Retail Foodservice Five Risk Factors in Foodborne illness 2013

634 views

Published on

This is a short presentation highlighting the five major CDC risk factors for foodborne illness in retail grocery and foodservice operations. It was presented to Environmental Health Specialists in Utah in summer 2013.

0 Comments
1 Like
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
634
On SlideShare
0
From Embeds
0
Number of Embeds
11
Actions
Shares
0
Downloads
10
Comments
0
Likes
1
Embeds 0
No embeds

No notes for slide

Retail Foodservice Five Risk Factors in Foodborne illness 2013

  1. 1. sore throat fever chills stomach-ache nausea vomiting cramps diarrhea dysentery
  2. 2. Some foodborne illnesses are serious and some cause death
  3. 3. Safe source of food
  4. 4. COOK 73°C / 165°F 68°C / 155°F 63°C / 145°F
  5. 5. Danger Zone 4,000 8,000 16,000 32,000 64,000 Bacteria can double every 20 minutes at these temperatures
  6. 6. Keep Hot Foods Hot
  7. 7. Keep Cold Foods Cold
  8. 8. Wash Hands Often
  9. 9. Do not work when ill
  10. 10. Do Not Cross Contaminate RAW FOODS READY TO EAT FOODS
  11. 11. Clean & Sanitize
  12. 12. Cleaning & Sanitizing Wares Air Dry >43°C >43°C >77°C
  13. 13. Equipment & Surfaces Clean Rinse Sanitize

×