What is a Foodborne Illness?

A foodborne illness is a disease transmitted to people through contaminated food. A foodborne illness outbreak occurs when two or more people become ill after consuming the same food item, and the illness is confirmed through laboratory analysis.

Costs of a Foodborne Illness Outbreak

• Loss of customers and sales
• Damage to business reputation
• Negative media coverage
• Lowered staff morale
• Legal actions and attorney fees
• Increased staff absenteeism
• Higher insurance premiums
• Staff retraining expenses

High-Risk Populations

Some individuals are more vulnerable to foodborne illness due to weakened or underdeveloped immune systems:

• Elderly individuals
• Infants and young children
• People with compromised immune systems (e.g., organ transplant recipients, cancer patients)

Ready-to-Eat (RTE) Foods

These foods are safe to eat without further cooking or preparation:

• Cooked food
• Washed fruits and vegetables
• Deli meats
• Baked goods
• Spices and seasonings

Time/Temperature Control for Safety (TCS) Foods

TCS foods require strict control of time and temperature to prevent pathogen growth. They typically have the following characteristics:

• Moisture content
• Protein-rich
• Neutral to slightly acidic pH

How Food Becomes Unsafe

According to the CDC, the five most common risk factors that contribute to foodborne illness are:

• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at incorrect temperatures
• Using contaminated equipment
• Poor personal hygiene

Forms of Contamination

• Biological: Bacteria, viruses, parasites, fungi
• Chemical: Cleaners, sanitizers, polishes, toxic metals
• Physical: Hair, dirt, glass, metal fragments

Challenges in Food Safety

Foodservice operations face several challenges that make maintaining food safety more difficult:

• Time constraints and high-pressure work environments
• Language and cultural differences among staff
• Varying education and literacy levels
• Emerging pathogens and new food safety threats
• Unapproved or unreliable suppliers
• Serving high-risk populations
• Frequent staff turnover and retraining needs

Regulatory Oversight

Several government agencies help ensure food safety through regulations and inspections:

• FDA: Oversees most food products and publishes the Food Code
• USDA: Inspects meat, poultry, and eggs
• CDC & PHS: Investigate outbreaks and provide guidance and training

Role of the Person in Charge (PIC)

The Person in Charge is responsible for enforcing food safety procedures in the establishment, including:

• Restricting unauthorized personnel in food prep areas
• Monitoring proper handwashing practices
• Inspecting and approving food deliveries
• Enforcing time and temperature controls
• Posting required consumer advisories
• Ensuring proper cleaning and sanitizing
• Training staff on allergy awareness and illness reporting

Key Practices for Food Safety

To keep food safe and prevent foodborne illness, always follow these core practices:

• Purchase food from approved, reputable suppliers
• Control time and temperature of TCS foods
• Prevent cross-contamination between food types
• Practice good personal hygiene
• Clean and sanitize equipment and surfaces properly