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Food Safety Training Manual

Food Safety Training Manual Lake Region District Health Unit Environmental Health Division 524 4th Avenue NE Unit 9 Devils Lake, ND 58301 This reference is for use in the following counties: Ramsey, Benson, Eddy, Pierce, Rolette, Towner, and Cavalier Counties Table of Contents Part 1: Introduction to Food Safety Food Safety Today and Everyday o Why is it Important? o Objectives foodborne illness o The Hazards Physical Chemical Biological Part 2: Preventing foodborne illness Person in Charge Good Health Good Personal Hygiene o Handwashing o Personal Cleanliness Temperature Control of Food o Danger Zone Thawing Cooking Consumer Advisory Cooling Reheating Hot Holding Cold Holding o Thermometers Preventing Cross Contamination o Tips to Avoid Germ Transfer o Cleaning and Sanitizing Washing Dishes Chemical Sanitizer Concentration Wiping Cloths Part 3: Conclusion Summary of Major Risk Factors Glossary Signs and Other Resources

Foodborne illness is caused by eating contaminated foods or beverages. Foods can become unsafe by things you cannot see, smell or taste. There are three main types foodborne hazard: Physical, Chemical, and Biological. 1. Physical – Caused when a foreign object enters the food and is eaten causing injury.

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Transcription of Food Safety Training Manual

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FOODBORNE ILLNESS A foodborne illness is an infection or illness carried or transmitted to people by food containing harmful substances. TYPES OF FOODBORNE ILLNESS 1. Foodborne infection is caused by eating food contaminated with microorganisms and once in the body, the organisms continue to reproduce and cause illness. Bacteria causing infections

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6 FACTS Food that contains harmful microbes (germs) or their toxins (poison) may look, taste, and smell normal. In many cases, foodborne illness is not caused by the last meal or food eaten. It can take time for symptoms to develop. With E. coli O157:H7 infection (a type of foodborne illness), it can take 2-10 days for the signs of illness to appear.

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Food Preparation, Food Safety & Sanitation NOTE: This ...

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Is Foodborne Illness Common? In the United States, during 2011 it was estimated that… 48 million people were affected by foodborne illness. 128,000 people were hospitalized. 3,000 people died. Source: Centers for Disease Control, 2011

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Preface - Centers for Disease Control and Prevention

www.cdc.gov

toxin. Foodborne botulism results from the ingestion of food containing preformed toxin. Wound botulism is caused by organisms that multiply and produce toxin in a contaminated wound. Infant botulism is due to the endogenous production of toxin by germinating spores of C. botulinum in the intestine of the infant.

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3. FOODBORNE DISEASE OUTBREAK DEFINITIONS . A FBD. outbreak. is defined as an incident in which 1) two or more persons experience a similar illness after exposure to the same food source and 2) epidemiologic evidence implicates food as the likely source of the illness. (See . Appendix A for more detailed definitions).

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