Sanitation and Food Safety By: Samantha Hughes
Food Poisoning What is it? What causes it? What will it do to you? How can it be prevented? Every year, 100 million people get ill from food that has spoiled because of improper handling and storage.
Foodborne Illness A disease transmitted by food is called a foodborne illness Many cases go unreported because people mistake their symptoms for the “flu”
Hazards in Foods A contaminant is a substance that may be harmful that has accidentally gotten into food. Physical- hard or soft objects in food that can cause injury (broken glass, jewelry, bandage, and staples) Physical- hard or soft objects in food that can cause injury (broken glass, jewelry, bandage, and staples) Chemical- poisonous substances that occur naturally or are added during food handling (Ex. Cleaning agents, pesticides, and certain metals) Chemical- poisonous substances that occur naturally or are added during food handling (Ex. Cleaning agents, pesticides, and certain metals) Biological/microorganism- germs that cannot be seen without a microscope (Ex. Parasites, bacteria, and viruses) Biological/microorganism- germs that cannot be seen without a microscope (Ex. Parasites, bacteria, and viruses) How to prevent?
Potentially Hazardous Food Animal products: meat, fish, poultry, raw eggs, seafood, and dairy products Animal products: meat, fish, poultry, raw eggs, seafood, and dairy products Cooked starches: rice, beans, pasta, and potatoes Cooked starches: rice, beans, pasta, and potatoes Fruits and vegetables: cooked veggies, tofu, sprouts, cut melons, and garlic or herbs bottled in oil Fruits and vegetables: cooked veggies, tofu, sprouts, cut melons, and garlic or herbs bottled in oil
FAT-TOM FAT-TOM needed for foodborne illness to grow Food Food Acidity Acidity Temperature Temperature Time (past 4 hrs.) Time (past 4 hrs.) Oxygen Oxygen Moisture Moisture
Highly Susceptible Populations Younger than 5 years old Younger than 5 years old Older than 65 years old Older than 65 years old Pregnant Pregnant Immune-compromised (due to cancer, aids, diabetes, certain medications, or other conditions Immune-compromised (due to cancer, aids, diabetes, certain medications, or other conditions
Bacterial Illnesses Campylobacteriosis E. Coli infection Listeriosis Perfringens poisoning SalmonellosisShigellosis Vibrio infection Illness from toxins produced by bacteria: Botulism Staphylococcal poisoning
Symptoms for Bacterial Illness Can appear 30 minutes to 30 days after eating Abdominal cramps Abdominal cramps Diarrhea Diarrhea Fatigue Fatigue Headache Headache Fever Fever Vomiting Vomiting
Illness from Parasites Hogs and other sources of red meat are often affected with the parasite Toxoplasma gondii This parasite causes the infection Toxoplasmosis Which can damage the central nervous system
Keep Foods Safe Sanitation starts with keeping yourself clean, your kitchen clean and using proper procedures Keep out of danger zone (41 to 140 degree Fahrenheit) Keep out of danger zone (41 to 140 degree Fahrenheit) Do not work with food when your ill Do not work with food when your ill Wash hands Wash hands Use barriers with ready to eat foods Use barriers with ready to eat foods Wash, rinse, and sanitize Wash, rinse, and sanitize
Top 3 Food Safety Defenses Hygiene: be clean Hygiene: be clean Temps: Hot foods Hot and Cold foods Cold (DZ- no longer than 2hrs.) Temps: Hot foods Hot and Cold foods Cold (DZ- no longer than 2hrs.) Limit cross-contamination Limit cross-contamination
Fire Safety R1KwOmM R1KwOmM XukWrpg&feature=related XukWrpg&feature=related HVmcGU&feature=related HVmcGU&feature=related eN5Lbc&feature=related eN5Lbc&feature=related