Providing Safe Food
Chapter 1 – PROVIDING SAFE FOOD
The Challenges to Food Safety The greatest danger is from foodborne illnesses, diseases that are carried or transmitted to people by food. Salmonella and Staphylococcus are two of the best known foodborne illnesses. An outbreak of foodborne illness is defined as an incident in which two or more people experience the same illness after eating the same food. Laboratory anlysis must then show that the food is the source of the illness. When botulism or chemically contaminated food is found, even a single incident is classified as an outbreak.
As a manager, you face challenges for preventing outbreaks because of the:
Number and types of foods at risk.
Multiple chances for food to become contaminated. Food is at risk at every stage in the flow of food, the path from receiving to storing, preparing, cooking, holding, serving, cooling, and reheating that foods in your operations flow.
Types of customers you are serving. Infants and young children, pregnant women, elderly people, and people with weakened immune systems are the greatest risk for food borne illness. These people are less able to fight off disease and, therefore, are more likely to become ill. Shortage of trained employees
The Foods Most Likely to Become Contaminated Although any food can be contaminated, the moist, high-protein foods on which bacteria can grow most easily are classified as highly perishable foods. The potentially hazardous foods as any foods that consists in whole or in part of:
How Food Becomes Unsafe
CONTAMINATION Contamination is the unintended presence of harmful substances or micro-organisms in food. There are three main types of hazards:
1. Biological hazards – Bacteria, viruses, parasites, and fungi. Contamination by bacteria is the greatest treat to food safety.
2. Chemical hazards – Pesticides, food additives and preservatives, cleaning supplies, and toxic metals that leech
The Challenges to Food Safety The greatest danger is from foodborne illnesses, diseases that are carried or transmitted to people by food. Salmonella and Staphylococcus are two of the best known foodborne illnesses. An outbreak of foodborne illness is defined as an incident in which two or more people experience the same illness after eating the same food. Laboratory anlysis must then show that the food is the source of the illness. When botulism or chemically contaminated food is found, even a single incident is classified as an outbreak.
As a manager, you face challenges for preventing outbreaks because of the:
Number and types of foods at risk.
Multiple chances for food to become contaminated. Food is at risk at every stage in the flow of food, the path from receiving to storing, preparing, cooking, holding, serving, cooling, and reheating that foods in your operations flow.
Types of customers you are serving. Infants and young children, pregnant women, elderly people, and people with weakened immune systems are the greatest risk for food borne illness. These people are less able to fight off disease and, therefore, are more likely to become ill. Shortage of trained employees
The Foods Most Likely to Become Contaminated Although any food can be contaminated, the moist, high-protein foods on which bacteria can grow most easily are classified as highly perishable foods. The potentially hazardous foods as any foods that consists in whole or in part of:
How Food Becomes Unsafe
CONTAMINATION Contamination is the unintended presence of harmful substances or micro-organisms in food. There are three main types of hazards:
1. Biological hazards – Bacteria, viruses, parasites, and fungi. Contamination by bacteria is the greatest treat to food safety.
2. Chemical hazards – Pesticides, food additives and preservatives, cleaning supplies, and toxic metals that leech