1. Produced by students of ProStart 1
Biological Hazards
Produced by students of ProStart 1

2. Forms of Contamination
Contamination means that harmful things are present in food, making it unsafe to eat. Food can become unsafe through any of the following practices:
Poor personal hygiene transfers pathogens, the microorganisms that cause illness,from your body to food
Time-temperature abuse allows food to stay too long at temperatures that are good enough for pathogens to grow
Cross-contamination transfers pathogens from one surface or food to another
Poor cleaning and sanitizing allows contaminated surfaces to touch food
Purchasing from unapproved suppliers brings food from companies that aren't following food safety practices into the operation

3. Biological CONtamination
Microorganisms that are living organisms that can only be seen through microscopes
Microorganisms that cause illness are called pathogens, which is the biggest threat to food safety in a restaurant or foodservice operation
Pathogens include: Bacteria, Viruses, Fungi, Parasites
Needs six conditions to grow which can be remembered by the phrase FAT TOM

4. Fat tom/Food most likely to become unsafe/Acidic levels/temp
Fat tom/Food most likely to become unsafe/Acidic levels/temp.danger zone

5. Viruses Leading cause of foodborne illness
Cant be grown in food but can be eaten
Can be transferred multiple ways
To avoid spreading: stay at home and rest, wash hands properly, avoid using bare hands to handle ready-to-eat food

6. bacteria Can cause foodborne illness
Grows based off the FAT TOM conditions
Bacteria can grow and die which leaves toxins which can cause people to become sick if consumed
Most bacteria can be controlled if kept out of the temperature danger zone

7. parasites Can not grow in food but they can grow in a host organism
Can contaminate water as well cause illness
Examples of parasites that can cause illness include Cryptosporidium parvum and Giardia duodenalis
Best way to avoid becoming ill from parasites is to buy brands that have been approved

8. fungi Can cause illness but mainly spoils food
Mold and yeast are two types of fungi
Mold actually can be seen by the visible eye which is made up of thousands of tiny mold plants
Mold and yeast grow best in acidic food with little moisture
Mold can be intentionally used to affect the flavor or characteristics of food
Yeast can spoil food quickly, signs of spoilage include smell or taste and how it looks

9. Biological Toxins
Pathogens make biological toxins, or poisons which can come from plants or animals
There things like seafood, mushroom toxins,etc. which cant be destroyed by freezing or cooking once they've formed on the food
With plant toxins you can become ill if cooked incorrectly, ex: undercooked kidney beans
Best way to avoid anything that may cause illness is to buy food products that have been approved by reputable suppliers