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What is Food Borne Illness
Prevention of Food Borne illness
Guidelines for Suspected
Food Borne Illness
Food Inspection Program
Food Service Sanitation Manager
Class
45 Minute Food Sanitation Training
5 Hour Food
Service Sanitation Manager Refresher Course
Community Food
Sanitation Education Programs
Outdoor Food Safety
Printable Forms
What Is Food Borne Illness?
Simply, foodborne illness is a disease that is carried or transmitted to people
by contaminated food. More than 200 known diseases are transmitted through food.
The food you eat may become contaminated in 1 or all of 3 ways:
1. Biological Hazards. This could be bacteria, viruses, parasites, or fungi that
may be in the food.
2. Chemical Hazards. This could be pesticides, food additives and preservatives,
cleaning supplies, toxic metals that could leach through worn equipment, etc...
that could accidentally get into food or may be added to food. Food allergies
should also be considered in this category, such as an allergy to MSG.
3. Physical Hazards. This could be any physical thing (such as dirt, broken
glass, metal shavings, etc...) that could accidentally get into food.
Foodborne illness often shows itself through the following symptoms: nausea,
vomiting, diarrhea, or fever. Once a contaminated food is eaten, it is a matter
of time before the symptoms present themselves. This amount of time varies and
could be immediately on up to 30 days. People typically associate a foodborne
illness with the most recent meal to the illness, which may or may not be the
case. A person's age and their physical condition put some people at a higher
risk of foodborne illness than others. Infants, pregnant women, the elderly, and
people with compromised immune systems are some of those at an increased risk.
Other factors that make controlling foodborne illness more challenging are:
- Emerging pathogens demand even greater vigilance to food safety that what was
required in previous generations.
- The food supply has become global, with many different countries supplying
food to the US.
- Microorganisms continually adapt and evolve.
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Prevention of Food Borne Illness
You can help to prevent foodborne illness. Following are just a few ways:
Wash Those Hands
Hands must be washed thoroughly before preparing foods and as necessary during
food preparation. Hands must also be washed after using the restroom, after
changing diapers, after handling pets, etc... The most effective way to wash
hands is to use warm water and soap, rub hands together for at least 20 seconds,
rinse thoroughly and dry with a paper towel.
Know the Temperature Danger Zone
The Temperature Danger Zone is the span of temperatures between 41°F and 140°F.
Bacteria multiply rapidly at these temperatures, that is why it is essential to
keep hot foods hot and cold foods cold. Use a food thermometer to see that foods
are at the proper temperatures.
- Hot Foods Hot: This means that hot foods being held hot must be maintained at
a temperature of 140oF or above.
- Cold Foods Cold: This means that cold foods being held cold must be maintained
at 41oF or below. o A refrigerator may need to be set at 34-38°F to maintain
foods at these temperatures. Allow air to circulate.
Plan ahead and defrost foods in the refrigerator.
Marinate foods in the refrigerator.
- Cook foods to the minimum proper final cooking temperature... especially if
the product is a raw meat product or a product being reheated.
Be sure that there are no cold spots, stir and rotate foods during cooking.
Cook stuffing separate from meats (ie. turkey).
Use pasteurized eggs for recipes requiring raw or partially cooked eggs.
- Cooling must begin promptly, getting foods through the Temperature Danger Zone
as quickly as possible.
Divide large amounts of leftovers into small, shallow containers.
Cut up large pieces of meat.
Loosely cover leftovers until cooled
Avoid Cross-Contamination
-Cross-contamination is how bacteria or debris is spread from a raw/unwashed
food to a food that is ready-to-eat.
- Keep raw foods separate from foods that are ready-to-eat. For example, store
raw meats below ready-to-eat foods in the refrigerator.
- Wash cutting boards, knives, utensils, and counter tops between preparing each
food item. Also, remember to wash your hands.
