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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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contamination vs cross contamination
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
3 Food Safety Hazards
  • Physical
  • Chemical
  • Biological
physical food safety hazard
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
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
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
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
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 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
3 Main Ways Food Can Become Unsafe
  • Time-temperature abuse
  • Cross-contamination
  • Poor personal hygiene
what can you do to prevent food from becoming unsafe
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
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
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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