Food Safety Lesson 4 & 5 PDF

LESSON 4: PROVIDE SAFE FOOD **CONTAMINATION** -Presence of harmful substance in food caused by human or environment. **CROSS-CONTAMINATION**- pathogens transfers from one surface/food to another. **FLOW OF FOOD**- Path food takes from receiving, storage, preparation. **FOODBORNE ILLNESS**- Disea...

LESSON 4: PROVIDE SAFE FOOD **CONTAMINATION** -Presence of harmful substance in food caused by human or environment. **CROSS-CONTAMINATION**- pathogens transfers from one surface/food to another. **FLOW OF FOOD**- Path food takes from receiving, storage, preparation. **FOODBORNE ILLNESS**- Diseases transmitted to people by food. **FOODBORNE ILLNESS OUTBREAK**- two or more people get the same illness from eating the same food. **HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)**- Uses a combination of proper food handling process, hazard and risk analysis. **PERSONAL HYGIENE**- Includes keeping the body, hair, and teeth clean. **POTENTIALLY HAZARDOUS FOOD (TCS)**- Food in which microorganisms can grow rapidly. **TIME-TEMPERATURE ABUSE-** When food has stayed too long at temperature. **CHALLENGES TO FOODS SAFETY** 1. **TIME** - pressure to work quickly. 2. LANGUAGE & CULTURE -- difficult to communicate. 3. **LITERACY & EDUCATION** -- different levels of education. 4. **PATHOGENS** -- Microorganism that causes illness. 5. **UNAPPROVED SUPPLIERS** -- suppliers that are not racticing food safety. 6. **HIGH-RISK CUSTOMER** -- Composed of elderly & undergo chemotherapy, etc. 7. **STAFF TURNOVER** -- Training new staff. **COST OF FOODBORNE ILLNESSES** Lost of customers sales Negative Media Exposure Lowered staff morale Staff refraining Loss of reputation **VICTIMS OF FOODBORNE ILLNESSES MAY EXPERIENCE THE FOLLOWING** loss of work Medical costs and long-term disability Death **HOW FOODBORNE ILLNESSES OCCUR?** 1. **BIOLOGICAL** -- Includes viruses, parasites, Fungi, and bacteria. Plants, mushroom 2. **CHEMICAL** -- Includes cleaners, sanitizer, and polishes. 3. **PHYSICAL** -- Includes metal shavings, staples, bandages, fish bones **5 RISK FACTORS FOODBORN ILLNESS** Purchasing food from unsafe sources Failing to cook food correctly Holding food at incorrect temperatures Using contaminated equipment Practicing poor personal hygiene LESSON 5: FORMS OF CONTAMINATION **HOW CONTAMINATION HAPPENS** Animals we use for food Air,contaminated water, and dirtly People (deliberately and accidentally) A person who is ill **SOME CONTAMINANTS ARE PASSED EASILY** **IN ANY OF THESE WAYS** From person to person Through sneezing or vomiting onto food or Food-contact surfaces From touching dirty food contact surfaces And equipment, and then touching food **COMMON SYMPTOMS OF FOODBORNE ILLNESS** Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice (yellowing of skin and eyes) **BIOLOGICAL CONTAMINATION** - Occurs when pathogens (harmful Microorganisms) contaminate food. - Understanding biological contaminants is the first step to preventing Foodborne-illness outbreaks. 4. TYPES OF PATHOGENS **[1.BACTERIA ]** - Almost anywhere - Grow rapidly if FAT TOM FOOD -- Most bacteria need nutrients to survive. ACID -- Bacteria grow best in food that contains little or no acid. TEMPERATURE -- Bacteria grow rapidly between 41 fahrenhei and 135 fahrenheit (5 celsius and 57 Celsius). OXYGEN -- Oxygen is needed to bacteria to grow MOISTURE -- Bacteria grow well in food with high levels of moisture **2. VIRUS** \- Carried by human beings and animals \- Require a living host to grow \- Do not grow in food Sources: Food, water, or any contaminated surface Typically occur through fecal-oral routes **Two viruses that are highly contagious** 1. Norovirus 2. Hepatitis A **3.PARASITES** Location: Require a host to live and reproduce Source: Seafood, wild game, and food processed with contaminated water. **4.FUNGI** - Yeast, Molds, and Mushrooms **TYPES OF TOXINS** **BIOLOGICAL TOXINS** - Most foodborne illness are caused by pathogens, a form biological contamination. - Origin: Naturally occur in certain plants, mushroom, and seafood **SEAFOOD TOXINS** - Produced by pathogens found on certain Fish (tuna, bonito, mahi-mahi, and tulingan -