FS-0402

7/18/2019 FS-0402

1/22

FS0602 1 2000

Module 04 Lecture 02Module 04 Lecture 02

Factors contributing toFactors contributing tofoodborne illnessfoodborne illness

7/18/2019 FS-0402

2/22

FS0602 2 2000

Summary of factors contributingSummary of factors contributing

to foodborne illnessto foodborne illness

Cross-contamination

Unclean equiment

Unsound ! un"#olesome food

C#emical contamination

$nsects ! rodents

$nfected #andlers

Contamination

$nadequate coo%ing ! re#eatingSurvival

$nsufficient cooling ! #ot #oldingGrowth

7/18/2019 FS-0402

3/22

FS0602 & 2000

Factors contributing to F'( outbrea%sFactors contributing to F'( outbrea%s

in )ngland and *alesin )ngland and *ales

%Outbreaks

+ ,rearation too far in adance 60.6

+ Storage at ambient temerature &/.6

+ $nadequate cooling &1./

+ $nadequate re#eating 2.

Contaminated rocessed food e3cluding canned 1/.1

+ Undercoo%ing 15.4

+ $nadequate t#a"ing 6.1

Cross-contamination 5./ $nfected food #andlers 5.2

a" food consumed 4.4

Contaminated canned food 4.4

+ 7ime-temerature abuse

7/18/2019 FS-0402

4/22

FS0602 4 2000

,laces "#ere food in,laces "#ere food in

outbrea%s "as mis#andledoutbrea%s "as mis#andled

Food serice &4.0 &2.6

8omes 14. 14.6

Food rocessing 2. 5.5

etail food - 4.1

Farms - 0.2

9t#er - 1.2

Un%no"n 4.5 41.

% Outbreaks

USA Canada

7/18/2019 FS-0402

5/22FS0602 5 2000

Food #andling faults inFood #andling faults int#e #ome connected tot#e #ome connected to

F'( outbrea%s in t#e US:F'( outbrea%s in t#e US:

$nadequate cooling &6$nadequate coo%ing 2/

,reared too far in adance 14

Contaminated ra" food 1&

Faulty fermentation 11

$nadequate re#eating

$nfected erson 6

Cross-contamination 4

% Outbreaks

7/18/2019 FS-0402

6/22FS0602 6 2000

Food #andling faults in foodFood #andling faults in food

serice establis#ments in t#e US:serice establis#ments in t#e US:

$nadequate cooling 64

,reared too far in adance &/$nfected ersons &4

$nadequate re#eating 24

$nadequate #ot storage 21

$nadequate cleaning 10

Cross-contamination 10

% Outbreaks

7/18/2019 FS-0402

7/22FS0602 2000

Factors contributing to F'(Factors contributing to F'(

;ey messages;ey messages

7#e factors contributing to F'(are similar in all countries studied

7#ey are related to Contamination

7/18/2019 FS-0402

8/22FS0602 2000

Food #andlers - t#e imortanceFood #andlers - t#e imortance

of ersonal #ygieneof ersonal #ygiene

Objectives

$dentify t#e diseases for "#ic# food

#andlers can be sources of infection

9utline #o" t#e sread of infection can be

reented

)m#asise t#e imortance of education and

training at all oints of t#e food c#ain

7/18/2019 FS-0402

9/22FS0602 / 2000

Faecal e3aminationsFaecal e3aminations

Uses (etection of cases ! carriers

Limitations

Small samle tested Li%ely to be ositie if t#e erson

#as diarr#oea Could be negatie if t#e erson is

on antibiotics Single secimens alid on day of

testing only

Not a substitute for personal h!iene"

7/18/2019 FS-0402

10/22FS0602 10 2000

Common routes of cross -Common routes of cross -contaminationcontamination

Food #andler

"#o is a carrier

of infection

Food #andler

"#o is a carrier

of infection

CustomerCustomer

Food rearation area

Food #andlersFood #andlers

Surfaces

efrigerator

MealsMeals

Coo%ed food

a" fooda" food

7/18/2019 FS-0402

11/22FS0602 11 2000

eort illness ors%in comlaints

: teac#ing c#art: teac#ing c#art

:oidtouc#ing

ears= nose= lisand #air

,ic% u cutleryand glasses by

#andles or stems

Coer cuts

*earrotectie

clot#ing and #eadcoer

Clean #ands=nails and #air

7/18/2019 FS-0402

12/22FS0602 12 2000

,oster,oster

:fter-Using t#e *C= blo"ing your nose=#andling ets or refuse

:fter-Using t#e *C= blo"ing your nose=#andling ets or refuse

:l"ays "as# your #ands

before #andling food and

after#andling ra"

Fis# ,oultry

Meat

>egetables

Fruit

)ggs

:l"ays"as# your #andsbefore#andling food and

after#andling ra"

Fis#

,oultry

Meat

>egetables

Fruit

)ggs

7/18/2019 FS-0402

13/22

FS0602 1& 2000

,ractices t#at reent or,ractices t#at reent or

reduce ris% of F'( in c#ildrenreduce ris% of F'( in c#ildren

#eedin! children

'reast feeding

(elayed onset of "eaning until 4-6 mont#s

Feeding roerly reared= safe sulements"it# clean utensils

7#oroug# coo%ing of "eaning foods

Minimum delay bet"een rearation andfeeding

7/18/2019 FS-0402

14/22

FS0602 14 2000

1. C#oose foods rocessed for safety

2. Coo% food t#oroug#ly&. )at coo%ed foods immediately

4. Store coo%ed foods carefully

5. e#eat coo%ed foods t#oroug#ly

7#e *89 golden rules7#e *89 golden rules

for safe food rearationfor safe food rearation

7/18/2019 FS-0402

15/22

FS0602 15 2000

6. :oid contact bet"een ra" foods andcoo%ed foods

. *as# #ands reeatedly. ;ee all %itc#en surfaces meticulously

clean

/. ,rotect foods from insects= rodents=and ot#er animals

10. Use safe "ater



7/18/2019 FS-0402

16/22

FS0602 16 2000

1. C#oose foods rocessed for safety

2. Coo% food t#oroug#ly



7/18/2019 FS-0402

17/22

FS0602 1 2000

&. )at coo%ed foods immediately

4. Store coo%ed foods carefully



7/18/2019 FS-0402

18/22

FS0602 1 2000

5. e#eat coo%ed food t#oroug#ly

6. :oid contact bet"een ra" foods

and coo%ed foods



7/18/2019 FS-0402

19/22

FS0602 1/ 2000

. *as# #ands reeatedly

. ;ee all %itc#en surfaces

meticulously clean



7/18/2019 FS-0402

20/22

FS0602 20 2000



/. ,rotect foods from insects=rodents= and ot#er animals

10. Use safe "ater

7/18/2019 FS-0402

21/22

FS0602 21 2000

$nfected food #andlers may transmitfoodborne disease

7#e ris% t#at a food #andler "ill transmit adisease deends on #is "or%

,ersons "it# diarr#oea= omiting= feer=sore t#roat= infected s%in lesions s#ould

not "or% "it# food Food #andlers must reort all illnesses

Medical e3aminations are alid only at t#etime t#ey are carried out

$mortance of food #ygiene$mortance of food #ygieneand ersonal #ygiene -and ersonal #ygiene -

;ey messages;ey messages

7/18/2019 FS-0402

22/22

FS0602 22 2000

Faecal e3aminations are of limited alue

Documents

FS-0402