Lesson Objectives
- How food becomes unsafe
- Food most likely to become unsafe
- Populations at high risk for foodborne illness
- Food safety responsibilities of the person in charge of a restaurant or foodservice operation
Key Terms
- Foodborne illness
- Contamination
- The prescence of harmful substances in food
- Cross-contamination
- The transfer of pathogens from one food or surface to another
- Food allergen
- A naturally-occurring protein in food or in an ingredient that some people are sensitive to.
- Immune system
- The body’s defense system against illness
- Food handler
- An individual working with unpackaged food, food equipment or utensils, or food contact surfaces.
- Person-in-Charge (PIC)
- Anyone who is responsible for the operation and has a food safety certification
A disease transmitted to people through food.
- Microorganism
- Small living organisms that can be seen only with a microscope
- Pathogen
- A harmful microorganism
- TCS food
- Food that requires time and temperature control to prevent the growth of pathogens and the production of toxins.
- Time-temperature abuse
- Food has been time temperature abused when it has been allowed to remain too long at temperatures favorablee to the growth of miroorganisms
- Temperature danger zone
- The temperature range between 41°F. and 135°F.
- Toxin
- A poison.
Understanding Foodborne Illness
What is a Foodborne Illness?
A foodborne illness, commonly known as food poisoning, is a sickness caused by consuming food contaminated with harmful microorganisms, chemicals or physical hazards. Thesee illnesses can range from mild discomfort to severe conditions requiring hospitalization. When food safety rules are not followed, the potential for illness escalates.
The severity and duration of foodborne illness depend on various factors including the type of contamination, the amount consumed, and the individual’s overall health. While most people recover completely within a few days, some may experience long-term health complications.
Recognizing the symptoms early and understanding the causes can help in seeking appropriate treatment and preventing further spread of the illness
What is a Foodborne Illness Outbreak?
A foodborne illness outbreak occurs when two or more people experience the same illness after eating the same or similar contaminated food in the same establishment. To be officially classified as an outbreak the case must be confimed through laboratory analysis.
Common Symptoms and Onset Times
Digestive Distress
Nausea, vomiting, and diarrhea are the most common symptoms, often accompanied by abdominal cramps that can range from mild to severe. These symptoms typically appear within hours of consuming contaminated food.
Systemic Reactions
Fever often indicates that the body is fighting an infection. Dehydration can occur rapidly due to fluid loss from vomiting and diarrhea, leading to extreme thirst, dry mouth and decreased urination.
Varied Onset Time
Symptoms can appear within 30 minutes of consumption or may take several days to develop, depending on the pathogen. Bacterial infections typically manifest within 1 – 3 days, while viral infections often show symptions within 24 – 48 hours.
The Cost of foodborne Illness
Business Impact
- Loss of customer sales
- Loss of reputation
- Negative media exposure
Financial Consequences
- Lawsuits and legal fees
- Increased insurance premiums
- Staff retraining costs
Operational Disruption
- Lowered staff morale
- Staff missing work
- Potential business closure
Major Challenges to Food Safety
Time Pressure
Busy operations often struggle to monitor time and termperature properly. The rush to serve customers quickly can lead to food remaining in the Temperature Danger Zone 41°F. and 135°F. for too long.
Language & Culture
Diverse language backgrounds and cultural food practices can create misunderstandings about proper food safety procedures, requiring tailored training approaches.
Literacy & Education
Varying levels of reading skills and food safety knowledge among staff necessitate clear, visual training materials and frequent reinforcement.
Staff Turnover
High employee turnover makes maintaining consistent food safety practices challenging, as new staff require continuous training and supervision.
Evolving Pathogens
Microorganisms continue to adapt and evolve, sometimes becoming resistant to traditional control measures, requiring vigilant monitoring and updated practices.
While most people recover completely from foodborne illness within days, some individuals may develop serious long-term health problems. These complications are more common in vulnerable populations such as preschool-age children, elderly individuals, and those with compromized immune systems.
Certain foodborne pathogens can trigger autoimmune responses or cause damage to vital organs. For example, E. coli may cause hemoltic uremic syndrome affecting kidney function and Hepititus A may cause severe liver problems.
