Transcript Illness
Seating Chart TV Amande Jessmiu Janay Marisa Summer Adam Damian Brendon Canyon Richard Austin Sable Devin Kara Jacob Ashley Elizabeth Brianne Casey Kenneth 2-person Teams TV 4 Amande 4 Jessmiu 3 Janay 3 Marisa 2 Summer 2 Adam 1 Damian 1 Brendon 8 Canyon 8 Richard 7 Austin 7 Sable 6 Devin 6 Kara 5 Jacob 5 Ashley 10 Elizabeth 10 Brianne 9 Casey 9 Kenneth What I’ve Leaned While Teaching at the CIA My hearing is not what it was twenty years ago. • When asking a question speak a bit louder. • Make sure other students can here your comments. Homework Assignments Before class meets • Read Chapters to be Discussed • Complete Discussion Questions • Review Case in Points •Complete Study Questions (use answer key pp AK-1 back of SS text) Homework Assignments Example – Chapter 3 • Read Chapters to be Discussed (pp 3-1 to 3-9) • Complete Discussion Questions ( 3-8) • Review Case in Points (pp 3-1 /3-8 ) •Complete Study Questions (3-9) (use answer key pp AK-1 back of SS text on pp AK 4) Grade Determination • Daily Performance- --------------10% • Quiz 1 (SS)----------------------------5% • Exam 1 (SS) ------------------------20% • NRA ServSafe Exam -------------40% •Quiz 2 (Nutrition) ------------------5 % •Exam 2 (Nutrition----------------20% •Total----------------------------------100% If you miss a quiz or exam it’s up to you to arrange to take a makeup. 65% Diagnostic Test Food Safety Part 1 Introduction Food Safety Part 2 Holding Times & Temperature Food Safety Part 3 Personal Hygiene http://www.youtube.com/watch?v=URgF2Er0 26c&feature=relmfu http://www.youtube.com/watch?v=DXmgTeu7 4bY&feature=relmfu http://www.youtube.com/watch?v=YaKZwCOh Acs&feature=relmfu Food Safety Part 4 http://www.youtube.com/watch?v=XS26g757 Cooking Temperature Ocw&feature=relmfu Food Safety Part 5 http://www.youtube.com/watch?v=vX74QnHe Adulterated Food fe8&feature=relmfu Food Safety Part 6 http://www.youtube.com/watch?v=Iz4SjUBiqk Review c&feature=relmfu Food Safety Flash Cards http://quizlet.com/1857664/servsafe-practicetest-flash-cards/ Bill Marler, Attorney An accomplished personal injury lawyer and national expert in foodborne illness litigation, William Marler has been a major force in food safety policy in the United States and abroad. His law firm is Marler Clark. Chamberlain Farms owner Tim Chamberlain said he has been growing melons in southwestern Indiana for 30 years without an outbreak. He does not believe his farm is the source of the contamination, but he does not dispute what authorities have said. First Some Review Understanding the Microworld “FATTOM” - helps us to remember the conditions that support bacterial growth • F = Food • A = Acidity (pH) • T = Time: 4 hours or more • T = Temperature • O = Oxygen • M = Moisture (aW) Bacteria • • • • Microscopic single cells Lots of moisture required Cause most food illness Given the right conditions they can rapidly grow – Binary Fission • Some form spores (pp 2-7) Give the Right Conditions & Enough Time Microorganisms will Quickly Multiply (see 2-6) text What are six common symptoms of a foodborne illness listed on pp 2-3? •Diarrhea •Vomiting •Fever •Nausea •Abdominal cramps •Jaundice The Latest Big Five Pathogens (pp 2-3) 1. Shigella spp. 2. Salmonella typhi 3. Enterohemorrhagic or shiga toxin-producing E. coli 4. Hepatitis A 5. Norovirus Intoxication: Bacillus cereus Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Diarrheal Toxin / Infection) Commonly Associated Food Most Common Symptoms Most Common Symptoms Cooked corn Cooked potatoes Abdominal cramps and pain Vomiting is absent Cooked vegetables Meat products Watery diarrhea Listeria Illness: Listeriosis Bacteria: Listeria monocytogenes Commonly Linked Food Most Common Symptoms Pregnant women: Raw meat Ready-to-eat food such as: Deli-meat Sepsis Hot dogs Pneumonia Soft cheese Meningitis Unpasteurized dairy products 2-8 Miscarriage Newborns: Listeria in sandwich cold-cuts killed 8, sickened 20 over past 10 years in UK hospitals Who are these cooks in hospitals or aged facilities that keep feeding cold-cuts to the vulnerable? Do they have any food safety training? Didn’t they hear about the 23 elderly who were killed by Maple Leaf coldcuts in Canada in 2008? http://www.barfblog.com 2-9 Salmonella Typhi Source: People Food Linked with the Bacteria Prevention Measures • Ready-to-eat food • Beverages • Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operation • Wash hands • Cook food to minimum internal temperatures 2-6 Salmonella typhi Contaminated drinks & food Third World Food Vendors Salmonella Illness: Salmonellosis Bacteria: Salmonella spp. Commonly Linked Food Most Common Symptoms Poultry and eggs Diarrhea Dairy products Abdominal cramps Produce Vomiting Fever 2-13 Illness: Clostridium perfringens Gastroenteritis continued Bacteria: Clostridium perfringens 2-22 8. Botulism When making