Food safe level 2 part 1
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Transcript of Food safe level 2 part 1
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FOODSAFE Level 2 (Advanced)FOODSAFE Level 2 (Advanced)
Section 1
Foodborne Illness Organisms
Revised 2001
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FOODSAFE Level 2 Foodborne Illness Organisms
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Learning outcomesLearning outcomes
demonstrate an understanding of the common causes of foodborne illness
describe the characteristics of foodborne illness
identify, practice and supervise procedures to be used in the prevention of foodborne illness
handle a foodborne illness complaint effectively
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Major points to be coveredMajor points to be covered
types of foodborne illness sources of disease-causing microbes food contamination effects of time and temperature shelf life of prepared foods
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Major points to be coveredMajor points to be covered
characteristics of foodborne illness types of foodborne illness:
– infections– intoxications– toxico-infections– parasites– other types
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pHpH
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FATTOMFATTOM
conditions that bacteria require for growth and reproduction:– Food– Acidity– Time– Temperature– Oxygen– Moisture
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Danger ZoneDanger Zone
212º F
170º F
140º F
98.6º F
40º F
0º F
Bacteria die;spores andtoxins maysurvive
Bacteria multiplyrapidly
Most bacteria will not multiply, but survive
Some bacteria survive Frozen food
Chilled foodThawing food
Keep food out of thistemperature range
Holding hot foodfor service
Cooking andreheating food
Boiling100º C
77º C
60º C
37º C
4º C
-18º C
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Causes of foodborne illnessCauses of foodborne illness
biological chemical physical
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Foodservice chemicalsFoodservice chemicals
MSDS– Materials – Safety – Data – Sheet
WHMIS– Workplace– Hazardous – Materials – Information – Systems
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Sources of foodborne illnessSources of foodborne illness
PATHOGENS
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Food contaminationFood contamination
Direct– rodent droppings– infected person touching a food item– sneezing onto food
Indirect– infected person touching an object which then
comes into contact with food– contaminated water or ice used for consumption
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Direct contaminationDirect contamination
fecal-oral route
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Cross-contaminationCross-contamination
Stop! Let me bringyou a clean platebefore you take the burger off the grill.
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Recommended food temperaturesRecommended food temperatures
cooking holding freezing
thawing reheating cooling
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Shelf life of prepared foodsShelf life of prepared foods
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Foodborne infectionFoodborne infection
a disease that occurs when a living microorganism is ingested and establishes itself in the human host’s body
foodborne infections can be caused by viruses, bacteria, parasitic protozoa and other parasites
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Foodborne toxico-infectionFoodborne toxico-infection
infective foodborne bacteria that cause illness by producing toxins while growing in the human intestines
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Foodborne intoxicationFoodborne intoxication
a disease that results from eating food containing toxins from bacteria, molds, or certain plants or animals such as mushrooms or puffer fish
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Foodborne illness: infectionFoodborne illness: infection
Shigella
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Foodborne illness: infectionFoodborne illness: infection
Listeria
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Foodborne illness: infectionFoodborne illness: infection
Yersinia
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Foodborne illness: infectionFoodborne illness: infection
Campylobacter
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Foodborne illness: infectionFoodborne illness: infection
Norwalk virus
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Foodborne illness: toxico-infectionFoodborne illness: toxico-infection
Clostridium perfringens
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Foodborne illness: toxico-infectionFoodborne illness: toxico-infection
E. coli 0157:H7
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Foodborne illness: toxico-infectionFoodborne illness: toxico-infection
Bacillus cereus
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Foodborne illness: intoxicationFoodborne illness: intoxication
Clostridium botulinum
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Foodborne illness: parasiteFoodborne illness: parasite
Cryptosporidium
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Foodborne illness: parasiteFoodborne illness: parasite
Giardia lamblia
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Parasitic protozoaParasitic protozoa
one-celled microorganisms larger than bacteria multiply by division in host, not in food cyst is carried in food and is resistant to
the environment outside the host; like a bacterial spore but less heat resistant
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Foodborne illness: other parasitesFoodborne illness: other parasites
multi-celled animals living in the host
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Foodborne illness: parasiteFoodborne illness: parasite
Anisakis
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Other types of foodborne illnessOther types of foodborne illness
toxic plants and animals chemicals metals
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Economics of food safetyEconomics of food safety
reputation and overall competitiveness overall efficiency reduced legal liability reduced risk of closure reduced waste improved safety enhanced competitiveness
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Cost to the foodservice establishmentCost to the foodservice establishment
reputation legal liability operating costs
– food spoilage
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Customer complaint formCustomer complaint form
Customer Complaint Form
Illness or food complaint report procedure for foodservice employees:
1. If the manager or supervisor is present, refer the complaint immediately. If not present, get information on form, refer to manager/supervisor, assure caller they will call back or do a follow up.
2. Be polite, concerned and sincere. Do not argue.
3. Obtain all applicable information on this form.
4. Do not admit responsibility.
5. Do not diagnose or advise on treatment. Do not suggest symptoms.
Report taken by: _____________________________________ Date: _____________________
Customers Name: ____________________________________ Phone ____________________
Address: ______________________________________________________________________
______________________________________________________________________________
Were other people involved? ___ Yes ___ No If so, how many? __________
Date/time of incident: ____________________________________________________________