1.5 Food Safety.pptx - Food Safety Sanitation MC WI L L I AMS C H A P TE R 1 6 Learning Outcomes After today’s lecture you will be able to Name

1.5 Food Safety.pptx - Food Safety Sanitation MC WI L L I...

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M C WI L L I A M S, C H A P T E R 1 6 Food Safety & Sanitation
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Learning Outcomes After today’s lecture, you will be able to: Name specific microbiological agents, contaminants important in food safety Name specific laboratory or kitchen sanitation practices to avoid food-borne illness. Identify the agencies responsible for oversight of food safety
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Food Safety & Sanitation 48 million cases/year U.S (CDC 2011 Estimates) 128,000 hospitalized 3,000 die Majority of cases from foods cooked at home! Food Safety Resources Food Safety & Inspection Services (FSIS) Centers for Disease Control & Prevention (CDC) Center for Food Safety & Applied Nutrition (CFSAN) National Institutes of Allergy &
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CDC List of Selected Multistate Foodborne Ou tbreak Investigations Top five pathogens contributing to domestically acquired foodborne illnesses resulting in hospitalization Salmonella Norovirus Campylobacter Toxoplasma gondii - parasite E.coli O157
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  • Fall '09
  • Escherichia coli, Food Safety Resources

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