FOODBORNE ILLNESS
FOOD SERVICE MUST BE CONCERNED ABOUT FOODBORNE
ILLNESS:
• There are increasing numbers of people
at risk, including young children, the elderly, pregnant women, people with
weakened immune systems and people taking certain medications.
• Food composition has changed. There are fewer natural barriers to prevent
the growth of bacteria.
• There are new disease-causing organisms.
• People are buying more take-home food and my be handling it improperly.
FOOD SERVICE PAYS A HIGH PRICE FOR FOODBORNE ILLNESS:
• Our operation may lose customers and sales - and
our reputation.
• We may have higher insurance premiums.
• We may have to test our food and supplies and retrain our employees.
FACTS ABOUT FOODBORNE ILLNESS:
• You can become ill in a few hours or in weeks.
• Your symptoms may range from a fever, vomiting, diarrhea, dizziness,
fatigue, dehydration and abdominal pain.
• You may be sick for a few hours, a few days or indefinitely.
• Foods that are most likely to cause food-borne illness include shell
eggs, meats, poultry, fish, baked or boiled potatoes, milk or milk products,
tofu or other soy-protein foods, raw seeds and sprouts, garlic and oil mixtures,
sliced melons and shellfish.
FOOD CAN BECOME UNSAFE IN SEVERAL WAYS:
Poor personal hygiene
• Employees do not wash their hands frequently.
• Employees cough or sneeze on food.
Cross-contamination
• Using the same cutting boards and utensils for
raw and cooked foods.
• Storing food improperly.
Lack of time and temperature control
• Failure to check food temperatures at receiving.
• Failure to cook foods to the proper temperature.
• Failure to hold both hot and cold foods at the proper temperatures.
• Failure to cool foods properly.
HOW FOODBORNE ILLNESS MICROORGANISMS GROW:
• Bacteria, viruses, parasites and fungi can cause
foodborne illness.
• Bacteria are of greatest concern.
• You can control the growth of bacteria by controlling the conditions
that favor growth.
FOOD
• Bacteria need food to grow, particularly protein
and carbohydrates.
• Examples of these foods include meat, eggs, poultry and dairy product
ACIDITY
• Bacteria grow best at a neutral pH.
• Foods that are either acidic (with a low pH) or alkaline (with a high
pH) will not support bacteria growth as well as a neutral pH.
TEMPERATURE
• Bacteria grow best between 41I°F and 140I°F
(the Temperature Danger Zone)
TIME
• Bacteria grow to their highest levels when left
in the Temperature Danger Zone for 4 hours or more.
OXYGEN
• Most bacteria need oxygen to grow.
MOISTURE
• Bacteria like moist foods with a water activity
(aw) of 0.85 or higher.
KEY PRACTICES FOR FOOD SAFETY:
Practice good personal hygiene
• Wash your hands frequently.
• Do not work if you are sick.
• Do not eat and drink while preparing food.
Control the time and temperature of food
• Make sure food is received and stored at the correct
temperature.
• Minimize the amount of time food is in the Temperature Danger Zone (41I°
to 140I°F) - it should never exceed 4 hours.
• Cook food to the correct internal temperature.
• Hold hot food above 140I°F and cold food at or below 41I°F.
• Cool foods correctly.
• Reheat food to 165I°F within the correct time period.
• Monitor temperatures and record the information on temperature logs.
Minimize the possibility of cross-contamination
• Practice good personal hygiene.
• Store foods correctly.
• Clean and sanitize work surfaces between preparation of cooked and raw
foods.
Make the food more acidic
• Add lemon juice or vinegar to the food.