Chapter 6: Food Safety & Sanitation

1. Chapter 6: Food Safety & Sanitation Sources of Food Bourne Illness

2. Contaminant Contaminated food Physical Contaminant Chemical contaminant Biological contaminant Pathogen Microorganism Incubation period Bacteria Potentially hazardous foods Virus Transmit Parasite Host Sources of Food Bourne Illness Key Terms:

3. Sources of Food Bourne Illness • A contaminant is a substance in food that does not belong to food • Contaminants in food can cause: • Illness • Death

4. Sources of Food Bourne Illness • Contaminated food is food that contains contaminants. • The three types of contaminants are: • Physical • Chemical • Biological

5. Physical Contaminants • A physical contaminant is an item that accidentally gets into food • Examples include: • Hair • Insects • Fingernails • Metal • Glass • Physical contaminants can cause serious injury

6. Chemical Contaminants • A chemical contaminant is a chemical that is toxic or not usually found in food. • There are several types of chemical contaminants such as: • Pesticides (bug killers) • Cleaning Agents (bleach, ammonia, silver polish) • Metals in solution (ex. copper, lead, and cadmium)

7. Chemical Contaminants • Any cleaning chemical accidently used in a food would cause immediate and severe illness • Chemical contaminants can cause cancer and nervous disorders

8. Biological Contaminants • Biological contaminants are responsible for most cases of foodborne illness. • A biological contaminant is a microscopic living substance that accidently gets into food. • Types of biological contaminants include: • Bacteria • Parasites • Viruses • Molds • Fungi

9. Biological Contaminants • A biological contaminant that causes disease is called a pathogen. • Pathogens are sometimes called disease-causing microorganisms. • A microorganism is a living substance so small that you must use a microscope to see it.

10. Biological Contaminants • Not all microorganisms cause disease or are biological contaminants. • Many microorganisms are used to create tasty and healthful foods. • Example: Yeast • There are three groups of pathogens that are responsible for foodborne illnesses: • Bacteria • Viruses • Parasites

11. Biological Contaminants • The five main symptoms of foodborne illnesses caused by pathogens are: • Nausea • Vomiting • Diarrhea • Cramps • Fever

12. Biological Contaminants *The incubation period is the length of time between ingesting the pathogen and the appearance of symptoms.

13. Bacteria • Bacteria are the most common cause of foodborne illnesses that managers are concerned with. • Bacteria are single-celled, microscopic organisms that grow rapidly under ideal conditions. • Not all bacteria cause disease or harmful to humans.

14. Bacteria • Foods in which bacteria grow well are called potentially hazardous foods. • The foods can be raw or cooked, and include: • Meat • Poultry • Fish • Shellfish • Eggs • Dairy Products

15. Bacteria • Temperatures between 40°F to 140°F are called the temperature danger zone • Room temperature is a temperature around 70°F. • Room temperature is in the danger zone.

17. Viruses • A virus is a microorganism that reproduces in the cells of other living things. • Viruses are much, much smaller than bacteria. • Foods can transmit viruses to people. • Transmit means to carry from one place to another • People can transmit viruses to each other.

18. Parasites • A parasite is an organism that must live in another living thing in order to survive. • The living thing that a parasite lives in is called a host. • A host can be a person, animal, or plant. • Parasites can live inside some of the animals that humans eat, such as: • Poultry • Cattle • Pigs • Fish

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