NC Foods 2 - Objective 1.02 - Safe Plates Module 1 Latest Update Graded A+

NC Foods 2 - Objective 1.02 - Safe Plates Module 1 Latest Update Graded A+ Food borne illness disease transmitted to humans by food Outbreak 2 or more people have same symptoms after eating the same food, investigation of state & local regulatory authorities, confirmed by lab test Reasons food becomes unsafe improper holding temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, unsafe food source What are the costs associated with foodborne illnesses human life, loss work, medical/disability, media exposure, loss reputation/legal fee, insurance premiums go up Highly Susceptible Populations (YOPI) infants, young children, pregnant women, elderly, people chronically ill 3 Types of Food Hazards 1. chemical (cleaning solutions, sanitizers) 2. physical (foreign particles: glass, metal, staples, bandages) 3. biological (microorganisms ~ bacteria, viruses, parasites, fungi) Cross-Contamination transportation of harmful substances to food by: hands (touch raw meat ~ then ready to eat foods), surfaces (cutting boards, cleaning cloths), raw or contaminated foods (drip fluids on cooked ready to eat foods), poor personal hygiene (wash hands after restroom, cough/sneeze, touch or scratch face, do NOT work while sick) Viruses microorganism ~ cause of food borne illness, need living host to grow, can survive for short time on door handles, etc..., can be resistant to extreme heat/cold Hepatitis A virus contacted by fecal oral route, found in ready to eat foods, shellfish, contaminated water. Use good hygiene, exclude workers who are sick: vomiting, diarrhea, workers who have been diagnosed Norovirus airborne in vomit particles; Use good hygiene, exclude workers who are sick: vomiting, diarrhea, workers who have been diagnosed Parasites need to live in a host; pork (trichinosis); fish (roundworm~Anisakis); purchase from reputable approved supplier, cook at correct temperature, seafood frozen correctly Fungi molds produce dangerous toxins in food Bacteria greatest threat to food, grow quickly