1 Flashcards
Food production
occur on farms and ranches,
- in orchards,
- in fishing operations.
Food manufacturing
takes raw materials harvested
The retail distribution system consists of
SPP SDV
store, prepare, package, serve, display, vend,
food establishment
facilities involved in food distribution.
Supermarkets continue to be the primary destinations for purchasing groceries;
93%
retail food establishment
selling dry retail food, canned goods, or non-food items, perishable items.
A convenience store is
compact drive-to-store offering limited
number of high-convenience items.
supercenters, warehouse stores, and wholesale clubs.
Foodborne illness
sickness when eat contaminated food.
- impairs performance
- causes discomfort.
Foodborne illness costs billions of dollars:
MLL PILL
• Medical expenses
• Lost work and reduced productivity by victims of the illness
• Legal fees
• Punitive damages
• Increased insurance premiums
• Lost business
• Loss of reputation for the retail food establishment
Types of Foodservice Establishments
COMMERCIAL
fast foods, restaurants, commercial center food court, full service, quick service, sidewalk café, delicatessen
INSTITUTIONAL
school canteen, employee feeding, universities/colleges, prison, military bases, nursing homes, hospitals
Importance of Sanitation in Foodservice Industry
• A properly designed foodservice to maintain a high standard of sanitation
• requirement for a sanitary is cleanability
• Equipment and fixtures should be arranged
• Trash and garbage isolated to avoid cross-contamination and attracting pets
• For facility it must also be sanitary
causes most foodborne disease outbreaks occurs within retail food operations
- restaurants,
- retail food establishments,
- schools,
- churches,
-camps,
-institutions - vending locations
Cases of Foodborne Illness in Retail Food Establishments Are Caused by:
• Improperly cooked and/or held at improper temperatures
• Handled by infected food employees who practice poor personal hygiene
• Exposed to disease-causing agents by cross contamination
• In contact with contaminated equipment not properly cleaned and sanitized
• Obtained from unsafe sources
Listeria monocytogenes in
ready-to-eat processed foods.
Shiga-toxin-producing Escherichia coli in
raw meat and unprocessed fruit juices
Hepatitis A virus in
deli sandwich operations, shellfish, parasites in fresh produce
ready-to-eat food
minimal preparation in the home.
produced using variety of processing
Foodborne illness
consumption of contaminated food.
foodborne disease outbreak
experience a similar illness after eating a
common food.
Recent outbreaks of foodborne illness have been caused by:
• Shiga-toxin producing Escherichia coli bacteria in lettuce, unpasteurized apple cider, and radish sprouts
• Salmonella spp. In cut melons, alfalfa sprouts, ice cream. Roma tomatoes and raw almonds
• Hepatitis A virus in raw and lightly cooked oysters and green onions
• Listeria monocytogenesin hotdogs, luncheon meats, and cheese
These Groups of People Are Immunocompromised and At Risk of Foodborne Illness:
• The very young
• The elderly
• Pregnant or lactating women
• People with impaired immune systems due to cancer, AIDS, HIV, diabetes, or medications that suppress response to infection
Contamination is
presence of substances in food
Raw foods can be contaminated at the
farm, ranch, or fishing boat.
Contamination can also occur
during processing and distribution.
