Unit 3Workspace, Tools and Techniques

D. LeNeave

Most cases can be traced to

MICROORGANISMS=

tiny living creatures visible only through a microscope

76 million Americans become infected each year!

There are over 250 different types of foodborne diseases

Over 325,000 hospitalizations and 5,000 deaths each year in the United States

Most Common Causes• Bacteria• Viruses• Parasites

Most Commons Sources• Raw meat• poultry• raw eggs• unpasteurized milk• raw shellfish

Over 2000 types of this bacteria are killed by cooking (heat)

Raw Poultry Raw Eggs Raw Meat Raw Fish Unpasteurized Milk

Flu-like symptoms Nausea Vomiting Diarrhea Becomes active within 12-72 hours

after consuming contaminated food Last 4-7 days

Cook foods thoroughly! Wash hands often! Sanitize food preparation

tools/areas Prevent cross-

contamination Cook foods proper

temp-• Poultry 180 F• Juices run clear!!

Most Common Food borne Illness Is NOT destroyed by heat! Keep foods out of TDZ! Bacteria thrives at room temp 45-

100 F

Human body• nasal and throat passages• Cuts/Sores• Sneezing/Coughing

Nausea Diarrhea Vomiting Stomach Cramps Begins 8 - 12 hours after eating Last up to 2 days

Cover mouth/nose when coughing/sneezing

Wash hands often Wear Band-Aids on cuts

Can cause death especially in children and elderly

Raw/Undercooked beef• Especially hamburger• Unpasteurized Milk• Beef internal temp 160 F or juices run clear

Nausea Vomiting Stomach cramps Bloody Diarrhea

Cook meat thoroughly 160 F Keep hot foods hot, cold foods cold!

Why can you eat raw steak but not raw ground beef????• E. Coli on outside of steak

The strongest type of food poisoning. This bacteria will grow if there is no oxygen.

1 Tablespoon in New York’s water supply would kill the whole city!!

Over half of the cases of botulism are fatal!

Improperly processed low-acid foods Example - poorly processed canned

goods

Headache Bloating Nausea Diarrhea 12-36 hours after eating Double vision Difficulty speaking, swallowing,

breathing

Never buy cans or jars that are leaking, rusting, bulging or have holes!

“banquet germs” Most outbreaks occur in restaurants,

picnics, and banquets Thrive in room temperature Common in foods that have been left

out for a long time

Spores from bacteria in air form toxins

Enter food through polluted water and unwashed fruits/veggies, or dust that settles on food.

Begin 4 - 22 hours after eating Last about one day Stomach pain/discomfort

Keep foods out of TDZ 45-100F Wash fruits/veggies!

Unclean Fruits & Vegetables, imported seafood products, soft Cheese, lunch meats

Fever, headache, nausea, vomiting Appears 48-72 hours after eating

Wash fruits & veggies thoroughly before each use

Most Common Reason = Human Error!

Cross-Contamination Can Occur =• the farm• the packer• the shipper• the business• the home

56% of food contaminations originate in the home!

5 ways to prevent food contamination at home!• Wash your hands before handling food• Store foods at proper temperature• Defrost in Refrigerator or Microwave• Cook all foods quickly and thoroughly• Use different cutting boards for raw meat• Follow the rule, “when it doubt, throw it

out!”

A report came in from a food safety team reporting that during a routine safety inspection, the team discovered mouse droppings in food and behind some equipment. The business was closed down immediately and the owner of the business was find $16,000 under the Food Safety Law!

A customer of a local pizza shop filed a report stating that when she had bought a pizza she had found a piece of metal on her pizza. The case went under investigation immediately. Officers visited the factory where the pizza was made and discovered that there were areas of damaged machinery with pieces of metal missing from the machines. The company was fined $8,000 and was required to fix their machinery to meet food safety standards.

In September of 2001, a doctor reported a patient who had come in with Salmonella poisoning to the Food Safety Team. After an investigation, they discovered that 10 other people had come down with the same type of salmonella poisoning after eating takeout from the same restaurant. Samples of the food were collected, and the team discovered that the mayonnaise served with the food was contaminated. The restaurant was closed and the owner was fined $5,000.