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

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

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  • 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.

  • Infants and pre-school age childrenPregnant womenElderly people whose immune systems have weakened with age People taking medications- such as antibiotics or immune suppressantsPeople 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 sourcesHolding food at the wrong temperaturesUsing contaminated equipment Failing to cook food properlyPoor personal hygiene

  • BiologicalPhysicalChemical

  • BacteriaVirusParasitesFungi

  • GlassHairFingernailsMetal shards (from cans) PaperEtc.etc.etc.

  • Window cleanerSoapPesticidesBleachHairspray, GelNail polish, Perfume Etc.etc.etc..

  • Any food that allows harmful bacterial to grow

    These foods MUST be handled more carefully

  • Milk and milk productsShell EggsTofu and other soy protein foodsGarlic and oil mixturesCooked rice, beans, potatoesSliced melonsMayonnaiseMeat: beef, pork, lamb,PoultryFish 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

    FOODACIDITYTEMPERATURE 40 -140TIMEOXYGENMOISTURE

  • 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 handsUtensilsWork surfaces, including cutting boards and prep tablesKitchen EquipmentCleaning 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

  • Guidelines for Preventing Foodborne Illness***What are the symptoms of foodborne illnesses? Diarrhea. Vomiting. Stomach Cramps. Headache.During slaughter, food can come in contact with small amounts of intestinal contents. Food may also be irrigated with water that has been contaminated with animal or human sewage, or animals and humans may contaminate them directly. *****

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