends on
i. Causative agent
ii. Amount consumed
iii. Age
iv. Susceptibility of immune system
c. Who is most vulnerable?
i. Very old, very young
ii. Immunocompromised
3. Types of food hazard
a. Biological
i. Bacteria
ii. Molds
iii. Viruses
iv. Parasites
v. Prions
b. Chemical
i. Plant and animal toxins
ii. Agricultural contaminants
iii. Industrial contaminants
c. Physical
i. Glass
ii. Bone
iii. Metal
iv. Plastic
1. Food Safety
a. Food safety is a priority in the U.S.
b. CDC investigates causes of foodborne illness outbreaks
i. Estimated 48 million illnesses. 128,000 hospitalizations and
3,000 deaths each year.
ii. Majority in restaurants, the rest are primarily traced to the
home.
2. Foodborne illness
a. Symptoms
i. Gastroenteritis
ii. Nausea
iii. Abdominal cramps
iv. Diarrhea
v. Vomiting
b. Severity depends on
i. Causative agent
ii. Amount consumed
iii. Age
iv. Susceptibility of immune system
c. Who is most vulnerable?
i. Very old, very young
ii. Immunocompromised
3. Types of food hazard
a. Biological
i. Bacteria
ii. Molds
iii. Viruses
iv. Parasites
v. Prions
b. Chemical
i. Plant and animal toxins
ii. Agricultural contaminants
iii. Industrial contaminants
c. Physical
i. Glass
ii. Bone
iii. Metal
iv. Plastic
