Download Sanitation power point presentation

Food Borne illness
 Food-borne
illness is an
illness or disease transmitted
to humans through
contaminated food.
 When
a group of people
consumes the same
contaminated food, and two
or more become ill.
1.
2.
3.
4.
5.
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
•
•
•
•
Diarrhea.
Vomiting.
Stomach Cramps.
Headache
CONTAMINENTS
also know as…..stuff that
gets inside food
Sometimes it happens at the
source….

When the animal is
slaughtered or when it is
irrigated with contaminated
water.
 Purchasing
foods from unsafe
sources
 Holding food at the wrong
temperatures
 Using contaminated equipment
 Failing to cook food properly
 Poor personal hygiene
1.
2.
3.
Biological
Physical
Chemical
 Bacteria
 Virus
 Parasites
 Fungi






Glass
Hair
Fingernails
Metal shards (from cans)
Paper
Etc….etc….etc….







Window cleaner
Soap
Pesticides
Bleach
Hairspray, Gel
Nail polish, Perfume
Etc…….etc…….etc…..


Any food that allows
harmful bacterial to grow
These foods MUST be
handled more carefully











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
Anytime that food has been
allowed to remain at an
incorrect temperature it easy
for microorganisms to grow
rapidly.
 Rapid
Bacterial growth
happens in the danger zone
between 40 to 140
degrees Fahrenheit
FAT TOM






FOOD
ACIDITY
TEMPERATURE – 40 -140
TIME
OXYGEN
MOISTURE
F
food
T
time
A
acidity
O
oxygen
T
temp
M
moisture
 This
happens when micro
organisms are TRANSFERRED
from one source to another
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




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
 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