Vulnerable Populations: Who’s Most at Risk
Some segments of the population are more sensitive to the ingredients in food and have a higher risk of getting a foodborne illness. They often have immune systems that are not as readily able to fight off foodborne illness due to not yet being fully developed or being weakened. These populations include:
Young children
Young children’s immune systems are still developing, making them particularly vulnerable to foodborne pathogens. Their smaller body size means toxins become concentrated more quickly, potentially causing more severe reactions.
The elderly
As we age, our immune systems naturally weaken, making older adults less capable of fighting off foodborne infections. Elderly individuals also have chronic conditions that further compromise their ability to recover from foodborne illness.
The chronically ill
Peope with weakened immune systems due to illness (HIV/AIDS or cancer) or medical treatments (chemotherapy or organ transplants) face significantly higher risks from foodborne pathogens and may experience more severe symptoms.
Governmental Agencies: Guardians of Our Food Supply
Multiple agencies work together to keep our food safe. Each plays a vital role in preventing foodborne illness.
FDA Food and Drug Administration
Interstate Jurisdiction
Regulates food crossing state lines
Product Focus
All foods except USDA-regulated items
Seafood Oversight
HACCP requirements for seafood processors
Dairy & Produce
Sets standards for milk, fruit, vegetalbes
USDA (US Department of Agriculture)
Food Safety and Inspection Service
Inspects meat, poultry, and egg processing plants daily.
Contamination Investigation
Investigates outbreaks related to meat, poultry, and eggs.
Public Health Alerts
Issues recalls and warnings for contaminated products.
CDC (Center for Disease Control)
Outbreak Monitoring
Tracks foodborne illness outbreaks across the country.
Public Education
Develops resources to inform consumers about food safety
Data Analysis
Identifies patterns to prevent future outbreaks
Local Support
Provides expertise to local health departments during investigations
Local Health Departments
Restaurant Inspections
Regularly visit food service establishments to ensure compliance with safety codes
- Check food temperatures
- Examine storage practices
- Review employee hygiene
Local Outbreak Response
Regularly visit food service establishments to ensure compliance with safety codes
- Interview patients
- Collect food samples
- Identify contamination sources
The 3 Types of Contamination
Biological
Microorganisms including bacteria, viruses, parasites, and fungi. These are the most common causes of foodborne illness.
Chemical
Substances like cleaners, sanitizers, pesticides, and machine lubricants that accidently contaminate food through improper handling or storage
Physical
Foreign objects such as metal shavings, glss fragments, jewelry, plastic pieces, or bones that can cause injury when consumed.
Five Most Common Risk Factors For Foodborne Illnesses
Safe food handling is the number one priority of all individuals involved in a food service operation as it can mean the difference between a well prepared safe meal and a foodborne illness ourbreak.
The 5 Common Risk Factors for Foodborne Illness
The 5 Common Risk Factors
1. Purchasing Food From Unsafe Sources
2. Failing to Cook Food Adequately
3. Holding Food at Improper Temperatures
4. Using Contaminated Equipment
5. Practicing Poor Personal Hygiene
1. Purchasing From Unsafe Sources
Approved Suppliers
Only purchase from approved reputable vendors
Proper Delivery
Inspect deliveries for temperature abuse and damage
Date Marking
Check expiration dates before accepting shipments
2. Failing to Cook Food Adequately
Use Thermometers
Check internal temperature of foods
Reach Safe Temperatures
Poultry: 165°F, Ground meat: 155°F, Seafood: 145°F
Maintain Heat
Cook food thoroughly without interruption
3. Holding Food at Incorrect Temperatures
41°F
Cold Holding
Maximum temperature for regrigerated foods
135°
Hot Holding
Minimum temperature for hot foods
4 Hours
Danger Zone
Maximum time food may remain in the Temperature Danger Zone
41° – 135°
4. Using Contaminated Equipment
Wash
Remove visible food particles with hot, soapy water.
Rinse
Clear soap residue with clean water
Sanitize
Apply chemical sanitizer or high heat to kill pathogens.
