Food Safety Basics

Foodborne Illness Basics

• Foodborne illness is a disease transmitted to people through food.

• Millions of people get sick from unsafe food every year.

• An outbreak is confirmed when:

  • Two or more people have the same symptoms after eating the same food.

  • An investigation is conducted by state and local regulatory authorities.

  • The outbreak is confirmed by a laboratory analysis.

Challenges to Food Safety

• Time: Pressure to work fast can lead to neglecting food safety practices.

• Language and culture: Communication barriers and differing views on food safety among staff.

• Literacy and education: Varying education levels can make food safety training challenging.

• Pathogens: Disease-causing microorganisms are increasingly found on foods once considered safe.

• Unapproved suppliers: Receiving food from unsafe suppliers can cause outbreaks.

• Customers: The number of high-risk customers (e.g., elderly) is increasing.

• Staff turnover: Training new staff may reduce time for food safety training.

Costs of Foodborne Illness

• Financial Costs

  • Billions of dollars in the United States annually.

  • Thousands of dollars per outbreak for an operation.

  • Loss of customers, sales, and reputation.

  • Negative media exposure.

  • Lawsuits, legal fees, and increased insurance premiums.

• Impact on Staff

  • Lower morale.

  • Absenteeism.

  • Retraining needs.

• Human Costs

  • Lost work.

  • Medical costs.

  • Long-term disability.

  • Death.

Causes of Foodborne Illness

• Contamination is the presence of harmful substances in food.

• Three categories of contaminants:

  • Biological: Pathogens (viruses, bacteria, parasites, fungi), toxins from plants, mushrooms, and seafood.

  • Chemical: Food service chemicals (cleaners, sanitizers, polishes) used incorrectly.

  • Physical: Foreign objects (glass, metal shavings, staples, bandages, dirt, bag ties, bones).

• Biological contamination is responsible for most foodborne illnesses.

Main Risks to Food Safety

• Purchasing food from unsafe sources (e.g., private homes).

• Failing to cook food adequately.

• Holding food at incorrect temperatures.

• Using contaminated equipment.

• Practicing poor personal hygiene.

Four Main Factors Related to Foodborne Illness

• Time-Temperature Control

  • Food has been time-temperature abused when it has stayed too long at temperatures that are good for the growth of pathogens.

  • Examples:

    • Food not held or stored at the right temperature.

    • Food not cooked or reheated enough to kill pathogens.

    • Food not cooled correctly.

• Cross-Contamination

  • Pathogens transfer from one surface or food to another.

  • Examples:

    • Contaminated ingredients added to food that receives no further cooking.

    • Ready-to-eat food touching contaminated surfaces.

    • Contaminated food touching or dripping onto cooked or ready-to-eat food.

    • Food handler touches contaminated food and then touches ready-to-eat food.

    • Contaminated cleaning cloths touch food-contact surfaces.

• Poor Personal Hygiene

  • Examples: Touching or scratching a wound and then touching food; coughing or sneezing onto food; working while sick; failing to wash hands after using the restroom.

• Poor Cleaning and Sanitizing

  • Pathogens spread if equipment isn't cleaned and sanitized correctly between uses.

  • Examples:

    • Equipment and utensils not washed, rinsed, and sanitized between uses.

    • Food-contact surfaces only wiped down instead of being washed, rinsed, and sanitized.

    • Wiping cloths not stored in sanitizer solution between uses.

    • Sanitizing solutions not at the right strength.

TCS Food

• TCS stands for Time and Temperature Control for Safety.

• These foods require time and temperature control to limit pathogen growth.

• Examples:

  • Milk and dairy products.

  • Poultry.

  • Shell eggs (except those treated to eliminate nontyphoidal Salmonella).

  • Meat (beef, pork, lamb).

  • Fish (shellfish and crustaceans).

  • Baked potatoes.

  • Tofu and other soy protein, synthetic ingredients like textured soy protein in meat alternatives.

  • Sliced melons, cut tomatoes, and cut leafy greens.

  • Sprouts and sprout seeds.

  • Heat-treated plant-based foods (cooked rice, beans, and vegetables).

  • Untreated garlic and oil mixtures.

Ready-to-Eat Food

• Food that is ready to be eaten without further preparation, washing, or cooking.

• Examples:

  • Bakery items.

  • Cooked food.

  • Plant foods cooked for hot holding.

  • Deli meat.

  • Washed fruit and vegetables (whole and cut).

  • Sugar, spices, and seasonings.

High-Risk Populations

• Elderly people: Weaker immune systems.

• Very young children: Not yet built up strong immune systems.

• People with compromised immune systems: People with cancer(or who are on chemotherapy), HIV/AIDS, transplant recipients, or those taking certain medications.

Keeping Food Safe

• Control time and temperature.

• Prevent cross-contamination.

• Practice good personal hygiene.

• Purchase from approved, reputable suppliers.

• Ensure proper cleaning and sanitizing.

• Establish standard operating procedures (SOPs) and train staff.

• Certified Food Protection Manager: The FDA Food Code requires a certified manager(you) to be on-site during operating hours with required food safety knowledge.

  • Certification must be from an agency approved by a Conference for Food Protection.

  • Completing the ServSafe Manager course and passing the certification exam meets this requirement.

Importance of Certification in Food Safety

• Reduces the risk of foodborne illness outbreaks.

• Leads to more effective control of risk factors like poor personal hygiene.

Staff Training

• Train staff upon hiring and provide ongoing training.

• All staff need general food safety knowledge (e.g., handwashing).

• Some staff need job-specific training (e.g., receiving staff knowing how to inspect produce).

• Retrain staff regularly.

• Document completed training.

• Monitor staff to ensure they follow procedures.

• Corrective Action: Immediately correct incorrect tasks and retrain employees.

Government Agencies Involved in Food Safety

• Food and Drug Administration (FDA):

  • Inspects all food except meat, poultry, and eggs.

  • Regulates food transported across state lines.

  • Issues the FDA Food Code: A science-based code with recommendations for food safety regulations.

• U.S. Department of Agriculture (USDA):

  • Inspects meat, poultry, and eggs.

  • Regulates food that crosses state boundaries or involves more than one state.

• Centers for Disease Control and Prevention (CDC) and U.S. Public Health Service (PHS):

  • Conduct research into the causes of foodborne illness outbreaks.

  • Assist in investigating outbreaks.

• State and Local Regulatory Authorities:

  • Write or adopt codes that regulate retail and food service operations.

  • Inspect operations and enforce regulations.

  • Investigate complaints and illnesses.

  • Issue licenses and permits.

  • Approve construction.

  • Review and approve HACCP plans.