- •Федеральное агентство по образованию
- •The foreword
- •The dangers of foodborne illness
- •Preventing foodborne illness
- •How food becomes unsafe
- •Summary
- •A case in point
- •Discussion questions
- •Multiple-choice study questions
- •The microworld
- •Microbial contaminants
- •Bacteria
- •Basic Characteristics of Bacteria that Cause Foodborne Illness
- •Vegetative Stages and Spore Formation
- •Fat tom: What Microorganisms Need to Grow
- •Multiple Barriers for Controlling the Growth of Microorganisms
- •Viruses
- •Parasites
- •Summary
- •A case in point
- •Discussion questions
- •Multiple-choice study questions
- •Contamination, food allergies, and foodborne illness
- •Types of foodborne contamination
- •Food allergies
- •Summary
- •A case in point 1
- •A case in point 2
- •Discussion questions
- •Multiple-choice study questions
- •The save foodhandler
- •How foodhandlers can contaminate food
- •Diseases not transmitted through food
- •Summary
- •A case in point 1
- •A case in point 2
- •Discussion questions
- •Multiple-choice study questions
- •Purchasing and receiving safe food
- •Choosing a supplier
- •Inspection procedures
- •Monitoring time and temperature
- •Infrared (Laser) Thermometers
- •Ice-point method for calibrating a thermometer
- •Receiving and inspecting food
- •Fresh meat and poultry
- •Dairy products
- •Fresh produce
- •Refrigerated and frozen proccesed food
- •Map, vacuum-packed, and sous vide food
- •Dry and canned products
- •Aseptically packaged and ultra-high temperature (uht) pasteurized food
- •Potentially hazardous hot food
- •Summary
- •A case in point 1
- •A case in point 2
- •Discussion questions
- •Multiple-choice study questions
- •Keeping food safe in storage
- •General storage guidelines
- •Types of storage
- •Storage techniques
- •Storing specific food
- •A case in point 1
- •A case in point 2
- •Discussion questions
- •Multiple-choice study questions
- •Protecting food during preparation
- •Safe foodhandling
- •Cooking requirements for specific food
- •Injected Meats
- •Vegetables
- •Cooling food
- •Reheating potentially hazardous food
- •Summary
- •A case in point
- •Multiple-choice study questions
The dangers of foodborne illness
Foodborne illnesses are the greatest danger to food safety. A foodborne illness is a disease carried or transmitted to people by food. The Centers for Disease Control and Prevention (CDC) defines a foodborne-illness outbreak as an incident in which two or more people experience the same illness after eating the same food. A foodborne-illness is confirmed When laboratory analysis shows that a specific is the source of the illness.
Each year millions of people are affected by foodborne illness, although the majority of cases are not reported and do not occur at restaurants and foodservice establishments. However, the cases that are reported and investigated help us understand some of the causes of illness, as well as what we, as restaurant and foodservice professionals, can do to control these causes in each of our establishments. The most commonly reported causes of foodborne illness are: failure to cool food properly, failure to cook and hold food at the proper temperature, and poor personal hygiene.
Fortunately, every restaurant and foodservice establishment, no matter how large or small, can take steps to ensure the safety of the food it prepares and serves to its customers.
Preventing foodborne illness
There are many challengers to preventing foodborne illness. These include high employee-turnover rates, service to an increasing number of high-risk customers, and service of potentially hazardous food. Establishing a comprehensive food safety program, however, greatly reduces the likelihood of causing foodborne illness.
Training employees in food safety. One of the challenges managers typically face is high employee-turnover rate. Preparing and serving safe food in public establishments is a serious responsibility. All restaurant and foodservice employees need to be trained in the procedures that can protect the public and themselves from foodborne illnesses.
Population at high risk for foodborne illnesses. The demographics of our population show an increase in the percentage of people of high risk of contracting a foodborne illness, sometime with serious consequences. They include:
Infants and pre-school-age children
Pregnant women
Elderly people
People taking certain medications, such as antibiotics and immunosuppressants
People with weakened immune systems (who recently had major surgery, are organ-transplant recipients, or who have pre-existing or chronic illness)
Young children are more at risk for contracting foodborne illnesses, because they have not yet built up adequate immune systems (the body’s defense system against illness) to deal with some diseases. This knowledge is especially important for quick-service restaurants since, according to a recent survey, about 55 percent of families with children eat at such restaurants at least once a week.
Elderly people are more at risk because their immune systems and resistance may have weakened with age. In addition, as people age, their senses of smell and taste are diminished, so they may be less likely to detect “off” odors or tastes, which indicate that food may be spoiled.
Food most likely to become unsafe. Although any food can become contaminated, most illnesses are transmitted through food in which microorganisms are able to grow rapidly. Such food is classified as potentially hazardous food. This food typically has a history of being involved in foodborne illness outbreaks, has a natural potential for contamination due to production and processing methods, is often moist and high in protein, and has neutral or slightly acidic pH.
The Food Code identifies potentially hazardous food as any food that consists in whole, or in part, of followings:
Milk and milk products
Shell eggs (except those treated to eliminate Salmonella)
Meats, poultry, and fish
Shellfish and edible crustacea (such as shrimps, lobster, crab)
Baked or boiled potatoes
Tofu or other soy-protein foods
Garlic-in-oil mixtures
Plant foods – including fruit and vegetables – that have been heat treated (cooked, partially cooked, or warmed)
Raw seeds and sprouts
Sliced melons
Synthetic ingredients (such as textured soy protein in meat alternatives)
Care must be taken when handling ready to eat food, which may also be considered unsafe because it is intended to be eaten without further washing or cooking. Proper cooking reduces the number of microorganisms on food to safe levels. Food that has been properly cooked is considered ready-to-eat, as is washed whole or cut fruits and vegetables.
Potential hazards to food safety. Unsafe food usually results from contamination, which is the presence of harmful substances in the food. some food safety hazards are introduced by humans or by the environment, and some occur naturally.
Food safety hazards are divided into three categories: biological hazards, chemical hazards, and physical hazards.
Biological hazards include certain bacteria, viruses, parasites, and fungi, as well as certain plants, mushrooms, and fish that carry harmful toxins.
Chemical hazards include pesticides, food additives, preservatives, cleaning supplies, and toxic metals that leach from cookware and equipment.
Physical hazards consist of foreign objects that accidentally get into the food, such as hair, dirt, metal staples, and broken glass.
By far, biological hazards pose the greatest threat to food safety. Disease-causing microorganisms are responsible for the majority of foodborne illness outbreaks.