RISK

• Food Safety Hazards can be categorized into physical, chemical, and biological hazards
• Physical hazards in food include objects naturally present, occurring in agriculture, or added during processing
• Common physical hazards in food are hair strands, egg shells, metal shavings, vegetable or fruit peels, etc.
• Chemical hazards in food can be naturally occurring poisonous chemicals, chemicals added via water, agriculture chemicals, or chemicals added during food processing
• Chemical hazards in foods can be controlled by purchasing from an approved supplier, covering food to protect it from contamination, and having allergen awareness
• Chemical hazards in foods can also be controlled by separating chemical storage areas from food, using food-safe chemicals in food preparation areas, and implementing correct cleaning procedures
• Biological hazards in food can come from microorganisms, commonly called germs, which are so small they can only be seen under a microscope
• Pathogens are microorganisms that cause harm to humans when they reach a high level in food
• Pathogens in food can include bacteria like salmonella, staphylococcus aureus, bacillus cereus, viruses like hepatitis A, influenza, yeast, molds, and protozoa like guardia
• Foodborne illness is defined as diseases, usually infectious or toxic in nature, caused by agents that enter the body through the ingestion of food
• Food poisoning incidents can be due to the consumption of toxic chemicals found in food or beverages
• Foodborne diseases can come from pathogens that exist naturally in much of the food we eat, especially if undercooked, raw, or handled improperly during preparation or storage
• Causes of foodborne illness include consuming contaminated food or beverages, infections caused by bacteria, viruses, and parasites, harmful toxins or chemicals in food, and acquiring them through recreational or drinking water
• Food safety hazards pose significant risks such as handling potentially hazardous food, raw food, fresh foods, food with hands, cooking, defrosting, reheating, displaying on buffets, and preparing in temperatures where microorganisms grow rapidly
• Sources of food safety hazards can contaminate food through factors like material, men, methods, machine, money, and environment
• Infections causing foodborne illnesses can be due to bacteria, viruses, parasites, harmful toxins, or chemicals in contaminated food
• Foodborne illnesses can also be acquired through recreational or drinking water and person-to-person spread
• Symptoms of foodborne illness include diarrhea and/or vomiting lasting typically 1 to 7 days, often referred to as stomach flu caused by pathogens
• Foods associated with foodborne illnesses include raw foods of animal origin, fruits, vegetables, raw sprouts, unpasteurized fruit juices, and any food touched by a person with vomiting or diarrhea
• Individuals at higher risk for foodborne illnesses include infants, young children, pregnant women, elderly persons, those with compromised immune systems, malnourished individuals, and those with unhealthy lifestyles
• Risk factors for foodborne illnesses include improper hot and cold holdings, inadequate cooking of foods, dirty or contaminated equipment, poor employee health and personal hygiene, and food from unsafe sources
• Potentially hazardous foods are those that can support the rapid growth of infections and toxin-producing microorganisms
• Characteristics of potentially hazardous foods include a history of being involved in foodborne illness outbreaks, a natural potential for contamination, high moisture supporting bacterial growth, high protein and carbohydrate content, and being non-acidic enough to inhibit microorganism growth
• The FDA Food Code classifies potentially hazardous foods as raw or heat-treated foods of animal origin, cooked meat and poultry, dairy products, cooked eggs, cooked shellfish, cooked rice and beans, desserts with eggs and milk, gravies, and certain vulnerable food products
• Requirements for the storage and display of potentially hazardous foods include storing below 5°C or above 60°C, discarding if stored between 5°C and 60°C for more than four hours, and immediate use if stored between 5°C and 60°C for two to four hours or less than two hours
• Treatment for foodborne illnesses includes increasing fluid intake, seeking medical attention, receiving supportive nutritional and medical therapy, maintaining fluid and electrolyte balance, and controlling blood pressure
• Socio-economic effects of foodborne illnesses include costs incurred by the sick individual or caregiver/family, loss of income and productivity, medical expenses, funeral expenses, and impacts on leisure, travel, and special dietary needs
• Business and industry costs related to foodborne illnesses include legal and liability costs, insurance costs, costs of recalls or discarded products, poor publicity, loss of reputation, investigation costs, and loss of customers and business
• Costs to the nation and government due to foodborne illnesses include expenses for inspections, legislation, medical costs, prosecution costs, health care benefits, losses from tourism and food export trade