A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak
when: - 1. Two or more people have the same symptoms after eating the same food.
2. An investigation is conducted by state and local regulatory authorities.
3. The outbreak is confirmed by laboratory analysis.
Cost of Foodborne illnesses - -Loss of customers and sales
-Loss of reputation
-Negative work exposure
-Lower staff morale
-Lawsuits and legal fees
Staff missing work
-Increased insurance premiums
-Staff retraining
How foodborne illnesses occur- Unsafe food is the result of contamination: - -Biological
-Chemical
-Physical
Biological Contaminants: - -Bacteria
-Viruses
-Fungi
-Parasites
Chemical Contaminants - -Cleaners
-Sanitizers
-Polishes
, Physical Hazards - -Metal shavings
-Staples
-Bandages
-Glass
-Dirt
-Natural objects (fish bones in a fillet)
How food becomes unsafe- 5 Risk factors for foodborne illness - 1. purchasing food from unsafe sources
2. failing to cook food correctly
3. holding food at incorrect temperatures
4. using contaminated equipment
5. practicing poor personal hygiene
How food becomes unsafe- 4 Major reasons - 1. time-temp abuse
2. cross contamination
3. poor personal hygiene
4. poor cleaning and sanitizing
Food most likely to become unsafe - TCS foods: dairy products, eggs, meats, poultry, fish, shellfish,
cooked potatoes, cooked rice, soy and soy products, bean sprouts, cooked tomatoes and melons &
garlic and oil mixtures.
Ready-to-eat food- food is food that can be eaten without further: - -Preparation
-washing
-cooking
Ready-to-eat foods include - Cooked food, washed fruits and vegetables, deli meat, bakery items and
sugar, spices and seasonings
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