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Guidelines to Follow In Case of Suspected Food
Borne Illness
Preserve the Evidence: If a portion of the suspect food is still available, it
should be saved. Wrap it securely, mark it "Danger" or "Do Not Eat" and store it
in the refrigerator or freezer. Also, save any packaging or labeling associated
with the suspect food and any identical, unopened products.
Document Your Illness: Keep track of what is happening with your illness.
Document, in detail, what the food was, the date and time it was consumed, what
your symptoms were and their severity, and when the onset of symptoms occurred.
Seek Treatment as Necessary: If symptoms persist, or you are in an "at risk"
(Infants, pregnant women, the elderly, and people with compromised immune
systems) group you should seek medical care immediately.
Contact the Proper Authorities: The following may be contacted in case of a food
borne illness:
- Tazewell County Health Department. Call (309)925-5511 or 477-2223 (or your
local health department) if the suspect food was served at a gathering or food
service facility in that county. Also call if the product is a commercial
product.
Have the following information at hand:
Your name, address, and phone number
Others, if any, that were ill
Suspect food information
Where the suspect food is from
The date and time of consumption of suspect food
Symptoms and their severity
Onset date and time of each symptom
Medical contacts, if any
Other items of interest may be:
Other meals previous to the illness
Other persons at suspect meal
USDA Meat and Poultry Hotline. Call 1-800-535-4555 if the suspect food is a USDA
product and you have all the packaging.
Poison Control. Call 1-800-942-5969 in case of an accidental poisoning.
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Food Inspection Program
Review plans and procedures for the construction of new food establishments or
the remodeling of existing ones.
Issue food handling licenses.
Conduct routine inspections of restaurants, grocery stores, mobile food vendors,
public & private schools, day care centers, hospitals, nursing homes, & taverns.
Provide inspections as needed for special events with temporary food operations.
Perform HACCP (hazardous analysis critical control points) based inspections.
Participating facilities are eligible for Food Service of Excellence Award and
Self Inspection Program. For more information on HACCP, see Food and Drug
Administration.
Provide follow up inspections of critical violations and ensure hazardous
conditions have been rectified.
Conduct emergency investigations in the case of fire, floods, power outages or
foodborne and waterborne illness outbreaks. Ensure proper action is taken during
boil orders.
Investigate foodborne illnesses and complaints received from the public.
Provide training classes and educational materials to further enhance food
safety and sanitation within the community.
WEBSITE LINK:
Illinois Food Service Sanitation Code
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Food Service Sanitation Manager Class for 2009
Cost: $80.00 for class, the fee includes textbook
Click here for an application for the food classes.
Classes will be offered on the following dates:
January 26
February 2
February 9
March 16
March 23
March 30
June 1
June 8
June 15
July 27
August 3
August 10
November 2
November 9
November 16
All above classes are scheduled for 8:30 a.m. to 3:45 p.m.
*Check in for State Manager Class is 8:00 a.m. to 8:30 a.m. on each class day.
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45 Minute Food Sanitation
Training for 2008
Click here for a printable pdf version of
these training dates
No cost
January 9 - 10 a.m.
January 23 - 2 p.m.
February 6 - 10 a.m.
February 20 - 2 p.m.
March 5 - 10 a.m.
March 19 - 2 p.m.
April 2 - 10 a.m.
April 16 - 2 p.m.
May 7 - 10 a.m.
May 21 - 2 p.m.
June 4 - 10 a.m.
June 18 - 2 p.m.
July 2 - 10 a.m.
July 16 - 2 p.m.
August 6 - 10 a.m.
August 20 - 2 p.m.
September 3 - 10 a.m.
September 17 - 2 p.m.
October 1 - 10 a.m.
October 15 - 2 p.m.
November 5 - 10 a.m.
November 19 - 2 p.m.
December 3 - 10 a.m.
December 17 - 2 p.m.
Night Classes:
January 8
February 12
March 11
April 8
May 13
June 10
July 8
August 12
September 9
October 14
December 9
*ALL NIGHT CLASSES START AT 6:30 p.m.
