REVIEWER IN FOOD RISK MNGMNT.
 Erderly and Child Care, Nursing
(GTHRSKMT)
Foodborne Disease Outbreak
 Occurs when 2 or more people
become ill after eating common
food.
Food Industry
 America’s largest enterprise
 Made up of businesses that
produce, manufacture, transport
and distribute food for people.
Food Production
 Activities that occurs on farms,
ranches, orchards, and fishing
operations.
Food Manufacturing
 Takes the raw materials harvested
by producer and converts them into
forms suitable for distribution and
sale.
Retail Distribution System
 Consist of many food operations,
provide for human consumption.
TYPES OF FOOD ESTABLISHMENTS
 Full service Restaurant
 Quick service/Fastfood
 Convenience Stores
 Caterers/Food Concessions
 Lodging and Accommodation area
 Schools/Universities Cafeteria
Homes
 Military Bases, Prison Jails
 Transportation with Food Service
Facilities
Foodborne Illness
- Commonly known as food
poidoning, caused by eating food
that is contaminated by
bacteria/harmful substances
Foodborne disease cause
- 76 M illnesses
- 325 TH hospitalization
- 5 K Deaths
MAJOR ECONOMIC IMPACT
 Medical expenses
 Loss of work
 Reduced productivity
 Legal fees
 Punitive damages
 Loss of business
 Loss of reputation
 Increased insurance premium
COST OF FOODBORNE ILLNESS
 Loss of customers and sales
 Loss of prestige and reputation
 Lawsuits resulting in lawyer and
court fees
 Increased insurance premium
 Lowered employee morale
 Employee absentism
 Need for retraining employee
 Embarrassment
CAUSES OF FOODBORNE ILLNESS IN FOOD
ESTABLISHMENTS
Poor Personal Hygiene
- Transferring pathogens from body to
food
Cross-Contamination
- Transferring pathogens from one
surface to another.
Time Temperature Abuse
- Letting food stay too long at
temperatures that are good for
pathogen growth.
Poor Cleaning and Sanitizing
- Incorrectly cleaned surfaces to food.
YOU’RE ROLE IN KEEPING FOOD SAFE
- Wash hands properly
- Prevent ill employees from working
- Maintenance general personal
cleanliness
- Observe strict rules for eating,
drinking, and smoking.
HOW AND WHEN TO WASH YOUR HANDS
- Handwashing is a critical step for
avoiding food contamination
- Take 20 seconds
- Wet, Apply, Scrub, Rinse, Dry
- designated hand wash sink
WASH HANDS ……after…
- After using restroom
- Touching your face, hair, boy
- Before and after handling raw foods
- Taking out garbage
- Sneezing
- Handling chemicals
- Smoking, using e cigarettes, chewing
gum etc.
- Eating or drinking
USING A HANDWASHING SINK
- DO NOT use hwsink for other things
- Never dump dirty water in them
- Never prepared food in them
- Never wash tools and equipment.
- Neber do tgese things in the
following areas in Food handling
areas and food storage area
Glove Use
- Use to cover burn, cut or rash
- Fingernails, rings, bandage
- single used glove shall not be
washed
- only use once
Temperature Danger Zone
- pathogens can grow in this range
and cause foodborne illness
- 135 F to 43 F
Store refrigerated food
- 41F – 5 C lower
Keep food frozen solid
- 0 F to 18C lower
What should you look when inspecting a - Quality date
delivery vehicle? - Product is still safe to eat past this
date after the quality date but the
- Overall condition of the vehicle
quality was lessen.
- Condition of the product
- Sign of pests in the vehicle Use-By Date
- Door lock sand seals are functioning
- The last day recommended for the
- Correct truck temperature
product while at peak quality. Still
Temperature Logs safe
- First food safety documents other Expiration Date
Department of Health request
- Do not distribute infant formula,
during an inspection.
baby food or vitamins after the
Storing food safety expiration date.
- Store food only in designated areas FEFO
- Six inches off the ground
- First expired, first out
- Away from walls
- Ready to eat food above uncooked Discard cans if they have these problems
food.
- Severe dent in can seams
Store cleaning products and chemicals - Crushed cons that are not stackable
- Deep dents in body of can
- Label cleaning products
- Missing labels
- Keep away from food areas
- Unreadable labels
- Store in designated areas for
- Swollen or bulging ends
cleaning products and chemicals
- Rust that will not wipe off
- Bleach, paint, etc. should not be
- Holes or leaking
stored in the same area.
Discard commercially packaged dry food
Sell-By Date
with these problems
- Also called pull date
- Unlabeled or not correctly labeled
- The store must sell those products
- Unreadable label
before the code date and often
- No code dates
donates these foods when they are
- Signs of pest (gnaw marks,
closed to date ex. Eggs, lunch meat.
droppings, insects)
Packing or Manufacturing Date - Wet, damaged, or stained
- Open packaging
- Not an expiration date
- The day that the food was package, Prepare delivery vehicles to protect food
ex. Crackers, canned foods, spices. from contamination.
Best-By or Best if used by date
 - Clean inside of the vehicles at least - Scales
once per week as often as necessary - Prep tables in clean rooms
- Make sure vehicles are pest free - Sorting tables
- Never deliver food in vehicles used - Scoops
to haul garbage.
HANDLING GARBAGE
- Do not bring pets when delivering
food - Remove garbage as quickly as
- Keep items that could contaminate possible
food separate from the delivery - Be careful not to contaminate food
- Lock and seal delivery vehicles when or surfaces when removing garbage
they are not being unloaded or - Clean the inside and outside of
loaded. garbage containers often
- Do not clean garbage containers in
When loading and transporting food
clean rooms or food storage areas
- Keep refrigerated food at 41F (5C) or - Close the lids on outdoor containers
lower during transport - Keep indoor containers covered
- Keep frozen food at temperature when they are not in use
that will keep it frozen.
Trends in Food consumption and choices
- Keep food cold in unrefrigerated
vehicles - Menus reflect changing appetite
- Always cover refrigerated and frozen among diners
food with thermal blankets - People have a wide of variety food
- Or place coolers with icepacks to choose from.
- Load ref. and frozen food so air can
CAUSES OF FOODBORNE ILLNESS
circulate around it.
 Shiga Toxin – producing Escherichia
Cleaning
coli bacteria in lettuce and
- Removes food and other dirt from a unpasteurized apple juice.
surface  Salmonella Spp. In alfalfa sprouts,
ice creams and dry cereal
Sanitizing
 Hepatitis – a virus in raw and lightly
- Reduce pathogens on a surface to cooked oysters
safe levels  Listeria Monocytogenes – in hotdogs
and luncheon meats.
Cleaning and sanitizing surfaces
- All surfaces must be cleaned and
rinsed
- Walls and floors
Contamination
- Storage shelves
- Garbage containers
- --Any surfaces that touches food
 - Is the presence of substances or
conditions in the food that can be
harmful to humans
Sources of contamination
- Soil, oil, water, air, plants, animals,
humans.
 Edema of the face, tongue, eyelids,
mouth
 Skin rashes – itchy eyes
 Respiratory – bronchitis, tightness of
the chest
 Nausea, vomiting and diarrhea
 Anaphylactic shock

