UNIT 1

PROVIDING
SAFE FOOD

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PROVIDING SAFE FOOD 1
Foodborne Illness
Foodborne Illness
 Illness carried or transmitted to people by
food

Foodborne-Illness Outbreak
 Incident in which two or more people
experience the same illness after eating
the same food

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 Symptoms Foodborne Illnes

STOMACH PAIN VOMITING

DIARRHOEA

NAUSEA FEVER
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Costs of Foodborne Illness

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High Risk for Foodborne Illness
Higher Risk People
 Infants
 Preschool-age children
 Elderly people
 People taking certain medications
 People who are seriously ill

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Potentially Hazardous Food
Food Favoring the Rapid Growth of
Microorganisms:

Meat: Beef, Pork,

Fish
Lamb
Heat-Treated
Plant Food, such
Milk and Milk as Cooked Rice,
Products Beans, and
Vegetables
Eggs (except those
treated to eliminate
Salmonella spp.) Poultry Shellfish and
Crustacea

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Potentially Hazardous Food
Food Favoring the Rapid Growth of
Microorganisms: continued

Baked
Potatoes Raw Sprouts and
Sprout Seeds

Synthetic Ingredients,
Such as Textured Soy
Untreated Garlic-and-Oil
Protein in
Mixtures
Meat Alternatives
Tofu or Other
Soy-Protein Food
Sliced Melons

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Potential Hazards to Food Safety

Biological Hazards
 Bacteria, viruses, parasites, fungi
 Toxins

Chemical Hazards
 Pesticides, food additives,
cleaning supplies, toxic metals

Physical Hazards
 Hair, dirt, metal staples, etc.
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How Food Becomes Unsafe

 Time-Temperature Abuse

 Cross-Contamination

 Poor Personal Hygiene

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Time-Temperature Abuse
Food has been abused:
 Any time it has been allowed to remain
too long at temperatures favorable to the
growth of foodborne microorganisms

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Cross-Contamination
Cross-contamination occurs when:
 Microorganisms are transferred from
one food or surface to another

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