Fn 1 SafePlate 1

It prevents foodborne illnesses and keeps families healthy.

It makes food taste better.

It helps save money on groceries.

It is only necessary for restaurants.

Salmonella contamination

Improper refrigeration

Listeria monocytogenes contamination

E. coli contamination

Understanding food handler role in controlling food hazards

Ignoring food hazards

Defining highly susceptible populations

Describing food hazards, including physical, chemical and biological

48 million illnesses

128,000 hospitalizations

3,000 deaths

All of the above

Many people don’t report foodborne illnesses

People get better without going to a doctor

Estimated 30 cases of unreported foodborne illness for every 1 case reported

All of the above

Young

Old

Pregnant women and unborn babies

Immune compromised

Biological hazard

Chemical hazard

Physical hazard

Allergen

Physical

Chemical

Biological

Nutritional

Metal and glass

Rock and wood

Additives and pesticides

Bacteria and fungi

An illness caused by eating spoiled food

An instance of a person becoming ill from food

Two or more cases of a similar illness from eating a common food

A disease caused by bacteria

Food handlers

Raw animal and plant foods

Properly cooked food

Contaminated water or ice

Improper holding temperatures

Failure to cook food to correct temperature

Poor personal hygiene

Use of organic ingredients