foodborne illness
a disease transmitted to people by food
An illness is considered an outbreak when...
• atleast 2 people have the same symptoms after eating the same food
• an investigation is conducted by state and local regulatory authorities
• outbreak is confirmed by a labratory analysis
how many people get sick from unsafe foods a year
millions
What is the first challenge operations have when it
comes to food safety and why?
• Time (pressure to work quicky can make it hard to take the time to follow food safety practices)
What is the second challenge operations have when it comes to food safety and why?
Language and Culture (Your staff may speak a different language than you do. This can make it
difficult to communicate. Cultural differences can also influence how food handlers view food safety.
What is the third challenge operations have when it
comes to food safety and why?
Literacy and Education (Staff often have different levels of education. This makes it more challenging
to teach them food safety.
What is the fourth challenge operations have when it comes to food safety and why?
,Pathogens (Illness-causing microorganisms are more frequently found on types of food that once
were considered safe.)
What is the fifth challenge operations have when it comes to food safety and why?
Unapproved suppliers ( Food that is recieved from suppliers that are not practicing food safety can
cause a foodborne-illness outbreak.)
What is the sixth challenge operations have when it comes to food safety?
High-risk customers (the number of customers at high risk for getting a foodborne illness is
increasing. An example of this is the growing elderly population.)
What is the seventh challenge operations have when it comes to food safety?
Staff turnover (training new staff leaves less time for food safety training)
What is the cost of foodborne illnesses?
One outbreak can cost an operation thousands of dollars, and it can result in closure.
What are the costs of foodborne illnesses to an operation?
•loss of customers and sales
•loss of reputation
•negative media exposure
•lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
,What are the cost of foodborne illnesses to the victim?
•lost work
•medical costs and long-term disablity
•death
What is unsafe food usually the result of?
contamination (the presence of harmful substances in food)
what is a way to prevent foodborne illnesses?
recognize the contaminants that can make food unsafe (pathogens, chemicals, physical objects, and
certain unsafe practices in your operation)
How many categories are contaminants divided into?
3
What is the first category of contaminants
Biological (Pathogens are the greatest threat to food safety. They include certain viruses, parasites,
fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are
also included im this group.) This category is responsible for most foodborne illnesses.
What is the second category of contaminants?
Chemical (Foodservice chemicals can contaminate food if they are used incorrectly. Chemical
contaminates may include cleaners, sanitizers, and polishes.)
, What is the third category of contaminants?
Physical (Foreign objects such as metal shavings, staples, and bandages can get into the food. So can
glass, dirt, and even bag ties. Naturally occuring objects, such as fish bones in fillets, are another
example.)
What are the five most commom food-handling mistakes, or risk factors, that can cause a foodborne
illness?
•Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
We have an expert-written solution to this problem!
What is the first of the four main factors that 4 of the 5 risk factors or mistakes are related to?
Time-temperature abuse (Food has been time-temperature abused when it has stayed too long at
temperatures that are good for the growth of pathogens which can result in foodborne illnesses. This
an happen in many ways such as:
• food is not held or stored at the correct temperatures
• food is not cooked or reheated enough to kill pathogens
•food is not cooled correctly)
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related to?
Cross-Contamination ( This is when pathogens can be transferred from one surface to another. It can
cause a foodborne illness in many ways such as:
• contaminated ingredients are added to food that recieves no further cooking
•Ready-to-eat food touches contaminated surfaces
a disease transmitted to people by food
An illness is considered an outbreak when...
• atleast 2 people have the same symptoms after eating the same food
• an investigation is conducted by state and local regulatory authorities
• outbreak is confirmed by a labratory analysis
how many people get sick from unsafe foods a year
millions
What is the first challenge operations have when it
comes to food safety and why?
• Time (pressure to work quicky can make it hard to take the time to follow food safety practices)
What is the second challenge operations have when it comes to food safety and why?
Language and Culture (Your staff may speak a different language than you do. This can make it
difficult to communicate. Cultural differences can also influence how food handlers view food safety.
What is the third challenge operations have when it
comes to food safety and why?
Literacy and Education (Staff often have different levels of education. This makes it more challenging
to teach them food safety.
What is the fourth challenge operations have when it comes to food safety and why?
,Pathogens (Illness-causing microorganisms are more frequently found on types of food that once
were considered safe.)
What is the fifth challenge operations have when it comes to food safety and why?
Unapproved suppliers ( Food that is recieved from suppliers that are not practicing food safety can
cause a foodborne-illness outbreak.)
What is the sixth challenge operations have when it comes to food safety?
High-risk customers (the number of customers at high risk for getting a foodborne illness is
increasing. An example of this is the growing elderly population.)
What is the seventh challenge operations have when it comes to food safety?
Staff turnover (training new staff leaves less time for food safety training)
What is the cost of foodborne illnesses?
One outbreak can cost an operation thousands of dollars, and it can result in closure.
What are the costs of foodborne illnesses to an operation?
•loss of customers and sales
•loss of reputation
•negative media exposure
•lowered staff morale
•lawsuits and legal fees
•staff missing work
•increased insurance premiums
•staff retraining
,What are the cost of foodborne illnesses to the victim?
•lost work
•medical costs and long-term disablity
•death
What is unsafe food usually the result of?
contamination (the presence of harmful substances in food)
what is a way to prevent foodborne illnesses?
recognize the contaminants that can make food unsafe (pathogens, chemicals, physical objects, and
certain unsafe practices in your operation)
How many categories are contaminants divided into?
3
What is the first category of contaminants
Biological (Pathogens are the greatest threat to food safety. They include certain viruses, parasites,
fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are
also included im this group.) This category is responsible for most foodborne illnesses.
What is the second category of contaminants?
Chemical (Foodservice chemicals can contaminate food if they are used incorrectly. Chemical
contaminates may include cleaners, sanitizers, and polishes.)
, What is the third category of contaminants?
Physical (Foreign objects such as metal shavings, staples, and bandages can get into the food. So can
glass, dirt, and even bag ties. Naturally occuring objects, such as fish bones in fillets, are another
example.)
What are the five most commom food-handling mistakes, or risk factors, that can cause a foodborne
illness?
•Purchasing food from unsafe sources
•Failing to cook food correctly
•Holding food at incorrect temperatures
•Using contaminated equipment
•Practicing poor personal hygiene
We have an expert-written solution to this problem!
What is the first of the four main factors that 4 of the 5 risk factors or mistakes are related to?
Time-temperature abuse (Food has been time-temperature abused when it has stayed too long at
temperatures that are good for the growth of pathogens which can result in foodborne illnesses. This
an happen in many ways such as:
• food is not held or stored at the correct temperatures
• food is not cooked or reheated enough to kill pathogens
•food is not cooled correctly)
What is the second of the four main factors that 4 of the 5 risk factors or mistakes are related to?
Cross-Contamination ( This is when pathogens can be transferred from one surface to another. It can
cause a foodborne illness in many ways such as:
• contaminated ingredients are added to food that recieves no further cooking
•Ready-to-eat food touches contaminated surfaces
