文档介绍：Foodborne Illness A disease that is carried or transmitted to people by food
Outbreak An incident in which two or more people experience the same illness after eating the same food
Identifies hazards within the flow of food
Implements controls based on the hazards identified
A Hazard Analysis Critical Control Point (HACCP) system
Infants and young children
Pregnant women
Elderly people
People taking certain medications
People with weakened immune systems
Foods That Favor Rapid Microorganism Growth
Biological
Chemical
Physical
Time-temperature abuse
Cross-contamination
Poor personal hygiene
A well-designed food safety system will establish controls to prevent
Controlling Time and Temperature
Receive/store food quickly
Store food at proper temperatures
Minimize time food spends in the TDZ
Cook food to minimum safe internal temperatures
Hold food at proper temperatures
Cool/reheat food properly
Wash hands properly
Observe strict rules for eating, drinking, and smoking
Prevent ill employees from working
Maintain general personal cleanliness
Practice Good Personal Hygiene