1 These resources provide a comprehensive learning module to understand the reasons of practical food safety procedures. They are ideally suited to a wide range of learners, as they more than fulfill the requirements of Basic Food Hygiene (NVQ Level 2) and so provide the resources to meet the mandatory requirement for all FE and HE hospitality students to obtain this qualification. Through an understanding of the scientific reasons for a food safety the student achieves the knowledge of how to manage food safety in an operational unit and also from the large company s perspective for the implementation of HACCP, making the resource suitable for HE students to enter management roles in industry. Contents Section 1. Learning Outcomes Types of... 2 What causes food poisoning?... 2 Section 2. Bacteria - Number 1 Enemy... 3 Staphylococcus Aureus... 3 Campylobacter... 3 Shigella... 4 Salmonella... 4 Escheria Coli... 5 Clostridium Perfringens... 6 Listeria... 7 Bacillus Cereus... 7 Section 3. Viruses... 8 Hepatitis A... 8 Norwalk... 9 Section 4. Moulds and Yeasts... 9 Section 5. The Law and Legal Requirements... 9 The Importance of Reputable Suppliers Section 6. Key Points Credits Identifying the potential causes of food poisoning and how to prevent contamination of food is addressed by this resource. Section 1. Learning Outcomes - 1. What are the symptoms of food poisoning? 2. Remember that food poisoning is caused only by bacteria but also by viruses and toxins. 3. Remember that some people may not show symptoms of a disease but can pass the disease to others. 4. Remember that the results of food poisoning can have catastrophic results for any
2 business. 5. Remember the importance of always being aware of food poisoning hazards and risks First, what is food poisoning? What are the symptoms? And what are the different types of food poisoning and their causes? Unfortunately most of us have suffered from food poisoning and know how ill we can feel, but some people who have a serious attack may never fully recover from the damage caused by the illness. And, yes, sadly people die. We now look at the different types of food poisoning. Types of The main cause of becoming sick is from eating food prepared by food services but not surprisingly home cooking can also be the cause of food poisoning. There are two distinct types of food poisoning; Infection- When the bacteria makes you sick. Intoxication- When the poison (toxin) from the bacteria makes you sick, this is intoxication The definition of a food borne illness- When a person becomes ill from eating contaminated food The definition of a food borne illness outbreak- When two or more people not related, eat the same food and exhibit the same symptoms As a food professional it is vital that you only prepare quality food which is safe for your customers. It is your professional responsibility to ensure that your food is fit and in excellent condition You will discover that danger arises not just through bacteria but there are many other ways of producing dangerous food. What causes food poisoning? Food poisoning not only comes from bacteria but from several micro-organisms; Bacteria, Fungi - Yeasts and Moulds, Protozoa, Algae, Helminthes - parasitic worms, Rickettsiae - Intracellular parasites, Viruses. Your number one enemy is bacteria - so let s look at the different types and how they cause an infection.
3 Section 2. Bacteria - Number 1 Enemy Staphylococcus Aureus- often known as Staph- is commonly found in: Infected cuts and sores, Acne, pimples and boils, Even found on healthy skin in your nose (sneezing). So when a person sneezes or coughs on the customer's food there is a good chance that the person will become seriously ill. Staphylococcus requires an incubation period (the time it takes to make someone ill of about 6 hours. Staphylococcus symptoms include: Nausea, Vomiting, Diarrhea, Dehydration, Prostration, Cramps. Some of the foods that carry Staphylococcus Aureus include: Custards, Dairy products, Potato salads, Sauces. Keep all cuts and boils properly covered preferably with a waterproof bandage and gloves Keep foods cold = below 4c Good personal hygiene and good sanitation Proper handling of left-overs and re-heating of foods to above 75c Campylobacter is probably the most common cause of food poisoning. Campylobacter is found in the gastrointestinal tract of poultry and cattle, and then carried to humans by food especially through undercooked meat. This bacteria is also linked to the development of an auto- immune disease which causes neuromuscular paralysis - Gullian-Barr Syndrome. Campylobacter now accounts for more than half the cases of reported food poisoning, and no doubt is responsible for the vast majority of food poisoning incidents, with some scientists suggesting it may be responsible for more than 500,000 cases each year in Britain alone. Campylobacter is commonly found in; Raw poultry, Raw milk, And is transmitted by animals such as birds and squirrels. The symptoms of Campylobacter are;
