1.02 Identify foodborne contaminates

Slides:

Advertisements

Similar presentations

Food Borne Illness Sources, Symptoms, and Prevention.

Advertisements

Foodborne Illnesses Objective What is a foodborne Illness? A disease transmitted by food Caused by contaminants – Substances that are harmful to.

Preventing Foodborne Illness

1.1 Sanitary Food Handling

Green Family Sonia H, Nicole S, Karly B, Josh C Block 2.

SERVSAFE/Chapter 2 THE MICROWORLD.

Food Safety Inservice Are there bugs in your food?? Connie Cavenaugh UAMS Infection Control.

HYGIENE RULES! ok. Kitchen Hygiene Wash your hands before handling any food Clean work surfaces Keep work area clean and tidy Keep raw and cooked foods.

2-2 Microorganism Small, living organism Pathogen Disease-causing microorganism Toxin Poison Spoilage Microorganism Microorganism that causes spoilage,

FOOD SAFETY PUBLIC HEALTH AND ONTARIO REGULATIONS FOOD ESTABLISHMENTS ARE GOVERNED BY ONTARIO FOOD PREMISES REGULATIONS THE PUBLIC HEALTH INSPECTOR IS.

The Microworld Instructor Notes

SERVSAFE Principles Food Science and Nutrition. Personal Behaviors That Can Contaminate Food 4-2 Scratching the scalp Running fingers through hair Touching.

Understanding the Microworld

Chapter 6: Food Safety & Sanitation Sources of Food Bourne Illness.

Food Safety and Foodborne Illness ProStart 1. Resultant Knowledge Give examples of potentially hazardous foods. Distinguish between situation in which.

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,

Safety and Sanitation. Today’s Objective… By the end of class today you will be able to identify four different types of foodborne illnesses, apply safety.

Keeping Food safe. If in doubt throw it out In the USA- 200,000 / day/food borne illness Food poisoning- flu like symptoms.

The Microworld Instructor Notes

FOOD-BORNE ILLNESS & FOOD SAFETY with

Safety & Sanitation.

Disease-Causing Microorganisms and the Conditions They Need to Grow Barriers for Controlling the Growth of Microorganisms.

Sanitation Challenges

FOODS SAFEGUARDING THE FAMILY’S HEALTH FOODBORNE ILLNESSES A disease transmitted by food is called a food borne illness Give some examples of recent.

FOOD SAFETY. Cross-contamination : letting micro-organisms from one food get into another. –Example 1 : cutting meat on a cutting board, then cutting.

Contaminates in our Food Supply

Food Safety & Sanitation Foods & Nutrition 1 Food Borne Illness Result from eating contaminated foods For bacteria growth warmth, moisture, and food.

Intro to food safety Foods Handling food  Microorganisms can grow in and on food when not handled properly.

Foodborne Illnesses. General Information Key Recommendations Clean hands and work surfaces Separate raw, cooked, and ready-to-eat foods Cook foods to.

Microbial Hazards. Microorganisms are everywhere -- they can be: – Pathogens – cause disease – Spoilers – cause the quality of food to deteriorate – Beneficial.

Food Safety HFA4M & HFN20.

Food Pathogens. OVERVIEW Define Food borne Illness Identify common food pathogens that cause food borne illness: BacteriaVirusFungiParasites.

Food Borne Illness. Botchulism Food Source: –Canned foods Symptoms: –Cramps, headaches, nausea, diarrhea Prevention: –Avoid dented or exploding cans.

Food Safety Early Childhood Education II. Essential Question Why is it important for Day Care providers to know and demonstrate knowledge of proper sanitation,

Food Contamination Foodborne Illnesses. Contamination  Most foodborne illnesses are caused by contaminants  Contaminants: substance that may be harmful.

FOOD-BORNE ILLNESS & FOOD SAFETY with

Parasites, major foodborne illnesses caused by parasites.

Sanitation Challenges

Safety and Sanitation. Why is it important to keep food safe? You could _________________________ You could________________________________ Dining experiences.

Food Borne Illness Foods 2. Estimates Food Borne Illness Each Year in the United States 76 million people become ill 5,000 people die.

Vocabulary Copy the following words and their definitions: 1)Contamination- becoming infected with bacteria 2)E. Coli- food poisoning caused by a type.

