Download Sanitation Challenges

Sanitation Challenges
Terms
 Sanitary – clean
 Contaminated – unfit to be eaten
 Direct contamination –raw foods (or plants
or animals they from) exposed to toxins
 Toxins – harmful organisms
 Cross-contamination – movement of
chemicals or microorganisms from one
place to another
 Sanitation – healthy or clean and whole
 Hazards – sources of danger
Biological Hazards
 Foodborne illness – caused by
bacteria or viruses
 Grow in or on food that is handled
improperly
 Other causes include
 Cross-contamination
 Poor personal hygiene
 Food handler illness
 Children and elderly most at-risk
Types of Foodborne Illness
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Salmonellosis - bacteria
Campylobacter jejuni - bacteria
Hepatitis A - virus
Norwalk - virus
Trichinosis - parasite
Shigellosis - bacteria
Listeriosis - bacteria
Rotavirus Anisakiasis - parasite
Giardiasis - parasite
Botulism - bacteria
E. Coli - bacteria
The Investigation Starts Now!
 You will each be assigned one of the
foodborne illness previously listed.
 Prepare a fact sheet using the
template provided.
 Information will be shared
Responding to an outbreak
 Inform the manager or supervisor
 Avoid panic, many reasons why
people become ill
 Save any food you suspect may be
contaminated, wrap sample in
original container
 Report information
 Department of Health
Bacteria
 tiny single-celled microorganism
 Symptoms include
 Nausea, abdominal pain, vomiting,
dizziness, chills, and headaches
 Tiny and multiply rapidly
 Thrive in temps between 41*F and
140*F
 Foods high in protein, moist foods
Viruses
 Need a host to grow
 Survive freezing and cooking
 Transmitted easily from person to
person
 Sneezing
 Poor hygiene, not washing
 Unheated food products
Parasites
 Must live in or on hosts to survive
 Found in poultry, fish and meats
 Common
 Protozoa
 Roundworms
 flatworms
 Eliminated by following proper
cooking methods, or freezing
 cook meats to proper internal temps
Other Types
 Fungi – found in soil, plants, animals,
water, and air
 mushrooms
 Molds – moist foods
 fuzzy look
 grow at any temp
 food spoilage
 Yeast – breads and baking
 can be beneficial
 can cause spoilage in sauerkraut, honey and
jelly
Chemical Hazards
 Food poisoning from chemical
contamination can be felt immediately,
must have MSDS (Material Safety Data
Sheets) on file
 Pesticides
 Products – store in an area away form food
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Detergents
Hygiene detergents
Degreasers
Abrasive cleaners
Acid Cleaners
Physical Hazards
 Examples
 Glass chips, metal shavings, hair, bits of
wood, foreign matter, bone shards
 Pest Management
 Can carry harmful bacteria and spread
diseases
 Mice, roaches, flies
 Deny pests of basic needs (water, food,
shelter), helps eliminate