UNIT 2 Foodservice Illness and Injury Key Learning

UNIT #2: Foodservice Illness and Injury Key Learning Points n Microbiology n Cycle of transmission n Methods of transmission n Causes of foodborne illness n Breaking the links Page 10 2002 Province of British Columbia 1 FOODSAFE Level 1

While watching the video: What are microbes? What the various types? How do microbes reproduce? What are the conditions needed to reproduce microbes? 2002 Province of British Columbia 2 FOODSAFE Level 1

Answers to the video questions: What are microbes? Tiny living organisms that can only be seen with a microscope What the various types? Bacteria, virus, parasites, protozoa, and fungi How do microbes reproduce? Divide, bud, spores What are the conditions needed to reproduce microbes? 2002 Province of British Columbia 3 Food, Moisture, Temperature, p. H, oxygen FOODSAFE Level 1

Video Review: • Microbes are all around us • Some microbes cause disease in humans • Some microbes produce spores 2002 Province of British Columbia 4 FOODSAFE Level 1

Video Review: Microbes will grow given the right conditions: • Food • Moisture • Temperature • p. H 2002 Province of British Columbia 5 • Oxygen FOODSAFE Level 1

Quick Review B acteria, Virus, Parasites, Protozoa, and Fungi 2002 Province of British Columbia 6 FOODSAFE Level 1 Write this on Page 11

Cycle of Transmission FOOD HANDLER · Skin · Nose · Hair · Hands · Clothes ENVIRONMENT · Work Surfaces · Utensils · Insects · Air FOOD Page 13 2002 Province of British Columbia 7 FOODSAFE Level 1

Types of Transmission n Direct transmission n Indirect transmission n Cross-contamination Page 12 2002 Province of British Columbia 8 FOODSAFE Level 1

Direct Transmission Occurs when the microbes transfer directly from the source to the food through ways such as: touching and coughing or sneezing directly onto the food Page 13 2002 Province of British Columbia 9 FOODSAFE Level 1

Direct Transmission 2002 Province of British Columbia 10 FOODSAFE Level 1

Indirect Transmission Involves an intermediate step between the source of contamination and the receiver of the contamination 2002 Province of British Columbia 11 FOODSAFE Level 1

Indirect Transmission = Cross- Contamination 2002 Province of British Columbia 12 FOODSAFE Level 1

Cross-contamination Page 12 2002 Province of British Columbia 13 FOODSAFE Level 1

REAL CASE ─ RAW CHICKEN Fourteen people became ill with Campylobacter jejuni from lettuce cross-contaminated with raw chicken after eating in a restaurant. The cook reported preparing salads on the same countertop previously used for cutting up raw chicken without sanitizing between uses. 2002 Province of British Columbia 14 FOODSAFE Level 1 Page 12

Causes of Foodborne Illness Biological Bacteria Viruses Parasites Protozoa Fungi (yeasts and moulds) Chemical Cleaning agents Pesticides Dissolved metals Physical Glass Wood splinters Toothpicks Hair Bandages Insect parts Metal particles Page 13 2002 Province of British Columbia 15 FOODSAFE Level 1

Biological Causes Biological Viruses Parasites Bacteria Protozoa Fungi Foodborne Intoxication Foodborne Infection EXAMPLES Staphylococcus aureus Bacillus cereus Clostridium botulinum E. coli O 157: H 7 * Salmonella species Campylobacter jejuni Clostridium perfringens E. coli O 157: H 7 * Page 13 2002 Province of British Columbia 16 FOODSAFE Level 1

Multiplying Bacteria Page 14 Bacteria grow by multiplying. When conditions are right, they can double every 20 minutes. Potentially hazardous food left in the DANGER ZONE can grow enough bacteria to cause foodborne illness. People who are elderly, very young, pregnant or immunocompromised can become ill from even fewer bacteria. Be safe: throw it out! 2002 Province of British Columbia 17 FOODSAFE Level 1

DANGER ZONE Page 14 2002 Province of British Columbia 18 FOODSAFE Level 1

Other conditions that will promote bacterial growth include (FATTOM): n Food (protein) n Acid (p. H scale) n Time n Temperature n Oxygen n Moisture 2002 Province of British Columbia 19 FOODSAFE Level 1 Page 15

Spores REAL CASE ─ BOTULISM Baked potatoes wrapped in foil were stored at room temperature for 18 hours before they were used in a dip. Thirty people who ate dips at the restaurant developed Botulism. 2002 Province of British Columbia 20 FOODSAFE Level 1

p. H Scale Acid 0 4. 5 Neutral 7 Alkaline 14 Potentially Hazardous Foods EXAMPLES raspberries vinegar apples lemons EXAMPLES whole eggs cooked rice poultry cooked pasta milk cooked cereal fresh meat cooked vegetables fish/seafood salads melon sandwiches tofu casseroles EXAMPLE tonic water Disease-causing bacteria do not grow well at a p. H below 4. 5 2002 Province of British Columbia 21 FOODSAFE Level 1 Page 16

