Causative Factors of Foodborne Illness 1993-1997

(% outbreak) Source: Centers for Disease and Prevention,MMWR, 2000) 

 

• "Risk Factors" or our "Areas of Focus"
  • Currently used as the guidance for training
  •  
    •   6%   Food From Unsafe Sources
      • Know where your food comes from 
    • 11%   Inadequate Cooking 
      • Cook your food properly, until it is safe
    • 16%   Using Contaminated Equipment
      • Wash, Rinse, Sanitize, and Air Dry 
    • 19%   Poor Personal Hygiene 
      • Employee Health and Proper Habits
    • 37%   Improper Holding Temperatures
      • Hold Cold food Cold, and Hot food Hot 

 

• "Interventions" defined to help train and prevent Illness
• • Demonstration of Knowledge
    • Know everything on the Health Departments Inspection Sheet
  • Employee Health
    • Employee Health Handbook
  • Time / Temperature Control
    • Bacterial Growth Curve
  • Hands as a Vehicle of Contamination

• Consumer Risk Advisory Message
  • Consumer Risk Advisory Message
    • FDA 2013 Food Code Guidance