ServSafe Introduction Notes

Activity 1: Cultural Menu

  • The first VoiceThread participation activity involves creating a cultural menu.
  • This activity is posted with the lecture and under assignments for the week.
  • The purpose is to demonstrate menu planning using cultural competency and menu design strategies.

Introduction to Foodborne Illness

  • The lecture will cover introductory information about foodborne illness.
  • The discussion will include the most common ways food becomes unsafe.

Personal Experiences with Foodborne Illness

  • Consider personal experiences with foodborne illness, either oneself or a loved one.
  • Reflect on what happened, where it occurred, and the consequences.

Costs of Foodborne Illness

  • Beyond health-based damages, foodborne illness leads to additional costs:
    • Loss of customers, sales, and reputation
    • Negative media exposure
    • Lawsuits and legal fees
    • Insurance premiums
    • Lower staff morale
    • Staff retraining

Impact of Foodborne Illness

  • Foodborne illness can cost lives.
  • The CDC estimates that 48 million people get ill and 3,000 die each year from foodborne illnesses.
  • Most Susceptible Populations:
    • Elderly
    • Preschool-age children
    • Pregnant women
    • Immuno-compromised individuals

ServSafe Program

  • ServSafe provides food safety training, exams, and educational materials.
  • It certifies that foodservice employees understand how to serve safe food.
  • Frequently required by dietetic internships before entry to programs.

How Foodborne Illnesses Occur

  • Biological Contaminants:
    • Bacteria
    • Viruses
    • Parasites
    • Fungi
  • Chemical Contaminants:
    • Cleaners
    • Sanitizers
    • Polishes
    • Deodorizers, first aid products, health and beauty products
    • Equipment/dishes not rated for food use
    • Pesticides
  • Physical Contaminants:
    • Metal objects such as staples or shavings from opening cans
    • Bandages
    • Glass
    • Dirt
    • Natural objects (e.g., fish bones in a fish filet, pits – cherries, olives)
    • Hair

Five Major Risk Factors for Foodborne Illness

  1. Purchasing from unsafe sources
  2. Improper cooking and reheating:
    • Not cooking to a high enough temperature to kill pathogens
    • Not reheating to a high enough temperature
  3. Improper holding of food (i.e., at the wrong temperature)
  4. Using contaminated equipment
  5. Practicing poor personal hygiene

Main Causes of Foodborne Illness

  1. Time/temperature abuse
  2. Cross-contamination
  3. Poor personal hygiene

Food Susceptibility

  • Ready to Eat (RTE) foods and Time/Temperature Control for Safety (TCS) foods are most susceptible.

Foods at Most Risk: Time/Temperature Control for Safety (TCS) Foods

  • FAT TOM:
    • F - Food: Either protein and/or carbohydrate
    • A - Acidity: pH 4.6 to 7.5
    • T - Time: Keep food out of the temperature danger zone – less than 4 hours
    • T - Temperature: Staying out of the temperature danger zone 41-135 °F (5-57 °C)
    • O - Oxygen: Some microbes grow well in oxygen and others do not
    • M - Moisture: High in moisture and water activity

Tasks of a Manager: Controlling Foodborne Illness

  • Creating, following, monitoring, and instructing on corrective actions
    • Laws and regulations
    • Creating standard operating procedures (SOPs) and/or a HACCP plan
    • Documenting and record keeping
    • Following food code
    • Completing regulatory inspections and audits
    • Following up with any corrective measures

Management Considerations

  • Identifying the hardest cause of foodborne illness to control as a manager and explaining why.

Upcoming Topics

  • Discussion of microorganisms and contaminants that lead to foodborne illness.
  • Identification of methods for control by type.