Food Safety Case Study

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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

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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
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The third common food handling mistake is poor personal hygiene.

Many pathogens can cause foodborne illness and are usually highly contagious. For this reason, if you are sick, you may not work in a foodservice operation.

And the fourth and final common food handling mistake is poor cleaning and sanitizing practices.

We have discovered that most food safety practices are under our control; on the other hand, what happens when a food company fails to deliver safe products? Let’s look at what actions to take when you come across a product that is non-conforming. A non-conforming products refers to a situation where the state or quality of the good delivered does not conform to what is required.

Controlling non-conforming food product is essential in your food business. Lack of control can lead to customer or consumer illness and injury and also impact the viability of your business.

Please read what makes a food product non-conforming.

Once a food product is identified as non-conforming, use the information from the supplier and then follow the procedure in the store for managing non-conforming
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Here’s what to do if a regulatory representative from the FDA (Food and Drug Administration), USDA (United States Department of Agriculture), or State Health Department discovers a problem with a food item.

When the FDA gets information that a certain product under their jurisdiction is defective, contaminated, or otherwise has potentially negative health implications, the agency may issue a public recall of that food product. Here are three main types of FDA recall classifications and examples.

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

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