The first chapter introduces the importance of food safety, highlighting the significant costs associated with foodborne illness and the critical role of the food protection manager. It delves into understanding foodborne illness by providing definitions and key statistics, including a discussion on common foodborne pathogens. The chapter explains how food becomes unsafe, emphasizing the five main risk factors for foodborne illness, such as time-temperature abuse and cross-contamination. It concludes with basic concepts for preventing foodborne illness, including proper handwashing, personal hygiene, and managing food allergens.
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