Sanitation Challenges

Terms Sanitary – clean Contaminated – unfit to be eaten Direct contamination –raw foods (or plants or animals they from) exposed to toxins Toxins – harmful organisms Cross-contamination – movement of chemicals or microorganisms from one place to another Sanitation – healthy or clean and whole Hazards – sources of danger

Biological Hazards Foodborne illness – caused by bacteria or viruses Grow in or on food that is handled improperly Other causes include Cross-contamination Poor personal hygiene Food handler illness Children and elderly most at-risk

Types of Foodborne Illness Salmonellosis - bacteria Campylobacter jejuni - bacteria Hepatitis A - virus Norwalk - virus Trichinosis - parasite Shigellosis - bacteria Listeriosis - bacteria Rotavirus - Anisakiasis - parasite Giardiasis - parasite Botulism - bacteria E. Coli - bacteria

The Investigation Starts Now! You will each be assigned one of the foodborne illness previously listed. Prepare a fact sheet using the template provided. Information will be shared

Responding to an outbreak Inform the manager or supervisor Avoid panic, many reasons why people become ill Save any food you suspect may be contaminated, wrap sample in original container Report information Department of Health

Bacteria tiny single-celled microorganism Symptoms include Nausea, abdominal pain, vomiting, dizziness, chills, and headaches Tiny and multiply rapidly Thrive in temps between 41*F and 140*F Foods high in protein, moist foods

Viruses Need a host to grow Survive freezing and cooking Transmitted easily from person to person Sneezing Poor hygiene, not washing Unheated food products

Parasites Must live in or on hosts to survive Found in poultry, fish and meats Common Protozoa Roundworms flatworms Eliminated by following proper cooking methods, or freezing cook meats to proper internal temps

Other Types Fungi – found in soil, plants, animals, water, and air mushrooms Molds – moist foods fuzzy look grow at any temp food spoilage Yeast – breads and baking can be beneficial can cause spoilage in sauerkraut, honey and jelly

Chemical Hazards Food poisoning from chemical contamination can be felt immediately, must have MSDS (Material Safety Data Sheets) on file Pesticides Products – store in an area away form food Detergents Hygiene detergents Degreasers Abrasive cleaners Acid Cleaners

Physical Hazards Examples Pest Management Glass chips, metal shavings, hair, bits of wood, foreign matter, bone shards Pest Management Can carry harmful bacteria and spread diseases Mice, roaches, flies Deny pests of basic needs (water, food, shelter), helps eliminate