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Food Safety (your notes should focus on underlined information). Contamination vs. Cross-contamination. Contamination The presence of harmful substances not originally present in the food. Cross-contamination When harmful substances are transferred from one surface or food to another.

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Food Safety (your notes should focus on underlined information)

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Food Safety(your notes should focus on underlined information)


Contamination vs. Cross-contamination

Contamination

  • The presence of harmful substances not originally present in the food

Cross-contamination

  • When harmful substances are transferred from one surface or food to another


3 Food Safety Hazards

  • Physical

  • Chemical

  • Biological


Physical Food Safety Hazard

  • Most common, but least likely to cause illness

  • Consists of foreign objects that accidentally get into food

    • Ex. hair, dirt, glass, etc.


Chemical Food Safety Hazard

  • Can include the following chemicals

    • Pesticides

    • Food additives

    • Preservatives

    • Cleaning supplies

    • Toxic metals that leach from cookware and equipment


Biological Food Safety Hazards

  • Cause 90% of food borne illness

  • Includes bacteria, viruses, parasites and fungi

  • Also, certain foods (plants, mushrooms and fish) can carry harmful toxins


Biological Food Safety Hazards continued

  • Bacteria

    - Found everywhere

    - Reproduce by cellular division (double every 20 minutes)

    - Need moisture to reproduce

    i.e. e. coli, salmonella

  • Virus

    - Need a living host to reproduce

    i.e. hepatitis A

  • Parasites

    - need a living host to survive

    i.e. tapeworm, trichinosis


Pufferfish

  • Fugu- Japanese word for pufferfish

  • Fugu can be lethally poisonous due to a toxin called tetradotoxin.

  • The fish must be carefully prepared to remove the toxic part and avoid contaminating the meat.


Fugu Chef’s

  • Fugu chefs must also earn a license to prepare and sell fugu to the public. This involves a two- or three-year apprenticeship.

  • The licensing examination process consists of a written test, a fish-identification test, and a practical test, as well as preparing and eating the fish.

  • Only about 35% of the applicants pass.[6]


3 Main Ways Food Can Become Unsafe

  • Time-temperature abuse

  • Cross-contamination

  • Poor personal hygiene


Keep food out of the Temperature Danger Zone

40-140


What can you do to prevent food from becoming unsafe?

  • Wash hands - not just once, but several times while handling food, and always after handling raw meats

  • Pull hair back

  • Roll sleeves up

  • Wear gloves if you have a cut/bandaid

  • Keep refrigerated food cold as long as possible

  • Sneeze into your shoulder/arm, then wash hands

  • Don’t lick your fingers, touch your face, fix your hair, etc. while handling food


Food Borne Illnesses

Common Symptoms

  • Upset stomach

  • Vomiting

  • Diarrhea

    Treatment for mild cases

  • Drink plenty of water to prevent dehydration

  • Get plenty of rest

    Treatment for severe cases

  • Hospitalization

    • Intravenous (IV) fluids

    • Antibiotics


Why is food safety important?

  • Owen

  • Drank raw milk that was contaminated

  • E. coli 0157:H7

  • Hemolytic uremic syndrome

  • Hospitalized for more than a week

  • Multiple blood transfusions and kidney dialysis

  • Healthy today without long term health issues


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