Food Safety with possible solutions

Food borne illness - disease transmitted to humans by food Outbreak - 2 or more people have same symptoms after eating the same food, investigation of state & local regulatory authorities, confirmed by lab test Common reported food preparation practices contribute to food borne illness - improper holding temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, unsafe food source Potentially hazardous foods ( TCS: Temperature Control for Safety Foods) - high-protein, low acid foods that can support rapid growth of infectious or disease causing microorganisms: milk/milk products, shell eggs, meats, baked or boiled potatoes, tofu/soy products, raw seed sprouts (alfalfa or bean sprouts) Challenges to food safety - time & money to train employees, language & culture barriers of employees, literacy/education level of employees, pathogens found more frequent & getting stronger, unapproved suppliers, high-risk customers (elderly, pre-school age, compromised immune systems), high staff turnover (hire & train) Costs $ to food borne illness - human life, loss work, medical/disability, media exposure, loss reputation/legal fee, insurance premiums go up High Risk Consumers - infants, young children, pregnant women, elderly, people chronically ill Food becomes hazardous 3 ways ~ harmful microorganisms in food - 1. chemical (cleaning solutions, sanitizers) 2. physical (foreign particles: glass, metal, staples, bandages) 3. biological (microorganisms ~ bacteria, viruses, parasites, fungi) Cross-Contamination -