4 Headache, Fever, Diarrhea (frequently with blood), Strong abdominal pain that may be thought to be appendicitis. Some of the foods that can carry campylobacter are; Raw milk, Raw chicken, Undercooked meats especially chicken, Ready to eat foods that have suffered cross-contamination with raw poultry. Thorough cooking of all poultry, Care to avoid cross-contamination - especially the delivery and storage of raw poultry, Proper personal hygiene, Proper storage - keeping raw meats below 4c in a separate refrigerator. Shigella - commonly known as Dysentery, Shigella or dysentery the filth disease- is commonly found in, Fecal material, Flies, Rodents. The symptoms of Shigella are; Diarrhea, Fever, Chills, Fatigue, Dehydration, Some of the foods that can carry Shigella are; Refried beans, Salads eg tuna and potato, Sandwiches, Contaminated water. Good personal hygiene, Proper pest control, Proper sewage disposal, Proper cooking - to recommended temperatures to kill bacteria, Good refrigeration - keeping foods below 4c. Salmonella is one of the most common causes of bacterial food poisoning. This bacteria is found in many foods and indeed in ourselves. Today there are many different variations. You may have heard that many bacteria are becoming resistant to treatment by antibiotics, salmonella is no exception. This bacteria is more dangerous because of the difficulty of treating the antibiotic resistant strains, some scientists consider that the use of antibiotics in farm animals is one of the reasons. Cattle which are fed with antibiotics allow the bacteria to become antibiotic resistant. Therefore, when the faeces are used as raw sewage, fertilizer the salmonella lands on our food. This can be a serious hazard with ready to eat vegetables such as lettuce and salads; there was
5 even an outbreak with contaminated cantaloupe melons. Salmonella is commonly found in; Sewage, Soil, Water not properly treated, Chicken and eggs (including the yolk), All raw meats should considered to be infected. Humans can be carriers. The symptoms of salmonella are; Abdominal pain, Headache, Nausea, Vomiting, Fever, Diarrhea. Some of the foods that can carry salmonella are; All raw meats, especially chicken, Raw eggs, Salads, Sauces especially cold sauces containing raw eggs, Raw vegetables. Proper personal hygiene, Proper and frequent hand-washing, Good working practices that avoid any possibility of cross-contamination, Keeping foods properly refrigerated below 4c, Cooking foods properly to kill salmonella bacteria, Using cracked eggs, Washing and sanitizing all ready-to-eat vegetables, Paying special attention to how fresh foods are received to avoid any a chance of crosscontamination between raw meats and ready to eat foods. Escheria Coli is more commonly known as simply e.coli. E.Coli is common and it is found in the intestines of animals including cattle and ourselves. This common type of bacteria is sometimes referred to as wild e.coli. While it will cause food poisoning it is not as dangerous as its relative E.Coli 0157 H7 - this will produce toxins that cause permanent kidney damage and death. It was this bacteria that was responsible for the food poisoning outbreak in Lanarakshire where more than twenty persons died. Nowadays because of the use of sewage as a fertilizer E.Coli 0157 H7 has found its way onto vegetables (such as radishes) and other ready to eat foods, making this one of the most dangerous (indeed deadly) food poisoning pathogens. It is found on meat and meat products when contaminated by faecal matter (usually in the slaughter house). This is how hamburgers can be a hazard especially as the processing pushes the outside contaminated portion into the centre. That is why we talk about the centre core temperature to ensure that the cooking temperature is
6 sufficiently high to kill these dangerous bacteria. Elderly and young people are especially vulnerable as they have little ability to defend their bodies against E.Coli's deadly toxins. E.Coli is commonly found in; Intestinal tract of animals, Raw (untreated) sewage, Untreated water. The symptoms of E.Coli are; Severe abdominal pain, Bloody diarrhea, Nausea, Vomiting. E.Coli can be found in; Meats especially ground (minced) meats, hamburgers and sausages Sprouts and vegetables specially those growing close to the ground, Apple juice, Not properly treated water. Proper cooking of foods (centre temperature of 75c) especially prepared meat products, Good personal hygiene, Proper refrigeration and storage to prevent cross-contamination, Proper cleaning (sanitisation) of ready to eat vegetables, Vigilance at all times to prevent raw meat and ready to foods coming into contact with each other - this is especially true when receiving and storing goods. Clostridium Perfringens can form spores which will become active when the temperature is right for bacterial growth - 10c - 60C. Caution must be taken when boiling (casseroling) especially in large pans to ensure complete cooking of ingredients. This means that the pot must be stirred frequently. For large amounts (over 20 portions) a brat pan should be used as this helps to ensure even cooking. Also attention must be paid when chilling food to ensure that the chill time in the dangerous zone is kept to an absolute minimum. This bacteria can be found in sauces, casseroles and soups (especially those with meat) - items which are cooked and re-heated. Clostridium Perfringens is frequently found in; Intestinal tracts of animals. The symptoms of clostridium perfringens include; Abdominal Pain, Diarrhea. Foods that can cause clostridium perfringens poisoning include; Improperly cooked foods - cooking to quickly, Especially boiled, steamed, braised and stewed dishes with meat.
