UNIT #2: Foodservice Illness and Injury Key Learning Points Microbiology Cycle of transmission Methods of transmission Causes of foodborne illness Breaking the links Page 10 FOODSAFE Level 1

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

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 FOODSAFE Level 1

Video Review: Microbes are all around us Some microbes cause disease in humans Some microbes produce spores FOODSAFE Level 1

Video Review: Microbes will grow given the right conditions: Food Moisture Temperature pH Oxygen FOODSAFE Level 1

B acteria, Virus, Parasites, Protozoa, and Fungi Quick Review B acteria, Virus, Parasites, Protozoa, and Fungi Write this on Page 11 FOODSAFE Level 1

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 Page 13 FOODSAFE Level 1

Indirect transmission Cross-contamination Types of Transmission Direct transmission Indirect transmission Cross-contamination Page 12 FOODSAFE Level 1

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 Page 13 FOODSAFE Level 1

Direct Transmission FOODSAFE Level 1

Indirect Transmission Involves an intermediate step between the source of contamination and the receiver of the contamination FOODSAFE Level 1

Indirect Transmission = Cross- Contamination FOODSAFE Level 1

Cross-contamination Page 12 FOODSAFE Level 1

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. Page 12 FOODSAFE Level 1

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 Page 13 FOODSAFE Level 1

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 Page 13 FOODSAFE Level 1

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! FOODSAFE Level 1

DANGER ZONE Page 14 FOODSAFE Level 1

Other conditions that will promote bacterial growth include (FATTOM): Food (protein) Acid (pH scale) Time Temperature Oxygen Moisture Page 15 FOODSAFE Level 1

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

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 Page 16 FOODSAFE Level 1

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 FOODSAFE Level 1

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 Page 17 FOODSAFE Level 1

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 Page 18 FOODSAFE Level 1

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 FOODSAFE Level 1

FOODSAFE Level 1

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 FOODSAFE Level 1

FOODSAFE Level 1

Chemical Causes Chemical Cleaning agents Pesticides Dissolved metals   FOODSAFE Level 1

Chemical Causes FOODSAFE Level 1

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. FOODSAFE Level 1

Improper Storage FOODSAFE Level 1

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

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. FOODSAFE Level 1

Breaking the Links ENVIRONMENT FOOD HANDLER FOOD FOODSAFE Level 1

Avoid Contamination FOODSAFE Level 1

Breaking the Links – Hands and fingernails DO NOT USE LATEX GLOVES! Page 22 FOODSAFE Level 1

Breaking the Links – Hair Control Page 22 FOODSAFE Level 1

Breaking the Links – Clothes and Grooming Page 22 FOODSAFE Level 1

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. FOODSAFE Level 1

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