Module 3: Hazards in Food

Foodborne Illness

A disease caused by the digestion of Contaminated Food

4-60 Degrees Celsius

The temperature danger zone where bacteria grows the fastest.

Hazard.

A term used to describe something as dangerous

Biological, Physical, Chemical, Allergens

The 4 types of food hazards.

Biological Hazards

A food hazard consisting of microorganisms and toxins which can’t be smelt, seen or tasted in food, such as fungi, bacteria, or parasites.

Damaged, Irregular, Mold, Smell, Throw it Out

To check for biological hazards, check for ()/() packaging, () on food, or a weird () coming from the food. If there is any doubt, ().

Physical Hazards

A food hazard were foreign objects or natural unwanted parts of food get inside.

Washing food, Hair Restraints, keeping Food Covered, Keeping food preparation areas clean

How to control physical hazards from entering food.

Chemical Hazards

Food Hazards which comprise of chemicals(Such as cleaning supplies) which make food dangerous to ingest. They may not be seen smelled or tasted.

Covering Food Before Cleaning, using approved cleaning agents/stabilizers, Labelled Chemicals, Proper Chemical Storage, Approved Cleaning Utensils.

How to Control Chemical Hazards from Entering Food.

3

There are () food Allergenic Hazards.

Food Sensitivity

A Food Allergenic Reaction which includes allergies, food Intolerances, and Chemical Sensitivity.

Food Allergy

A from of food sensitivity where the body’s immune system reacts to specific proteins in food.

A form of food sensitivity which doesn’t involve the Immune System.

Food Intolerance

The 12 main foods which can be a food allergenic hazard.

tree Nuts, peanuts, sesame Seeds, Wheat/Triticale, Eggs, Milk, Soy, Crustaceans/Molluscs, Fish, Mustard Seeds, Gluten, Sulphites

Complying with legal responsibilities(label/disclosing potential food allergen hazards, Implementing Allergen Control Policies from purchase to service, repeated training of staff, knowing the menu and allergen content.

Controls for prevention of food allergen hazards are…

Microrganisns

Small forms of life found everywhere but only visible with a microscope.

Pathogens

Harmful bacteria/micro-organisms which cause foodborne illness

Food(Rich in carbs/protein), Acidity(4.5-7.5), temperature(4-60 celcius), Time(2 hours in the temperature danger zone), Oxygen, Moisture(0.85+)

The 6 factors which affect the growth of bacteria

Some bacteria are () requiring oxygen for growth, while others are () which means they don’t need oxygen to grow.

Aerobic, Anaerobic

In favourable conditions, bacteria can double every () to () minutes.

10,20

A form of bacteria which creates vegetative cells which create spores, with those spores growing into harmful bacteria when conditions are favourable. Cooking at the right temperature may not kill the toxins produced by the bacteria

Spore-Forming Bacteria

Contamination

The unwanted presence of food hazards in food.

When one item transfers contamination to another, either directly crossing due to direct contact, or indirect via a vehicle.

Cross-Contamination

The transfer of a pathogen from one infected person to another

Transmission

Foodborne Infection

Growth of Pathogens in the Gastrointestinal Tract which Cause Illness

Foodborne Intoxication

Toxins released by pathogens which causes illness

Infected Cuts/Sores, Poor Personal Hygiene

Other Sources of Foodborne Illness

Vomiting, Diarrhea, Stomach Cramps, Fever, headache, Blurred Vision, Severe Exhaustion, Paralysis

Symptoms and Effects due to pathogens

30, 3, hours, Mild Illness, Death

Symptoms of foodborne illness appear between () minutes and () months, although they last from a few () much longer. Consequences range from () to ().

Children, Elderly, Pregnant Women, Hospitalized People, Immunocompromised/ weakened people

High-Risk Individuals from foodborne illness

Image of common foodborne pathogens

Sources of Bacteria

Contaminated water/soil, animal/human waste, people

Info about the pathogen Campylobacter

Info about the Bacteria Salmonella

Info about the Bacteria E. Coli

Listeria Info

Clostridium Info

Info about Clostridium Botulinum Bacteria

Info about Staphylococcus Aureus Bacterial Pathogens

() are a type of pathogen which don’t grow on food, although they spread via contact with infected people or food which has been contaminated. People can be a carrier of it with or without showing any sickness.

Viruses

Covid-19 mainly spreads through (), not through food/water/packaging.

Personal Contact

Info about Parasitic Protozoa/Worms

To prevent parasites freeze fish at () for () days or () for 15 hours for raw dishes.

-20 c, 7, -35 c

Pathogens can be transmitted by (), mainly by (), or (),

Direct Transmission, Feces. Indirect Transmission

The severity of foodborne illness depends on the following factors:

Infective Dose, Amount of Contaminated Food Consumed, Prior Health Status

(), specifically moulds, yeasts, and mushrooms cause food spoilage and produce Toxins, although some moulds/yeasts are beneficial

Fungi

A form of technology where the air inside food packaging is replaced with a protective gas/mix of gases which preserve food color and prevent mold/spoilage.

Modified Atmospheric Packaging(MAP)

Toxins can also be (), coming from seafood, or plants.

Biological

The 3 main categories of risk a food poses to health.

Low, Medium, High(Potentially Hazardous Foods)

Foods which are non-acidic/slightly acidic, moist, protein rich, and require several steps to ensure food safety.

High Risk Foods

Foods which require a specific step to minimize health risks.

Medium Risk Foods

Foods which don’t provide significant health hazards by themselves

Low Risk Foods

Potentially hazardous foods(PHF) are high in () and (), low (), high ().

Protein, Carbs, Acidity, Water Activity