5.3 Foodborne Illness

Question 1

Foodborne Disease Outbreak (FBDO)

Answer 1

• Occurrence of 2 or more cases of similar illness resulting from the ingestion of food.

Question 2

Factors that affect Foodborne Illness

Answer 2

• Inadequate cooking temperatures
• Improper holding temperatures
• Unsanitary conditions
• Drinking raw milk

Question 3

Inadequate Cooking Temp and Raw Milk

Answer 3

• Causes bacterial outbreaks

Question 4

Raw/Undercooked Seafood

Answer 4

• Raw produce can cause liver disease (hepatitis A)

Question 5

Regulating Food Safety

Answer 5

• Inspection of restaurants, food vending machines, food-serving establishments such as churches and hospitals, local fairs with food stands.
• These places are shut down if deemed harmful.

Question 6

Preventing Foodborne Illness

Answer 6

Most common foodborne illness are viruses and bacteria

Risks
- Undercooked food and eggs
- Raw vegetables and fruits
- Lunch meat
- Deli salads

What to do?
- Check sell by dates
- Use plastic bags for raw meat and poultry and keep them separated from other items in your cart
- Only buy pasteurized dairy products and juice
- Throw out re-called foods (can be found at foodsafety.gov)
- Wash hands often for at least 20 seconds before and after handling food, bathroom, and handling pets
- Clean fruits and vegetables to eliminate bacteria, viruses and parasites under cold water and use a vegetable brush. Rinse produce before you cut it.
- Clean cutting boards between preparing cooked and uncooked foods like vegetables or use separate cutting boards.
- Never put raw meat or seafood anywhere they can contaminate ready to eat foods
- Check internal temperature of food for cooking with food thermometer
- Refrigerate meat, poultry, eggs and seafood within 2 hours of purchasing or cooking. (40 degrees fahrenheit or colder)
- Freezer should be 0 degrees or colder.
- When prepping food, never thaw on counter to prevent spread of pathogens. Thaw in fridge or in cold running water. If you thaw food in microwave, make sure to cook it right away.
- Make sure to put cooked food away within 2 hours.
- Leftovers can be kept in fridge for 3-4 days

Question 7

Food Safety Modernization Act (2011)

Answer 7

• Requires food producers to identify and prevent problems before they happen with science based safety standards with growing, packing and harvesting produce.