Part 5 of 6 Adulterated Food

Summary

This video script addresses the fifth common cause of foodborne illness: adulterated food. It emphasizes the importance of adhering to strict regulations in the US, such as using USDA-inspected meat and grade A milk. It advises on rejecting dented or bulging cans, checking labels for proper storage temperatures and expiration dates, and ensuring food safety upon delivery. The script also covers good retail practices, proper food storage, handling potentially hazardous foods, and controlling disease vectors. It concludes with the importance of regular cleaning, sanitizing, and following label recommendations for chemical storage.

Takeaways

• 🏥 Adulterated food is a common cause of foodborne illness, often overlooked due to strict regulations in the U.S.
• 🥫 Home canned or prepared foods are not allowed in restaurant settings due to safety concerns.
• 🥩 All meat served must be USDA inspected, including game meat, to ensure quality and safety.
• 🥛 Grade A milk and regulated source eggs are mandatory for public food service to maintain standards.
• 🛡 Food for public consumption must come from sources regulated by agencies like the FDA, USDA, or local Health Department.
• 🚫 Reject canned food with dents, creases, or if it cannot be opened with a regular can opener, or if bulging or not standing upright.
• 📅 Check labels for proper holding temperatures, expiration dates, and be vigilant for signs of spoilage or infestation.
• 🛒 The person in charge should inspect food deliveries for safety, quality, and to ensure the correct order is received.
• 🧹 Good retail practices, including cleanliness and proper storage, help prevent illness outbreaks, even though they are not foolproof.
• 🚫 Disease vectors like insects and rodents must be controlled to prevent the transmission of disease-causing organisms.
• 🏢 Maintain a clean and sanitized kitchen environment, store chemicals away from food, and follow label recommendations for safety.

Q & A

What is considered the fifth common cause of foodborne illness according to the script?

The fifth common cause of foodborne illness is adulterated food.

Why is it important for Americans to be aware of adulterated food despite strict regulations?

It is important for Americans to be aware of adulterated food because it helps them know what to look for and ensures food safety even in a country with strict regulations.

What are the regulations for meat, milk, and eggs in a restaurant setting?

In a restaurant setting, meat must be USDA inspected, including game meat. Milk must be grade A, and eggs must be from a regulated source.

What should one do if there is a dent or crease on a can of food?

If there is a dent or crease on any seam of a can, it should be rejected as it may indicate adulteration or contamination.

How should a person in charge handle food deliveries to ensure safety and quality?

The person in charge should be available when deliveries come through the door to inspect the food for safety, quality, and to ensure it matches the order.

What are some good retail practices that should be followed to prevent illness outbreaks?

Good retail practices include maintaining clean and dry storage areas, storing food at least 6 inches off the floor and away from walls, following the first in first out principle, and using foods with the most recent expiration date last.

What is the significance of labeling potentially hazardous foods with preparation or opening dates?

Labeling potentially hazardous foods with preparation or opening dates helps track their freshness and ensures they are discarded within the appropriate time frame, reducing the risk of foodborne illness.

How can disease vectors such as insects and rodents be controlled in a food establishment?

Disease vectors can be controlled by regularly cleaning and sanitizing the area, denying them food and access, and ensuring doors to the establishment are not left wide open.

Why is it crucial to keep chemicals away from food storage areas?

Keeping chemicals away from food storage areas prevents accidental contamination and ensures the safety of the food by avoiding confusion between food items and potentially harmful substances.

What are the recommended structural and lighting practices for a food establishment?

Structurally, everything in the establishment should be built using easy-to-clean non-porous surfaces. Adequate lighting should be provided throughout the food preparation and storage areas to ensure visibility and safety.