1. CROSS-CONTAMINATION AND FOOD POISONING Food Hygiene and Handling

2. Cross-contamination Cross-contamination can be caused by people placing food items next to each other without covering them correctly, handling food with utensils that have touched other food items, handling foods without changing gloves or washing hands, or placing foods on surfaces that have not been cleaned after the previous task. Cross-contamination can be avoided by following hygienic food handling and food storage procedures.

3. Cross-contamination cont.. The most common result of cross-contamination is food poisoning. The symptoms may include nausea, vomiting, stomach cramps and diarrhoea. If they are severe, bacteria may enter the bloodstream and be carried to other organs in the body. This can be fatal, especially for very young children, the elderly and people with significant health problems.

4. Cross-contamination

5. Food poisoning If excellent hygiene and environmental practices are not maintained, there is a risk of food contamination as well as food poisoning. The causes of contamination may be:  The formation of toxins when bacterial growth is so high that cells change to toxins that are resistant to heat or cold  Eating naturally poisonous foods  Eating obviously spoiled foods  Incorrect storage and/or handling procedures Food poisoning may be categorised under three main types.

6. Chemical poisoning of food This occurs when food becomes contaminated with chemicals, such as cleaning and sanitising chemicals, as well as pesticides and insecticides

7. Physical poisoning of food This occurs when food becomes contaminated with items such as glass shards, metal shavings, dust and wooden splinters. It also occurs when foreign objects fall or are mixed into food during cooking or handling. Examples include: Pests or insects Parts of equipment Scraps of packaging Pollutants, like dust and dirt

8. Biological poisoning of food This occurs when either the food itself is poisonous, or by eating a food that has been contaminated by microbes (virus, mould, bacteria). The most common cause of microbial food poisoning are bacteria. The conditions that favour bacterial growth include: Oxygen pH level – acid or alkaline Food Water Correct temperature Time

9. Danger zone

10. Staphylococcus aureus Symptom: Nausea, diarrhoea, vomiting and severe stomach cramps Develops 1-8hrs after eating and last for 1-2 days Source: High protein foods (milk, dairy, meat poultry, seafood and eggs), sauces and gravies Contact with skin disorders, saliva and nasal droppings Prevention: Killed easily by heat Cool food rapidly

11. Clostridium perfringens Symptom: Nausea, diarrhoea and severe stomach cramps Develops 8-24hrs after eating and last for 1-2 days Source: Dirt and dust Faeces Unwashed vegies Raw meat Prevention: Killed easily by heat Wash vegetables well

12. Salmonella Symptom: Nausea, diarrhoea, vomiting and severe stomach cramps Develops 1-8hrs after eating and last for 1-2 days Source: Raw meat and seafood Milk Eggs Raw salads Faeces Prevention: Killed easily by heat Ensure poultry is ALWAYS cooked thoroughly

13. Listeria Symptom: Flu-like symptoms Particularly dangerous to pregnant women Source: Milk Cheese Processed meats and meat products Pre-prepared foods like salads Prevention: Follow use-by dates Pregnant women avoid risky foods

14. Clostridium botulism Symptom: Nausea, diarrhoea, vomiting, headaches and constipation Develops 2-7 days after eating Can be fatal Source: Seafood Dirt and dust Prevention: Purchase seafood from reputable sources Do not use food bulging or dented cans

15. Camphylobacteria Symptom: Nausea, diarrhoea, vomiting and severe stomach cramps Source: Soil Insects Raw poultry and meat Milk and dairy products Prevention: Wash all vegetables well Ensure poultry is ALWAYS cooked thoroughly