Chapter 1

Providing Food Safety

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Learning Objectives

At the end of the chapter the

participants must be able to:
Analyze evidence to determine the presence of
food-borne illness outbreak
Recognize risks associated with high-risk
populations
Identify the characteristics of potentially hazardous
foods

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Foodborne Illness (pp.13-14

Foodborne Illness
Illness carried or transmitted to people by food

Foodborne-Illness Outbreak
Incident in which two or more people experience the
same illness after eating the same food

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Costs of Foodborne Illness

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Populations at High Risk for Foodborne Illness
Higher Risk People
Infants and preschool-age children
Pregnant women
Elderly people
People taking certain medications
People who are seriously ill

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Potentially Hazardous Food

Food Favoring the Rapid Growth of Microorganisms:

Milk and Milk Products
Meat: Beef, Pork, Lamb
Fish
Poultry
Shellfish and Crustaceans
Eggs (except those treated to eliminate
Salmonella spp.)
Heat-Treated Plant Food, such as Cooked
Rice, Beans, and Vegetables

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Potentially Hazardous Food

Food Favoring the Rapid Growth of Microorganisms:

Baked Potatoes
Tofu or Other Soy-Protein Food
Untreated Garlic-and-Oil Mixtures
Raw Sprouts and Sprout Seeds
Sliced Melons
Synthetic Ingredients,
Such as Textured Soy
Synthetic Ingredients, Such as Textured Soy
Protein in Meat Alternatives

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Potential Hazards to Food Safety

Biological Hazards
Bacteria, viruses, parasites, fungi
Toxins

Chemical Hazards
Pesticides, food additives, cleaning
supplies, toxic metals

Physical Hazards
Hair, dirt, metal staples, etc.

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How Food Becomes Unsafe

Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

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Time-Temperature Abuse

Food has been abused:

Any time it has been allowed to remain too long at
temperatures favorable to the growth of foodborne
microorganisms

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Cross-Contamination

Cross-contamination occurs when:

Microorganisms are transferred from one food or
surface to another

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Poor Personal Hygiene
Poor personal hygiene can contaminate food or
food-contact surfaces and cause illness.

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ASSIGNMENT

1. Identify factors that affects the growth of

Foodborne pathogens

1. Differentiate between Foodborne

intoxication, infections, and toxin-mediated
infections
2. What Microorganisms Need to Grow: FAT TOM

3. What are two ways How to Control the Growth

of Microorganisms

4. Classify Foodborne Illness. Explain each

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5. What kind of bacteria that cause
Foodborne Illness .

6. Described the Major Foodborne

Illnesses Caused by Bacteria

7. What are the Basic Characteristics

of Viruses

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Apply Your Knowledge: Test Your Food Safety Knowledge

True or False: A foodborne-illness outbreak has

occurred when two or more people experience
the same illness after eating the same food
True or False: Potentially hazardous food is
usually moist
True or False: Adults are more likely to become
ill from contaminated food than preschool-age
children are
True or False: People taking certain
medications, such as antibiotics, are at high risk
for foodborne illness
True or False: Cooked vegetables are not a
potentially hazardous food

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Apply Your Knowledge: Potentially Hazardous or Not?

Which of these are potentially

hazardous?
1 ___ Raw carrots 9 ___ Dry rice
2 ___ Sliced melons 10 ___ Tofu
3 ___ Raw bean sprouts 11 ___ Limes
4 ___ Baked potatoes 1 ___ Eggs
2
5 ___ Soda crackers 13 ___ Soy burger
6 ___ Apples 14 ___ Milk
7 ___ Bananas 15 ___ Bread
8 ___ Flour

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