foodborne illness unit 3: food safety what is foodborne illness?  also known as “foodborne...

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Food borne illness

Foodborne illnessUnit 3: Food Safety

What is foodborne illness?Also known as foodborne disease, foodborne infection, or food poisoning.Infection or intoxication caused by the transfer of microbial or chemical contaminates from food or drinking water to a humans. Contaminants come from pathogens, chemicals or physical objects.

VO: A foodborne illness is a illness that is transmitted to people by food. 2What is a contaminant? A contaminant is a biological, chemical, physical or radiological substance which can adversely affect living organisms through air, water, soil and/or food.

3The most common risk factors that cause foodborne illness:

Time-temperature abuseFood is not held or stored at the correct temperature.Food is not cooked or reheated enough to kill pathogens.Food is not cooled correctly.

* Specific time and temperature regulations for foods will be discussed in Unit 4: Sanitation Practices.

Cross-contaminationContaminated ingredients are added to the food that receives no further cooking. Ready-to-eat food touches contaminated surfaces. Contaminated food touches or drips fluids onto cooked or ready-to-eat food.A food handler touches contaminated food then touches ready-to-eat food. Contaminated cleaning cloths touch food-contact surfaces.

Poor personal hygieneFail to wash their hands correctly after using the restroom. Cough or sneeze on food. Touch or scratch wounds and then touch food.Work while sick.

Poor cleaning and sanitizingEquipment and utensils are not washed, rinsed, and sanitized between uses.Food-contact surfaces are wiped clean rather then being washed, rinsed and sanitized.Wiping cloths surfaces are not stored in a sanitizer solution between uses.Sanitizing solutions are not at the required levels to sanitize objects.

Another main risk factor that causes food borne illness is purchasing food from unsafe sources.

ActivitySuppose you have been invited by Georgias Dietetic Association to speak on foodborne illness at their annual conference. Each group of presenters will choose one microbiological or non-microbiological food hazard species from the list provided on your assignment sheet which cause foodborne illness. As a group, you will research the identification questions, and create a presentation using PowerPoint, Prezi, poster board, or any other creative method on which the group decides. Presentations will be given at the end of this unit.

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