FOODBORNE ILLNESS Unit 3: Food Safety WHAT IS FOODBORNE ILLNESS?  Also known as “foodborne disease,” “foodborne infection,” or “food poisoning.”  Infection.

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Presentation transcript:

FOODBORNE ILLNESS Unit 3: Food Safety

WHAT IS FOODBORNE ILLNESS?  Also known as “foodborne disease,” “foodborne infection,” or “food poisoning.”  Infection or intoxication caused by the transfer of microbial or chemical contaminates from food or drinking water to a humans. Contaminants come from pathogens, chemicals or physical objects.

WHAT IS A CONTAMINANT?  A contaminant is a biological, chemical, physical or radiological substance which can adversely affect living organisms through air, water, soil and/or food.

THE MOST COMMON RISK FACTORS THAT CAUSE FOODBORNE ILLNESS:

TIME-TEMPERATURE ABUSE  Food is not held or stored at the correct temperature.  Food is not cooked or reheated enough to kill pathogens.  Food is not cooled correctly.  * Specific time and temperature regulations for foods will be discussed in Unit 4: Sanitation Practices.

CROSS-CONTAMINATION  Contaminated ingredients are added to the food that receives no further cooking.  Ready-to-eat food touches contaminated surfaces.  Contaminated food touches or drips fluids onto cooked or ready-to-eat food.  A food handler touches contaminated food then touches ready-to-eat food.  Contaminated cleaning cloths touch food-contact surfaces.

POOR PERSONAL HYGIENE  Fail to wash their hands correctly after using the restroom.  Cough or sneeze on food.  Touch or scratch wounds and then touch food.  Work while sick.

POOR CLEANING AND SANITIZING  Equipment and utensils are not washed, rinsed, and sanitized between uses.  Food-contact surfaces are wiped clean rather then being washed, rinsed and sanitized.  Wiping cloths surfaces are not stored in a sanitizer solution between uses.  Sanitizing solutions are not at the required levels to sanitize objects.

Another main risk factor that causes food borne illness is purchasing food from unsafe sources.

ACTIVITY  Suppose you have been invited by Georgia’s Dietetic Association to speak on foodborne illness at their annual conference. Each group of presenters will choose one microbiological or non-microbiological food hazard species from the list provided on your assignment sheet which cause foodborne illness. As a group, you will research the identification questions, and create a presentation using PowerPoint, Prezi, poster board, or any other creative method on which the group decides. Presentations will be given at the end of this unit.