Sanitation and Types of Food Borne Illness

1. Sanitation and Types of Food Borne Illness

3. SANITATION • An old-time doctor who, upon making a house call, inevitably went first to the kitchen to thank the cook for providing him with a new patient. A grain of truth can be gleaned from this story: Anyone who chooses, prepares, and serves food influences the health of those who eat it. • James checked the chicken sizzling on the grill. “It’s done!” he called to his aunt. “I’ll bring it in.” Looking around, he spotted the platter he had used to carry the raw chicken outside. As he started to pick up the platter, his aunt stopped him. “Don’t use that!” It hasn’t been washed. I’ll get you a clean plate.” • James almost forgot an important rule of sanitation. Sanitation means following practices that help prevent disease. • Estimated 80 million Americans sufferfrom food-borne illness, also know as food poisoning every year. The illness may be mild - 1 - 2 days or severe to require hospitalization. Can cause death. Children, pregnant women, elderly and people with chronic illness are most at risk. • Most food-borne illness can be traced to harmful microorganisms –tiny living creatures visible only through a microscope. Poor food handling practices allow harmful microorganisms to grow and spread. • Bacteria is everywhere – carried by people, animals, insects, and objects. • Sometimes the illness is not caused by the bacteria themselves, but by the toxins, or poisons, they produce.

5. Sanitation in food preparation and storage involves: • Keep hot food hot (above 140 degrees F) or cold food cold (below 40 degrees F). • Check the temperature in the refrigerator and freezer periodically; the freezer should be at zero degrees or below. • Clean the refrigerator often. • Use freezer wrap; wrap meat loosely for refrigerator storage.

6. Sanitation in food preparation and storagecontinued • Thaw frozen foods in the refrigerator not on the counter. • Put foods away promptly. • Refrigerate desserts made with dairy products. • Never taste questionable food. • Leftovers should be stored using tight covers.

7. Cross Contamination • When food comes into contact with anything that contains a harmful substance or micro-organisms, including other foods

8. What is FIFO? • First IN, First Out rotation system

9. Chemical Hazards • Pesticides • Detergents • Sanitizers • These chemicals can make you sick if they are in food

10. Biological Hazard • Bacteria • Viruses • Fungus • Parasites

11. Some FBI’s Caused by Bacteria • Botulism • Staphylococcus (Staph) • Escherichia colic (E coli) • Salmonella • Perfringens • Listeria • Campylobacter

12. What is Botulism • Occurs in canned food • Anaerobic (does not grow in air) • Attacks nervous system, usually fatal, prevents breathing • Source of Bacteria: soil on vegetables or other foods

13. Botulism • Foods Involved: home canned low-acid vegetables • Prevention: Use commercially canned foods without budges, damages, and odors

14. What is Staph? • Most common type of food poisoning • On human skin, in nose, and in throat • Spread by improper food handling

15. What is E Coli ? • Comes from meat that has been contaminated by feces

16. E Coli • Foods usually involved: Raw or undercooked red meats, unpasteurized dairy products, sometimes fish in contaminated water. • Preventions: Cook foods, including red meats

17. What is Salmonella ? • This occurs when contaminated raw meat, eggs, and poultry are eaten undercooked or come into contact with other food.

18. Salmonella • Food Involved: poultry, meat, eggs, poultry stuffing, gravies, raw foods, and shellfish from polluted waters. • Prevention:Practice good hygiene, proper food storage and handling, and insect and rodent control. Wash hands and sanitize all equipment and cutting surfaces

19. Perfringens • “Banquet germs” Most outbreaks happen at picnics, restaurants, and banquets • They thrive at room temperature, common in food that has been left out for a long time • Prevention: Keep foods out of Danger Zone temperatures!!!!

20. Campylobacter • Found in healthy cattle, chickens, birds and even flies. • Non chlorinated contaminated water, unpasturized milk or undercooked meat or poultry.

21. Listeria • It can be found in contaminted soil or water. • It has been found in at least 37 mammals as well as at least 17 species of birds and possibly some species of fish and shellfish. • Ready-to-eat foods such as hotdogs, lunchmeats, cold cuts, dry sausage, and deli style meats.

22. Symptoms of an FBI……..!!?! • In most cases of foodborne illnesses, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include: • abdominal cramps • nausea • vomiting • diarrhea, which is sometimes bloody • fever • dehydration

23. What causes or increases food spoilage rates? • Heat • Air • Moisture • Light • Dirt • Damage to food packaging