Transcript Why are cooks so concerned with cleanliness?

Food Basics
An Introduction to Microbiology
Personal Hygiene and Sanitation
• Rules are not invented to make life harder.
• Rules are important.
• REMEMBER AND PRACTICE THEM!
Microbiology
• The study of microscopic forms of life.
• Understand how and why disease-causing
microbes grow and spread.
• Prevent food-borne illnesses.
Kinds of Bacteria
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Harmless bacteria
Beneficial bacteria
Undesirable bacteria
Disease-causing bacteria or pathogens
Conditions for Bacteria Growth
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Food
Acidity or alkalinity
Time
Temperature
Air
Moisture
Potentially Hazardous Foods
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Meats
Poultry
Eggs and egg products
Dairy products
Fish, shellfish and other shellfish
Cooked vegetables
Safe Foods
Usually safe foods may be safely kept at
room temperature for limited periods of time,
as food poisoning bacteria will not grow in
them. Why not?
• Nuts and peanut butter
• Bread, crackers, cookies,
cake
• Jam, honey, syrup, candy
• Butter, margarine, cooking
oil
• Dry cereal, powdered milk
• Raw, cooked, and dry fruit
• Raw vegetables
• Pickles, relishes, mustard,
ketchup
• Hard cheeses
• Hard salami, dried sausage
• Canned foods, flexible
pouches
• Spices
Locomotion
Bacteria do not have feet. They can move
from place to place in only one way:
they must be carried!
Locomotion and Contamination
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hands
coughs and sneezes
other foods
equipment and utensils
air
water
insects
rodents, e.g., rats and mice
Food Storage
• Know ‘The Danger Zone’
• FIFO
• Thaw food in the fridge, under cold running
water, or in the microwave
• The Two Hour Rule
• Prepare foods quickly, cook them
thoroughly, and serve them immediately!
• When in doubt, throw it out!
Food Basics
Food-Borne Illnesses
Types of Food Poisoning
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Food Infection
Food Intoxication
Chemical Poisoning
Metal Poisoning
Food Infection
• Infections are caused by bacteria (or other
organisms) that get into the intestinal
system and attack the body.
Food Intoxication
• Intoxications are caused by poisons (toxins)
that the bacteria produce while they are
growing in the food. It is this poison, not
the bacteria themselves, that causes the
disease.
Chemical Poisoning
• Certain foods produce a natural poison than
can produce illness when eaten, e.g.,
mushrooms, plants, animals, etc.
Metal Poisoning
• Foods with high acid content can react with
metals like copper, cadmium, antimony,
zinc, or lead. The acids in the food may
leach these poisonous metals into food.
Some Types of Bacterial Diseases
Intoxications:
• Botulism
• Staphylococcus
(Staph)
Infections:
• Salmonella
• Clostridium
Perfringens
• Streptococcal (Strep)
• Hepatitis ‘A’
• Trichinosis
• Ecoli
• Giardiasis
Bibliography
Alberta Health. Common Food-Borne Illnesses.
Alberta Home Economics Association. Herbs and Garlic Flavored Oils.
Calgary.
Environmental Health Services. Food Handling and Health: A Home
Study Course. Red Deer: Red Deer Community Health Center, 1995.
Gisslen, Wayne. Professional Cooking. Toronto: John Wiley & Sons,
Inc., 1989.
Government of Canada. Food Safety and You. Ontario, 2000.
Vancouver Community College. The FoodSafe Handbook: Food
Handling Techniques for the Prevention of Food-Borne Illness.
Vancouver: Vancouver Community College Press, 1990.