An inspector may also be available to go to your facility and teach the
45-minute training for a fee of $50.00. Contact Jerry at (309) 925-5511 or
477-2223, extension 287, for more information or to schedule this training or
click here for e-mail.
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5 Hour Food Service Sanitation Manager Refresher Course for 2009
Cost: $30.00 for class
YOU MUST BRING YOUR IDPH MANAGER CERTIFICATION ID NUMBER!
January 22 - 9:00 a.m. to 3:45 p.m.
May 21 - 9:00 a.m. to 3:45 p.m.
July 16 - 9:00 a.m. to 3:45 p.m.
September 17 - 9:00 a.m. to 3:45 p.m.
November 19 - 9:00 a.m. to 3:45 p.m.
Check in for Refresher Course is 8:30 a.m. to 9:00 a.m.
Click here for an application for the food classes.
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Community Food Sanitation Education Programs
Operation Risk - for grades 3-5
Goofy's Hygiene Game - for K-2
Senior Food Safety
We are currently developing a program for 6-12: Killer Cookout "NOT"
If you wish to schedule one of the community food sanitation education programs,
contact Jerry at (309) 925-5511 or 477-2223, extension 287 or e-mail
eh@tchd.net
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Outdoor Food Safety
When the weather turns warm, Americans love to head outdoors. Whether it is a
picnic at the beach or a barbecue in the backyard, food seems to always play a
major role in our outdoor activities. While ideal for picnics and barbecues,
warm temperatures also provide an inviting environment for bacteria and other
pathogens in food to multiply rapidly and cause foodborne illness.
Safe grilling techniques can depend on many factors such as the type of meat,
its size and shape, the distance between the food and heat source, and the
temperatures of the coals. Follow the tips below for a safe grilling season this
summer:
Always, wash your hands with hot, soapy water before and after handling food.
When marinating for long periods of time, it is important to keep foods
refrigerated. Don't use sauce that was used to marinate raw meat or poultry on
cooked food. Boil used marinade before applying to cooked food.
When grilling foods, preheat the coals on your grill for 20 to 30 minutes, or
until the coals are lightly coated with ash.
Use a meat thermometer to ensure that food reaches a safe internal temperature.
Hamburgers should be cooked to 160°F, while large cuts of beef such as roasts
and steaks may be cooked to 145°F for medium rare or to 160°F for medium. Cook
ground poultry to 165°F and poultry parts to 170°F. Fish should be opaque and
flake easily.
When taking foods off the grill, do not put cooked food items back on the same
plate that previously held raw food.
A full cooler will maintain its cold temperatures longer than one that is
partially filled so it is important to pack plenty of extra ice or freezer packs
to ensure a constant cold temperature.
Do not leave foods that must be refrigerated outside for long periods of time.
Perishable food items such as potato salad, deviled eggs, should be either put
back into a cooler or refrigerator immediately after using or disposed of as
soon as possible.
For more information regarding summer food safety, please contact us at (309)
925-5511 or 477-2223, extension 272, or e-mail eh@tchd.net
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Printable Forms:
2009 New Food Code Class
Registration Form
Annual Employee Training
Log
Boil Order/Power Outage Information
Cold Storage Chart
Complex
Cool Down
Cool Down Chart
Definitions for HACCP & Food Safety
Final Cook Chart
General Hand Washing Procedures
General Sanitation Standards
Glove Usage
Group Menu Items
HACCP Binder Insert
HACCP Folder Insert 1
HACCP Inspection Chart
HACCP Manual Disclaimer
Statement
HACCP Manual Index
HACCP Plan Revision Log
Sheet
HACCP Q&A Sheet
Hot Holding Chart
How to Complete Self-Inspection
Chart
Long-Term Storage Temp Chart
New Employee Training Log
No Cook
Receiving & Storage
Recipe Worksheet Example
Same Day
Self Inspection Form
Short-Term Storage Temp Chart
Thawing,
Cooking & Reheating, Hot Holding
Weekly Verification Checklist
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