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WHAT IS A FOODBORNE ILLNESS
Foodborne Illness
›A disease transmitted to people by
food.
Foodborne Illness Outbreak
›Two or more people get the same
illness after eating the same food.
Costs the United States BILLIONS of
dollars each year!!
RAW MEATS IN SUPERMARKETS ARE
CONTAMINATED WITH HARMFUL BACTERIA.
MEATS MUST ALWAYS BE PROPERLY COOKED
FOOD CONTAMINATION
VS
SPOILAGE
TO PREVENT FOODBORNE ILLNESS IT IS
IMPORTANT TO RECOGNIZE THE HAZARDS
(SOMETHING WITH THE POTENTIAL TO
CAUSE HARM) THAT MAKE FOOD UNSAFE
FOOD CONTAMINATION
Food that has been exposed to any thing physical,
chemical or biological (pathogens).
Pathogens are not detectable by sight, smell or
taste.
Pathogens – Harmful, disease causing bacteria
FOOD SPOILAGE
Damage to the edible quality of food
Often detected by sight, smell or taste
CONTAMINATION
Physical
Chemical
Biological
PHYSICAL CONTAMINATION
Occurs when objects such as dirt, hair, nails,
staples, metal shavings, glass, fruit pits or
other objects enter food.
Nails
Hair
Glass
SAFETY CONTROLS
Do not use glass to scoop ice. Use only
commercial food-grade plastic or metal
scoops.
Do not chill any glasses or any food items in
ice that will be used for foods.
Place and maintain protective shields on
lights over food storage and preparation
areas.
Clean can openers before and after each
use.
Remove staples, clips and similar items
from food containers.
CHEMICAL CONTAMINATION
Occurs when hazards such as pesticides,
food additives, cleaning products and
toxic metals enter the food.
SAFETY CONTROLS
Keep food covered.
Wash all fruits and vegetables.
Use only food-grade containers. Avoid lead,
copper, and zinc
Follow label directions when storing and using
chemicals.
Store chemicals in their original containers.
Store chemicals away from food and food
surface contact areas.
BIOLOGICAL CONTAMINATION
Caused by disease-causing micro-organisms,
certain plants and fish which carry poisons.
MICRO-ORGANISMS-SMALL, LIVING
ORGANISMS
Bacteria
Spores
Viruses
Parasites
Fungi
Molds
TYPES OF BACTERIA
Aerobic
Needs Oxygen To Survive
Anaerobic
Does Not Need Oxygen To Survive
Faculative
Can Survive With or Without Oxygen
BACTERIA
Pathogenic: (infectious, disease causing)
They feed on Potentially Hazardous Food and
multiply quickly (every 20 minutes).
Toxigenic: (poisonous)
Bacteria that produce toxins as they multiply,
die and break down.
HOW BACTERIA REPRODUCES
When an individual organism increases in size via
cell multiplication and remains intact, the process is
called "vegetative growth".
SPORES
Thick walled (“super-survival unit”)
protective shell around a bacteria.
VIRUSES
Viruses are the smallest and simplest life form
known.
Unlike bacteria, viruses need a cell host to
reproduce. They invade then take-over.
Like bacteria, some viruses may survive cooking
or freezing.
Like bacteria, viruses can be transmitted to a
human host by a human, food or food-contact
surfaces.
WHAT IS THE BEST DEFENSE AGAINST
FOODBORNE VIRUSES?
Good Personal Hygiene
PARASITES
Micro-organisms that need a host to survive.
Trichinella Spirales
Trichinosis – disease that causes painful
abdominal and muscular cramps
FUNGI
Micro-organisms that range from singlecelled plants to mushrooms.
MOLDS
Cells that are usually microscopic.
Mold colonies may be seen as fuzzy
growth.
Mainly caused by food spoilage
May produce toxins
Illness, infections, allergic reactions
Incubation period is the time elapsed between exposure to a
pathogenic organism and when symptoms and signs are first
apparent.
FATTOM
Food
Acidity
Time
Temperature
Oxygen
Moisture
FOOD
High-protein foods are likely to be already
contaminated or may be easily
contaminated later.
ACIDITY
Acidity is measured from
0 (very acid)
14 (very alkaline)
PHF 4.6 – 7.0
Acid retards bacterial growth
TIME
Potentially hazardous foods should not be in the
Danger Zone for more than 4 hours total.
TEMPERATURE
o
o
DANGER ZONE 41 – 135 F
DANGER ZONE
Bacteria grows most rapid
OXYGEN
Aerobic
Needs Oxygen To Survive
Anaerobic
Does Not Need Oxygen To Survive
Faculative
Can Survive With or Without Oxygen
MOISTURE
PHF have a water activity of 0.97 – 0.99
Water activity level of 0.85 is not considered
potentially hazardous
Reduce water activity level
Freezing
Dehydrating
Adding sugar or salt
CROSS-CONTAMINATION
Transfer of harmful substances or disease-causing
micro-organisms to food, food-contact surfaces.
SAFETY CONTROLS
• Avoid working with raw and cooked foods
• Thoroughly clean surfaces after each use
• Proper hand-washing
• Do not touch dirty and clean dishes at same
time
Raw Roast Beef
Raw Chicken
Salad
Pies
Raw Roast Beef
Raw Chicken
Salad
Pies
Raw Roast Beef
Raw Chicken
Pies
Salad
Raw Chicken
Pies
Salad
Raw Roast Beef
Pies
Salad
Raw Roast Beef
Raw Chicken
HAND WASHING
• Use warm water to moisten hands
• Apply soap
• Rub hands and forearms briskly for
at least 20 seconds. Scrub between
fingers and clean nails
• Rinse thoroughly under running
water
• Dry hands and arms using a single
use paper towel or hot air dryer
HAND WASH STATION
Soap
Single
Use
Towels
Hot
Cold
Water
Trash
Receptacle
THAWING
Refrigerator
Cooking
Microwave
o
Cold Running Water - > 70
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