Foodborne illness
,foodborne illness - Answer- a disease transmitted to people by food
An illness is considered an outbreak when... - Answer- 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 - Answer- millions
What is the first challenge operations have when it
comes to food safety and why? - Answer- 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? - Answer- 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? - Answer- 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? - Answer- 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? - Answer- 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? - Answer- 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? - Answer- Staff turnover (training new
staff leaves less time for food safety training)
What is the cost of foodborne illnesses? - Answer- 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? - Answer- of customers and sales
of reputation
media exposure
staff morale
and legal fees
missing work
insurance premiums
retraining
What are the cost of foodborne illnesses to the victim? - Answer- work
costs and long-term disablity
What is unsafe food usually the result of? - Answer- contamination (the presence of harmful substances in food)
what is a way to prevent foodborne illnesses? - Answer- 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? - Answer- 3
What is the first category of contaminants - Answer- 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? - Answer- Chemical (Foodservice chemicals can contaminate
food if they are used incorrectly. Chemical contaminates may include cleaners, sanitizers, and polishes.)
The Danger Food Zone - Answer- 41-135 Degrees Fahrenheit
Cold Food - Answer- Must be held at at 41 Degrees Fahrenheit and below
Hot Food - Answer- must be held at 135 Degrees Fahrenheit or above
What are the 3 hazards to food? - Answer- Biological (Microbial)
Chemical (Cleansers)
Physical (Hair)
Min Internal Temp beef, pork, fish, and shellfish - Answer- 145 internal temp
Min Internal Temp ground meats - Answer- 160 internal temp
Min Internal Temp ground & all poultry - Answer- 165 internal temp
A in alert - Answer- Assure
L in alert - Answer- look
E in alert - Answer- employees
R in alert - Answer- reports
T in alert - Answer- threat
,foodborne illness - Answer- a disease transmitted to people by food
An illness is considered an outbreak when... - Answer- 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 - Answer- millions
What is the first challenge operations have when it
comes to food safety and why? - Answer- 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? - Answer- 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? - Answer- 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? - Answer- 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? - Answer- 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? - Answer- 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? - Answer- Staff turnover (training new
staff leaves less time for food safety training)
What is the cost of foodborne illnesses? - Answer- 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? - Answer- of customers and sales
of reputation
media exposure
staff morale
and legal fees
missing work
insurance premiums
retraining
What are the cost of foodborne illnesses to the victim? - Answer- work
costs and long-term disablity
What is unsafe food usually the result of? - Answer- contamination (the presence of harmful substances in food)
what is a way to prevent foodborne illnesses? - Answer- 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? - Answer- 3
What is the first category of contaminants - Answer- 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? - Answer- Chemical (Foodservice chemicals can contaminate
food if they are used incorrectly. Chemical contaminates may include cleaners, sanitizers, and polishes.)
The Danger Food Zone - Answer- 41-135 Degrees Fahrenheit
Cold Food - Answer- Must be held at at 41 Degrees Fahrenheit and below
Hot Food - Answer- must be held at 135 Degrees Fahrenheit or above
What are the 3 hazards to food? - Answer- Biological (Microbial)
Chemical (Cleansers)
Physical (Hair)
Min Internal Temp beef, pork, fish, and shellfish - Answer- 145 internal temp
Min Internal Temp ground meats - Answer- 160 internal temp
Min Internal Temp ground & all poultry - Answer- 165 internal temp
A in alert - Answer- Assure
L in alert - Answer- look
E in alert - Answer- employees
R in alert - Answer- reports
T in alert - Answer- threat
