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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

spread?

 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

  • Rest and drink plenty of liquids.
  • Generally, anti-diarrheal medications should be avoided because they may slow elimination of organisms or toxins from your system. If in doubt, check with your doctor about your particular situation.
  • Infants or young children should not be given anti-diarrheal medications because of potentially serious side effects.

Foodborne illness often improves on its own within 48 hours. Call your doctor if you think you have a foodborne illness and your symptoms have lasted longer than two or three days. Call immediately if blood appears in your stools.

Seek emergency medical assistance if needed

how to treat 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:

 

           Diarrhea

            Nausea

           Abdominal pain

           Vomiting

          Dehydration

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

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.

 

 

Conatamnation

 

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.

Temperatures

Clean and Santion

Cleaning is getting what you can see on the surface.

Santion is getting whats under the surface.

Examples of cleaning is sweeping the floor sationing the floor would be mopping.

Washing Dishes

Danger Zone

Tempture is 45-135 F 

This is when food is most likeey to have alot of bateria grow on it.

Thawing

The best way to thaw is putting the food into the fridge the night before

Falls

  • Keep commonly used items within easy reach. This limits having to stoop very low or reach up high. ...
  • A step stool is a necessary item for every kitchen. Choose a sturdy one, preferably with a hand rail. ...
  • Clean up spills immediately; they may cause you to slip and fall later if forgotten.

 

Cuts

Prevent cuts by

  • Pay close attention to what you are doing.
  • If you become distracted, set the project aside until you can pay attention to it.
  • Know how to use the object properly.

Storage

Food should not be left out for more than 1-2 hours

cool food quixky by the fridge or the microwave

When keeoing food hot it should be kept at 140F or higher

When keeping cold foods cold tempture should be 41F or lower

Fires and Burns

  • Put child-safety covers on all electrical outlets.
  • Get rid of equipment and appliances with old or frayed cords and extension cords that look damaged.
  • Bind excess cord from lamps or other electrical equipment with a twist-tie to prevent injury from chewing on cords. You also can purchase a holder or spool specially designed to hide extra cord.

Eletric Shock

Make sure that all counter top appliances are unplugged when not in use and located away from the sink

 

Test all GFCI receptacles on a monthly basis

 

Dry your hands before using any counter top electrical equipment or using switches.