Resources that Combat Foodborne Illnesses

image of cartoon germ The US food supply is among the safest in the world, but organisms that you can't see, smell, or taste - bacteria, viruses and parasites are everywhere in the environment. Foodborne illness costs Americans billions of dollars each year and serves as a constant challenge for consumers, researchers, government and industry. There are several organizations that assist in acting as a food "safety net".

FDA

The U.S. Food and Drug Administration is a federal government regulatory agency which is responsible for protecting the public health by assuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, our nation's food supply, cosmetics, and products that emit radiation. The FDA oversees the safety of domestic and imported foods through monitoring programs for pathogens, natural toxins, pesticides, and other contaminants and through the assessment of potential exposure risk.

The FDA's role in preventing foodborne illness includes:

Monitors and inspects food products to ensure compliance with food safety standards and inspection regulation.
Oversees imports and exports of foods to ensure they are safe.
Performs risk assessments and determines where the risks of contamination are based on scientific evidence and calculations, then the FDA predicts the best ways of preventing contaminations by specific substances in certain foods.

The FDA provides specific recommendations from controlling the common risk factors for foodborne illness. These are known as public health interventions and are designed to protect public health. The following are the public health interventions:

Demonstration of knowledge	As a manager or owner of a restaurant, you must be able to show that you know what to do to keep food safe from foodborne illness and other dangers. One way to show this is to become certified in food safety.
Staff health controls	Procedures must be put in place to make sure staff are practicing personal hygiene. For example, staff must know that they report illnesses and illness symptoms to management.
Controlling hands as a vehicle of contamination	Controls must be put in place to prevent bare-hand contact with ready-to-eat food. One way to accomplish this would be to require employees to use tongs to handle ready-to-eat foods.
Time and temperature parameters for controlling pathogens	Procedures must be put in place to limit the time food spends in the temperature danger zone. An example of this would be requiring food handlers to check the temperature of food every two hours.
Consumer advisories	Notices must be provided for consumers if you serve raw or undercooked menu items. This statement must include risks involved with consuming these types of foods.

CDC

The Centers for Disease Control and Prevention is the leading national public health institute of the U. S. Its main goal is to protect public health and safety through the control and prevention of disease, injury and disability. The CDC focuses national attention on developing and applying disease control and prevention. It especially focuses its attention on infectious disease, foodborne pathogens, environmental health, occupational safety and health, health promotion, injury prevention and educational activities designed to improve the health of US citizens.

Osha

The Occupational Safety and Health Action requires employers to keep their work environments safe for workers. Its mission is to send every worker home whole and healthy every day. OSHA serves as a safety net because of the rules and regulations that are outlined for safe restaurants.

Floors

All floors within restaurants must be clean and dry to reduce slip and fall injuries.

Food Handling

Before handling food, employees must wash their hands and any utensils in warm water and soap. Counters and other food preparation areas must be cleaned with a bleach based cleanser to eliminate bacteria.

Fire Safety

Management must create a fire safety plan that includes fire extinguishers in specified areas of a restaurant. Employees are also required to undergo training.

Working Conditions

Employers must provide a cool area with air conditioning or fans for employees to take their breaks. A portion of new employee training should be spent discussing the signs of dehydration and heat exhaustion and ways to administer first aid.

Age Restrictions

Since restaurants often hire high school students as part-time employees, they must stay in compliance with OSHA's age restrictions on the type of work performed and the number of hours worked. More work hours are allowed on days when there is no school. Employees under the age of 16 may not bake, cook, handle knives, or use any appliance that can cause injury.

Georgia Extension

This organization extends lifelong learning to people of Georgia through unbiased, research-based education in agriculture, the environment, communities, youth and families. It provides publications with information on food preparation, food preservation, food safety and nutrition and health.

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