2ND TO THE LAST LESSON

food hygiene

all conditions and measures necessary to ensure safety and suitability of food at all stages of food chain

food safety

assurances the food will not cause harm to the consumer when it is prepared or eaten according to its intended use

contaminant

biological or chemical agents foreign matter or other substance unintentionally added to food which may compromise food safety or suitability

case

an individual who experienced illness after eating an incriminated food

outbreak

incident of foodborne illness that involves 2 or more people who ate common food

cleaning

physical removal of visible soil and food from a surface

foodborne illness

disease of an infectious or toxic nature cause or thought to be caused by consumption of food or water

sanitizing

the process that reduces the number of microorganisms to safe levels on food contact surfaces such as china, tableware, equipment and work surfaces

biological, chemical, physical, radiological

types of contamination

macrobiological and microbiological

types of biological contamination

parasites, helminths, poisonous plants, and animals

kinds of microbiological contamination

bacteria, yeast, molds and their toxins

microbiological contamination

foodservice worker, insects , rodents , water , air , utensils

common sources of contamination

carrier, infected person

types of food service workers that sources of contamination

foodborne infection, food intoxication, chemical poisoning, ptomaines

types of foodborne illnesses

foodborne infection

caused by the ingestion of harmful/living organisms usually found in the food consumes

food intoxication

the bacteria grows on the food prior to its ingestion

toxic agents, cleaning or sanitizing solutions, food additives, plants, fish/ shellfish,

types of chemical poisoning

cadmium, zinc, lead , antimony, copper

example of toxic agents

trisodium phosphate, cleaning agents , acid bleach

example of cleaning or sanitizing solutions

mushrooms, castor bean seeds, rhubarb leaves

example of plants that causes foodborne illneses

campylobacter jejuni

from raw milk, contaminated water, undercooked chicken, beef, pork and raw clams

escherichia coli

from feces, may contaminate soil, water and food plants, raw and processed shellfish

salmonella

• excreted in feces

• from unwashed eggs, half cooked high protein food

162

to control salmonella , cook at —- f

Vibrio parahaemolyticus

lives in saltwater

- contaminated fish and shellfish in raw oysters and sushi

trichenslla spiralis

from pork muscles heat

clostridium botulinum, staphylococcus aureus, clostridium perfringens

MICROBES CAUSING FOOD INTOXICATION

clostridium botulinum

spore forming: anaerobic din improperly buttered and canned goods

- odorless, colorless, tasteless

- cause paralysis of the nerve

- control boil food for 20 mins or discard to 20 mins sensitive

staphylococcus aureus

from pimples, wounds with pus, cold, influzenza, boil, cuts, infections

- in high protein items (meats, egg, milk, creampie)

- not destroyed by cooking heating

clostridium perfringens

from intestinal tract, sewage, manure, soil, water, dust

- anaerobic, spore forming

- associated with slow cooling of large batch of high protein foods (toasts, stew, gravy)

1. Hepatitis A

2. Norwalk and norwalk-like viruses

3. Salmonella typhi

4. shigella species

5. staphyloccocus aureus

6. staphylococcus pyogenes

PATHOGENS FORM INFECTED FOOD HANDLERS

failure to cool food properly

- failure to throughly heat or cook food

- infected employees with poor personal hygiene

- foods prepared a day or more before service

- raw, contaminated ingredients use w/o further cooking

- foods held at bacteria-growth temperature

- cross contamination (cooked w raw foods or by employees or equipment)

FACTORS IN FOOD BORNE ILLNESS OUTBREAKS

1. Food protection from purchasing up to service

2. Personal hygiene

3. Facility and equipment sanitation (cleanliness of surface, ventilation, lighting, garbage disposal, comfort facilities, equipment sanitation, dishwashing procedures)

4. Rodents and insect control (rats, mice, cockroaches, flies)

PREVENTING FOODBORNE ILLNESSES