7 Thorough and quick cooking, Serve as quickly as possible, Quickly chill all foods: either use a blast chiller or break down into smaller portions. Listeria is commonly found and one of its most common causes is non-pasteurised cheese. It is a dangerous pathogen which can cause death especially that of embryos, Government information services produce pamphlets to help pregnant women change their eating habits - to avoid any chance of catching Listeria. In America it is estimated that more than 2,500 people become ill from Listeria food poisoning and 500 people die. That means that one in five persons who becomes ill with Listeria will die. Especially at risk are the elderly, young children and pregnant women, but also anyone with an impaired immune system such as sick people. Listeria is commonly found in; Humans, Domestic animals, Fowl, Soil on vegetables, Water (Cooling coils), Mud, Kitchen drains. The symptoms of Listeria include; Nausea, Vomiting, Headache, Fever, Chills, Backache, Meningitis (causes death in unborn babies). Foods implicated with Listeria poisoning include; Unpasteurized milk and cheese, Raw vegetables, Raw poultry, Raw meats, Raw seafood. Use only pasteurized milk - this excludes cheese made from non-pasteurized milk, Wash vegetables well, Cook foods properly, Avoid cross-contamination. Bacillus Cereus is found amongst dry store goods such as rice and spice/seasoning mixtures. The most frequent food implicated is rice, that is why storing cooked rice is hazardous, it is better to cook and chill rice for each service rather than store cooked rice. Food poisoning from poorly stored cooked rice is a common occurrence in ethnic restaurants.
8 Bacillus Cereus is commonly found in; Soil, Water, Rice, Faecal Matter, Decaying Materials. The symptoms of Bacillus Cereus include; Nausea, Vomiting, Diarrhea, Cramps. Foods implicated with Bacillus Cereus food poisoning include; Meat and meat products, Seasonings and spices, Dry mix foods such as sauce mixes, gravies, dry soups. Keep dry foods dry. Cool foods rapidly, Use shallow pans to cook quickly and always stir, Avoid storage - use as quickly as possible. Section 3. Viruses Hepatitis A is a virus that is found in shellfish especially oysters. It is the result of harvesting seafood too close to where sewage is found - showing the importance of only purchasing shell fish from reputable suppliers. People are carriers, but sadly those infected may suffer permanent liver damage. Hepatitis A is commonly found in; Water contaminated with sewage. Human beings can be carriers, Faecal Matter - oral faecal contamination is a frequent transmission route. The symptoms of Hepatitis A include; Fever, Nausea, Abdominal pain, Fatigue, Jaundice. Foods implicated with Hepatitis A poisoning include; Water contaminated with sewage, Oysters, clams harvested from polluted water, All ready-to-eat foods e.g. salads, sandwiches - contaminated by hand of human carrier. Exclusion of infected employees-carriers Hepatitis A is easily killed by cooking therefore cooked oysters and clams are safe Good personal hygiene with frequent proper hand
9 washing as the leading cause of infection is faecal-oral transmission, Purchase from approved sources especially shellfish never purchase from street vendors. Norwalk -small round virus is a frequent cause of gastroenteritis. This virus which can be found in seafood is usually transmitted from person to person by the oralfecal route. It is a sign of poor hygiene, especially improper hand washing after visiting the toilet. Outbreaks of the Norwalk virus have occurred on cruise ships where many people live closely together. Good personal hygiene and proper handling and sourcing of seafood are vital to prevent an outbreak. As the virus is easily passed between people it is vital to always practice good hygiene as an outbreak on a cruise ship, holiday resort and worst of all hospitals and care homes