Part 1 of 6: Introduction to Safe Food Handling

Summary

Chad Waters, a registered environmental health specialist, explains the importance of food safety to prevent foodborne illnesses, which cause millions of illnesses and deaths annually in the US. He outlines the costs of foodborne illness outbreaks, including lawsuits and negative media attention, emphasizing the importance of proper training. The video covers three types of contamination—chemical, physical, and biological—with a focus on biological contaminants like bacteria and viruses. It introduces the acronym 'Fat Tom' to remember the factors bacteria need to reproduce: food, acidity, temperature, time, oxygen, and moisture. The video stresses the significance of handling potentially hazardous foods correctly to avoid foodborne illnesses.

Takeaways

• 📝 Foodborne illnesses are a significant public health issue, causing approximately 76 million illnesses, 235,000 hospitalizations, and 5,000 deaths annually in the United States.
• 💲 The financial impact of foodborne illnesses is substantial, with costs ranging from $10 to $83 billion, not including the potential for much higher unreported costs.
• 💵 Preventing foodborne illnesses is more cost-effective than dealing with the consequences, which can include lawsuits, increased insurance premiums, and negative media attention.
• 💳 Three main types of contamination can cause foodborne illnesses: chemical, physical, and biological.
• 💲 Biological contaminants, including bacteria, viruses, parasites, protozoa, and fungi, are a primary focus for food safety.
• 💵 Bacteria can reproduce without a living host and can grow in various types of food, making them a critical concern in food safety.
• 💲 Viruses, such as Hepatitis A and norovirus, can also cause foodborne illnesses, with norovirus being highly contagious and able to spread even after symptoms disappear.
• 💵 Parasites are commonly found in fish, pork, and wild game, and proper cooking, freezing, and sourcing are essential for control.
• 💳 Protozoa, like Giardia, and fungi/yeast require specific conditions to reproduce and are more commonly associated with food spoilage than foodborne illness.
• 💲 The acronym FAT TOM helps remember the factors bacteria need to reproduce: Food, Acidity, Temperature, Time, Oxygen, and Moisture.
• 💵 Potentially hazardous foods are those that can cause foodborne illness if not handled properly, typically characterized by high protein or carbohydrate content, moistness, and a slightly acidic or neutral pH.

Q & A

What is the role of Chad Waters in the video?

Chad Waters is a registered environmental health specialist with Central District Health.

What is the primary goal of the video?

The primary goal of the video is to cover the basics of food safety and teach viewers how to prepare food safely.

How many illnesses and deaths are caused by foodborne illnesses in the United States each year?

Approximately 76 million illnesses, 235,000 hospitalizations, and 5,000 deaths are caused by foodborne illnesses in the United States each year.

What is the estimated cost of foodborne illnesses in the United States?

The cost of foodborne illnesses is estimated to be anywhere from $10 to $83 billion in the United States.

What are the potential consequences for a food establishment dealing with a foodborne illness outbreak?

Potential consequences include lawsuits, increased insurance premiums, low employee morale, high turnover, and negative media attention, which could result in closure of the establishment.

What are the three types of contamination that can cause people to become sick from eating contaminated food?

The three types of contamination are chemical, physical, and biological.

What are some examples of biological contaminants that can cause illness?

Biological contaminants include bacteria, viruses, parasites, protozoa, and fungus and yeast.

Why is it important to understand that bacteria do not need a living host to reproduce?

Understanding that bacteria do not need a living host is important because it emphasizes the ability of bacteria to grow in certain types of food, which is crucial for food safety.

What is the 'danger zone' in terms of food safety?

The 'danger zone' refers to the temperature range between 41 and 135°F where bacteria begin to rapidly reproduce.

What does the acronym FAT TOM stand for in relation to the requirements for bacterial growth?

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture, which are the requirements for bacterial growth.

What is the maximum amount of time that certain foods can spend in the danger zone?

The maximum amount of time that certain foods can spend in the danger zone is 4 hours.

What are potentially hazardous foods?

Potentially hazardous foods are those that have the potential to cause foodborne illness if not handled properly. They are typically high in protein or carbohydrates, moist, have a slightly acidic or slightly neutral pH, and have a history of causing foodborne illness outbreaks.