Sanitation Challenges

Terms

Sanitary – clean

Contaminated – unfit to be eaten

Direct contamination –raw foods (or plantsor animals they from) exposed to toxins

Toxins – harmful organisms

Cross-contamination – movement ofchemicals or microorganisms from oneplace to another

Sanitation – healthy or clean and whole

Hazards – sources of danger

Biological Hazards

Foodborne illness – caused bybacteria or viruses

Grow in or on food that is handledimproperly

Other causes include

Cross-contamination

Poor personal hygiene

Food handler illness

Children and elderly most at-risk

Types of Foodborne Illness

Salmonellosis - bacteria

Campylobacter jejuni - bacteria

Hepatitis A - virus

Norwalk - virus

Trichinosis - parasite

Shigellosis - bacteria

Listeriosis - bacteria

Rotavirus -

Anisakiasis - parasite

Giardiasis - parasite

Botulism - bacteria

E. Coli - bacteria

The Investigation Starts Now!

You will each be assigned one of thefoodborne illness previously listed.

Prepare a fact sheet using thetemplate provided.

Information will be shared

Responding to an outbreak

Inform the manager or supervisor

Avoid panic, many reasons whypeople become ill

Save any food you suspect may becontaminated, wrap sample inoriginal container

Report information

Department of Health

Bacteria

tiny single-celled microorganism

Symptoms include

Nausea, abdominal pain, vomiting,dizziness, chills, and headaches

Tiny and multiply rapidly

Thrive in temps between 41*F and140*F

Foods high in protein, moist foods

Viruses

Need a host to grow

Survive freezing and cooking

Transmitted easily from person toperson

Sneezing

Poor hygiene, not washing

Unheated food products

Parasites

Must live in or on hosts to survive

Found in poultry, fish and meats

Common

Protozoa

Roundworms

flatworms

Eliminated by following propercooking methods, or freezing

cook meats to proper internal temps

Other Types

Fungi – found in soil, plants, animals,water, and air

mushrooms

Molds – moist foods

fuzzy look

grow at any temp

food spoilage

Yeast – breads and baking

can be beneficial

can cause spoilage in sauerkraut, honey andjelly

Chemical Hazards

Food poisoning from chemicalcontamination can be felt immediately,must have MSDS (Material Safety DataSheets) on file

Pesticides

Products – store in an area away form food

Detergents

Hygiene detergents

Degreasers

Abrasive cleaners

Acid Cleaners

Physical Hazards

Examples

Glass chips, metal shavings, hair, bits ofwood, foreign matter, bone shards

Pest Management

Can carry harmful bacteria and spreaddiseases

Mice, roaches, flies

Deny pests of basic needs (water, food,shelter), helps eliminate