Kitchen Safty and Food Bourne illnesses
Taylor and Britt
What is Foodborne illness?
foodborne disease and colloquially referred to as food poisoning
how is the desease
occurs after you eat foods that have been contaminated with bacteria, viruses or parasites called pathogens.
Refrigerate and freeze necessary foods right away. Do use a meat thermometer to make sure your food is cooked thoroughly.
How to prevent food born illness
Signs and symptoms of food poisoning vary with the source of contamination, and whether you are dehydrated or have low blood pressure. Generally they include:
symptoms of foodborn illness
You might be surprised to learn that foodborne illness can be caused by any food. Rawfoods of animal origin
foods associated with foodborn illness
A chemical hazard is a type of occupational hazard caused by exposure to chemicals in the workplace. Exposure to chemicals in the workplace can cause acute or long-term detrimental health effects. ... These hazards can cause physical and/or health risks.
Examples are: household cleanig idems clorax
Chemail and Physical Hazzards
A physical hazard is a type of occupational hazard that involves environmental hazards that can cause harm with or without contact.Physical hazards include ergonomic hazards, radiation, heat and cold stress, vibration hazards, and noise hazards. Examples are Jeweley
Placing ready-to-eat food on a surface that held raw meat, poultry, seafood, or eggs can spread bacteria and make you sick. But stopping cross-contamination is simple. Use one cutting board for fresh produce, and one for raw meat, poultry, or seafood. Use separate plates and utensils for cooked and raw foods.
Direct contamination is the process of directly contaminating something
Cross conatmination is the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.