Foodborne-illness outbreak
An incident in which two or more people get the same illness after eating the same food.
Warranty of sale
Rules stating how food must be handled in an establishment.
Reasonable Care Defense
Defense against a food-related lawsuit stating that an establishment did everything that could be reasonably expected to ensure that the food served was safe.
People groups with a higher risk of getting a foodborne illness
Preschool children and Infants
Elderly
People with compromised immune systems
Immune system
The body's defense system against illness.
Contamination
The presence of harmful substances in food.
Types of Food hazards
Biological
Chemical
Physical
Biological hazard
The greatest threat to food safety: Illness-causing pathogens that can contaminate food.
Chemical hazard
Chemical substances that can contaminate food, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware and equipment.
Physical hazard
Foreign objects that can accidentally get into food and contaminate it, such as hair, dirt, metal staples, and broken glass, as well as naturally-occurring objects, such as bones in fillets.
Risk factors causing foodborne illnesses
Purchasing food from unsafe sources
Failing to cook food adequately
Holding food at incorrect temperatures
Using contaminated equipment
Poor personal hygiene
Time-Temperature Abuse
Allowing food to remain too long at a temperature favorable to the growth of foodborne microorganisms.
Cross-contamination
Occurs when microorganisms are transferred from one food source or surface to another
Causes of cross-contamination of food
*Contaminated ingredients are added to food that receives no further cooking.
*Contaminated food touches or drips fluids onto ready-to-eat food.
*A foodhandler touches contaminated food and then touches ready-to-eat food.
*Ready-to-eat food touches contam
Personal hygiene
Habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms.
FDA (Food and Drug Administration)
Federal agency that publishes the Food Code and inspects food service operations that cross state borders
4 Keys to food safety
Controlling time and temperature
Preventing cross-contamination
Practicing good hygiene
Purchasing food from approved, reputable suppliers
Cleaning and sanitizing properly