HTM 3090 Lecture Notes - Lecture 1: Norovirus, Steam Cleaning, Ice 2

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Foodborne illness/food poisoning: caused by diseases that are carried or transmitted to people by food. Salmonella and e. coli are 2 of the best known types. Lcdc (lab centre for disease control and prevention) defines an outbreak of foodborne illness as an incident in which 2 or more people experience the same illness after eating the same food. Food is at risk at every stage in the flow of food the path that foods in your operation follow from receiving through storing, preparing, cooking, holding serving, cooling, and reheating. High risk populations: less able to fight off disease and are more susceptible to illness, children, elderly, pregnant women, people with weakened immune systems. Foodservice and food retail leaders are responsible for making sure that the food they offer to customers is safe. Any food can become contaminated, but foods most likely to be contaminated are potentially hazardous foods and ready-to-eat-foods.

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