1. Sanitation Challenges

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

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

9. 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

10. 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

11. 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

12. 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