Professional Documents
Culture Documents
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Learning Objectives
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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
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Potentially Hazardous Food
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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
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Time-Temperature Abuse
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Cross-Contamination
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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
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5. What kind of bacteria that cause
Foodborne Illness .
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Apply Your Knowledge: Test Your Food Safety Knowledge
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Apply Your Knowledge: Potentially Hazardous or Not?
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