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UNIT #2:
Foodservice Illness and Injury
Key Learning Points

Microbiology

Cycle of transmission

Methods of transmission

Causes of foodborne illness

Breaking the links
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FOODSAFE Level 1
While watching the video:
What are microbes?
What the various types?
How do microbes reproduce?
What are the conditions needed to
reproduce microbes?
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FOODSAFE Level 1
Answers to the video questions:
What are microbes?
Tiny living organisms that can only be seen with a microscope
What the various types?
Bacteria, virus, parasites, protozoa, and fungi
How do microbes reproduce?
Divide, bud, spores
What are the conditions needed to
reproduce microbes?
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Food, Moisture, Temperature, pH, oxygen
FOODSAFE Level 1
Video Review:
• Microbes are all around us
• Some microbes cause disease in
humans
• Some microbes produce spores
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Video Review:
Microbes will grow given the
right conditions: • Food
• Moisture
• Temperature
• pH
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• Oxygen
FOODSAFE Level 1
Quick Review
B acteria, Virus, Parasites,
Protozoa, and Fungi
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FOODSAFE Level 1
Write
this on
Page 11
Cycle of Transmission
FOOD
HANDLER
 Skin
 Nose
 Hair
 Hands
 Clothes
ENVIRONMENT
 Work Surfaces
 Utensils
 Insects
 Air
FOOD
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Types of Transmission

Direct transmission

Indirect transmission

Cross-contamination
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Direct Transmission
Occurs when the
microbes transfer
directly from the
source to the food
through ways such
as: touching and
coughing or sneezing
directly onto the
food
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Direct Transmission
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FOODSAFE Level 1
Indirect Transmission
Involves an
intermediate step
between the
source of
contamination and
the receiver of
the contamination
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Indirect Transmission = Cross- Contamination
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Cross-contamination
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REAL CASE ─ RAW CHICKEN
Fourteen people became ill with
Campylobacter jejuni from lettuce
cross-contaminated with raw chicken
after eating in a restaurant.
The cook reported preparing salads on
the same countertop previously used
for cutting up raw chicken without
sanitizing between uses.
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Causes of Foodborne Illness
Biological
 Bacteria
 Viruses
 Parasites
 Protozoa
 Fungi (yeasts
and moulds)
Chemical
 Cleaning agents
 Pesticides
 Dissolved metals
Physical
 Glass
 Wood splinters
 Toothpicks
 Hair
 Bandages
 Insect parts
 Metal particles
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FOODSAFE Level 1
Biological Causes
Biological
Viruses
Parasites
Bacteria
Protozoa
Fungi
Foodborne Intoxication
Foodborne Infection
EXAMPLES
EXAMPLES
 Staphylococcus aureus
 Bacillus cereus
 Clostridium botulinum
 E. coli O157:H7 *
 Salmonella species
 Campylobacter jejuni
 Clostridium perfringens
 E. coli O157:H7 *
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Multiplying Bacteria
Page
14
Bacteria grow by multiplying. When conditions are right,
they can double every 20 minutes.
Potentially hazardous food left in the DANGER ZONE
can grow enough bacteria to cause foodborne illness.
People who are elderly, very young, pregnant or immunocompromised can become ill from even fewer bacteria.
Be safe: throw it out!
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DANGER ZONE
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Other conditions that will promote
bacterial growth include (FATTOM):

Food (protein)

Acid (pH scale)

Time

Temperature

Oxygen

Moisture
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Spores
REAL CASE ─ BOTULISM
Baked potatoes wrapped in foil were stored at room temperature
for 18 hours before they were used in a dip.
Thirty people who ate dips at the restaurant
developed Botulism.
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pH Scale
Acid
0
4.5
Neutral
7
Alkaline
14
Potentially Hazardous Foods
EXAMPLES
raspberries
vinegar
apples
lemons
EXAMPLES
whole eggs
cooked rice
poultry
cooked pasta
milk
cooked cereal
fresh meat cooked vegetables
fish/seafood salads
melon
sandwiches
tofu
casseroles
EXAMPLE
tonic water
Disease-causing bacteria do not grow well at a pH below 4.5
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Page
16
Quick Review:
Pathogens can be controlled by altering
conditions such as:


