This chapter will discuss the hazards that effect the foods we eat and the related risks. Click on the pictures and colored hyperlinks for an in-depth discussion of a topic.
"From 1983 through 1987, 2397 outbreaks of foodborne disease representing 91,678 cases were reported in the United States to the Centers for Disease Control. These, however, represent only a fraction of the true number. The actual number has been estimated at 2 to 5 million and the total cost at $1 billion to 10 billion per year." 11
It is easy to imagine the tremendous economic impact of foodborne illness on the United States and its citizens, as well as, the pain and suffering of those ill, the chronic diseases that result, the costs of legal expenses and business losses that are not included in these figures. The FDA FOOD CODE requires that managers and supervisors be able to recognize employees' health conditions and incorporate illness policy guidelines that REQUIRE employees to report illnesses that can be transmitted through foods. Review handout package page 5.
HACCP has been designed to control the risk of food hazards causing foodborne illness. We shall begin our review of our HACCP texts with hazards and controls in food service. The HACCP system and steps of implementation are discussed in a later chapter.
A risk is an estimate of the likelihood of hazards being introduced into food products or production systems. It also analyzes the population being served. Children, the Elderly, Pregnant Women, and those with compromised immune systems are perceived as being high risk populations easily capable of developing foodborne illness if contaminated food is consumed.
A hazard in food service is a source or method of food contamination that can cause a person to become ill. Cross-contamination of a food product can introduce a hazard into the product.
The major hazards are biological, chemical, and physical in origin.
Review page 4 of your handout package. You will note that the most common cause for foodborne outbreaks is improper holding temperature and poor personal hygiene of food. Review your text and note the factors effecting the occurrence of foodborne illness.
After reviewing each of the three types of food hazards in-depth, see if you can determine the one area of control that would provide the most significant deterrent to FBI.
Controls are methods of reducing the chance of food contamination by any means suitable for use in food service organizations. The introduction of a control that reduces the chance of contamination, growth potential, or kills a significant percentage of hazards present becomes a CRITICAL CONTROL POINT (CCP). Storage criteria are generally identified and simple control points (CP)
A foodborne illness outbreak is defined as a disease that is transmitted to humans by food contaminated with a biological or chemical hazard. Generally the occurrence of two or more illnesses with the same symptoms and similar intake patterns (epidemiology) by the individuals is classified as an outbreak. However, "A single incident of botulism or illness caused by chemically contaminated food is classified as an outbreak." 15 Return to Table of Contents
Copyrighted material 7/97 Making Choices.... Stewart Enterprises 6