Transcript Food Safety and Sanitation

Food Safety and Sanitation
Chapter 9
Contaminant
A Food Contaminant is something in food that
does not belong……….
Food borne illness…….disease caused by eating
contaminated food
3 types of contaminants……….physical
chemical
biological
Physical Contaminant
An item that accidentally gets into food
Example: hair, jewelry, chips of glass or china,
bits of metal, wood splinters, insect
parts, bandages, or fingernails
Chemical Contaminants
• Chemicals that are toxic and not usually
found in food.
• Examples: pesticides
cleaning agents
metals that might dissolve off of
copper, lead, or cadmium pots
Biological Contaminents
Responsible for most food borne diseases.
They accidentally get into food
Examples: bacteria
viruses
mold
parasites
fungi
A biological contaminant that causes disease is called a
pathogen
Bacteria
They grow best in certain kinds of foods.
These foods are called “potentially hazardous foods”
RAW OR UNCOOKED
COOKED
Dairy products
casseroles
Eggs
custard
Fish
fish salads
Meat
meat salads
Poultry
potatoes
Shellfish
rice
Temperature plays a role…..
• Below 40 degrees bacteria are alive but do not
reproduce
• Below 0 most bacteria are killed
• Above 140 degrees most bacteria die
• The temperatures between 40-140 degrees are
called the temperature danger zone
• Room temperature is 70 degrees…….most kitchen
are hotter than 70 degrees
• Also time is important…….do not leave food out for
more than 4 hours if left in the danger temperature
zone
Examples of Biological Contaminants
Bacteria---clostridium botulinum
Escherichia coli
Salmonella
Staphylococcus aureus
Virus-----Hepatitis virus A
Norwalk virus
Parasite---cryptosporidium parvum
cyclospora cayetanesis
trichinella spiralis
Please choose 2 of the above from each category (for a total of 6) and
research and draw an example of the bacteria, virus, or parasite for each
List a few facts about each and draw the microorganism.
onset, symptoms, foods that contain the contaminant, treatment
You can use chapter packet, chapter 6 of Guide to Good Food and/or
www.fightbac.org