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1101 Introduction to Food Safety

Written by Black Belt Chef CAIBOK on . Posted in 1100 Safety White Belt.

Food safety is a top priority for anyone working in the foodservice industry. Preventing foodborne illnesses is essential not only for protecting customers but also for maintaining a successful business. This section outlines the core principles of food safety, including how foodborne illnesses occur, common risks in food handling, and practical steps to keep food safe. By understanding these basics, you can play a crucial role in safeguarding public health.

Example – Foodborne Illness at a Local Restaurant

To illustrate the importance of food safety, here is an example. This example is fictional, but represents a common occurrence in the real world.

Several customers at a small restaurant became sick after consuming the restaurant’s signature dish, chicken salad. Within two days of eating the dish, patrons complained of nausea and vomiting, eventually developing symptoms such as blurred vision and difficulty speaking and swallowing. Local health authorities investigated and found that the chicken used in the salad was the source of the illness. The chicken had been baked, wrapped in plastic, and left at room temperature for almost 18 hours on a preparation table before being used in the salad. The combination of time, temperature, and the lack of oxygen inside the foil created ideal conditions for bacterial growth.

Preventing Foodborne Illness

This incident occurred because the restaurant staff were unaware of the risks posed by improperly handled chicken.  Bacteria were allowed to grow to dangerous levels because the potatoes were not cooled and stored correctly. As a manager, one of your primary responsibilities is to prevent foodborne illness by ensuring food is handled safely. This chapter will cover the fundamentals of food safety, including:

  • The importance of food safety
  • How food becomes unsafe
  • Identifying risky foods
  • Recognizing key risk factors for foodborne illness
  • Implementing critical prevention strategies

Foodborne Illnesses

Being a food service professional requires you to ensure the safety of the food you serve. This involves learning about foodborne illnesses and the challenges in preventing them. The impact of a foodborne illness outbreak can be significant, including the loss of customers, legal action, and damage to your business’s reputation. Here are some challenges to maintaining food safety:

  • Time Pressure: The need to work quickly can lead to shortcuts in safety procedures.
  • Language and Culture: Communication difficulties may arise if your staff speak different languages or have different cultural perspectives on food safety.
  • Education Levels: Staff may have varying levels of education, making it harder to teach food safety principles.
  • Pathogens: Harmful microorganisms are becoming more prevalent in foods that were once considered safe.
  • Unapproved Suppliers: Food from suppliers that do not follow safety standards can introduce hazards.
  • High-Risk Customers: Certain customer groups, such as the elderly, are more vulnerable to foodborne illness.
  • Staff Turnover: Constantly training new staff may limit the time available for reinforcing food safety practices.

Costs of a Foodborne Illness Outbreak

The financial impact of an outbreak can be severe, leading to lost sales, negative media coverage, legal fees, increased insurance costs, and the need to retrain staff. More importantly, the human cost includes lost work, medical expenses, and in severe cases, even death. 

How Foodborne Illnesses Occur

Foodborne illnesses are usually caused by contamination, when harmful substances such as pathogens, chemicals, or physical objects get into food. Preventing contamination is essential, and it requires identifying and addressing the most common food safety risks:

  1. Biological Contaminants: Bacteria, viruses, parasites, and fungi, as well as toxins from plants, mushrooms, and certain seafood, pose the greatest threat to food safety.
  2. Chemical Contaminants: Food can be contaminated by chemicals such as cleaners, sanitizers, and polishes if these are not handled properly.
  3. Physical Contaminants: Foreign objects like metal shavings, staples, bandages, and natural items like fish bones can contaminate food.

Risk Factors for Foodborne Illness

Unsafe food handling can lead to foodborne illness. Here are the five key risk factors:

  • Purchasing from unsafe sources.
  • Incorrect cooking practices.
  • Improper holding temperatures.
  • Use of contaminated equipment.
  • Poor personal hygiene.

Most of these factors are related to time-temperature abuse, cross-contamination, or improper cleaning and sanitization practices.

Time-Temperature Abuse

Food becomes time-temperature abused when it stays too long in the temperature “danger zone,” allowing pathogens to grow. This can happen if food is not held, cooked, reheated, or cooled correctly.

Cross-Contamination

Pathogens can spread from one food item or surface to another. This may occur when contaminated ingredients are added to foods that won’t be cooked further, or when contaminated surfaces, utensils, or food handlers come into contact with ready-to-eat foods.

Poor Personal Hygiene

Food handlers can cause illness by failing to wash hands properly, coughing or sneezing on food, or touching wounds before handling food. Working while sick can also lead to contamination.

Improper Cleaning and Sanitizing

When equipment is not cleaned and sanitized between uses, pathogens can spread. Examples include wiping down food-contact surfaces with unclean cloths or not storing wiping cloths in sanitizer between uses.

