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Hazards that You Can’t See In food service areas there are hazards that no human eye can detect. They exist in the form of microorganisms (bacteria, viruses, etc.) which cause disease. People contract these diseases by way of consuming or being in contact with food The name for these diseases is… FOODBORNE ILLNESS What Happens When They Spread? Foodborne illnesses are the greatest danger to food safety. It is a disease transmitted to people by food. The most common cause of foodborne illnesses are: failure to cook and hold food at the proper temperature, and poor personal hygiene. The disease can spread by sharing or being in contact with infected food. This leads to what is known as an.. OUTBREAK! Who Has The Highest Risk of Catching These Diseases? Senior citizens Young children (Babies and children up to the age of 5 years of age) People taking medications People who are already ill: Colds Pre-existing medical conditions Which Foods May Pose A Hazard? Meat/Fish Dishes Dairy Products Conditions for Bacteria Growth: Food Acidity Temperature Time Oxygen Moisture Personal Behaviors That Can Contaminate Food Scratching the scalp Running fingers through hair Touching the nose Rubbing an ear Touching a pimple/sore Wearing a dirty uniform Coughing/sneezing into the hand Spitting Maintain Good Personal Hygiene by: Maintaining personal cleanliness Wearing proper CLEAN work attire Wearing hair net or a cap Following hygienic hand practices Avoiding unsanitary habits and actions (such as eating or drinking in a food service areas) Maintaining good health Reporting illnesses Proper Hand Washing Procedure Wash Your Hands After Using the restroom Handling raw food (before and after) Touching the hair, face, or body Sneezing, coughing, or using a handkerchief or tissue Smoking, eating, drinking, chewing gum or tobacco Wash Your Hands After cont. Handling chemicals that might affect the safety of food Taking ou