This lesson focuses on the application of Hazard Analysis Critical Control Point (HACCP) principles to prevent foodborne illness. You will be introduced to "Consumer Control Points," from purchase through use of leftovers, and work your way through the Consumer Control Point Kitchen.
Infants, young children, pregnant women, the elderly, and people who are chronically ill have a greater risk of developing a foodborne illness because their immune systems may not be able to fight off the bacteria and viruses that cause the illness.
Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from chemical, physical or biological sources.
Bacteria like Staphylococci are found on the hair, skin, mouth, nose and in the throat of healthy people. According to one estimate, nearly 50 percent of healthy food handlers carry disease agents that can be transmitted by food.
SafeFood provides food safety information for consumers, educators, and those working in the food service industry. The information in these lessons is based on recommendations found in Food Code 2009. Food Code 2009 represents the most recent science-based information about good food safety practices.