will have disastrous results. Section 4. Moulds and Yeasts Moulds and yeasts are common signs of food spoilage and often thought to be harmless - but this is not the case. Some moulds and yeasts are indeed harmful and so all food showing any signs of growth should be discarded. It is not worth taking a chance! The growth of yeasts is a sure sign of poor sanitation and therefore the chances are that there are other horrors lurking in the kitchen! Store food properly and keep refrigerated, Clean properly and sanitize, Discard all food showing signs of growth, Never cut away the growth from a food item and serve the remainder. Section 5. The Law and Legal Requirements Throughout Europe there are Food Safety Laws which control how we had handle food. These laws are enforced by food inspectors and environmental health officers. Food inspectors can at any time enter a place where food is being prepared. They will inspect the food and can take away samples for testing. Premises found to be unfit can be closed; persons found guilty of breaking the law can be; Fined, Imprisoned, Customers suffering from food poisoning can claim financial compensation, Suffer severe financial loss. An incident of food poisoning will cause serious financial loss, sometimes resulting in business
10 closure, bankruptcy, and loss of work. Loss of Customers = Loss of Business. Nowadays the cases of food poisoning are increasing and that means everyone who handles food must constantly be aware of the possibilities of food poisoning. Traditionally hygiene was learnt as a separate subject from that of catering, but it is now seen as an essential and integral part of catering education for professionals like you. While the law provides for fines and even imprisonment, perhaps the most damaging effects on a business comes from the customers. As most cases of food poisoning go unreported it is the message from the consumer that can be the worst. Don't go there, I was horribly sick! What's more, as a proprietor you may never be aware of this until you find your business failing. You may have sadly suffered from food poisoning and feel very angry towards the place which took your money while they poisoned you. If the poisoning comes from a toxin, which is very common, you could be losing business without even being aware of what is happening. As a professional you must always be diligent and think how to reduce any chance of food poisoning. The Importance of Reputable Suppliers. Customers nowadays require food products imported from all over the world This trend towards more elaborate menus, with a wider variety and range of food, means it is vital to set purchasing standards and to only buy from reputable suppliers. Another hazard presented by having a wider menu choice is that some items may not sell as fast as others and so will need to be discarded for safety. A highly professional understanding of the products is required to balance ordering with consumption. The price of wastage must be charged into the menu pricing. This is a result of our changing life styles, where the consumer demands a wide range of food products, often brought from the four corners of the world. Menu prices must reflect the amount of food which has to be discarded to ensure food safety. The importance of always using reputable suppliers cannot be over emphasised, especially as many foods are imported from countries whose hygiene standards are very poor. It would be very foolhardy to provide a wide and exciting menu if it results in charging your guests for food poisoning. Now you may realise that safety of food enters all stages of food preparation and planning. From pen and paper stage to the delivery of the finished product. Now you can realise the vital importance of handling food safely. Many people working with food believe that food hygiene is something which is simple and everyone can easily learn and always practise.
