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Food Borne illness . F.B.I. Food-borne illness is an illness or disease transmitted to humans through contaminated food. . Outbreaks. When a group of people consumes the same contaminated food, and two or more become ill. Who is most at risk for FBI. Infants and pre-school age children
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F.B.I • Food-borne illness is an illness or disease transmitted to humans through contaminated food.
Outbreaks • When a group of people consumes the same contaminated food, and two or more become ill.
Who is most at risk for FBI • Infants and pre-school age children • Pregnant women • Elderly people –whose immune systems have weakened with age • People taking medications- such as antibiotics or immune suppressants • People who are ill- or who have had recent surgery or chronic illness
What are the symptoms of foodborne illnesses? • Diarrhea. • Vomiting. • Stomach Cramps. • Headache
What causes foodborne illnesses? C O N T A M I N E N T S also know as…..stuff that gets inside food
How does food get contaminated? Sometimes it happens at the source…. • When the animal is slaughtered or when it is irrigated with contaminated water.
The more common ways that food becomes unsafe • Purchasing foods from unsafe sources • Holding food at the wrong temperatures • Using contaminated equipment • Failing to cook food properly • Poor personal hygiene
Types of Contamination • Biological • Physical • Chemical
Biological Contaminants • Bacteria • Virus • Parasites • Fungi
Physical Contaminants • Glass • Hair • Fingernails • Metal shards (from cans) • Paper • Etc….etc….etc….
Chemical Contaminants • Window cleaner • Soap • Pesticides • Bleach • Hairspray, Gel • Nail polish, Perfume • Etc…….etc…….etc…..
Potentially Hazardous Food • Any food that allows harmful bacterial to grow • These foods MUST be handled more carefully
Potentially Hazardous Foods • 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
Time &Temperature Abuse Anytime that food has been allowed to remain at an incorrect temperature it easy for microorganisms to grow rapidly.
DANGER ZONE • Rapid Bacterial growth happens in the danger zone between 40 to 140 degrees Fahrenheit
Bacteria grow when they have 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
Cross Contamination • This happens when micro organisms are TRANSFERRED from one source to another
What causes cross-contamination? • 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
More on CC • 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
Keys to Food Safety • Keep hot foods hot • Keep cold foods cold • Be aware of the Danger Zone • Avoid Cross Contamination • Wash Hands • Use Hot water and soap for cleaning
