Transcript Food Safety PowerPoint Slides

Food Safety
(your notes should focus on underlined information)
Contamination vs. Cross-contamination
Contamination
 The presence of harmful
substances not originally
present in the food
Cross-contamination
 When harmful substances
are transferred from one
surface or food to another
3 Food Safety Hazards
1) Physical
2) Chemical
3) Biological
Physical Food Safety Hazard
• Most common, but least likely to cause illness
• Consists of foreign objects that accidentally get into food
– Ex. hair, dirt, glass, etc.
Chemical Food Safety Hazard
• Can include the following chemicals
– Pesticides
– Food additives
– Preservatives
– Cleaning supplies
– Toxic metals that leach from cookware and equipment
Biological Food Safety Hazards
• Cause 90% of food borne illness
• Includes bacteria, viruses, parasites and fungi
• Also, certain foods (plants, mushrooms and fish) can
carry harmful toxins
Biological Food Safety Hazards
continued
1)
2)
3)
Bacteria
- Found everywhere
- Reproduce by cellular division (double every 20 minutes)
- Need moisture to reproduce
i.e. e. coli, salmonella
Virus
- Need a living host to reproduce
i.e. hepatitis A
Parasites
- need a living host to survive
i.e. tapeworm, trichinosis
Pufferfish
• Fugu- Japanese word for pufferfish
• Fugu can be lethally poisonous due to a toxin
called tetradotoxin.
• The fish must be carefully prepared to remove
the toxic part and avoid contaminating the
meat.
Fugu Chef’s
• Fugu chefs must also earn a license to prepare
and sell fugu to the public. This involves a
two- or three-year apprenticeship.
• The licensing examination process consists of
a written test, a fish-identification test, and a
practical test, as well as preparing and eating
the fish.
• Only about 35% of the applicants pass.[6]
3 Main Ways Food Can Become
Unsafe
1. Time-temperature abuse
2. Cross-contamination
3. Poor personal hygiene
Keep food out of
the Temperature
Danger Zone
What can you do to prevent food from
becoming unsafe?
• Wash hands - not just once, but several times while handling food, and
always after handling raw meats
• Pull hair back
• Roll sleeves up
• Wear gloves if you have a cut/bandaid
• Keep refrigerated food cold as long as possible
• Sneeze into your shoulder/arm, then wash hands
• Don’t lick your fingers, touch your face, fix your hair, etc. while handling
food
Food Borne Illnesses
Common Symptoms
– Upset stomach
– Vomiting
– Diarrhea
Treatment for mild cases
–
–
Drink plenty of water to prevent dehydration
Get plenty of rest
Treatment for severe cases
– Hospitalization
•
•
Intravenous (IV) fluids
Antibiotics
Why is food safety important?
Owen
•
Drank raw milk that was contaminated
•
E. coli 0157:H7
•
Hemolytic uremic syndrome
•
Hospitalized for more than a week
•
Multiple blood transfusions and
kidney dialysis
•
Healthy today without long term
health issues