Sanitation and Food Safety

By: Samantha Hughes

Food Poisoning

What is it? What causes it? What will it do to you? How can it be

prevented?

Every year, 100 million people get ill from food that has spoiled

because of improper handling and storage.

Foodborne Illness

A disease transmitted by food is called a foodborne illness

Many cases go unreported because people mistake their symptoms for

the “flu”

Hazards in Foods

A contaminant is a substance that may be harmful that has accidentally gotten into food.

Physical- hard or soft objects in food that can cause injury (broken glass, jewelry, bandage, and staples)

Chemical- poisonous substances that occur naturally or are added during food handling (Ex. Cleaning agents, pesticides, and certain metals)

Biological/microorganism- germs that cannot be seen without a microscope (Ex. Parasites, bacteria, and viruses)

How to prevent?

Potentially Hazardous Food

Animal products: meat, fish, poultry, raw eggs, seafood, and dairy products

Cooked starches: rice, beans, pasta, and potatoes

Fruits and vegetables: cooked veggies, tofu, sprouts, cut melons, and garlic or herbs bottled in oil

FAT-TOM

FAT-TOM needed for foodborne illness to grow

Food Acidity Temperature Time (past 4 hrs.) Oxygen Moisture

Highly Susceptible Populations

Younger than 5 years old Older than 65 years old Pregnant Immune-compromised (due to

cancer, aids, diabetes, certain medications, or other conditions

Bacterial Illnesses

CampylobacteriosisE. Coli infectionListeriosisPerfringens poisoningSalmonellosisShigellosisVibrio infection

Illness from toxins produced by bacteria:

BotulismStaphylococcal

poisoning

Symptoms for Bacterial Illness

Can appear 30 minutes to 30 days after eating

Abdominal cramps Diarrhea Fatigue Headache Fever Vomiting

Illness from Parasites

Hogs and other sources of red meat are often affected with the parasite

Toxoplasma gondii

This parasite causes the infectionToxoplasmosis

Which can damage the central nervous system

Keep Foods Safe

Sanitation starts with keeping yourself clean, your kitchen clean

and using proper procedures

Keep out of danger zone (41 to 140 degree Fahrenheit)

Do not work with food when your ill Wash hands Use barriers with ready to eat foods Wash, rinse, and sanitize

Top 3 Food Safety Defenses

Hygiene: be clean Temps: Hot foods Hot and Cold

foods Cold (DZ- no longer than 2hrs.)

Limit cross-contamination

Fire Safety

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