Air Dry
Never use towels; allow equipment to air dry completely
5. Practicing Poor Personal Hygiene
Handwashing
20 seconds with soap and warm water
Glove Use
Change between tasks and when contaminated
When Sick
Stay home with vomiting, diarrhea, and jaundice
Clean Uniforms
Change daily, use aprons for specific tasks
Aside from buying food from unsafe sources, the other mistakes mentioned above all fall into four key categories: time-temperature abuse, cross-contamination, poor personal hygiene, and inadequate cleaning and sanitizing.
Time-Temperature Abuse: The Hidden Danger
Improper Storage Temperatures
Refrigeration units set above 41°F or hot-holding equipment below 135°F create perfect breeding grounds for bacteria. Regular temperature logs and equipment maintenance are essential to prevent this common mistake.
Inadequate Cooking Temperatures
Undercooked food may not reach temperatures needed to kill harmful pathogens. Each type of food has specific internal temperature requirements that must be verified with a properly calibrated food thermometer.
Improper Cooling Methods
Hot foods must be cooled rapidly to prevent bacterial growth. The proper method requires cooling from 135°F to 70°F within 2 hours, then from 70°F to 41°F within an additional 4 hours.
Insufficient Reheating
Previously cooked foods must be reheated to 165°F within 2 hours to kill any bacteria that may have multiplied during cooling and storage. Partial reheating leaves dangerous pathogens alive in food.
Cross-Contamination: How Pathogens Spread
Cross-contamination occurs when harmful microorganisms are transferred from one food or surface to another. This is one of the leading causes of foodborne illness outbreaks in foodservice operations. The most dangerous scenarios involve raw animal products contaminating foods that won’t receive further cooking.
Preventing cross-contamination requires implementing systems that physically separate different types of foods during storage, preparation, and service. Color-coded cutting boards, dedicated utensils, and proper workflow patterns can significantly reduce these risks.
Contaminated ingredients are added to food that receives no further cooking.
Ready-to-eat food touches contaminated surfaces
Contaminated food touches or drips fluids onto cooked or ready-to-eat food.
A food handler touches contaminated food and then touches ready-to-eat food.
Contaminated wiping cloths touch food-contact surfaces.
Cross-Contamination: The Four-Step Prevention System
Clean
Wash hands for 20 seconds with soap. Clean all surfaces between food types.
- Use hot, soapy water
- Clean between each food type
- Clean & Sanitize surfaces regularly
Separate
Use different cutting boards for raw and ready-to-eat foods. Color code your equipment.
- Red for raw meat
- Green for Produce
- Blue for Seafood
- Yellow for Poultry
Cook
Reach proper interal temperatures. Use a food thermometer for accuracy.
- Chicken: 165°F (74°C)
- Ground beef: 155°F (71°C)
- Meat & Fish: 145°F (63°C)
Chill
Store foods properly.
- Keep refrigerator below 41°F (4°C) or below
- Store raw meats on bottom shelf
- Use sealed containers
Poor Personal Hygiene
Food handlers can cause a foodborne illness if they do any of the following:
Fail to wash their hands after using the restroom
Cough or sneeze on food
Touch or scratch wounds and then touch food.
Work while sick
Cleaning & Sanitizing
Pathogens can be spread to food if equipment has not been cleaned and sanitized correctly between uses. This can happen in the following ways:
Equipment and utensils are not washed, rinsed, and sanitized between uses.
Food-contact surfaces are wiped clean rather than being washed, rinsed, and sanitized.
Wiping cloths are not stored in a sanitizer solution between uses.
Sanitizer solutions are not at the required levels to sanitrize objects.
Foods Most Likely to Become Unsafe
Ready-to-Eat Foods (RTE)
Ready-to-eat foods are foods that are edible without any further washing, cooking, or preparation
TCS Foods
Any food that requires time and temperature control to prevent the growth of pathogens (particularly bacteria)
Ready-to-Eat Foods: Handle with Extra Care
Definition and Examples
Ready-to-Eat (RTE) foods are items that can be consumed without additional preparation, washing, or cooking. These include prepared salads, deli meats, cheeses, breads, fruits, and cooked foods that will not undergo further heat treatment before service.
