Food Borne illness
Food-borne illness is an illness or disease transmitted to humans through contaminated food.
When a group of people consumes the same contaminated food, and two or more become ill.
1. Infants and pre-school age children 2. Pregnant women 3. Elderly people –whose immune systems have weakened with age 4. People taking medications- such as antibiotics or immune suppressants 5. People who are ill- or who have had recent surgery or chronic illness
Diarrhea. Vomiting. Stomach Cramps. Headache
C O N T A M I N E N T S also know as…..stuff that gets inside food
Sometimes it happens at the source…. When the animal is slaughtered or when it is irrigated with contaminated water.
Purchasing foods from unsafe sources Holding food at the wrong temperatures Using contaminated equipment Failing to cook food properly Poor personal hygiene
1. Biological 2. Physical 3. Chemical
Bacteria Virus Parasites Fungi
Glass Hair Fingernails Metal shards (from cans) Paper Etc….etc….etc….
Window cleaner Soap Pesticides Bleach Hairspray, Gel Nail polish, Perfume Etc…….etc…….etc…..
Any food that allows harmful bacterial to grow These foods MUST be handled more carefully
Milk and milk products Shell Eggs Tofu and other soy protein foods Garlic and oil mixtures Cooked rice, beans, potatoes Sliced melons Mayonnaise Meat: beef, pork, lamb, Poultry Fish Shellfish and crustaceans
Anytime that food has been allowed to remain at an incorrect temperature it easy for microorganisms to grow rapidly.
Rapid Bacterial growth happens in the danger zone between 40 to 140 degrees Fahrenheit
F A T T O M FFOOD AACIDITY TTEMPERATURE – 40 -140 TTIME OOXYGEN MMOISTURE
F A T food acidity temp T O M time oxygen moisture
This happens when micro organisms are TRANSFERRED from one source to another
Foods- especially raw protein foods like meat, dairy and eggs Human hands Utensils Work surfaces, including cutting boards and prep tables Kitchen Equipment Cleaning materials, including dish towels and sponges
Surfaces are not clean and sanitized before touching cooked or ready to eat food Raw contaminated ingredients are added to food that receives no further cooking Raw food is allowed to drip fluids into cooked or ready to eat foods
A food handler touches contaminated food and then touches other food Contaminated towels are not cleaned and sanitized before being used on food contact surfaces
Keep hot foods hot Keep cold foods cold Be aware of the Danger Zone Avoid Cross Contamination Wash Hands Use Hot water and soap for cleaning