Transcript FBI 2010
Sanitation and Types of Food Borne Illness SANITATION An old-time doctor who, upon making a house call, inevitably went first to the kitchen to thank the cook for providing him with a new patient. A grain of truth can be gleaned from this story: Anyone who chooses, prepares, and serves food influences the health of those who eat it. James checked the chicken sizzling on the grill. “It’s done!” he called to his aunt. “I’ll bring it in.” Looking around, he spotted the platter he had used to carry the raw chicken outside. As he started to pick up the platter, his aunt stopped him. “Don’t use that!” It hasn’t been washed. I’ll get you a clean plate.” James almost forgot an important rule of sanitation. Sanitation means following practices that help prevent disease. Estimated 80 million Americans suffer from food-borne illness, also know as food poisoning every year. The illness may be mild - 1 - 2 days or severe to require hospitalization. Can cause death. Children, pregnant women, elderly and people with chronic illness are most at risk. Most food-borne illness can be traced to harmful microorganisms –tiny living creatures visible only through a microscope. Poor food handling practices allow harmful microorganisms to grow and spread. Bacteria is everywhere – carried by people, animals, insects, and objects. Sometimes the illness is not caused by the bacteria themselves, but by the toxins, or poisons, they produce. Sanitation in food preparation and storage involves: Keep hot food hot (above 140 degrees F) or cold food cold (below 40 degrees F). Check the temperature in the refrigerator and freezer periodically; the freezer should be at zero degrees or below. Clean the refrigerator often. Use freezer wrap; wrap meat loosely for refrigerator storage. Sanitation in food preparation and storage continued Thaw frozen foods in the refrigerator not on the counter. Put foods away promptly. Refrigerate desserts made with dairy products. Never taste questionable food. Leftovers should be stored using tight covers. Cross Contamination When food comes into contact with anything that contains a harmful substance or microorganisms, including other foods What is FIFO? First IN, First Out rotation system Chemical Hazards Pesticides Detergents Sanitizers These chemicals can make you sick if they are in food Biological Hazard Bacteria Viruses Fungus Parasites Some FBI’s Caused by Bacteria Botulism Staphylococcus (Staph) Escherichia colic (E coli) Salmonella Perfringens Listeria Campylobacter What is Botulism Occurs in canned food Anaerobic (does not grow in air) Attacks nervous system, usually fatal, prevents breathing Source of Bacteria: soil on vegetables or other foods Botulism Foods Involved: home canned low-acid vegetables Prevention: Use commercially canned foods without budges, damages, and odors What is Staph? Most common type of food poisoning On human skin, in nose, and in throat Spread by improper food handling What is E Coli ? Comes from meat that has been contaminated by feces E Coli Foods usually involved: Raw or undercooked red meats, unpasteurized dairy products, sometimes fish in contaminated water. Preventions: Cook foods, including red meats What is Salmonella ? This occurs when contaminated raw meat, eggs, and poultry are eaten undercooked or come into contact with other food. Salmonella Food Involved: poultry, meat, eggs, poultry stuffing, gravies, raw foods, and shellfish from polluted waters. Prevention: Practice good hygiene, proper food storage and handling, and insect and rodent control. Wash hands and sanitize all equipment and cutting surfaces Perfringens “Banquet germs” Most outbreaks happen at picnics, restaurants, and banquets They thrive at room temperature, common in food that has been left out for a long time Prevention: Keep foods out of Danger Zone temperatures!!!! Campylobacter Found in healthy cattle, chickens, birds and even flies. Non chlorinated contaminated water, unpasturized milk or undercooked meat or poultry. Listeria It can be found in contaminted soil or water. It has been found in at least 37 mammals as well as at least 17 species of birds and possibly some species of fish and shellfish. Ready-to-eat foods such as hotdogs, lunchmeats, cold cuts, dry sausage, and deli style meats. Symptoms of an FBI……..!!?! In most cases of foodborne illnesses, symptoms resemble intestinal flu and may last a few hours or even several days. Symptoms can range from mild to serious and include: abdominal cramps nausea vomiting diarrhea, which is sometimes bloody fever dehydration What causes or increases food spoilage rates? Heat Air Moisture Light Dirt Damage to food packaging