This document discusses food safety, including how foodborne illnesses occur and how to prevent them. It defines a foodborne illness as a disease transmitted through food. Food can become unsafe through contamination from biological, chemical, or physical hazards, or by improper holding temperatures, cross-contamination, poor personal hygiene, or inadequate cleaning. Those most at risk include the elderly, young children, and people with weak immune systems. Key ways to prevent foodborne illness outlined are controlling time and temperature, preventing cross-contamination, good personal hygiene, using approved suppliers, and thorough cleaning and training of staff.

2. Providing Safe Food
Objectives:
l Recognize the importance of food safety
l Understand how food becomes unsafe
l Identify TCS food
l Recognize the risk factors for foodborne illness
l Understand important prevention measures for
keeping food safe
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3. Challenges to Food Safety
A foodborne illness is a disease transmitted to
people through food
An illness is considered an outbreak when:
l Two or more people have the same symptoms
after eating the same food
l An investigation is conducted by state and local
regulatory authorities
l The outbreak is confirmed by laboratory analysis
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4. Challenges to Food Safety
Challenges include:
l Time and money
l Language and culture
l Literacy and education
l Pathogens
l Unapproved suppliers
l High-risk customers
l Staff turnover
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5. Costs of Foodborne Illness
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Costs of a foodborne illness to an operation:
Loss of customers and sales Loss of reputation
Negative media exposure Lowered staff morale

6. Costs of Foodborne Illness
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Costs of a foodborne illness to an operation:
Lawsuits and legal fees Staff missing work
Increased insurance premiums Staff retraining

7. How Foodborne Illnesses Occur
Unsafe food is the result of contamination
l Biological
l Chemical
l Physical
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8. Contaminants
Biological Contaminants
l Bacteria
l Viruses
l Parasites
l Fungi
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9. Contaminants
Chemical Contaminants
l Cleaners
l Sanitizers
l Polishes
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10. Contaminants
Physical Hazards
l Metal shavings
l Staples
l bandages
l Glass
l Dirt
l Natural objects (e.g., fish bones in a fillet)
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11. How Food Becomes Unsafe
Five Risk Factors for Foodborne Illness
1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temperatures
4. Using contaminated equipment
5. Practicing poor personal hygiene
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12. How Food Becomes Unsafe
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Time-temperature abuse Cross-contamination
Poor personal hygiene Poor cleaning and sanitizing

13. How Food Becomes Unsafe
Time-temperature abuse:
l When food has stayed too long at
temperatures good for pathogen growth
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14. How Food Becomes Unsafe
Food has been time-temperature
abused when:
l It has not been held or stored at
correct temperatures
l It is not cooked or reheated enough
to kill pathogens
l It is not cooled correctly
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15. How Food Becomes Unsafe
Cross-contamination:
l When pathogens are transferred from one
surface or food to another
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16. How Food Becomes Unsafe
Cross-contamination can cause a
foodborne illness when:
l Contaminated ingredients are added to
food that receives no further cooking
l Ready-to-eat food touches contaminated
surfaces
l A food handler touches contaminated
food and then touches ready-to-eat food
l Contaminated cleaning cloths touch
food-contact surfaces
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17. How Food Becomes Unsafe
Poor personal hygiene can cause a
foodborne illness when food handlers:
l fail to wash their hands correctly after using
the restroom
l cough or sneeze on food
l touch or scratch wounds, and then touch food
l work while sick
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18. How Food Becomes Unsafe
Poor cleaning and sanitizing:
l Equipment and utensils are not washed, rinsed,
and sanitized between uses.
l Food contact surfaces are wiped clean instead
of being washed rinsed, and sanitized
l Wiping cloths are not stored in a sanitizer
solution between uses.
l Sanitizer solution was not prepared correctly
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19. Food Most Likely to Become Unsafe
TCS Food:
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20. Food Most Likely to Become Unsafe
TCS Food: continued
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21. Ready-to-Eat Food
Ready-to-eat food is food that can be eaten without further
l Preparation
l Washing
l Cooking
Ready-to-eat food includes:
l Cooked food
l Washed fruit and vegetables
l Deli meat
l Bakery items
l Sugar, spices, and seasonings
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22. Populations at High Risk for Foodborne Illnesses
These people have a higher risk of getting
a foodborne illness:
l Elderly people
l Preschool-age children
l People with compromised immune systems
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23. Keeping Food Safe
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Focus on these measures
l Controlling time and temperature
l Preventing cross-contamination
l Practicing personal hygiene
l Purchasing from approved, reputable suppliers
l Cleaning and sanitizing

24. Keeping Food Safe
Training and Monitoring
l Train staff to follow food safety procedures
l Provide initial and ongoing training
l Provide all staff with general food
safety knowledge
l Provide job specific food safety training
l Retrain staff regularly
l Monitor staff to make sure they are following
procedures
l Document training
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25. Keeping Food Safe
Government Agencies
l Kementerian Kesihatan Malaysia (KKM)
l State and Local Municipal and Regulatory Authorities
l Centers for Disease Control and Prevention (CDC)
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