Quick Review: Pathogens can be controlled by altering conditions such as: n n Nutrients Temperature cold foods cold: below 4° C hot foods hot: above 60° C n Moisture n p. H 2002 Province of British Columbia 22 FOODSAFE Level 1 Write this on Page 16

Sources of Contamination Sources Examples Water n. Potable n. Backflow Microbes n. Wash n. Avoid cross-contamination n. Prevent Utensils and Equipment preventers n. Proper n. Wash growth (cool/freeze/cook) handling hands 2002 Province of British Columbia 23 FOODSAFE Level 1 Page 17

Food Intoxication – Staphylococcus n n Occurs when bacteria grow and give off a waste product called a toxin (poison) Symptoms – Nausea, vomiting, headache, dizziness, cramps n Staphylococcus produces a toxin n Onset of symptoms is 1 to 8 hours 2002 Province of British Columbia 24 FOODSAFE Level 1 Page 18

Food Intoxication – Staphylococcus Staph can be found in: meat, chicken, eggs, milk, cream, dry/moist protein foods The toxin produced is: Colourless, Odourless, and tasteless heat stable n The main sources of Staph: In people: cuts, boils, scrapes, burns, pimples 2002 Province of British Columbia 25 FOODSAFE Level 1 Write this on Page 18 and 19

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Food Infection – Salmonella n n When food containing a number of living harmful bacteria are ingested and the bacteria start to grow in the human intestinal tract. Onset of symptoms are between 12 and 36 hours Symptoms – Upset stomach, violent diarrhea, cramps, nausea, vomiting The main sources of salmonella: – chicken, turkey, eggs, shellfish, milk 2002 Province of British Columbia 27 FOODSAFE Level 1 Write this on Page 19

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Chemical Causes Chemical Cleaning agents Pesticides Dissolved metals 2002 Province of British Columbia 29 FOODSAFE Level 1

Chemical Causes 2002 Province of British Columbia 30 FOODSAFE Level 1

REAL CASE ─ PESTICIDE POISONING Shortly after eating homemade foods at a company lunch, several people developed neurologic and gastrointestinal symptoms. The person who had prepared the cabbage thought he was adding pepper from a can labelled “black pepper. ” The can came from his relative who had used it to hold a pesticide. 2002 Province of British Columbia 31 FOODSAFE Level 1

Improper Storage 2002 Province of British Columbia 32 FOODSAFE Level 1

Physical Causes Physical Glass Wood splinters Toothpicks Hair Bandages Insect parts or droppings Metal particles 2002 Province of British Columbia 33 FOODSAFE Level 1

REAL CASE ─ TOOTHPICK HAZARD A man developed abdominal pain after eating a restaurant meal. Surgery 19 days later determined that a toothpick had perforated his bowel. A forensic examination concluded that the toothpick had been heated in food and the court determined that the food was consumed at the restaurant. The man received damages of over $50, 000 from the restaurant. 2002 Province of British Columbia 34 FOODSAFE Level 1

Breaking the Links FOOD HANDLER ENVIRONMENT FOOD 2002 Province of British Columbia 35 FOODSAFE Level 1

Avoid Contamination 2002 Province of British Columbia 36 FOODSAFE Level 1

Breaking the Links – Hands and fingernails DO NOT USE LATEX GLOVES! Page 22 2002 Province of British Columbia 37 FOODSAFE Level 1

Breaking the Links – Hair Control Page 22 2002 Province of British Columbia 38 FOODSAFE Level 1

Breaking the Links – Clothes and Grooming Page 22 2002 Province of British Columbia 39 FOODSAFE Level 1

RECAP 1. MICROBES – Life form that may be seen only with a mircroscope. AKA. microbe 2. FOOD INTOXICATION – illness caused by eating food containing toxins that are produced by some pathogenic microbes 3. STAPHYLOCOCCUS – A bacterium frequently living on the skin or in the nose of a person 4. HITCHHIKERS – Microbes are like microscopic hitchhikers. They can travel great distances, going quickly from person to person. 2002 Province of British Columbia 40 FOODSAFE Level 1

UNIT 2 - Review See it Think it Look at the task/hazard Is there a risk of injury or disease Take action to eliminate or control the risk Touching nose, then touching food Contaminates the food Wash hands after touching nose Food handler is preparing a sandwich on a previously used cutting board Indirect transmission Sanitize cutting board between uses 2002 Province of British Columbia 41 Do it FOODSAFE Level 1 Write this on Page 23