flavored oils, wash and dry the herbs before use and keep the oil refrigerated at 41 F or below. Discard it after 7days. After baking potatoes handle as a PHF/TCS item and maintain at 41 F or below. Discard it after 7days. Shigella spp Control of flies inside and outside the operation will help to reduce the risk of Shigella Staphylococcal Gastroenteritis Illness: Staphylococcal gastroenteritis Bacteria: Staphylococcus aureus Commonly Linked Food Food requiring handling during preparation, including: Salads containing TCS food (i.e., egg, tuna, chicken, macaroni) Deli meat Most Common Symptoms Nausea Vomiting and retching Abdominal cramps 2-18 Preventing Staphylococcal Gastroenteritis •Most Important Prevention Measure – Practice personal hygiene •Other Prevention Measures – Wash hands, particularly after touching the hair, face, or body – Cover wounds on hands or arms – Hold, cool, and reheat food correctly 2-19 Infection: Vibrio Gastroenteritis Illness: Vibrio parahaemolyticus Gastroenteritis Bacteria: Vibrio Commonly Associated Food parahaemolyticus Most Common Symptoms Raw or partially cooked oysters Diarrhea and abdominal cramps Nausea and vomiting Low grade fever and chills E coli 0157:H7 Shiga toxin-producing including: O157:H7, O26:H11, O111:H8, and O158:NM Illness: Hemorrhagic colitis Commonly Linked Food Most Common Symptoms Ground beef (raw and undercooked) Diarrhea (becomes bloody) Contaminated produce Abdominal cramps Kidney failure (in severe cases) 2-10 Preventing Hemorrhagic Colitis Cookground beef to internal temperature of 155 degrees F for 15 seconds. 2-11 Hepatitis A Virus found in sewage, can be transmitted by infected humans Norovirus is a growing problem with food and person to person transmission – Viruses (pp 2-16) • Leading cause of foodborne illness • Can survive refrigerator and freezer temperatures • Cannot grow in food, but once eaten, they can grow inside a person’s intestines. • Can contaminate both food and water. • Can be transmitted from person to person, from people to food and food contact surfaces • Hepatitis A Virus and Norovirus Note: A vaccine for Hepatitis A is available that provides long-term protection. However the vaccine must be given before exposure to the virus. Some states are now requiring school age children to be vaccinated for the Hepatitis A virus. The virus replicates in the liver and is shed in high concentrations in feces from 2 weeks before to 1 week after symptoms appear Infection produces a self-limiting disease that does not result in chronic infection or chronic liver disease. Initial symptoms are followed in several days by jaundice (yellowish tint of skin and eyes). The bad news is that 10%–15% of patients may experience a relapse of symptoms up to six months after becoming infected with the virus. “Cruise Ship Diarrhea” “Day Care Diarrhea” “Community Wide Diarrhea” Norovirus • Do not grow and multiply in food • Spread by hands contaminating food, person consumes food & the viruses grows inside the body • Causing numerous cases of foodborne illness • Hourly handwashing to be recommended This person’s clean-looking but unwashed hand is touching a sterile nutrient rich gel. After 24 hours, these large colonies provide visible evidence of the microorganisms that were transferred from the hand to the gel. Diseases not transmitted through food • Hepatitis B / C • Blood borne • OSHA requires training for workers who may be exposed to blood borne pathogens • HIV (Human Immunodeficiency Virus) • Tuberculosis (TB) 4-18 Major Foodborne Illnesses Caused by Parasites (pp 2-20) • Anisakis (worm) • Cryptosporidium • Giardia • Cyclospora protozoans Infection: Anisakiasis Illness: Anisakiasis Parasite: Commonly Associated Food Raw and undercooked: Herring Cod Halibut Mackerel Pacific salmon Anisakis simplex Most Common Symptoms Most Common Symptoms Non-invasive Tingling in throat Coughing up worms Invasive Stomach pain Nausea Vomiting Diarrhea Preventing Anisakiasis • Most Important Prevention Measures – Cook fish to required minimum internal temperatures – Purchase fish from approved, reputable suppliers • If fish will be served raw or undercooked: – Purchase sushi-grade fish – Ensure sushi-grade fish has been frozen properly by the supplier Sushi Grade pp ?? “Parasite destruction guarantee”, which is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites. Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum Commonly Associated Food Untreated or improperly treated water Contaminated produce Most Common Symptoms Watery diarrhea Stomach cramps Nausea Weight loss 1993 Milwaukee • 400,000+ sick with Crypto • Several thousand hospitalized Illness: Giardiasis Parasite: Giardia duodenalis Commonly Associated Food Most Common Symptoms Initially: Improperly treated water Fever Contaminated food Later: Loose stools Abdominal cramps Nausea Preventing Giardiasis • Most Important Prevention Measure – Use properly treated water • To prevent the transfer of the parasite to food: – Exclude foodhandlers with diarrhea – Wash hands properly to minimize the risk of cross-contamination Illness: Cyclosporiasis Parasite: Cyclospora cayetanensis Commonly Associated Food Most Common Symptoms Produce irrigated or washed with water containing the parasite Nausea (mild to severe) Abdominal cramping Mild fever Diarrhea alternating with constipation Fungi (Molds and Yeasts) • • • • Require less moisture Can grow in acid pH Very adaptable Grow slower than bacteria • Molds – multicellular • Form spores that are less resistant than bacterial spores • Yeasts bud Basic Characteristics of Mold • Mold – Spoils food and sometimes causes illness – Grows well in acidic food with low water activity – Is not destroyed by freezing – Can produce toxins such as aflatoxins Basic Characteristics of Yeast • Yeast – Can spoil food rapidly – May produce a smell or taste of alcohol as it spoils food – May appear as a pink discoloration or slime and may bubble Mold (pp 2-24) FDA recommends cutting away moldy areas in hard cheese - at least one inch (2.5 centimeters). Same procedure can be used for salami, firm fruit and vegetables. Fungi can infect & grow in various crops, including peanuts & corn, contaminating them with mycotoxins. Production of aflatoxin is a serious concern. Salem Witch Trails Some think a fungus (Claviceps purpurea) contaminated rye bread with a mycotoxin called ergot producing the symptoms mistaken for witch craft. Major Foodborne Illnesses Caused by Seafood Toxins (pp 2-25) •Seafood Toxin Illnesses – Scombroid poisoning – Ciguatera fish poisoning Scombroid poisoning Time / Temp abuse allowing formation of histamines Problem Fish: Tuna, Bonito, Mackerel, Mahi mahi Prevention: Time / Temp Control Scombroid Poisoning Illness: Scombroid poisoning Toxin: Histamine Commonly Linked Food Most Common Symptoms Tuna Initially Bonito Burning/tingling in mouth or throat Mackerel Reddening of the face and neck Mahi mahi Sweating Headache Possibly later Diarrhea 2-60 Vomiting Ciguatera fish poisoning • Tropical predatory fish having high levels of toxin produced by marine algae. • Problem fish: Barracuda, Grouper, Jacks, Snapper • Prevention: Purchase tropical predatory fish from approved, reputable supplier. Ciguatera Fish Poisoning Illness: Ciguatera fish poisoning Toxin: Ciguatoxin Commonly Linked Food Most Common Symptoms Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea: Reversal of hot and cold sensations Barracuda Grouper Tingling in fingers, lips, or toes Jacks Snapper Joint and muscle pain Nausea Vomiting 2-62 Major Foodborne Illnesses Caused by Shellfish Toxins • Shellfish Toxin Illnesses – Paralytic shellfish poisoning (PSP) – Neurotoxic shellfish poisoning (NSP) – Amnesic shellfish poisoning (ASP) Paralytic Shellfish Poisoning (PSP) Illness: Paralytic shellfish poisoning (PSP) Toxin: Saxitoxin Commonly Linked Food Most Common Symptoms Shellfish found in colder waters such as those of the Pacific and New England coasts: Numbness Clams Mussels Tingling in mouth, face, arms, and legs Oysters Scallops Dizziness Nausea Vomiting Diarrhea Preventing Paralytic Shellfish Poisoning (PSP) • Most Important Prevention Measure – Purchase shellfish from approved, reputable suppliers Neurotoxic Shellfish Poisoning (NSP) Illness: Neurotoxic shellfish poisoning (NSP) Toxin: Brevetoxin Commonly Linked Food Most Common Symptoms Shellfish in warmer waters of west coast of Florida, Gulf of Tingling and numbness of the lips, tongue, and throat Mexico, and Caribbean Sea: Clams Dizziness Mussels Reversal of hot and cold sensations Oysters Vomiting Diarrhea Preventing Neurotoxic Shellfish Poisoning (NSP) • Most Important Prevention Measure – Purchase shellfish from approved, reputable suppliers Amnesic Shellfish Poisoning (ASP) Illness: Amnesic shellfish poisoning (ASP) Toxin: Domoic acid Commonly Linked Food Most Common Symptoms Shellfish found in coastal waters of Pacific Northwest and east coast of Canada: Initially Vomiting Diarrhea Abdominal pain Possibly later Confusion Memory loss Disorientation Seizure Coma Clams Mussels Oysters Scallops Preventing Amnesic Shellfish Poisoning (ASP) • Most Important Prevention Measure – Purchase shellfish from approved, reputable suppliers Mushroom Toxins •Foodborne illnesses linked with mushrooms: – Are caused by eating toxic wild mushrooms – Occur when toxic mushrooms are mistaken for edible ones – Can be prevented by purchasing from approved, reputable suppliers Plant Toxins • Foodborne illnesses linked with plant toxins – Usually happens when plants are purchased from unapproved suppliers – Can happen when certain plants aren’t cooked correctly (i.e., undercooked kidney beans) – Can be prevented by purchasing plants from approved, reputable suppliers