Safe Plates for Home Food Handlers Module 1: Introduction to Food Safety

1. Safe Plates for Home Food HandlersModule 1: Introduction to Food Safety

2. Case Study

3. What Happened North America, 2016 • Nine people became sick with Listeria monocytogenes • All went to the hospital • Three people died • CRF Frozen Foods company recalled over 350 frozen products sold in the United States and Canada

4. What Went Wrong • Listeria bacteria was in manufacturing facility and got on the food • Families ate the frozen foods without cooking them all the way • CRF Frozen Foods recalled over 350 different frozen vegetable and fruit items sold under different brand names

5. Learning Objectives • Understand the importance of food safety and a positive food safety culture • Describe food hazards, including physical, chemical and biological • Understand food handler role in controlling food hazards and the impact of their behavior on foodborne illness • Define highly susceptible populations

6. Importance of Food Safety

7. Food Safety What does food safety mean to you? • The protection of food from anything that could harm someone’s health • This includes all the practical steps involved in keeping food safe from when it is grown/produced all the way to when it is sold and eaten

8. Importance Of Food Safety • About 1 in 6 people get sick from food in the United States every year

9. Importance Of Food Safety • 48 million illnesses • 128,000hospitalizations • 3,000 deaths

10. Importance Of Food Safety • Many people don’t report foodborne illnesses • People get better without going to a doctor • Estimated 30 cases of unreported foodborne illness for every 1 case reported

11. Impacts of Foodborne Illness What are some of the bad things that could happen because of foodborne illness? • People going to the hospital • Death • Legal action • Business closing • Increased insurance cost • Food thrown away • Loss of restaurant customers • Loss of restaurant job

12. Highly Susceptible Populations • Some people are more likely than the general population to experience foodborne diseases • Young • Old • Pregnant women and unborn babies • Immune compromised

13. Food Safety Culture • Food safety culture everyone using a kitchen agrees that it is important to make sure food is as safe as possible • People cooking: • Know the risks with foods made • Know why managing risks is important • Show they effectively manage those risks

14. Potential Hazards in Food

15. Key Terms • Food-anything edible that people usually consume including water and ice • Hazard- anything that could cause harm to consumers. There are three general categories: physical, chemical and biological • Pathogen - microorganisms that cause disease

16. Physical Hazards • Naturally occurring • Rock, wood • Bone, shell, feather, insects • Foreign objects • Metal, glass, plastic • Bandages, false nails

17. Chemical Hazards • Allergens • Pesticides • Cleaners and sanitizers • Additives • Chemical leaching • Naturally occurring toxins • Plants, fish, shellfish, mushrooms

18. Biological Hazards • Bacteria • Most common biological hazard in food • Fungi • Mold and yeast • Usually spoilage • Viruses • Parasites • Most microorganisms are helpful and necessary

19. Key Terms • Foodborne illness/disease - illness caused by consumption of contaminated food • Case- an instance of a person becoming ill from food; suspected or confirmed • Foodborne disease outbreak - two or more cases of a similar illness that result from eating a common food

20. Controlling Hazards in Food

21. Sources Of Pathogens • Food handlers • Raw animal and plant foods • Contaminated water or ice • Soil • Pests and pets • Air, dust, dirt and food waste

22. Microorganism Growth and Control • Biological hazards can be controlled by managing the factors that allow them to grow

23. The Big 5 Factors Centers for Disease Control and Prevention (CDC) identified the most common factors for foodborne illness as being: • Food purchased from unsafe sources • Failure to cook food to correct temperature • Improper holding temperatures • Contaminated equipment • Poor personal hygiene

24. Food Handlers’ Role • Control time and temperature with cooking, cooling and storage • Maintain good personal hygiene habits and don’t cook for other people when sick • Prevent cross-contamination • Clean and sanitize at appropriate times • Be vigilant about allergen control and communication

25. Review • Definition and importance of food safety and food safety culture • Highly susceptible populations • Potential hazards in food • Factors contributing to foodborne illness and food handlers’ role in preventing illness