1 Lesson 1 Why Is Food Safety Important? Where Do the Rules Come From?

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Lesson 1

Why Is Food Safety Important?Where Do the Rules Come From?

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Magnitude of Foodborne Illness

Estimated annual occurrence: 76 million cases of foodborne illness 325,000 hospitalizations from foodborne

illness 5,000 deaths from foodborne illness

(Mead, et al., 1999)

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Activity: What Is Your Theoretical Chance of Getting a Foodborne

Illness This Year?

The population of the U.S. is 295 million people.

295,000,000/76,000,000 = 3.9. This means that approximately 1 in

every 4 (3.9) people will suffer from a foodborne illness during the year.

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The Good News...

500 to 900 billion safe meals are served in food service establishments every year.

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Cost of FBI to an Establishment

Loss of customers and sales Loss of good reputation Lawsuits resulting in lawyer and court fees Increased insurance costs Lowered employee confidence Increased absence of employees Need for re-training employees Embarrassment

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I need 250 get well cards!

HALLMADE CARDS

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Click on speaker to start audioclip.

Activity: Personal Account of FBI

Audioclip provides a woman’s experience with botulism that she got from a baked potato that was held too long at room temperature by a restaurant.

Used with permission from Oregon State University.

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S.T.O.P.

http://safetables.org

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Individuals at Higher Risk for Getting a Foodborne Illness

Young children & the elderly

Those with weakened immune systems

Infants & pregnant women

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Song Activity: U.S.D.A.

People, there’s no need to despair

If you’re worried ‘bout your food, land, or air

I can tell you, that there are people who care

There’s no need to be unhappy

People, there’s a place you could go

Where there’s research on how to make your plants grow

And some programs that pay the growers some dough

Even when theydon’t plantnothing

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U.S.D.A.

It’s fun to work with the USDA


They are everything

An agency could be

They look out for you and me



Congress legislates

Then they regulate

They get to make all the rules

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U.S.D.A.

If you’re worried ‘bout microbes in your beef

FSIS, they’ll provide some relief

Their inspectors have sharp authority teeth

They’ll put the bad guys out of business

Food stamps, yes they handle those too

School lunches, here’s some pizza for you

And extension, to tell us all that is new

It is really quite impressive

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U.S.D.A.



They are everything

An agency could be




Congress legislates

Then they regulate


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U.S.D.A.

If those Medflies try to get in your way

They’ve got APHIS there to enter the fray

And they’re armed with malathion to spray

So our growers need not worry

If disasters come and wipe out the farm

Crop insurance is there to lessen the harm

If there’s surplus, there’s no need for alarm

Thanks to price supports and Congress

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U.S.D.A.



They are everything

An agency could be




Congress legislates

Then they regulate


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U.S.D.A



They are everything

An agency could be




Congress legislates

Then they regulate


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Idaho’s Food Safety Rules

Idaho Food Code

www.foodsafety.idaho.gov

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Activity: Using theIdaho Food Code

Does a produce stand selling boxes of apples qualify as a “food establishment?”

No (Answer found in Section 1-201.10(B) 36.c.ii):

The term “food establishment” does not include:(ii) A produce stand that offers onlywhole, uncut fresh fruits andvegetables.

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Activity: Using the Idaho Food Code

Can potentially hazardous food be thawed on the counter?

No (Answer found in Section 3-501.13):

Potentially hazardous food shall be thawed:a. Under refrigerationb. Under running waterc. During cooking

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Activity: Using theIdaho Food Code

Is the wearing of jewelry restricted when working in a food service establishment?

Yes (Answer found in Section 2-303.11):

“While preparing food, employees may not wear jewelry, including medical information jewelry, on their arms and hands. This section does not apply to a plain ring, such as a wedding band.”

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Rule Enforcement

The Idaho Food Code is enforced by health inspectors who regularly inspect food establishments. Health inspectors can close establishments that are in violation of the Code.

Inspectors work for one of the seven Idaho Health Districts.

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Idaho’s Training Manual

Idaho Food Safety and Sanitation Manual.

Available at:www.safety.idaho.gov

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Idaho Food Safety and Sanitation Manual

Table of Contents: Microbiology Foodborne Disease Outbreaks Food Sources and Protection Destruction of Organisms Limiting Bacterial Growth Employee Hygiene and Health Equipment and Utensil Cleaning and Sanitation

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Idaho Food Safety and Sanitation Manual

Table of Contents continued Water and Sewage Systems Physical Facilities Rodent and Insect Control Poisonous Materials (Re) Thinking HACCP Training Employees What to Do If Outbreak Occurs Review and Important Areas of Knowledge

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Activity: Using the Idaho Food Safety and Sanitation Manual

Can potentially hazardous food be thawed on the counter?

No (Answer found in Chapter 5, page 36)

“Potentially hazardous foods must be thawed as fast as possible to limit bacterial growth during the process.” Three methods are acceptable.

Under refrigerationUnder running waterAs a part of continuous cooking

Thawing at room temperature is not acceptable.

No (Answer found in Chapter 5, page 36)

“Potentially hazardous foods must be thawed as fast as possible to limit bacterial growth during the process.” Three methods are acceptable.

Under refrigerationUnder running waterAs a part of continuous cooking

Thawing at room temperature is not acceptable.

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Activity: Using the Idaho Food Safety and Sanitation Manual

Can someone who has diarrhea work as a food handler?

No, unless the cause of diarrhea has been determined to be not communicable. (Answer found in Chapter 6, page 40)

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Federal Government Recommendations

Food Code (www.cfsan.fda.gov/~dms/foodcode.html)

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Food service employees have the responsibility to deliver safe, quality food to the person eating it.

The Person In Charge also has the responsibility of training employees in correct procedures.

Responsibilities

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Understanding Check!

The U.S. has very safe food, yet approximately 1 in every _________people suffers a foodborne illness each year.

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If a restaurant causes a foodborne illness the results can be

Loss of customers

Loss of good reputation

Lawsuits

Increased insurance costs

Reduced employee confidence

Need to re-train employees

Embarrassment

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What is the name of the Idaho food safety rules for food establishments?

Idaho Food Code

Documents

1 Lesson 1 Why Is Food Safety Important? Where Do the Rules Come From?