2002 Province of British Columbia

FOODSAFE Level 11

UNIT #2: UNIT #2: Foodservice Illness and Foodservice Illness and InjuryInjury

Key Learning PointsKey Learning Points MicrobiologyMicrobiology Cycle of transmissionCycle of transmission Methods of transmissionMethods of transmission Causes of foodborne illnessCauses of foodborne illness Breaking the linksBreaking the links

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2002 Province of British Columbia

FOODSAFE Level 12

What are microbes?

What the various types?

How do microbes reproduce?

What are the conditions needed to reproduce microbes?

While watching the video:

2002 Province of British Columbia

FOODSAFE Level 13

What are microbes?

What the various types?

How do microbes reproduce?

What are the conditions needed to reproduce microbes?

Answers to the video questions:

Tiny living organisms that can only be seen with a microscope

Bacteria, virus, parasites, protozoa, and fungi

Divide, bud, spores

Food, Moisture, Temperature, pH, oxygenFood, Moisture, Temperature, pH, oxygen

2002 Province of British Columbia

FOODSAFE Level 14

• Microbes are all around usMicrobes are all around us

• Some microbes cause disease Some microbes cause disease inin humans humans

• Some microbes produce sporesSome microbes produce spores

Video ReviewVideo Review::

2002 Province of British Columbia

FOODSAFE Level 15

Video ReviewVideo Review::

Microbes will grow given the Microbes will grow given the right conditions:right conditions: • Food Food

• Moisture Moisture

• TemperatureTemperature

• pHpH

• OxygenOxygen

2002 Province of British Columbia

FOODSAFE Level 16

Quick ReviewQuick Review

B B acteriaacteria, V, Virusirus, P, Parasitesarasites, ,

PrProtozoaotozoa, and F, and FungiungiWrite

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2002 Province of British Columbia

FOODSAFE Level 17

Cycle of TransmissionCycle of Transmission

ENVIRONMENTENVIRONMENT Work SurfacesWork Surfaces UtensilsUtensils InsectsInsects AirAir

FOOD FOOD HANDLERHANDLER SkinSkin NoseNose HairHair HandsHands ClothesClothes

FOODFOOD

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2002 Province of British Columbia

FOODSAFE Level 18

Types of TransmissionTypes of Transmission

Direct transmissionDirect transmission

Indirect transmissionIndirect transmission

Cross-contaminationCross-contamination

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2002 Province of British Columbia

FOODSAFE Level 19

Direct TransmissionDirect Transmission

Occurs when the Occurs when the microbes transfer microbes transfer directly from the directly from the source to the food source to the food through ways such through ways such as: touching and as: touching and coughing or coughing or sneezing directly sneezing directly onto the foodonto the food

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2002 Province of British Columbia

FOODSAFE Level 110

Direct TransmissionDirect Transmission

2002 Province of British Columbia

FOODSAFE Level 111

Indirect TransmissionIndirect Transmission

Involves an intermediate step between the source of contamination and the receiver of the contamination

2002 Province of British Columbia

FOODSAFE Level 112

Indirect Transmission = Cross- ContaminationIndirect Transmission = Cross- Contamination

2002 Province of British Columbia

FOODSAFE Level 113

Cross-contaminationCross-contamination

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2002 Province of British Columbia

FOODSAFE Level 114

REAL CASE ─ RAW CHICKENFourteen 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.

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2002 Province of British Columbia

FOODSAFE Level 115

CausesCauses of Foodborne Illnessof Foodborne Illness

Chemical Cleaning agents Pesticides Dissolved metals

Biological Bacteria Viruses Parasites Protozoa Fungi (yeasts and moulds)

Physical Glass Wood splinters Toothpicks Hair Bandages Insect parts Metal particles

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2002 Province of British Columbia

FOODSAFE Level 116

Biological CausesBiological Causes

Foodborne IntoxicationEXAMPLES

Staphylococcus aureus Bacillus cereus Clostridium botulinum E. coli O157:H7 *

Foodborne InfectionEXAMPLES

Salmonella species Campylobacter jejuni Clostridium perfringens E. coli O157:H7 *

BiologicalViruses Parasites Bacteria Protozoa Fungi

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2002 Province of British Columbia

FOODSAFE Level 117

Multiplying BacteriaMultiplying Bacteria

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 immuno-compromised can become ill from even fewer bacteria. Be safe: throw it out!

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2002 Province of British Columbia

FOODSAFE Level 118

DANGER ZONEDANGER ZONE

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2002 Province of British Columbia

FOODSAFE Level 119

Other conditions that will promote Other conditions that will promote bacterial growth include (FATTOM):bacterial growth include (FATTOM):

FFood (protein) ood (protein) AAcid (pH scale)cid (pH scale) TTimeime TTemperatureemperature OOxygen xygen MMoistureoisture

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2002 Province of British Columbia

FOODSAFE Level 120

SporesSpores

REAL CASE ─ BOTULISMBaked 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

FOODSAFE Level 121

pH ScalepH Scale

EXAMPLESraspberries

vinegarappleslemons

EXAMPLEtonic water

0 4.5 7 14NeutralAcid Alkalin

e

Disease-causing bacteria do not grow well at a pH below 4.5

Potentially Hazardous Foods

EXAMPLESwhole eggs cooked ricepoultry cooked pastamilk cooked cerealfresh meat cooked vegetablesfish/seafood saladsmelon sandwichestofu casseroles

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2002 Province of British Columbia

FOODSAFE Level 122

Quick Review:Quick Review:

NutrientsNutrients TemperatureTemperature

coldcold foods cold: below 4foods cold: below 4° C° Chothot foods hot: above 60 foods hot: above 60° C° C

Moisture Moisture pHpH

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Pathogens can be controlled by altering conditions such as:

