HRMA 1345 1st Edition Lecture 2Outline of Last Lecture I. Challenges to food safetyA. The ChallengeII. What a foodborne illness is and determine when one has occurredB. Discrepancies between reported cases and estimated casesIII. Costs of foodborne illnessOutline of Current Lecture IV. Contaminants that can make food unsafeC. Categories of contaminantsV. How food becomes unsafeD. Risk factors for foodborne illnessE. Ready-to-Eat FoodVI. Populations at high-risk for foodborne illnessVII. Food safety responsibilities of the person in charge of a foodservice operationCurrent LectureIV. Contaminants are divided into three categories and are the presence of substances or conditions in the food that can be harmful to humansC.- Biological- Chemical- Physical Each contaminant listed is a danger to food safety. But biological contaminants areresponsible for most foodborne illnessV. These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.- Time-temperature abuse- Cross-contamination- Poor personal hygiene- Poor cleaning and sanitizingFood has been subjected to time-temperature abuse when it has stayed too long at temperature that are good for the growth of pathogens. Food is not held or stored at the correct temperature Food is not cooked or reheated enough to kill pathogens Food is not cooled correctlyCross contamination occurs when microorganisms are transferred from one surface to another Contaminated ingredients are added to food that receives no further cooking Ready to eat food touches contaminated surfaces A food handler touches contaminated ( usually raw) food and then touches cooked food Contaminated wiping cloths touch food-contact surfacesPoor Personal HygieneFood handlers can cause a foodborne illness if they do any of the following actions: Fail to wash their hand correctly after using the restroom Cough or sneeze on food Touch or scratch wounds then touch food Work while sickPoor Cleaning and Sanitizing: Equipment and utensils are not washed, rinsed and sanitized between uses Food-contact surfaces are wiped clean instead of being washed, rinsed, and sanitized Wiping cloths are not stored in a sanitizer solution between uses Sanitizer solution was not prepared correctlyD. Five risk factors for foodborne illness:- Purchasing food from unsafe sources- Failing to cook food correctly- Holding food at incorrect temperatures- Using contaminated equipment- Practicing poor personal hygieneE.Ready-to-eat food is food that can be eaten without further:- Preparation- Washing- CookingReady-to-eat food includes:- Cooked food- Washed fruits and vegetables- Deli meat- Bakery items- Sugar, spices and seasoningsVI. These people have a higher risk of getting a foodborne illness:- Elderly people- Preschool-age children- People with compromised immune systemsVII.Focus on these measures- Controlling time and temperature- Preventing cross-contamination- Practicing personal hygiene- Purchasing from approved, reputable suppliers- Cleaning and sanitizingTraining and monitoring:- Train staff to follow food safety procedures- Provide initial and ongoing training- Provide all staff with general food safety knowledge- Provide job specific food safety training- Monitor staff to make sure they are following procedures- Document training- Retrain staff regularlyGovernment Agencies- The Food and Drug Administration (FDA)- U.S. Department of Agriculture (USDA)- Centers for Disease Control and Prevention (CDC)- U.S. Public Health Service (PHS)- State and local regulatory