Foodborne Illness

Disease 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

1-2
 Fines/Penalties
 Lawsuits
 Medical Bills
 Embarrassment
 Bad publicity
 Business closure
 Unemployment
 Death
Poor Personal Cross Time-Temp
Hygiene Contamination Abuse
 And now a word
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Biological
Chemical
Physical
◼ Wash hands properly
◼ Observe strict rules for eating,
drinking, and smoking
◼ Limit jewelry to 1 smooth wedding band
◼ Restrain hair
◼ Don’t work with food if you are ill
◼ Maintain general personal cleanliness
FEEL WELL
 Persons with flu-like
symptoms should be
assigned to non-food
handling tasks or sent home

 Must report diagnosis or

exposure to person with a
food borne illness.
(Roommate, family, close
friends)
Milk/Dairy Fish Eggs Peanuts

Chocolate Shellfish Wheat/gluten Tree nuts

 Proper Hand Washing Procedure

1. Wet hands with 2. Apply anti-bacterial 3. Vigorously scrub

running water as hands and arms
hot as you can (anti-microbial) soap for at least
comfortably stand 30 seconds

4. Clean under 5. Rinse thoroughly 6. Dry hands and arms

fingernails and under running with a single-use
between fingers water paper towel or
warm-air hand dryer
When To Change Gloves
◼ As soon as they become
soiled or torn
◼ Before beginning
a different task or food item
◼ Before handling
cooked or ready-to-eat food
◼After touching hair, face,
body, dirty dishes, trash
 Store raw meat, poultry, and fish:

◼ Separate from or below

cooked and
ready-to-eat food
◼ In the order indicated
in the illustration
◼ Higher cooking
temperature = lower
storage position`
 (Safely)
◼ Keep food out of TDZ
◼ Display food in small
batches
◼ Measure internal
temperatures at least
every 1.5 hours
◼Never mix new and old
batches
 Monitored by trained employee
 Sneeze guards in place

 One utensil for each item;

store in food with handle
extended
 Customers use clean plate for
refills
 Monitor temps every 2 hours
Cleaning
Removing food and other
types of soil from a surface

Sanitizing
Reducing the number
of microorganisms on
a clean surface to safe levels
SANITIZING
 Immersion
 Spraying
 Wiping
 Containers must be
labeled
 Store away from food
 Use as directed on
label
 Never mix chemicals
 Know MSDS location
 If you don’t know
how to use the
chemical, ASK
◼ Notify manager of any complaints

◼ First priority is wellness/care

◼ Physician reporting requirement

◼ Investigation and follow up