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SERVSAFE/Chapter 1

SERVSAFE/Chapter 1. PROVIDING SAFE FOOD. Definitions. Foodborne Illness : disease transmitted to people by food Foodborne Illness Outbreak : occurs when two or more people get the same illness after eating the same food Time-Temperature Abuse: when food has

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SERVSAFE/Chapter 1

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  1. SERVSAFE/Chapter 1 PROVIDING SAFE FOOD

  2. Definitions Foodborne Illness: disease transmitted to people by food Foodborne Illness Outbreak: occurs when two or more people get the same illness after eating the same food Time-Temperature Abuse: when food has has stayed too long at temperatures that are good for the growth of pathogens

  3. Definitions continued… Cross-contamination: occurs when pathogens can be transferred from one surface or food to another Flow of Food: path food takes from receiving and storage through preparation and cooking, holding, serving, cooling and reheating FDA Food Code: science-based reference for retail food establishments on how to prevent foodborne illness

  4. Definitions continued… • Hazard Analysis Critical Control Point (HACCP): process that uses a combination of proper foodhandling procedures, hazard and risk analysis, monitoring techniques, and record keeping to help ensure that the food you serve is safe • Potentially Hazardous food (TCS): food in which microorganisms can grow rapidly; history of being involved in foodborne illness outbreaks • TCS food: time and temperature control for safety

  5. Definitions continued… • Contamination: presence of harmful substances in food; some occur naturally, others are introduced by humans or the environment • Personal Hygiene: sanitary health habits that include keeping the body, hair, and teeth clean, wearing clean cloths, and washing hands regularly…especially when handling food and beverages

  6. COSTS of a FOODBORNE ILLNESS to an operation • Loss of customers and sales • Negative media exposure • Lawsuits and legal fees • Increased insurance premiums • Loss of reputation • Lowered staff morale • Staff missing work • Staff retraining

  7. Population at High Risk for Foodborne Illness • Elderly People • Infants and preschool-age children • Pregnant women • Other populations • Cancer • HIV/AIDS • Transplant recipients

  8. 3 Categories of Hazards • Biological: greatest threat to food safety; includes viruses, parasites, fungi, and bacteria, plants, mushrooms, and seafood have toxins (poisons) • Chemical: cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware • Physical: foreign objects like hair, dirt, bandages, metal staples, or broken glass

  9. How Does Food Become Unsafe? • Purchasing food from unsafe sources • Failing to cook food adequately • Holding food at incorrect temperatures • Using contaminated equipment • Practicing poor personal hygiene

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