The Effects Of Foodborne Illness On Retail Eating Establishments Essay

The Effects Of Foodborne Illness On Retail Eating Establishments Essay

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Many cases of foodborne illness are linked to retail eating establishments. Consumers have high expectations that their food is safe; therefore you, as a food handler, have a responsibility to safeguard the health of consumers.

Upon successful completion of this course, you will be able to:
• Demonstrate how to keep food safe
• Give examples of how food can become contaminated
• Follow procedures for reporting and handling non-conforming products

Breaking News
Dozens of men, women, and children became sick due to an E.coli outbreak. They were rushed to the hospital after complaining of nausea, vomiting, and eventually experiencing double vision and difficulty in speaking and swallowing. Local regulatory authorities investigation traced the source of the outbreak back to the XYZ convenience store where customers consumed undercooked hot dogs. The hot dogs were placed on the roller grill, but were not cooked to the correct temperature before being consumed. The XYZ convenience store team worked with the local regulatory authorities to retrain staff on temperature damager zone.

Help keep everyone safe by practicing these general food safety rules. Remind your co-workers of the importance of following these general food safety rules, if he/she happens to forget.

Good food is the fuel our body needs to stay healthy; in contrast, we don’t typically think of food as being hazardous to our health. However, there are some foods that can become hazardous if not properly handled.

Potentially Hazardous Foods (PHF) are moist, protein-rich ones that support the rapid growth of bacteria that cause illness. These foods are also referred to as TCS foods (time/temperature controlled for safety) foods and must be time and temperature...

... middle of paper ...


Proper handling of recalled products is critical to the heath and safety of the consumer. Read the steps involved in removing a product from store shelves and away from the consumer. Ask your store manager for details.

In Summary, by making a commitment to food safety and applying these practices to reduce the risk of foodborne illness, will help you keep your store, co-workers, and customers safe.

In this course we’ve:
• Demonstrated how to keep food safe
• Gave examples of how food can become contaminated
• And outlined procedures for reporting and handling non-conforming products


You have completed the information part of this course. The next section is the course quiz. Before taking this quiz, you can review any section of this course by clicking on the links to the left. Click the “Next” button when you are ready to take the quiz.

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