2• The Microworld 2-1.

Food Safety How to stay alive in Culinary Arts.. Contamination What is contamination? ◦ When a food contains an unwanted substance or organism. ◦ Unfit.

Microbial Hazards. 23 Microbial Hazards Microorganisms are everywhere -- they can be: –____________– cause disease –____________ – cause the quality of.

Food Safety Hazards Micro-organisms that affect food safety.

1. I can recognize the risk factors for foodborne illness. 2. I can define FAT TOM. 3. I can understand the important prevention measures for keeping.

Food Safety HFA4M & HFN20. Food Safety Practices that help prevent foodborne illness.

Understanding the Microworld Chapter 2. How Contamination Happens Contaminants come from a variety of places: Animals we use for food Air, contaminated.

FOODBORNE ILLNESS FOOD BOURNE INFECTION - CONSUMING PRODUCTS CONTAMINATED WITH PATHOGENIC BACTERIA, PARASITES, OR VIRUSES IE. SALMONELLA, HEPATITIS, E.COLI.

 Foodborne illnesses kill thousands of people each year  People expect to be served in a sanitary environment  When harmful substances are present.

Kathy Vu Culinary I Block 4

Sources, Symptoms, and Prevention

Food Safety & Sanitation

Chapter 25:4 Handling Food and Food-borne Illness

Contaminates in our Food Supply

Sources, Symptoms, and Prevention

Food Safety & Sanitation

FOOD BOURNE ILLNESS Pertemuan 7

The Microworld Objective: Identify factors that affect foodborne bacteria (FAT TOM), characteristics of TCS foods, major foodborne pathogens, preventions,

Food Safety & Sanitation

Chapter 6: Food Safety & Sanitation

Food Borne Illnesses.

Sources, Symptoms, and Prevention

Fight BAC! Sanitation and Safety.

Sources, Symptoms, and Prevention

Safety, Sanitation, Workplace Safety and First-Aid

Presentation transcript:

1.02 Identify foodborne contaminates

Microbial contaminants Virus Parasites Microbial contaminants Fungi Bacteria

Foodborne Microorganisms Pose the greatest threat to food safety.

Bacteria Greatest concern to food safety

Temperature Acidity Food FAT TOM Moisture Time Oxygen

Raise or lower food temperature Make food more acidic Raise or lower food temperature Controlling Growth of Microorganism Lower the water activity of food Limit the amount of time food is in the temperature danger zone

Staphylococcal Aureus Shigellosis Salmonellosis Listeriosis Bacteria e. coli Clostridium perfringens Bacillus cereus Vibrio Staphylococcal Aureus Botulism Campylobacteriosis

E.coli Toxin-mediated Bacteria Lives in the intestines of cattle Diarrhea, abdominal cramps, vomiting, may cause kidney failure Toxin-mediated E.coli Bacteria Lives in the intestines of cattle Make sure ground beef is cooked to 155 degrees for 15 seconds and avoid cross contamination

Diarrhea, fever, chills abdominal cramps, vomiting, headaches infection Vibrio Bacteria Oysters

Intoxication Staphlococcus aureus Bacteria Nausea, retching, abdominal cramps, diarrhea, headache Intoxication Staphlococcus aureus Bacteria Protein based salads, reheated food,

Viruses Smallest of the microbial contaminants Hepatitis A, Norwalk virus, Rotavirus Viruses May survive cooking and freezing Clean and sanitize food-contact surfaces, practice good personal hygiene, Use sanitary, chlorinated water source

Hepatitis A Fatigue, headache, loss of appetite, vomiting, jaundice Infection Hepatitis A Virus Shellfish and salads

Parasites Killed by proper freezing or cooking Trichinosis, Anisakias, Giardiasis, Toxoplasmosis Parasites Survival depends on a host Grow natural in some animals

Found naturally in air, soil, plants, animals, water and some foods Mushrooms Fungi Yeasts Molds

Temperature Danger Zone 41 – 135 degrees

Foodborne infections Person eats food containing pathogens which then grow in the intestines Symptoms do not appear immediately

Foodborne intoxication Person eats food containing toxins that cause illness Symptoms appear quickly within a few hours

Foodborne Toxin-mediated Person eats food containing pathogens which then produce illness-causing toxins in the intestines Longest on site