FOODSAFE Level 2 (Advanced)FOODSAFE Level 2 (Advanced)

Section 1

Foodborne Illness Organisms

Revised 2001

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Learning outcomesLearning outcomes

demonstrate an understanding of the common causes of foodborne illness

describe the characteristics of foodborne illness

identify, practice and supervise procedures to be used in the prevention of foodborne illness

handle a foodborne illness complaint effectively

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Major points to be coveredMajor points to be covered

types of foodborne illness sources of disease-causing microbes food contamination effects of time and temperature shelf life of prepared foods

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Major points to be coveredMajor points to be covered

characteristics of foodborne illness types of foodborne illness:

– infections– intoxications– toxico-infections– parasites– other types

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pHpH

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FATTOMFATTOM

conditions that bacteria require for growth and reproduction:– Food– Acidity– Time– Temperature– Oxygen– Moisture

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Danger ZoneDanger Zone

212º F

170º F

140º F

98.6º F

40º F

0º F

Bacteria die;spores andtoxins maysurvive

Bacteria multiplyrapidly

Most bacteria will not multiply, but survive

Some bacteria survive Frozen food

Chilled foodThawing food

Keep food out of thistemperature range

Holding hot foodfor service

Cooking andreheating food

Boiling100º C

77º C

60º C

37º C

4º C

-18º C

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Causes of foodborne illnessCauses of foodborne illness

biological chemical physical

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Foodservice chemicalsFoodservice chemicals

MSDS– Materials – Safety – Data – Sheet

WHMIS– Workplace– Hazardous – Materials – Information – Systems

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Sources of foodborne illnessSources of foodborne illness

PATHOGENS

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Food contaminationFood contamination

Direct– rodent droppings– infected person touching a food item– sneezing onto food

Indirect– infected person touching an object which then

comes into contact with food– contaminated water or ice used for consumption

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Direct contaminationDirect contamination

fecal-oral route

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Cross-contaminationCross-contamination

Stop! Let me bringyou a clean platebefore you take the burger off the grill.

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Recommended food temperaturesRecommended food temperatures

cooking holding freezing

thawing reheating cooling

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Shelf life of prepared foodsShelf life of prepared foods

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Foodborne infectionFoodborne infection

a disease that occurs when a living microorganism is ingested and establishes itself in the human host’s body

foodborne infections can be caused by viruses, bacteria, parasitic protozoa and other parasites

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Foodborne toxico-infectionFoodborne toxico-infection

infective foodborne bacteria that cause illness by producing toxins while growing in the human intestines

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Foodborne intoxicationFoodborne intoxication

a disease that results from eating food containing toxins from bacteria, molds, or certain plants or animals such as mushrooms or puffer fish

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Foodborne illness: infectionFoodborne illness: infection

Shigella

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Foodborne illness: infectionFoodborne illness: infection

Listeria

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Foodborne illness: infectionFoodborne illness: infection

Yersinia

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Foodborne illness: infectionFoodborne illness: infection

Campylobacter

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Foodborne illness: infectionFoodborne illness: infection

Norwalk virus

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Foodborne illness: toxico-infectionFoodborne illness: toxico-infection

Clostridium perfringens

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Foodborne illness: toxico-infectionFoodborne illness: toxico-infection

E. coli 0157:H7

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Foodborne illness: toxico-infectionFoodborne illness: toxico-infection

Bacillus cereus

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Foodborne illness: intoxicationFoodborne illness: intoxication

Clostridium botulinum

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Foodborne illness: parasiteFoodborne illness: parasite

Cryptosporidium

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Foodborne illness: parasiteFoodborne illness: parasite

Giardia lamblia

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Parasitic protozoaParasitic protozoa

one-celled microorganisms larger than bacteria multiply by division in host, not in food cyst is carried in food and is resistant to

the environment outside the host; like a bacterial spore but less heat resistant

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Foodborne illness: other parasitesFoodborne illness: other parasites

multi-celled animals living in the host

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Foodborne illness: parasiteFoodborne illness: parasite

Anisakis

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Other types of foodborne illnessOther types of foodborne illness

toxic plants and animals chemicals metals

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Economics of food safetyEconomics of food safety

reputation and overall competitiveness overall efficiency reduced legal liability reduced risk of closure reduced waste improved safety enhanced competitiveness

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Cost to the foodservice establishmentCost to the foodservice establishment

reputation legal liability operating costs

– food spoilage

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Customer complaint formCustomer complaint form

Customer Complaint Form

Illness or food complaint report procedure for foodservice employees:

1. If the manager or supervisor is present, refer the complaint immediately. If not present, get information on form, refer to manager/supervisor, assure caller they will call back or do a follow up.

2. Be polite, concerned and sincere. Do not argue.

3. Obtain all applicable information on this form.

4. Do not admit responsibility.

5. Do not diagnose or advise on treatment. Do not suggest symptoms.

Report taken by: _____________________________________ Date: _____________________

Customers Name: ____________________________________ Phone ____________________

Address: ______________________________________________________________________

______________________________________________________________________________

Were other people involved? ___ Yes ___ No If so, how many? __________

Date/time of incident: ____________________________________________________________