Special Handling Requirements
Because RTE foods won’t undergo a kill step before consumption, they require stringent handling protocols. Always use clean and sanitized utensils, deli papers, or properly changed gloves when handling these items to prevent introducing pathogens.
No Bare Hand Contact
Most health codes prohibit bare hand contact with RTE foods. This policy recognizes that even with proper handwashing, some pathogens may remain on hands or be introduced through tiny cuts or abrasions in the skin.
Protection During Service
Use appropriate barriers like sneeze guards, covered containers, or individual packaging to protect RTE foods from environmental contamination during display and service. Teach customers proper self-service etiquette to prevent cross-contamination.
TCS Foods: High-Risk Items
Milk & Dairy
Includes milk, cream, yogurt, soft cheeses, and butter. Store at 41°F or below. Discard dairy products that have been above 41°F for more than 4 hours.
Eggs
Shell and liquid egg products need temperature control. Cook to 145°F or 155°F if held. Use pasteurized eggs for high-risk populations.
Meats
All meats require temperature control. Ground meats have more surface area, increasing contamination risk.
Poultry
Cook poultry to 165°F. Chicken, turkey, and duck carry a high risk of Salmonella.
Fish
Cook to 145°F. Fish for raw consumption must be frozen beforehand to kill parasites.
Shellfish
Must come from approved sources. Cook oysters, clams, shrimp, and crab to 145°F.
Baked Potatoes
Cooked potatoes become TCS due to moisture and neutral pH. Keep under temp control.
Cooked Rice
Bacillus cereus may grow in rice. Cool rapidly and keep hot (135°F) or cold (41°F).
Tofu & Soy Protein
Neutral pH and high moisture makes tofu ideal for bacterial growth. Requires temp control.
Seeds
& Seed Sprouts
Sprouts grow in warm, moist conditions ideal for E. coli and Salmonella. High-risk item.
Cut Melons, Tomatoes, Greens
High water and pH levels allow rapid growth of Salmonella and E. coli. Keep at 41°F or lower.
Untreated Oil & Garlic Mixtures
If not acidified, these mixtures can promote botulism. Store properly and refrigerate after opening.
The Responsibilities of a Food Safety Manager (Person-in-Charge
The Person-in-Charge (PIC) plays a critical role in ensuring food safety standards are maintained throughout food service operations. The following section outlines the eight key responsibilities that every food safety manager must fulfill to protect public health and comply with food safety regulations.
Employee Supervision
The PIC is responsible for:
Supervising & instructing food employees to ensure they follow safe food handling practices.
Monitoring food preparation and service to ensure compliance with the Code
Correcting behaviors and practices that may lead to foodborne illness.
Demonstration of knowledge
The PIC must demonstrate knowledge of food safety principles by:
- Having a Food Protection Manager Certification recognized by ANAB (e.g., ServSafe).
- Correctly answering questions about foodborne illness, cross-contamination, time-temperature control, cleaning/sanitizing, etc
- Ensuring staff follow food safety practices.
Monitoring Critical Operations
Temperature Control
Food temperatures during receiving, storage, cooking, cooling, reheating, and holding.
Time Management
Proper use of Time/Temperature Control for Safety (TCS) procedures.
Personal Hygiene
Personal hygiene of employees, especially handwashing.
Sanitation
Cleaning and sanitizing of equipment and food-contact surfaces.
Health of Employees
Enforce Reporting
Enforcing proper reporting procedures for illness or exposure.
Monitor Health Conditions
Monitoring for symptoms like vomiting, diarrhea, sore throat with fever, jaundice, or diagnosed foodborne illness.
Restrict or Exclude
Ensuring ill employees are restricted or excluded as required by the Food Code.
Training Procedures
The PIC must:
Ensure employees are trained in food safety and personal hygiene practices.
Provide procedures for cleaning up bodily fluids, as required in the Model Food Code.
Maintain written procedures and ensure they are followed in practice.
