Transcript userfiles/1786/my files/foods?

FOODS
SAFEGUARDING THE FAMILY’S
HEALTH
FOODBORNE ILLNESSES
A disease transmitted by food is called a
food borne illness
Give some examples of recent outbreaks
of food borne illness
FOOD CONTAMINATION
Contaminant is a substance that may be
harmful that has accidentally gotten into
food.
Microorganism is a living substance so
small it can be seen only under a
microscope.
Types of microorganism
Bacteria are single celled or non-cellular
microorganisms
Live almost everywhere
Not all are harmful
Foods can become contaminated with
harmful bacteria at any point from the farm
to the table.
Food contamination
 Local, state, and federal guidelines define
 Conditions under which foods are to be
produced and handled.
 HACCP-Hazard Analysis Critical Control Point
system involves looking at food production
processes to see where hazards can occur.
 Processors can then take steps to prevent
problems and respond to problems quickly.
Contamination cont.
Federal laws also ensure that foods sold
across state lines are safe.
Health inspectors spot-check farms where
food is grown and plants where it is
processed.
Bacterial Illnesses
E-coli, salmonellosis, shigellosis, etc
All these diseases are caused by bacteria
Botulism and staphylococcal poisoning are
caused by toxins.
Toxins are poisons produced by bacteria
Bacterial illnesses
Food-borne illnesses poses greater risk for
infants, pregnant women, older adults, and
people with impaired immune systems.
Symptoms of bacterial food-borne
illnesses vary on the type of bacteria
May appear 30 minutes to 30 days.
Symptoms: abdominal cramps, diarrhea,
fatigue, headache, fever, and vomiting
Treating bacterial food-borne illnesses
If in an at risk group see a doctor
May not need professional treatment
Rest, drink liquids,
Call doctor if you symptoms are severe
Other Food-borne Illnesses
Parasite-is a microorganism that needs
another organism called a host to live
Trichinosis, toxoplasmosis
Protozoa tiny one celled animalsamebiasis-is caused by drinking polluted
water or eating vegetables grown in
polluted soil
Other Food-borne Illnesses
Virus is the smallest and simplest known
type of microorganism-hepatitis A, can be
transmitted in raw shellfish, oysters and
calms
Natural toxins-mushrooms, rhubarbs plant,
Four Steps to Food Safety
Clean-Sanitation-maintaining clean
conditions to prevent diseases and
promote good health.
Hand cleaning 20 seconds
Grooming
Hygiene
Kitchen surfaces
Four Steps cont.
Separate
Cooked food from raw food, crosscontamination
Harmful bacteria from one food are
transferred to another food.
Utensils, containers, storage, tasting,etc.
Four steps. Cont.
Cook
Cooking foods to proper temperature
Danger zone range of temperature where
bacteria grows most rapidly 40-140; 60125
Keep hot food hot, cold food cold
Four Steps cont.
Chill
Chilling foods promptly after buying or
serving them will keep harmful bacteria
from multiplying.
Safeguarding health
Cooking for special occasions
Eating safely when eating out
Storing food for emergencies
Safety in the kitchen
Preventing chemical poisonings
Preventing cuts
Preventing burns and fires
Preventing falls
Preventing electric shock
Preventing choking
Kitchen safety
Abdominal thrust is a procedure used to
save choking victims.
Be sure a person is choking before using
the abdominal thrust. Someone who can
cough, breathe, or talk is not choking.
If a choking victim losses consciousness
do not attempt to use the abdominal thrust