2002 Province of British Columbia

FOODSAFE Level 123

Sources of ContaminationSources of Contamination

SourcesSources ExamplesExamples

WaterWater PotablePotableBackflow preventersBackflow preventers

MicrobesMicrobes WashWashAvoid cross-contaminationAvoid cross-contaminationPrevent growth (cool/freeze/cook)Prevent growth (cool/freeze/cook)

Utensils andUtensils andEquipmentEquipment

Proper handlingProper handlingWash handsWash hands

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2002 Province of British Columbia

FOODSAFE Level 124

Food Intoxication – Food Intoxication – StaphylococcusStaphylococcus

Occurs when bacteria grow and give Occurs when bacteria grow and give off a waste product called a toxin off a waste product called a toxin (poison)(poison)

SymptomsSymptoms

– Nausea, vomiting, headache, Nausea, vomiting, headache, dizziness, crampsdizziness, cramps

Staphylococcus produces a toxinStaphylococcus produces a toxin Onset of symptoms is Onset of symptoms is 1 to 8 hours1 to 8 hours

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2002 Province of British Columbia

FOODSAFE Level 125

Food Intoxication – Food Intoxication – StaphylococcusStaphylococcus

The main sources of Staph:The main sources of Staph:In people: cuts, boils, scrapes,burns, pimplesIn people: cuts, boils, scrapes,burns, pimples

The toxin produced is:The toxin produced is:

CColourlessolourless, O, Odourlessdourless, and ta, and tastelessstelessheat stableheat stable

Staph can be found in: Staph can be found in: meat, chicken, eggs, milk, cream, meat, chicken, eggs, milk, cream, dry/moist protein foodsdry/moist protein foods

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Page 18 and 19

2002 Province of British Columbia

FOODSAFE Level 126

2002 Province of British Columbia

FOODSAFE Level 127

Food Infection – SalmonellaFood Infection – Salmonella

When food containing a number of living When food containing a number of living harmful bacteria are ingested and the harmful bacteria are ingested and the bacteria start to grow in the human intestinal bacteria start to grow in the human intestinal tract. tract.

Onset of symptoms are between Onset of symptoms are between 12 and 36 hours12 and 36 hours

SymptomsSymptoms– Upset stomach, violent diarrhea, cramps, Upset stomach, violent diarrhea, cramps,

nausea, vomitingnausea, vomiting The main sources of salmonella:The main sources of salmonella:

– chicken, turkey, eggs, shellfish, milkchicken, turkey, eggs, shellfish, milk

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2002 Province of British Columbia

FOODSAFE Level 128

2002 Province of British Columbia

FOODSAFE Level 129

Chemical CausesChemical Causes

        

Chemical Cleaning agents Pesticides Dissolved metals

2002 Province of British Columbia

FOODSAFE Level 130

Chemical CausesChemical Causes

2002 Province of British Columbia

FOODSAFE Level 131

REAL CASE ─ PESTICIDE POISONINGShortly 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

FOODSAFE Level 132

Improper StorageImproper Storage

2002 Province of British Columbia

FOODSAFE Level 133

Physical CausesPhysical Causes

 

          

Physical Glass Wood splinters Toothpicks Hair Bandages Insect parts or droppings Metal particles

2002 Province of British Columbia

FOODSAFE Level 134

REAL CASE ─ TOOTHPICK HAZARDA 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

FOODSAFE Level 135

Breaking the LinksBreaking the Links

ENVIRONMENTENVIRONMENTFOODFOOD HANDLERHANDLER

FOODFOOD

2002 Province of British Columbia

FOODSAFE Level 136

Avoid ContaminationAvoid Contamination

2002 Province of British Columbia

FOODSAFE Level 137

Breaking the Links – Breaking the Links – Hands and fingernailsHands and fingernails

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DO NOT USE LATEX

GLOVES!

2002 Province of British Columbia

FOODSAFE Level 138

Breaking the Links – Breaking the Links – Hair ControlHair Control

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2002 Province of British Columbia

FOODSAFE Level 139

Breaking the Links – Breaking the Links – Clothes and GroomingClothes and Grooming

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2002 Province of British Columbia

FOODSAFE Level 140

1.1. MICROBES –MICROBES –Life form that may be seen only Life form that may be seen only with a mircroscope. AKA. microbewith a mircroscope. AKA. microbe

2.2. FOOD INTOXICATION – FOOD INTOXICATION – illness illness caused by eating food containing caused by eating food containing toxins that are produced by some toxins that are produced by some pathogenic microbespathogenic microbes

3.3. STAPHYLOCOCCUS – STAPHYLOCOCCUS – A bacterium frequently living on the A bacterium frequently living on the skin or in the nose of a person skin or in the nose of a person

4.4. HITCHHIKERS – HITCHHIKERS – Microbes are like Microbes are like microscopic hitchhikers. They can microscopic hitchhikers. They can travel great distances, going travel great distances, going quickly from person to person.quickly from person to person.

RECAPRECAP

2002 Province of British Columbia

FOODSAFE Level 141

UNIT 2 - ReviewUNIT 2 - Review

See itSee it Think it Think it Do itDo it

Look at the Look at the task/hazardtask/hazard

Is there a risk Is there a risk of injury or of injury or diseasedisease

Take action to Take action to eliminate or eliminate or control the risk control the risk

Touching Touching nose, then nose, then touching foodtouching food

Contaminates Contaminates the foodthe food

Wash hands Wash hands after touching after touching nosenose

Food handler Food handler is preparing a is preparing a sandwich on sandwich on a previously a previously used cutting used cutting boardboard

Indirect Indirect transmissiontransmission

Sanitize Sanitize cutting board cutting board between uses between uses

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