Food Borne illness

Food-borne illness is an illness or disease transmitted to humans through contaminated food.

When a group of people consumes the same contaminated food, and two or more become ill.

1. Infants and pre-school age children2. Pregnant women3. Elderly people –whose immune

systems have weakened with age

4. People taking medications- such as antibiotics or immune suppressants

5. People who are ill- or who have had recent surgery or chronic illness

• Diarrhea.• Vomiting.• Stomach Cramps.• Headache

C O N T A M I N E N T S

also know as…..stuff that gets inside food

Sometimes it happens at the source….

When the animal is slaughtered or when it is irrigated with contaminated water.

Purchasing foods from unsafe sources

Holding food at the wrong temperatures

Using contaminated equipment Failing to cook food properlyPoor personal hygiene

1. Biological2. Physical3. Chemical

BacteriaVirusParasitesFungi

Glass Hair Fingernails Metal shards (from cans) Paper Etc….etc….etc….

Window cleaner Soap Pesticides Bleach Hairspray, Gel Nail polish, Perfume Etc…….etc…….etc…..

Any food that allows harmful bacterial to grow

These foods MUST be handled more carefully

Milk and milk products Shell Eggs Tofu and other soy protein foods Garlic and oil mixtures Cooked rice, beans, potatoes Sliced melons Mayonnaise Meat: beef, pork, lamb, Poultry Fish Shellfish and crustaceans

Anytime that food has been allowed to remain at an incorrect temperature it easy for microorganisms to grow rapidly.

Rapid Bacterial growth happens in the danger zone between 40 to 140 degrees Fahrenheit

F A T T O M

FOOD ACIDITY TEMPERATURE – 40 -140 TIME OXYGEN MOISTURE

F A T food acidity temp

T O M time oxygen moisture

This happens when micro organisms are TRANSFERRED from one source to another

Foods- especially raw protein foods like meat, dairy and eggs

Human hands Utensils Work surfaces, including cutting boards and prep tables

Kitchen Equipment Cleaning materials, including dish towels and sponges

Surfaces are not clean and sanitized before touching cooked or ready to eat food

Raw contaminated ingredients are added to food that receives no further cooking

Raw food is allowed to drip fluids into cooked or ready to eat foods

A food handler touches contaminated food and then touches other food

Contaminated towels are not cleaned and sanitized before being used on food contact surfaces

Keep hot foods hot Keep cold foods coldBe aware of the Danger ZoneAvoid Cross ContaminationWash Hands Use Hot water and soap for cleaning