Professional Documents
Culture Documents
Food Contaminants
What if.....
After eating lunch in a
cafeteria, half of this class
cannot come to class
anymore because of the most
of you are experiencing
stomach ache, diarrhea,
vomiting and fever.
Definition of terms
Food Any substance whether simple, mixed or
compounded that is used as food, drink, confectionery or
condiments.
Safety is overall quality of food fit for consumption.
Sanitation is a health of being clean and conducive to
health.
Cleanliness is the absence of visible soil or dirt and is not
necessarily sanitized.
Microbiology - the branch of biology that deals with
microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or
submicroscopic size. (bacterium , protozoan).
Examples:
Sea food toxins
Mushroom toxins
Clostridium
Botulinum
Salmonella
bacteria
Hair
Staple wire
Dust
Metal shavings
Nails
Earrings
Hair clips
Plastics
metal
Glass fragments
Insects
Extraneous
vegetable matter
stones
Toxic metals
Pesticides
Cleaning product
Sanitizers
Preservatives
Lead
Copper
Brass
Zinc
Antimony
Cadmium
Activity 1:
Cross contamination
Cross Contamination
- occurs when microorganisms are
transferred from one surface or food
to another.
The bacteria can transfer from:
1. Hand to food
2. Food to food
3. Equipment to food
Preventing
Hand to food:
Wash hands properly
Cover cuts, sores and wounds
Keep fingernails short, unpolished &
clean
Avoid wearing jewelry, except for
plain ring
Using handkerchief or
tissue
Handling inventory
Handling raw foods
After:
Touching or scratching
Arriving at work and after
break
a part of the body
Using the restroom, washing
Coughing, sneezing
sinks
Eating, drinking, smoking,
Handling garbage
chewing tobacco and gums
Using the telephone
Touching dirty surfaces
Beginning food preparation
Putting on disposable gloves
Serving customers
Hepatitis A
Shigella
E-Coli Infection
Salmonella
POTENTIALLY
HAZARDOUS FOODS
Food most likely to become unsafe
typically has the following
characteristics:
Water activity level of .85
Ph level 4.6 to 7.5
High protein content
Fish
Meat (beef, pork,
lamb)
Milk & milk products
Cooked rice, beans
Textured Soy Protein
And meat
alternatives
6. Poultry
Sea foods
Sprouts & raw
seeds
Sliced melons
Eggs
Baked/boiled
potatoes
Garlic in Oil Mixture
Lets review