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Foodborne Illness effects, on average, how many people yearly?
76,000,000 Reported Illnesses
325,000 Are Hospitalized
Yearly, on average, what is the cost of Foodborne Illness?
$10 - $83 Billion Dollars
What are the repercussions of foodborne illness to a business?
- Closure of the Operation/Business
- Loss of customers, sales, venders
- Loss of reputation, goodwill
- Loss of employees
- Decrease or Absenteeism of employees
- Increased Insurance
- Cost to retrain Employees
- Embarrassment (via media, internet)
Center for Disease Control and Prevention
US Food and Drug Administration
What are the 5 most common risk factors responsible for foodborne illness?
- Food from unsafe sources.
- Improper holding/time and temperature
- Inadequate cooking.
- Poor personal hygiene
- Contaminated Equipment/prevention of contamination
Who is at risk?
- Pre-school age children,
- Pregnant Women,
- People with weakened immune systems,
- People taking certain medications.
- Highly Susceptible Population.
- (Groups of people who are more likely than other groups to experience foodborne illness)
HSP are often what, and where?
- Infants, pre-schoolers, and the elderly,
- People that frequent group establishments i.e. daycare, kidney dialysis centers, nursing homes, hospitals, senior centers.
HSP Facilities shall not offer what?
- Raw animal foods (raw fish, raw marinated fish, raw molluscan shellfish, steak tartare)
- Partially cooked animal foods (lightly cooked fish, rare meat, soft eggs, meringue.
- Raw seed sprouts.
Food Manager, or Person In Charge, is responsible for 10 things. What are they?
- Food Service is Compliant with Local Ordinances.
- Monitoring Employees Health/Symptoms, Activities and Correcting deficiencies.
- Controlling Cross Contamination (handwashing, clean facilities, good repair of establishment).
- Knowledge of Time/Temperature of potentially hazardous foods and prevention of foodborne illnesses.
- Knowledge of hazards associated with raw/undercooked meats, poultry, eggs and fish.
- Knowledge of Time/Temperature for safe refrigeration, hot and cold Holding, cooling, thawing and reheating.
- No Bare Hand contact of foods including ready to eat foods.
- Knowledge of correct proceedure for washing and sanitizing equipment and utensils.
- Ensuring that water sources are protected from contamination (backflow and cross connections).
- Ensuring Employee access to proper handwashing and toilet facilities, and supplies.
Food Service Worker is responsible for what? 10 items.
- Reporting to work clean and free of illness.
- Reporting illnesses that may pose risks.
- Following procedures to protect foods from contamination.
- Correcting food safety hazards and activities.
- Reporting to Management observed hazards and violations.
- Utilizing Temperature logs and records.
- Utilizing proper devices for utensils, equipment and temperature.
- Practicing good and safe personal hygiene.
- Following hand washing procedures.
- Following bare-hand contact policies.