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All rights reserved. ServSafe® is a trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Reproducible for instructional use only. Not for individual sale.  \nProviding Safe Food  \nObjectives:  \nBy the end of this chapter, you should be able to identify the following:  \n􀁺 What a foodborne illness is and when a foodborne-illness outbreak has occurred  \n􀁺 TCS and ready-to-eat food  \n􀁺 The five risk factors for foodborne illness  \n􀁺 The populations that have a higher risk for foodborne illness  \n􀁺 Ways to keep food safe  \n􀁺 The roles of government agencies in keeping food safe  \nChallenges to Food Safety  \nA foodborne illness is a disease transmitted to people through food.  \nAn illness is considered an outbreak when:  \n􀁺 Two or more people have the same symptoms after eating the same food.  \n􀁺 An investigation is conducted by state and local regulatory authorities.  \n􀁺 The outbreak is confirmed by laboratory analysis.  \nChallenges to Food Safety  \nChallenges include:  \n􀁺 Time  \n􀁺 Language and culture  \n􀁺 Literacy and education  \n􀁺 Pathogens  \n􀁺 Unapproved suppliers  \n􀁺 High-risk customers  \n􀁺 Staff turnover  \nCosts of Foodborne Illness  \nCosts of a foodborne illness to an operation:  \nLoss of customers and sales  \nNegative media exposure  \nLoss of reputation  \nLowered staff morale  \nCosts of Foodborne Illness  \nCosts of a foodborne illness to an operation:  \nLawsuits and legal fees  \nIncreased insurance premiums  \nStaff missing work  \nStaff retraining  \nHow Foodborne Illnesses Occur  \nUnsafe food is the result of contamination:  \n􀁺 Biological  \n􀁺 Chemical  \n􀁺 Physical  \nContaminants  \nBiological contaminants:  \n􀁺 Bacteria  \n􀁺 Viruses  \n􀁺 Parasites  \n􀁺 Fungi  \nContaminants  \nChemical contaminants:  \n􀁺 Cleaners  \n􀁺 Sanitizers  \n􀁺 Polishes  \nContaminants  \nPhysical hazards:  \n􀁺 Metal shavings  \n􀁺 Staples  \n􀁺 Bandages  \n􀁺 Glass  \n􀁺 Dirt  \n􀁺 Natural objects (e.g., fish bones in a fillet)","cbCaimpUVgjBPAkO","https://ap.wps.com/l/cbCaimpUVgjBPAkO","pdf",6810045,324,"English","# Providing Safe Food\n## Objectives\n## Challenges to Food Safety\n## Costs of Foodborne Illness\n## How Foodborne Illnesses Occur\n## Contaminants","[{\"question\":\"When is an illness considered a foodborne-illness outbreak?\",\"answer\":\"It is an outbreak when two or more people develop the same symptoms after eating the same food, an investigation is conducted by state and local regulatory authorities, and laboratory analysis confirms the outbreak.\"},{\"question\":\"What challenges make it difficult to keep food safe?\",\"answer\":\"Challenges include time constraints, language and culture differences, literacy and education levels, pathogen exposure, unapproved suppliers, high-risk customers, and staff turnover.\"},{\"question\":\"What kinds of contamination can cause foodborne illness?\",\"answer\":\"Unsafe food can result from biological, chemical, or physical contamination, including bacteria, viruses, parasites, fungi, cleaners/sanitizers/polishes, and physical hazards like metal shavings, staples, bandages, glass, dirt, and natural objects such as fish bones.\"}]","Providing Safe Food - Chapter Action - Preventing Foodborne Illness | PDF",1790924694,816]