1. Food Borne Illness What does it mean? How does it affect me?

2. Washing Hands The ultimate protection against food borne illness………. 1.Wet Hands 2.Apply anti-bacterial soap 3.Rub Hands together to create a lather 4.Rinse 5.Towel Dry 6.Turn taps off with towel. (If you touch the faucets you risk contaminating your hands)

3. Food Borne Illness Answers 1.Sanitation – refers to the creation and maintenance of conditions that will control food contamination or food borne illness. Contamination – refers to the contaminates that are indeed of harmful organisms or substances like 1)biological 2)Chemical 3)Physical. These can cause illness or injury, long lasting disease or even death.

4. Direct Contamination – is the contamination of raw foods, or the plants and animals that consumed them in their natural habitats. Cross-Contamination – chemical and micro- organisms are transported, major cause is from people. Pathogenic Bacteria – the bacteria that is dangerous, consumed by humans and must be controlled in a food service operation.

5. Intoxication – in the food safety context; a disease caused by the toxins that bacteria produced during their life processes. Infection – a disease caused by the ingestion of live pathogenic bacteria that continue their life processes in the consumer’s intestinal tract. Potentially Hazardous Foods – food on which bacteria thrive Temperature Danger Zone – The broad range of temperatures between 4 deg. C and 60 deg. C at which bacteria multiply rapidly.

6. 2. The Six Conditions Under Which Bacteria Thrive ARE: Food – bacteria need food for energy and growth. Potentially hazardous foods include those high in protein such as meat, protein, poultry, fish and shellfish, dairy products, eggs, grain, milk and some vegetables Temperature – temperature is the most important because it is most easily controlled by food and serviced workers. They are destroyed at high temperatures. They multiply at 16 deb. C – 49 deg. C

7. Time – when bacteria are moved from one place to another they require time to adjust to the new conditions. This resting period is called the lag faze. Moisture – bacteria need a certain amount of moisture which is expressed as a water activity or Aw. Water itself has Aw 1.0. Usually below 0.85 is where bacteria cannot flourish. Acid/Alkaline Balance – Bacteria are affected by the PH of the environment.

9. Atmosphere – some bacteria known as acrobes thrive on oxygen. Anaerobes do not require the presence of oxygen. 3. The three different types of chemical hazards that cause the contamination of food are the residual chemical used in growing the food supply, food service chemicals and toxic metals. i)Residual Chemicals – antibiotics, fertilizers, insecticides and herbicides have brought great process in controlling plant, animal and human diseases

10. ii) Food service chemicals – cleaners, polishers, pesticides and abrasives are often poisonous to humans. Ex bug spray, drain cleaner, oven cleaner, silver polish. iii) Toxic Metals – lead, mercury, copper, zinc, antimony. Fish and shellfish may live in the polluted water and are exposed to these chemicals.

11. 4. Physical Contaminates – include foreign objects that find their way into foods by mistake. Ex metal shavings from a worn can opener, pieces of glass broken from a container, hair, dirt ect. 5. Fungi – are a large group of plants ranging from single celled organisms to giant mushrooms. Ex Soil, Air, Water. Moulds – Algae like fungi that form.

12. 6. Staph – starchy foods, cold meats, bakery items, custards, milk products. Wash hands and utensils before use. Botulism – cooked foods held for an extended time at worm temperatures with limited oxygen. Keep at 60 deg. C or higher Salmonella – poultry, eggs, milk, meat, Thoroughly cook meat and poultry. Strep – infected food handlers. Ecoli – Any food such as raw milk, raw vegetables, beef. Thoroughly cook.