Cookery Served-Safe Methodology PDF

***COOKERY*** **SERVED-SAFE METHODOLOGY** **FoodBorne Illness** - an illness that comes from eating contaminated food. **Flow of food** - Receiving, storage, preparation, cooking, holding, serving, cooling, storage, reheating. **Contaminations** - when something gets into food that shouldn\'t be...

***COOKERY*** **SERVED-SAFE METHODOLOGY** **FoodBorne Illness** - an illness that comes from eating contaminated food. **Flow of food** - Receiving, storage, preparation, cooking, holding, serving, cooling, storage, reheating. **Contaminations** - when something gets into food that shouldn\'t be there, thereby making the food unsafe to eat **Microorganisms** - an organism that is so small it can only be viewed under a microscope (not with the naked eye). They usually are not plants or animals and come in a variety of types, species, sizes, and shapes. organism: any living thing, large or small. ***FOODBORNE ILLNESS (BACTERIA)*** **Clostridium botulinum** - The toxin is most commonly formed when food is improperly processed (canned) at home - a bacterium that produces dangerous toxins (botulinum toxins) under low-oxygen conditions - in canned foods **Clostridium perfringens** - is a type of bacteria that can cause food poisoning. It\'s found in soil and animal intestines. When food is contaminated with C. perfringens spores and not cooked or stored properly, the spores can germinate and produce toxins that cause diarrhea, abdominal cramps, and sometimes nausea and vomiting. - In meats - Raw or uncooked ground meat products, raw milk, and faecal contamination of vegetables. - Salmonella is a bacteria that can cause food poisoning. It\'s found in foods like poultry, eggs, and meat. When contaminated food is eaten, it can cause diarrhea, abdominal cramps, fever, and sometimes vomiting. To prevent Salmonella, cook food thoroughly and wash fruits and vegetables. - In raw meats - Cold foods like salad - is a bacteria that can cause food poisoning. It\'s often spread through contaminated food or water, or by poor hygiene. To prevent Shigella, cook food thoroughly, wash fruits and vegetables, and practice good hygiene. - caused by humans - infections are caused by bacteria that can be spread through direct contact, contaminated objects, or respiratory droplets. Factors like weakened immune systems and skin breaks can increase the risk. - is a genus of bacteria that are commonly found in marine environments, particularly in warm coastal waters. Some species of Vibrio can cause foodborne illness in humans, especially when consumed raw or undercooked seafood. - is a viral infection of the liver caused by the hepatitis A virus. It\'s spread through contaminated food or water, poor hygiene, or direct contact with an infected person. Vaccination and good hygiene can help prevent it. - Human contact - Sewages - is a highly contagious virus that causes gastrointestinal illness. It\'s spread through contaminated food or water, poor hygiene, or direct contact. - If food or water is contaminated with the rotavirus, consuming it can lead to infection. - Food allergies ***CAUSE OF FOODBORNE ILLNESS*** - Poor Hygiene - Exposed to unsafed temperatures - Handled by ill worker - Exposed allergens/ contaminants ***CAUSE OF CONTAMINATION*** - Soil - Air - Plants - Water - Humans - Animals - Packaging materials - Contact surfaces -  any organism that causes disease - microorganisms too small to be seen without a microscope that cause food to deteriorate and develop unpleasant odors, tastes, and textures - Fastfood chains - This term describes establishments known for their speed of service and convenience. - cover everything from room service to continental breakfast to in-house restaurants - an important support in the hospital which is responsible for preparing and providing good-quality food to the patients in the hospital - occupy the middle ground between quick-service and upscale restaurants. They offer full meals but charge prices that customers perceive as good value. Midscale offers a range of limited- and full-service options.  -  a meal served to passengers on board a commercial airliner - the cooking area aboard a vessel, usually laid out in an efficient typical style with longitudinal units and overhead cabinets.