Sanitation and Food
Safety
By: Samantha Hughes
Food Poisoning
What is it? What causes it? What will it
do to you? How can it be prevented?
Every year, 100 million people get ill from
food that has spoiled because of
improper handling and storage.
Foodborne Illness
A disease transmitted by food is called a
foodborne illness
Many cases go unreported because
people mistake their symptoms for the
“flu”
Hazards in Foods
A contaminant is a substance that may be harmful that
has accidentally gotten into food.
Physical- hard or soft objects in food that can cause
injury (broken glass, jewelry, bandage, and staples)
 Chemical- poisonous substances that occur naturally
or are added during food handling (Ex. Cleaning
agents, pesticides, and certain metals)
 Biological/microorganism- germs that cannot be
seen without a microscope (Ex. Parasites, bacteria,
and viruses)
How to prevent?

Potentially Hazardous Food
Animal products: meat, fish, poultry,
raw eggs, seafood, and dairy products
 Cooked starches: rice, beans, pasta,
and potatoes
 Fruits and vegetables: cooked veggies,
tofu, sprouts, cut melons, and garlic or
herbs bottled in oil

FAT-TOM
FAT-TOM needed for foodborne illness to
grow
 Food
 Acidity
 Temperature
 Time (past 4 hrs.)
 Oxygen
 Moisture
Highly Susceptible Populations
Younger than 5 years old
 Older than 65 years old
 Pregnant
 Immune-compromised (due to cancer,
aids, diabetes, certain medications, or
other conditions

Bacterial Illnesses
Campylobacteriosis
E. Coli infection
Listeriosis
Perfringens poisoning
Salmonellosis
Shigellosis
Vibrio infection
Illness from toxins
produced by bacteria:
Botulism
Staphylococcal
poisoning
Symptoms for Bacterial Illness
Can appear 30 minutes to 30 days after
eating
 Abdominal cramps
 Diarrhea
 Fatigue
 Headache
 Fever
 Vomiting
Illness from Parasites
Hogs and other sources of red meat are
often affected with the parasite
Toxoplasma gondii
This parasite causes the infection
Toxoplasmosis
Which can damage the central nervous
system
Keep Foods Safe
Sanitation starts with keeping yourself
clean, your kitchen clean and using
proper procedures





Keep out of danger zone (41 to 140 degree
Fahrenheit)
Do not work with food when your ill
Wash hands
Use barriers with ready to eat foods
Wash, rinse, and sanitize
Top 3 Food Safety Defenses
Hygiene: be clean
 Temps: Hot foods Hot and Cold foods
Cold (DZ- no longer than 2hrs.)
 Limit cross-contamination

Fire Safety
http://www.youtube.com/watch?v=Em5f
R1KwOmM
http://www.youtube.com/watch?v=m3Kx
XukWrpg&feature=related
http://www.youtube.com/watch?v=PlzS3
HVmcGU&feature=related
http://www.youtube.com/watch?v=1glh1
eN5Lbc&feature=related