google image
LEARN
HOW TO
·
Recognize how food safety
and sanitation practices prevent foodborne illness in food establishments.
·
State the problems caused by
foodborneillness for individuals who become ill and
the food establishment blamed for the incident.
·
Indentify trends in menus and
consumer use of food products prepared in food establishments.
·
Describe the role of government
(federal, state, and local) in food safety.
·
List the types of food
establishments identified in this text and the influence of the FDA Food Code
and state or jurisdictional codes on these operations.
·
Define the term Hazard Analysis
Cristical Control Point ( HACCP ) as applied in food safety
management.
·
Recognize the need for food
protection manager certification
FOODBORNE
ILLNESS CAN BE HAZARDOUS TO YOUR HEALTH
Fifty-seven students at a local high school became ill complaining of
nausea, vomiting, and diarrhea. The only common foods that all had eaten were
alfalfa sprouts and lettuce from the school lunchroom. An investigation
discovered all were sick from salmonellosis. This what was found.
The salad bar at the school lunchroom is always busy. The employee
assigned to replenish foods was often absent from duty on this day. The
supervisor finally stopped her and asked where she had been. The employee said
she was having diarrhea and felt terrible. She was immediately sent home.
Culture of stools from the employee and students suffering from foodborne
illness all showed the same strain of Salmonella.
How could this outbreak have been avoided?
Most Cases of Foodborne Illness in Food Establishments Are Caused by
Foods That Have Been:
·
Improperly cooked and/or held at improper temperatures
·
Handled by infected food employees who practice poor
personal hygiene
·
Exposed to disease – causing agents by cross contamination
·
In contact with contaminated equipment not properly cleaned
and sanitized
·
Obtained from unsafe sources.
KEEPING IT
CLEAN AND SANITARY
It is the responsibility of every person working in the food industry
to keep things clean and sanitary.
Effective cleaning of equipment reduces the chances of food
contamination during preparation, storage, display, and service.
Cleaning involves removal of
visible soil from the surfaces of equipment and utensils.
Sanitary means healthful or
hygienic.
It involves reducing the number of disease-causing microorganisms on
the surface of equipment and utensils to acceptable public health levels.
Something that is sanitary poses little or no risk to human health.
Good sanitation also minimizes attraction of pests, increases the
length of time equipment is in service, improves employee morale and
efficiency, and is important from other aesthetic consideration.
Ø Customer satisfaction is
highest in food establishments that are clean and bright and where quality food
products are safely handled prepared.
Ø The prevention of
foodborne illness begins with the knowledge of where contaminants come from,
how they get into food, and what can be done to control or eliminate them.
CHECK IT OUT
Back to the
Story …. You
read abaut a foodborne disease outbreak caused by contaminated lettuce and sprouts. In this case a
food worker was infected with Salmonella bacteria. The bacteria were spread by
fecal-oral contamination. In other words, by using good handwashing procedures
after going to the toilet, the worker transferred Salmonella bacteria from her
hands to the vegetables. Everyone who works in a food establishment must
understand that foodborne illness is preventable. You can protect the health
and safety of your customers by developing and implementing effective food
safety and sanitation practices within your establishment.
Ø Everyone who works in a
food establishment must understand the importance of food safety. It is the
every food establishment operator, manager, and employee to handle foods
safely. Failure to do so can have a serious financial impact on your
establishment and may cost your job.
Ø You can protect the
health and safety of your customers by developing and implementing effective
food safety and sanitation practices within your establishment. In the
following chapters, you will learn more about how food is contaminated and what
actions are needed to prevent, control, and eliminate the agents that
frequently cause foodborne illness and spoilage.
LEARN HOW TO:
·
List the three main categories of foodborne hazards.
·
Identify the difference between infections, intoxications,
and toxin-mediated infections as classes of foodborne illness.
·
List three factors that promote the growth of disease
causing bacteria.
·
Explain how temperatures in the danger zone between 41°F ( 5°C ) and 140°F ( 60°C ) can affect bacterial growth.
·
List the major types of potentially hazardous foods.
·
Identify the characteristics common to potentially
hazardous foods.
LETTUCE CAUSES
ILLNESS
Seventy-three people became ill with Norwalk virus after a county fair.
An investigation was immediately started to determine the on tacos from a
community service club’s booth. All the workers in that booth were interviewed
and procedures for handling the ingredients were reviewed. The chopped lettuce
had been prepared by food establishment and then placed in plastic bags for use
at the venue. All the food workers at the establishment and the booth were
tested and one person was positive for Norwalk virus – the employee who had
chopped the lettuce. He wore plastic gloves while doing the task, but used the
same pair even after making several trips to the restroom.
What do you think went wrong in this situation?
General Symptoms of Foodborne Illness
Usually Include One or More of the Following:
·
Headache
·
Nausea
·
Vomiting
·
Dehydration
·
Abdominal pain
·
Diarrhea
·
Fatigue
·
Faver
0 komentar:
Post a Comment