Nutrients
Temperature
cold foods cold: below 4° C
hot foods hot: above 60° C

Moisture

pH
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British Columbia
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FOODSAFE Level 1
Write
this on
Page 16
Sources of Contamination
Sources
Examples
Water
Potable
Backflow
Microbes
Wash
Avoid
cross-contamination
Prevent
Utensils and
Equipment
preventers
Proper
Wash
growth (cool/freeze/cook)
handling
hands
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British Columbia
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FOODSAFE Level 1
Page
17
Food Intoxication – Staphylococcus


Occurs when bacteria grow and give off
a waste product called a toxin (poison)
Symptoms
– Nausea, vomiting, headache,
dizziness, cramps

Staphylococcus produces a toxin

Onset of symptoms is 1 to 8 hours
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Page 18
Food Intoxication – Staphylococcus
Staph can be found in:
meat, chicken, eggs, milk, cream,
dry/moist protein foods
The toxin produced is:
Colourless, Odourless, and tasteless
heat stable
 The main sources of Staph:
In people: cuts, boils, scrapes,burns,
pimples
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FOODSAFE Level 1
Write
this
on
Page 18
and 19
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Food Infection – Salmonella




When food containing a number of living
harmful bacteria are ingested and the bacteria
start to grow in the human intestinal tract.
Onset of symptoms are between
12 and 36 hours
Symptoms
– Upset stomach, violent diarrhea, cramps,
nausea, vomiting
The main sources of salmonella:
– chicken, turkey, eggs, shellfish, milk
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FOODSAFE Level 1
Write
this
on
Page 19
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FOODSAFE Level 1
Chemical Causes
Chemical
 Cleaning agents
 Pesticides
 Dissolved metals
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British Columbia
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FOODSAFE Level 1
Chemical Causes
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British Columbia
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FOODSAFE Level 1
REAL CASE ─ PESTICIDE POISONING
Shortly after eating homemade foods at a
company lunch, several people developed
neurologic and gastrointestinal symptoms. The
person who had prepared the cabbage thought
he was adding pepper from a can labelled “black
pepper.”
The can came from his relative who had used it
to hold a pesticide.
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Improper Storage
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British Columbia
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Physical Causes
Physical
Glass
Wood splinters
Toothpicks
Hair
Bandages
Insect parts or
droppings
 Metal particles






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REAL CASE ─ TOOTHPICK HAZARD
A man developed abdominal pain after eating a
restaurant meal. Surgery 19 days later determined
that a toothpick had perforated his bowel.
A forensic examination concluded that the
toothpick had been heated in food and the court
determined that the food was consumed at the
restaurant.
The man received damages of over $50,000 from
the restaurant.
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British Columbia
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Breaking the Links
FOOD
HANDLER
ENVIRONMENT
FOOD
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British Columbia
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Avoid Contamination
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British Columbia
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FOODSAFE Level 1
Breaking the Links –
Hands and fingernails
DO NOT USE
LATEX
GLOVES!
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Breaking the Links –
Hair Control
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Breaking the Links –
Clothes and Grooming
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RECAP
1. MICROBES –
Life form that may be seen only with a
mircroscope. AKA. microbe
2. FOOD INTOXICATION – illness caused
by eating food containing toxins that are
produced by some pathogenic microbes
3. STAPHYLOCOCCUS –
A bacterium frequently living on the skin
or in the nose of a person
4. HITCHHIKERS – Microbes are like
microscopic hitchhikers. They can travel
great distances, going quickly from
person to person.
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UNIT 2 - Review
See it
Think it
Look at the
task/hazard
Is there a risk
of injury or
disease
Take action to
eliminate or
control the risk
Touching nose,
then touching
food
Contaminates
the food
Wash hands
after touching
nose
Food handler
is preparing a
sandwich on a
previously
used cutting
board
Indirect
transmission
Sanitize cutting
board between
uses
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British Columbia
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Do it
FOODSAFE Level 1
Write
this
on
Page 23