Part 6 of 6 Review

Summary

This video script addresses the significant impact of foodborne illness, affecting millions and costing businesses billions annually. It emphasizes the importance of proper food handling to prevent contamination, focusing on biological contaminants like bacteria, viruses, and parasites. The script outlines key preventive measures: maintaining safe temperatures, proper cooling and reheating, and thorough handwashing. It also stresses the need for clean surfaces, use of approved food sources, and exclusion of ill food handlers. By following these guidelines, food service professionals can significantly reduce the risk of foodborne illness.

Takeaways

• 🤒 Foodborne illnesses sicken approximately 76 million Americans annually, leading to significant health and economic impacts.
• 🏥 These illnesses result in 235,000 hospitalizations and 5,000 deaths, highlighting the severity of food safety issues.
• 💸 Businesses suffer losses ranging from 10 to 83 billion dollars a year due to foodborne illnesses, emphasizing the economic importance of proper food handling.
• 🔬 Food contamination primarily comes from three categories: chemical, physical, and biological, with each requiring specific preventive measures.
• 🦠 Biological contamination, a key focus of the video, includes bacteria, viruses, parasites, protozoa, and fungus, which can be mitigated by controlling their growth conditions.
• 🌡️ Bacteria thrive in the 'danger zone' temperature range of 41 to 135° F, so it's crucial to keep food out of this range to prevent growth.
• 🍲 Proper cooking, cooling, and reheating of foods are essential practices to reduce the risk of foodborne illness.
• 🧼 Hand hygiene is paramount; always wash hands before and after handling food, and use gloves when necessary, but remember gloves are not a substitute for handwashing.
• 🧹 Regularly clean and sanitize surfaces and equipment that come into contact with food to prevent cross-contamination.
• 🚫 Use food from approved sources and store it properly to ensure safety and quality.
• 📚 The Central District Health Department offers food safety certification classes, encouraging further education for those in the food service industry.

Q & A

How many Americans are estimated to be sickened by foodborne illness annually?

An estimated 76 million Americans are sickened by foodborne illness every year.

What are the economic impacts of foodborne illness on businesses?

Businesses can lose anywhere from 10 to 83 billion dollars a year due to foodborne illness.

What are the three distinct categories of food contamination mentioned in the script?

The three distinct categories of food contamination are chemical, physical, and biological.

What is the acronym FAT TOM and what does it stand for in the context of food safety?

FAT TOM is an acronym used to remember the things bacteria need to live and reproduce: Food, Acidity, Temperature, Time, Oxygen, and Moisture.

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

The 'danger zone' is the temperature range between 41 and 135° F where bacteria grow best.

How can the risk of foodborne illness be reduced through proper food cooling?

Proper cooling of foods can reduce the risk of foodborne illness by using an ice bath, shallow pans, dividing into smaller portions, and cooling hot foods quickly.

What is the recommended temperature for reheating cooked foods to ensure safety?

Cooked foods should be reheated to a temperature of 165° F to ensure safety.

Why is handwashing crucial in food preparation, and what are some situations that require handwashing?

Handwashing is crucial in food preparation to prevent the spread of bacteria and reduce the risk of foodborne illness. It should be done regularly, especially after using the restroom, touching your face or body, using tobacco products, taking out the garbage, handling dirty dishes, handling raw foods, and between glove use.

What are some of the steps to properly clean and sanitize surfaces that come in contact with food?

Surfaces should be cleaned and sanitized whenever they get dirty, when switching between raw and ready-to-eat foods, and between food preparation tasks. This can be done with hot soapy water and hot water for rinsing, followed by air drying.

How can food sources be verified as safe for use in food preparation?

Food sources should be verified as safe by using only USDA-inspected meats, grade A milk, and prepared foods from sources regulated by the USDA, FDA, or local health department.

What is the importance of denying access to disease vectors like insects and rodents in food service areas?

Denying access to disease vectors like insects and rodents is important to prevent contamination of food and maintain a hygienic food service environment.