Servsafe

1. Chapter 1: The safest way to provide
safe food
By Logan, James, Derek, Jackson
.

2. What is a foodborne
illness? And when is
it considered an
outbreak?
FOODBORNE ILLNESS
A disease transmitted to people by
food. These are caused by bacteria in
food that is raw.
CONSIDERED AN OUTBREAK
When two or more people have the
same symptoms after eating the same
food.

3. Challenges to an
Operation
Some Challenges to an operation in the kitchen would be
● Time - you have to manage your time correctly
● Language & Culture - sometimes there will be a
language or culture barrier between workers
● Literacy & education - some people have not had
the opportunity to learn and you may need to
teach them
● Pathogens - bacteria that we try to avoid getting
in our food & bodies.
● Unapproved Suppliers - suppliers that may may
not have gone through the FDA or USDA to get
approval
● High-risk customers - people who are at risk of
getting a foodborne illness
● Staff Turnover - staff may leave early or may get
fired soon after they get hired.
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happy

4. What are some costs
to a foodborne
illness outbreak?
Some COSTS that could happen because of a
Foodborne Illness Outbreak would be
● Loss of Customers & Sales
● Loss of Reputation
● Negative media exposure
● Lowered staff morale
● Lawsuits & legal fees
● Staff missing work
● Increased insurance premiums
● Staffing retraining

5. Types of
Contamination There are 3 types of contamination
● Physical - A physical contamination would be
when an small item or bug is in the food (like
hair in a soup)
● Biological - Biological contamination would be
when pathogens enter the food at a dangerous
level (like when cross-contamination happens)
● Chemical - A chemical contamination happens
when a chemical gets too close or in the food
(Sanitizing a surface then getting the sanitizer
on the food)
Physical
Biological
chemical

6. CDC top 5
documented
reasons for
outbreaks
● Purchasing food from
unsafe sources
● Falling to cook food
correctly
● Holding food at incorrect
temperature
● Using contaminated
equipment
● Practicing poor personal
hygiene

7. Other Prominent
ways that a
foodborne illness
may develop
● Time and Temperature Abuse - happens when a
food item has stayed too long in temperatures
that are good for pathogen growth
● Cross Contamination - Happens when
pathogens can be transferred from one surface
to another
● Poor personal Hygiene - Failing at washing
hands correctly & coughing or sneezing into
food, as well as working while sick
● Poor Cleaning Sanitizing - Pathogens can be
spread to food if equipment has not been
cleaned & sanitized correctly between uses

8. TCS Food
Time, Temperature Control for Safety
TCS Food - these items need
time and temperature control to
limit pathogen grow
The Danger Zone - below 41°F
(cold) or above 135°F (hot) to
prevent bacterial growth within
the "danger zone" of 41°F to
135°F.
Hot holding - 135F°
Cold holding - 41F°

9. RTE Foods (Ready to
Eat Foods)
Ready To Eats - Foods that do
not need anymore preparation to
be eaten, like cooked chicken
Fruits are often RTE foods

10. High Risk
Populations ● Old people
● Young children below the age
of five
● Immunocompromised
individuals
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Franklin
Newman
Gelayo

11. FDA and USDA main
responsibilities
The FDA(Food & Drug Administration) -
Inspects all food including foods that cross state borders
but does not include meat, poultry, and eggs. They issue a
recommended food code and they oversee restaurants,
retail food stores, vending operations, schools, daycare
centers, hospitals, and nursing homes
The USDA(US Department of Agriculture) -
Inspects meat, poultry, and eggs including the meats,
poultry, and eggs that cross state borders.

12. CDC and PHS main
responsibilities
Center for Disease Control and prevention, And the
Public Health Service work together to protect and
improve public health by preventing and controlling
diseases, Injures and other health threats. They
assist and cooperate with the FDA and USDA
investigating foodborne illnesses and outbreaks.

13. State and Local
regulatory
authorities
The States and Local Regulatory Authorities
responsibilities would be
● Inspecting food operations
● Enforcing regulations
● Investigating complaints & Illnesses
● Issuing licences & Permits
● Approving construction
● Reviewing & approving HACCP plans
(HACCP plans are plans made to help protect
food from contamination of pathogens)