Food protection principles are universal. When properly applied, these principles can result in a decrease of foodborne illness.
It remains the primary responsibility of all food handlers to serve safe food.
What is food protection?
Food Protection" means keeping food free from disease-causing organisms.
Thousands of people suffer each year from foodborne illnesses. The effects range from an upset stomach or a slight fever to serious illness and hospitalization -- even death.
The Centers for Disease Control and Prevention (CDC) indicates that the majority of reported foodborne outbreaks are caused by the mishandling of food within the retail establishment from where it is then served to the public.
What is a foodborne illness?
It is an illness caused by eating contaminated or improperly handled food.
According to government statistics, as many as 9,000 Americans mostly the very young and elderly die each year, and millions more are sickened, as the result of a food related illness.
According to the CDC, the following nine factors contribute to most foodborne illnesses:
1. Inadequate cooling and cold holding of food
2. Preparing food too far ahead of planned service
3. Inadequate hot holding of food
4. Poor personal hygiene/infected persons
5. Inadequate reheating of food
6. Inadequate cleaning of equipment
7. Improper use of leftovers
8. Cross-contamination
9. Inadequate cooking
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