1. Providing Safe Food
Chapter 1

2. “God Danced the Day You Were Born”
Alexander Thomas Donley
January 28, 1987
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3. i - 3

4. “God Danced the Day You Were Born”
Alexander Thomas Donley
January 28, 1987
“God Wept the Day You Died”
July 18, 1993
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5. Learn
Create
Awareness
Apply
Train
Serve
Safe Food
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6.  Share information with others
 Present the benefits of a food safety program
 Seek support for the program
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7.  Review standard operating procedures
(SOPs) and policies
 Use information learned in the course
to create or adjust SOPs
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8.  Food safety training is the
manager’s responsibility
 Training sessions should cover new or
revised procedures
 Managers must model proper food
safety practices
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9.  Reduced cost
 Quality
 Success
Benefits Of Serving Safe Food
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10. Legal Obligations
 Liability for serving unfit food
 TORT LAW – A person is responsible for any
injury or damage caused by his negligence
 A hotel or restaurant keeper will be held
vicariously liable for the negligent acts of his
employees committed within the scope of
their employment

11. Serve Safe Food
 NEGLIGENCE is generally defined as
Failure to exercise REASONABLE CARE.
 Negligence is an element in only a
small number of unwholesome food
cases.
 In the absence of negligence, recovery
is based on Implied Warranty of
Merchantability and Fitness.

12. Legal Obligations
 For there to be a warranty claim, there
must be a sale.
 Traditionally, furnishing food and drink
to a guest was not held to be a sale.
 In 1924, New York Court of Appeals in
Temple v Keeler held that a restaurant
owner sells and there is an implied
warranty the food is fit for consumption.

13. Legal Obligations
 The Uniform Commercial Code is the
law governing commercial transactions.
 Section 2-314 states…a warranty that
the goods shall be merchantable is
implied in a contract for their sale…
under this section the serving for value
of food or drink…is a sale.

14. Privity of Contract
 A principle of law was established
whereby recovery for breach of
warranty was limited to a plaintiff who
had a contractual relationship with the
defendant-seller.
 This relationship was known as “privity
of contract”.

15. What Is Fit to Eat?
 The Natural vs. Foreign Test
 The Boston Chowder case
 The Chicken Pot Pie case
 The Cherry Pie Pit case

16. But Courts Are Strange
 Howard Johnson and the Walnut Shell.
 “Reasonably Expected” test.
 “Reasonable Expectation” is a higher
Standard than Foreign-Natural.

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The International Food Safety Council (IFSC) is
a food safety initiative of the National Restaurant
Association Educational Foundation that promotes
awareness of the importance of food safety
education throughout the restaurant and
foodservice industry.

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Training
Vehicle
Utilized by
foodservice
operators
Public Campaign
For operators to
leverage and promote
Consumer
Recognizes and
patronizes operators
committed to food
safety education

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 Promote food safety education in
your establishment
 Read Food Safety Illustrated
 Participate in National Food Safety Education
Month each September
 Educate your customers about food safety
 Visit the Council’s Web site at
www.nraef.org

20. 1-2
1. True or False: A foodborne-illness outbreak has
occurred when two or more people experience
the same illness after eating the same food
2. True or False: Potentially hazardous food is
usually moist
3. True or False: Adults are more likely to become
ill from contaminated food than preschool-age
children are
4. True or False: People taking certain
medications, such as antibiotics, are at high risk
for foodborne illness
5. True or False: Cooked vegetables are not a
potentially hazardous food
Apply Your Knowledge

21.  Foodborne Illness
Illness carried or transmitted to
people by food
 Foodborne-Illness Outbreak
Incident in which two or more
people experience the same
illness after eating the same food
Foodborne Illness

22. Costs of Foodborne Illness

23.  Higher Risk People
Infants and preschool-age children
Pregnant women
Elderly people
People taking certain medications
People who are seriously ill
High Risk Populations

24. Food Favoring the Rapid
Growth of Microorganisms:
Milk and Milk
Products
Meat: Beef, Pork,
Lamb Fish
Cooked Rice,
Beans, or Other
Heat-Treated
Plant Food
Eggs (except those
treated to eliminate
Salmonella spp.)
Poultry
Shellfish and
Crustacean
Potentially Hazardous Food

25. Food Favoring the Rapid Growth
of Microorganisms: continued
Baked
Potatoes
Tofu or Other
Soy-Protein Food
Untreated Garlic-and-Oil
Mixtures
Raw Sprouts and
Sprout Seeds
Synthetic Ingredients,
Such as Textured Soy
Protein in
Meat Alternatives
Sliced Melons
Potentially Hazardous Food

26.  Biological Hazards
Bacteria, viruses, parasites, fungi
Toxins
 Chemical Hazards
Pesticides, food additives,
cleaning supplies, toxic metals
 Physical Hazards
Hair, dirt, metal staples, etc.
Potential Hazards to Food Safety

27. Time-Temperature Abuse
Cross-Contamination
Poor Personal Hygiene
How Food Becomes Unsafe

28.  Food has been abused:
Any time it has been allowed to
remain too long at temperatures
favorable to the growth of
foodborne microorganisms
Time-Temperature Abuse

29. Cross-contamination occurs when:
Microorganisms are transferred from
one food or surface to another
Cross-Contamination

30. ___ Raw carrots
___ Sliced melons
___ Raw bean sprouts
___ Baked potatoes
___ Soda crackers
___ Lettuce
___ Bananas
___ Flour
___ Dry rice
___ Tofu
___ Limes
___ Eggs
___ Soy burger
___ Cheese
___ Bread
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0
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Potentially Hazardous or
Not?