FSS 2221C Notes - FSS 2221C 8.24.11 Safety and Sanitation...

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FSS 2221C 8.24.11 Safety and Sanitation The U.S public health identifies more than 40 diseases that can be transmitted through food Sanitation o Refers to the creation and maintenance of conditions that prevent food contamination or food-borne illness o Being clean is a prerequisite for being sanitary Contamination o Refers to the presence, generally unintended, of harmful organisms or substances REMEMBER… 5000 people die each year Three general types of hazards o Biological Living things that can make you sick Pathogens, germs, fungi o Chemical Chemicals that can become poisonous if inserted into food o Physical Physical things like dirt, glass, and pests that can get into food supply and make you sick Introduction to microbiology o Microbiology is the study of tiny, usually single- celled organisms that can only be seen under a microscope. o Four types Bacteria Viruses Parasites Require a host to survive Fungi Types of bacteria o Bacteria are everywhere In the ground, air, our food, on our skin, and inside our bodies o Classifications Harmless o Bacteria growth Called binary fission A single bacterium can grow to a million in less than 10 hours Conditions for growth Food Acidity or alkalinity
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o Ph of specific items can cause growth Temperature o Bacteria thrive is specific temp ranges Time o That food is exposed to those conditions Oxygen o Most bacteria need air to thrive Moisture Potentially hazardous foods o Three general categories Food form animals or food containing animal products All meats Dairy Seafood Any food derived from plants that are processed of cooked, partially cooked, or heat-treated. Cooked pasta Cooked rive Tofu Vegetables or herbs Any food that has high moisture content such as sliced melons Locomotion o As bacteria do not have feet, they have to move form place to place by other means Our hands Coughs and sneezes Other foods Equipment and utensils Air, water Insects and rodents Stop them from growing! o Keep bacteria from spreading o Strop bacteria from growing o Kill bacteria o Look at the DANGER ZONE Bacterial diseases o Botulism o Staphylococcus food poisoning o Escherichia coli E coli o Salmonella Raw chicken Dirtiest animals
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o Clostridium Perfringens o Streptococcal (strep) infections Other food infections o Hepatitis A (virus) o Norwalk Virus Cruise ship virus o Trichinosis (parasite) Pork Almost eliminated from American food supply o Anisakiasis (parasite) Direct contamination o Several microorganisms, primarily bacteria, parasites, viruses and fungi can cause biologically based food borne illness o Bacteria are single0 celled, are the leading casue f food borne illness o Beneficial bacteria called PUTREFACTIVE are not a concern o The dangerous ones are PATHOGNIC o Raw chicken in an example of direct contamination
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FSS 2221C Notes - FSS 2221C 8.24.11 Safety and Sanitation...

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