Foodborne Illness Outbreak
Two or more people
High Risk Populations
Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill
00:04
01:23
...
Foodborne Illness Outbreak
Two or more people
High Risk Populations
Infants, preschool age children, pregnant women, the elderly, people taking medications, people who are seriously ill
00:04
01:23
TCS
Temperature Control For Safety
Temperature Danger Zone
41 - 135 F
TCS Foods
Milk, Eggs, Shellfish, Fish, Meats, Meat Alternatives, Untreated Garlic & Oil Mixtures, Baked Potatoes, Raw Sprouts, Cooked Rice, Cut Tomatoes, Cut Melons
Three Types of Contamination
Biological, Chemical, Physical
Biological Contaminants
Bacteria, Virus, Parasites, Fungi
Chemical Contaminants
Cleansers, Sanitizers, Toxic Metals, Pesticides
Physical Contaminants
Foreign Objects
CDC Top Reasons for Outbreaks #1
Purchasing Food from unsafe sources
CDC Top Reasons for Outbreaks #2
Failing to cook food adequately
CDC Top Reasons for Outbreaks #3
Holding food at incorrect temperatures
CDC Top Reasons for Outbreaks #4
Contaminated equipment
CDC Top Reasons for Outbreaks #5
Poor personal hygiene
Three Ways Food Becomes Contaminated #1
Time-Temperature Control -- TCS Foods are left in the danger zone for > 4 hours
Three Ways Food Becomes Contaminated #2
Cross Contamination -- Contaminants cross to food that is not going to be cooked any further
Three Ways Food Becomes Contaminated #3
Poor Personal Hygiene -- Food handlers cause the food borne illness
FATTOM
Food
Acidity
Temperature
Time
Oxygen
Moisture
Toxic Metals
Lead
Copper
Zinc
Common Food Allergies
Milk
Dairy
Eggs
Shellfish
Fish
Wheat
Soy
Peanuts
Tree Nuts
Proper Hand Washing Temperature
100 F
Scrub hands and arms for
10 - 15 seconds
Gloves must be changed at lease every
4 hours
How often should thermometers be calibrated
Before each shift
Boiling Point Calibration Temperature
212 F
Ice-Point Calibration Temperature
32 F
What constitutes an approved supplier
One that has been inspected and meets all applicable local, state, and federal laws
Delivery Temperature for Cold TCS Foods
41 F or lower
Delivery Temperature for Live Shellfish and Shell Eggs
45 F or lower
Delivery Temperature for Hot TCS Foods
135 F or higher
Frozen Food delivery criteria
Frozen Solid with n
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