Risky Foods

Certain foods require careful time and temperature control to prevent pathogen growth. These include:

  • Dairy products.
  • Meat (beef, pork, lamb).
  • Fish.
  • Potatoes.
  • Soy products like tofu.
  • Sliced melons, tomatoes, and leafy greens.
  • Shell eggs (unless treated to remove Salmonella).
  • Poultry.
  • Shellfish and crustaceans.
  • Cooked rice, beans, and vegetables.
  • Sprouts.
  • Garlic and oil mixtures, unless treated.

Like risky food, ready-to-eat food (food that can be eaten without further preparation) must also be handled with care to prevent contamination.

High-Risk Populations

Certain populations are more susceptible to foodborne illness:

  • Elderly individuals: Weakened immune systems make them more vulnerable.
  • Preschool-age children: Their immune systems are still developing.
  • People with compromised immune systems: This includes individuals with cancer, HIV/AIDS, or those on certain medications.

Keeping Food Safe

To keep food safe, focus on these key measures:

  • Control time and temperature.
  • Prevent cross-contamination.
  • Maintain personal hygiene.
  • Use approved, reputable suppliers.
  • Clean and sanitize equipment and surfaces.

Managers should establish standard operating procedures (SOPs) to ensure food safety practices are consistently followed.

Monitoring and Training

It is not enough to understand food safety principles; managers must also train their staff. This training should be provided when employees are hired and on an ongoing basis. While everyone needs to understand general food safety principles, certain staff members require task-specific training, such as how to properly receive and inspect deliveries. Employees should be retrained regularly, and managers must monitor compliance.

Government Agencies and Global Foodborne Illness Prevention

Government Agencies and Global Foodborne Illness Prevention

Global food safety agencies share responsibilities such as:

  • Inspecting food production and distribution operations.
  • Enforcing food safety regulations.
  • Investigating outbreaks of foodborne illnesses.
  • Conducting research on food safety risks.
  • Supporting education and training on food safety practices.

Through a combination of national oversight and international cooperation, these agencies play a vital role in reducing the incidence of foodborne illnesses and safeguarding the global food supply.

Across the world, various government agencies and international organizations play critical roles in ensuring food safety and preventing foodborne illnesses. While regulations and responsibilities vary from country to country, these agencies work toward a common goal of protecting public health through effective food safety standards.

  • World Health Organization (WHO): As part of the United Nations, WHO provides global leadership on public health, including food safety. It develops international food safety guidelines and works closely with national authorities to manage foodborne disease outbreaks. WHO also supports research and policy development to enhance global food safety standards. https://www.who.int/health-topics/food-safety 
  • Codex Alimentarius Commission: Jointly established by WHO and the Food and Agriculture Organization (FAO), Codex develops international food standards, guidelines, and codes of practice to protect consumer health and ensure fair practices in the food trade. Codex standards are used as a reference in international trade and food safety legislation. https://www.fao.org/fao-who-codexalimentarius/en/ 
  • European Food Safety Authority (EFSA): EFSA provides independent scientific advice and risk assessments for the European Union (EU). It works in collaboration with national authorities and other EU institutions to ensure food safety and protect public health across the EU. EFSA also monitors emerging food safety risks and helps establish guidelines for best practices. https://www.efsa.europa.eu/en 
  • Food Standards Australia New Zealand (FSANZ): This binational government agency develops and administers food standards for Australia and New Zealand. FSANZ sets regulations for food safety, labeling, and contaminants, ensuring the safety of the food supply in these countries. It also works closely with other regional and global agencies on foodborne illness prevention. https://www.foodstandards.gov.au/ 
  • National Food Safety Authorities: In many countries, national food safety agencies are responsible for implementing food safety regulations. These authorities inspect foodservice operations, enforce regulations, investigate complaints, and approve food safety systems, such as Hazard Analysis and Critical Control Points (HACCP). Examples include the Food Safety and Standards Authority of India (FSSAI), the Canadian Food Inspection Agency (CFIA), and the Food Safety Authority of Ireland (FSAI).
  • International Cooperation: Many countries participate in regional and global initiatives to improve food safety. Through organizations such as the World Trade Organization (WTO) and international agreements like the Sanitary and Phytosanitary (SPS) Measures Agreement, countries collaborate to develop and implement consistent food safety standards, facilitate safe food trade, and manage foodborne illness risks.
  • US FDA: Regulates all food products except meat, poultry, and eggs. It also issues the Model Food Code, which provides recommendations for food safety regulations. https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling 
  • USDA: Inspects meat, poultry, and eggs and oversees food crossing state boundaries. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics 
  • CDC and PHS: Assist with research into foodborne illnesses and outbreaks. https://www.cdc.gov/foodsafety/index.html
  • US State and Local Regulatory Authorities: Responsible for inspecting foodservice operations, enforcing regulations, investigating complaints, and approving construction and HACCP plans.