Bacterial Contamination THE EIGHT PRINCIPAL FOODS THAT MAKE

UP 90% OF ALL ALLERGIC REACTIONS.
- The principle cause of food
poisoning is the direct - Tree nuts
contamination of high risk foods - Peanuts
- Harmful bacteria may also - Milk
contaminate food by means of a - Fish
vehicle or route of contamination - Wheat
- Soy
TYPES AND FORMS OF BACTERIA
- Shellfish
Pathogenic Bacteria - Egg products

- Harmful bacteria responsible for HIGH RISK FOODS

food related illness.
- Which if contaminated with
- Reproduce by Binary Fission in 10-20
pathogenic bacteria and given ideal
mins.
conditions for the bacteria.
Spoilage Bacteria
Types of foods that associated with high
- Responsible for the decomposition risk foods
of foods.
- Cooked meats
- Rotting food, slime on meet,
- Cooked meat products with gravies
Beneficial Bacteria and stocks
- Cooked rice
- Involved in fermentation
- Shellfish/seafood
process/food supplement.
- Cooked eggs and products prepared
-
with eggs.
FOOD ALLERGENS
FORMS OF HEAT TREATMENT PROCESS
 Allergy is an immunological
- Pasteurization
response to certain foods, food
- Sterilization
additives and colorings that can
- UHT Treatments
cause respiratory reactions and
other symptoms THE FOLLOWING DETAILS ARE IMPORTANT
TO ASCERTAIN THE INCIDENT (F.POISON)
 - Name, address, and contact details
- Date and time of recovery
- Has anyone shown any sign of illness
- Date and time of the meal
- Medical details
- Has family members unwell?
- Date and timings of onset, man
symptoms and details
- Date such as place of food
consumption over the previous 2
days
- Has any family member returned
from overseas?
Microorganisms
- Most common type of food
contamination/ includes bacteria,
viruses and parasites.
Microbes
- Everywhere around us—in soil,
water, air, plants etc.
The Food Flow
- Consist of food products, and
ingredients, used to make them as
they flow through a food
establishment.
HACCP
- Hazard Analysis Critical Control
Points
- Identifies hazard within the flow of
food
- Receive – Store – Prepare – Cook –
Hold – Cool – Reheat.