Temporary Food Facilities Training - Outbreaks
Factors Contributing To Foodborne Illness Outbreaks
Foodborne illness often presents itself as flu-like symptoms such as:
- Nausea
- Vomiting
- Diarrhea
- Fever
In some severe cases, foodborne illness may cause death. The cause of the foodborne illness can be one of many types of bacteria and viruses.
An estimated 48 million cases of foodborne illnesses occur each year in the United States.
The majority of foodborne illnesses are mild and cause symptoms for only a day or two.
Some cases are more serious.
The Centers for Disease Control (CDC) estimates that there are 128,000 hospitalizations and 3,000 deaths related to foodborne illnesses each year.
Thoroughly cooking animal products and maintaining cooked food at proper holding temperatures can prevent many foodborne illness.
The CDC has identified the following factors, in descending order of significance, that contribute to foodborne illness are:
- Improper holding temperature.
- Inadequate cooking.
- Poor personal hygiene of food handlers.
- Cross-contamination of food or equipment.
- Food from unsafe sources.
This training will provide you with information on how to control these factors while operating a temporary food facility.
Addressing CDC Risk Factor Number 1: Improper Holding Temperature
Allowing food to be in the Danger Zone for too long or not cooking animal products to a temperature that will kill bacteria are the main reasons people get sick.
