Chapter 1
Keeping Food Safe
A foodborne illness is a disease transmitted to people through food
An illness is considered an outbreak when:
• The outbreak is confirmed by a laboratory
• Two or more people have the same symptoms after eating the same food
• An investigation is conducted by state and local regulatory authorities
− Challanges to Food Safety
• Time
• Language and Culture
• Literacy and Education
• Pathogens
• Unapproved Suppliers
• High Risk Population
• Staff Turnover
− The Cost of Foodborne Illnesses
• 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
− How a Foodborne Illness Occur
Unsafe food is the result of contamination, which is the presence of harmful substances in food
▪ Three Categories:
• Biological
• Chemical
• Physical
− How Food Becomes Unsafe
Five Risk Factors for Foodborne Illness
1. Purchasing food from unsafe sources
2. Not cooking food correctly
3. Holding food at incorrect temperature
Keeping Food Safe
A foodborne illness is a disease transmitted to people through food
An illness is considered an outbreak when:
• The outbreak is confirmed by a laboratory
• Two or more people have the same symptoms after eating the same food
• An investigation is conducted by state and local regulatory authorities
− Challanges to Food Safety
• Time
• Language and Culture
• Literacy and Education
• Pathogens
• Unapproved Suppliers
• High Risk Population
• Staff Turnover
− The Cost of Foodborne Illnesses
• 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
− How a Foodborne Illness Occur
Unsafe food is the result of contamination, which is the presence of harmful substances in food
▪ Three Categories:
• Biological
• Chemical
• Physical
− How Food Becomes Unsafe
Five Risk Factors for Foodborne Illness
1. Purchasing food from unsafe sources
2. Not cooking food correctly
3. Holding food at incorrect temperature
