Safe Plates for Food Handlers Module 1: Introduction to ...

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Safe Plates for Home Food HandlersModule 1 Introduction to Food Safety Case Study What HappenedNorth America 2016.
Nine people became sick withListeria monocytogenes All went to the hospital Three people died CRF Frozen Foods company.
recalled over 350 frozen productssold in the United States and What Went Wrong Listeria bacteria was in manufacturing facility andgot on the food.
Families ate the frozen foods without cooking themall the way CRF Frozen Foods recalled over 350 different frozenvegetable and fruit items sold under different brand Learning Objectives.
Understand the importance of food safety and a positivefood safety culture Describe food hazards including physical chemical andbiological Understand food handler role in controlling food.
hazards and the impact of their behavior on foodborne Define highly susceptible populations Importance ofFood Safety Food Safety.
What does food safety mean to you The protection of food from anything that could harmsomeone s health This includes all the practical steps involved in keepingfood safe from when it is grown produced all the way to.
when it is sold and eaten Importance Of Food Safety About 1 in 6 people get sick from food in the UnitedStates every year Importance Of Food Safety.
48 million illnesses 128 000 hospitalizations 3 000 deaths Importance Of Food Safety Many people don t report.
foodborne illnesses People get better withoutgoing to a doctor Estimated 30 cases ofunreported foodborne illness.
for every 1 case reported Impacts of Foodborne IllnessWhat are some of the bad things that couldhappen because of foodborne illness People going to the hospital.
Legal action Business closing Increased insurance cost Food thrown away Loss of restaurant customers.
Loss of restaurant job Highly Susceptible Populations Some people are more likely than thegeneral population to experiencefoodborne diseases.
Pregnant women and unborn babies Immune compromised Food Safety Culture Food safety culture everyone using a kitchen agreesthat it is important to make sure food is as safe as.
People cooking Know the risks with foods made Know why managing risks is important Show they effectively manage those risks Potential.
Hazards in Key Terms Food anything edible that people usually consumeincluding water and ice Hazard anything that could cause harm to.
consumers There are three general categories physical chemical and biological Pathogen microorganisms that cause disease Physical Hazards Naturally occurring.
Rock wood Bone shell feather insects Foreign objects Metal glass plastic Bandages false nails.
Chemical Hazards Allergens Pesticides Cleaners and sanitizers Additives.
Chemical leaching Naturally occurring toxins Plants fish shellfish Biological Hazards Bacteria.
Most common biological hazard Mold and yeast Usually spoilage Viruses Parasites.
Most microorganisms are helpfuland necessary Key Terms Foodborne illness disease illness caused byconsumption of contaminated food.
Case an instance of a person becoming ill from food suspected or confirmed Foodborne disease outbreak two or more cases ofa similar illness that result from eating a common food Controlling.
Hazards in Sources Of Pathogens Food handlers Raw animal and plant foods Contaminated water or ice.
Pests and pets Air dust dirt and food waste Microorganism Growth and Control Biological hazards can be controlled by managing thefactors that allow them to grow.
The Big 5 FactorsCenters for Disease Control and Prevention CDC identified the most common factors for foodborneillness as being 1 Food purchased from unsafe sources.
2 Failure to cook food to correct temperature3 Improper holding temperatures4 Contaminated equipment5 Poor personal hygiene Food Handlers Role.
Control time and temperature with cooking cooling and storage Maintain good personal hygiene habits anddon t cook for other people when sick Prevent cross contamination.
Clean and sanitize at appropriate times Be vigilant about allergen control andcommunication Definition and importance of food safety and foodsafety culture.
Highly susceptible populations Potential hazards in food Factors contributing to foodborne illness and foodhandlers role in preventing illness.
Learning Objectives. Understand the importance of food safety and a positive food safety culture . Describe food hazards, including physical, chemical and biological. Understand food handler role in controlling food hazards and the impact of their behavior on foodborne illness. Define highly susceptible populations

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