1. UNIT #2: Foodservice Illness and Injury
Key Learning Points
Microbiology
Cycle of transmission
Methods of transmission
Causes of foodborne illness
Breaking the links
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FOODSAFE Level 1

2. While watching the video:
What are microbes? What the various types? How do microbes reproduce? What are the conditions needed to reproduce microbes?
FOODSAFE Level 1

3. Answers to the video questions:
What are microbes? What the various types? How do microbes reproduce? What are the conditions needed to reproduce microbes?
Tiny living organisms that can only be seen with a microscope
Bacteria, virus, parasites, protozoa, and fungi
Divide, bud, spores
Food, Moisture, Temperature, pH, oxygen
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4. Video Review: Microbes are all around us
Some microbes cause disease in humans
Some microbes produce spores
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5. Video Review: Microbes will grow given the right conditions: Food
Moisture
Temperature pH
Oxygen
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6. B acteria, Virus, Parasites, Protozoa, and Fungi
Quick Review
B acteria, Virus, Parasites,
Protozoa, and Fungi
Write this on Page 11
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7. Cycle of Transmission Page 13 FOOD HANDLER Work Surfaces Skin Utensils
ENVIRONMENT
Work Surfaces
Utensils
Insects
Air
FOOD HANDLER
Skin
Nose
Hair
Hands
Clothes
FOOD
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8. Indirect transmission Cross-contamination
Types of Transmission
Direct transmission
Indirect transmission
Cross-contamination
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9. Direct Transmission
Occurs when the microbes transfer directly from the source to the food through ways such as: touching and coughing or sneezing directly onto the food
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10. Direct Transmission
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11. Indirect Transmission
Involves an intermediate step between the source of contamination and the receiver of the contamination
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12. Indirect Transmission = Cross- Contamination
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13. Cross-contamination
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14. REAL CASE ─ RAW CHICKEN
Fourteen people became ill with Campylobacter jejuni from lettuce cross-contaminated with raw chicken after eating in a restaurant.
The cook reported preparing salads on the same countertop previously used for cutting up raw chicken without sanitizing between uses.
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15. Causes of Foodborne Illness
Chemical
Cleaning agents
Pesticides
Dissolved metals
Biological
Bacteria
Viruses
Parasites
Protozoa
Fungi (yeasts and moulds)
Physical
Glass
Wood splinters
Toothpicks
Hair
Bandages
Insect parts
Metal particles
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16. Viruses Parasites Bacteria Protozoa Fungi
Biological Causes
Foodborne Intoxication
EXAMPLES
Staphylococcus aureus
Bacillus cereus
Clostridium botulinum
E. coli O157:H7 *
Foodborne Infection
Salmonella species
Campylobacter jejuni
Clostridium perfringens
Biological
Viruses Parasites Bacteria Protozoa Fungi
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17. Multiplying Bacteria Page 14
Bacteria grow by multiplying. When conditions are right, they can double every 20 minutes.
Potentially hazardous food left in the DANGER ZONE can grow enough bacteria to cause foodborne illness. People who are elderly, very young, pregnant or immuno-compromised can become ill from even fewer bacteria. Be safe: throw it out!
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18. DANGER ZONE
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19. Other conditions that will promote bacterial growth include (FATTOM):
Food (protein)
Acid (pH scale)
Time
Temperature
Oxygen
Moisture
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20. Spores REAL CASE ─ BOTULISM
Baked potatoes wrapped in foil were stored at room temperature for 18 hours before they were used in a dip. Thirty people who ate dips at the restaurant developed Botulism.
FOODSAFE Level 1

21. pH Scale 4.5 7 14 Neutral Acid Alkaline Page 16
EXAMPLES
raspberries
vinegar
apples
lemons
EXAMPLE
tonic water
4.5 7 14
Neutral
Acid
Alkaline
Disease-causing bacteria do not grow well at a pH below 4.5
Potentially Hazardous Foods
whole eggs cooked rice
poultry cooked pasta
milk cooked cereal
fresh meat cooked vegetables fish/seafood salads
melon sandwiches
tofu casseroles
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22. Quick Review: Nutrients
Pathogens can be controlled by altering conditions such as:
Nutrients
Temperature cold foods cold: below 4° C hot foods hot: above 60° C
Moisture pH
Write this on Page 16
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23. Sources of Contamination
Examples
Water
Potable
Backflow preventers
Microbes
Wash
Avoid cross-contamination
Prevent growth (cool/freeze/cook)
Utensils and Equipment
Proper handling
Wash hands
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24. Food Intoxication – Staphylococcus
Occurs when bacteria grow and give off a waste product called a toxin (poison)
Symptoms
Nausea, vomiting, headache, dizziness, cramps
Staphylococcus produces a toxin
Onset of symptoms is 1 to 8 hours
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25. Food Intoxication – Staphylococcus
Staph can be found in: meat, chicken, eggs, milk, cream, dry/moist protein foods
The toxin produced is:
Colourless, Odourless, and tasteless heat stable
Write this on Page 18 and 19
The main sources of Staph: In people: cuts, boils, scrapes,burns, pimples
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26. FOODSAFE Level 1

27. Food Infection – Salmonella
When food containing a number of living harmful bacteria are ingested and the bacteria start to grow in the human intestinal tract.
Onset of symptoms are between 12 and 36 hours
Symptoms
Upset stomach, violent diarrhea, cramps, nausea, vomiting
The main sources of salmonella:
chicken, turkey, eggs, shellfish, milk
Write this on Page 19
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28. FOODSAFE Level 1

29. Chemical Causes Chemical Cleaning agents Pesticides Dissolved metals
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30. Chemical Causes
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31. REAL CASE ─ PESTICIDE POISONING
Shortly after eating homemade foods at a company lunch, several people developed neurologic and gastrointestinal symptoms. The person who had prepared the cabbage thought he was adding pepper from a can labelled “black pepper.” The can came from his relative who had used it to hold a pesticide.
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32. Improper Storage
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33. Physical Causes Physical Glass Wood splinters Toothpicks Hair Bandages
Physical
Glass
Wood splinters
Toothpicks
Hair
Bandages
Insect parts or droppings
Metal particles
FOODSAFE Level 1

34. REAL CASE ─ TOOTHPICK HAZARD
A man developed abdominal pain after eating a restaurant meal. Surgery 19 days later determined that a toothpick had perforated his bowel. A forensic examination concluded that the toothpick had been heated in food and the court determined that the food was consumed at the restaurant. The man received damages of over $50,000 from the restaurant.
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35. Breaking the Links
ENVIRONMENT
FOOD HANDLER
FOOD
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36. Avoid Contamination
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37. Breaking the Links – Hands and fingernails
DO NOT USE LATEX GLOVES!
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38. Breaking the Links – Hair Control
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39. Breaking the Links – Clothes and Grooming
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40. RECAP
MICROBES – Life form that may be seen only with a mircroscope. AKA. microbe
FOOD INTOXICATION – illness caused by eating food containing toxins that are produced by some pathogenic microbes
STAPHYLOCOCCUS – A bacterium frequently living on the skin or in the nose of a person
HITCHHIKERS – Microbes are like microscopic hitchhikers. They can travel great distances, going quickly from person to person.
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41. UNIT 2 - Review See it Think it Do it Write this on Page 23
Look at the task/hazard
Is there a risk of injury or disease
Take action to eliminate or control the risk
Touching nose, then touching food
Contaminates the food
Wash hands after touching nose
Food handler is preparing a sandwich on a previously used cutting board
Indirect transmission
Sanitize cutting board between uses
Write this on Page 23
FOODSAFE Level 1