11 This sadly is far from the truth. There are many old bad habits, and outdated beliefs that one system of hygiene always works. Safe food handling requires conscious and persistent thought. Section 6. Key Points 1. The number of food poisoning incidents is increasing. 2. Many bacteria are becoming more dangerous such as developing resistance to antibiotics. 3. Not all cases of food poisoning result in serious illness but may result in the loss of customers. 4. The symptoms of food poisoning generally include; Diarrhea sometimes bloody, Abdominal pain and cramps, Vomiting and nausea, High temperature and fever, Chills, Usually the symptoms of food poisoning start within 24 hours of eating the contaminated food, but may take longer. 5. If you have any of these symptoms immediately report them your supervisor and see your doctor. 6. If you have these symptoms do not handle food as you will infect your customers and fellow employees. 7. Poor hygiene not only leads to disease and death but also; Fines, Imprisonment, Loss of customers and business, Loss of income and profit, Food spoilt leading to food wastage, Infestation by pests, Even to closure of business with loss of work. 8. Only buy from reputable suppliers and set purchasing standards. At all times it is important to be professional in your work and proud of your performance; this can only be achieved in a clean and healthy workplace.
12 Credits Oxford Brookes University oxb:200811:005pj This resource was produced as part of the 2012 Learning Legacies Project managed by Peter Jarrett of Oxford Brookes University and was released as an Open Educational Resource. The project was funded by HEFCE and part of the JISC/HE Academy UKOER programme. Except where otherwise noted above and below, this work is released under a Creative Commons Attribution only licence. Exceptions to the Licence The name of Oxford Brookes University and the Oxford Brookes University logo are the name and registered marks of Oxford Brookes University. To the fullest extent permitted by law Oxford Brookes University reserves all its rights in its name and marks, which may not be used except with its written permission. The JISC logo is licensed under the terms of the Creative Commons Attribution-Non-Commercial-No Derivative Works 2.0 UK: England & Wales Licence. All reproductions must comply with the terms of that licence. The Higher Education Academy logo and the HEA Hospitality, Leisure, Sport and Tourism Subject Centre logo are owned by the Higher Education Academy Limited and may be freely distributed and copied for educational purposes only, provided that appropriate acknowledgement is given to the Higher Education Academy as the copyright holder and original publisher. Reusing this work To refer to or reuse parts of this work please include the copyright notice above including the serial number. The only exception is if you intend to only reuse a part of the work with its own specific copyright notice, in which case cite that. If you create a new piece of work based on the original (at least in part), it will help other users to find your work if you modify and reuse this serial number. When you reuse this work, edit the serial number by choosing 3 letters to start (your initials or institutional code are good examples), change the date section (between the colons) to your creation date in ddmmyy format and retain the last 5 digits from the original serial number. Make the new serial number your copyright declaration or add it to an existing one, e.g. abc:101011:026dd. If you create a new piece of work or do not wish to link a new work with any existing materials contained within, a new code should be created. Choose your own 3-letter code, add the creation date and search as below on Google with a plus sign at the start, e.g. +tom: If nothing comes back citing this code then add a new 5-letter code of your choice to the end, e.g.; :01lex, and do a final search for the whole code. If the search returns a positive result, make up a new 5-letter code and try again. Add the new code your copyright declaration or add it to an existing one.
MICROBIAL HAZARDS Microorganisms are everywhere. They can be found in the air, in water, in soil, on animals, and even on humans. Some are beneficial, such as those used to make fermented dairy and meat
Understanding Foodborne Illness (Food Poisoning) 9 Costs of Foodborne Illness (Food Poisoning) possible law suits from customers who are ill There have been numerous cases where restaurants have been sued
TYPES OF HOLIDAY ILLNESSES Whilst on holiday many different contractable illnesses exist, the list below contains the most common. This list is by no means exhaustive and if you have suffered from an illness
Food Poisoning جهاز أبوظبي للرقابة الغذائية ABU DHABI FOOD CONTROL AUTHORITY Food Poisoning www.facebook.com/adfca1 www.twitter.com/adfca www.youtube.com/adfcamedia Creating awareness among the consumers
General food hygiene rules Why food hygiene is important? Good food hygiene is essential to ensure that the food you and your family eats is safe. Poor hygiene procedures in your home can put you at risk.
FOOD POISONING Information Leaflet Your Health. Our Priority. Page 2 of 5 What is Food Poisoning? Food poisoning is an illness that occurs after eating or drinking anything that is contaminated. Usually
screen 1 Introduction to food hygiene This screen shows a kitchen scene with a number of hazards to food safety. As a starting point students are encouraged to look at the screen and suggest things that
Standard 3.2.2 Food Safety Practices and General Requirements AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY) A GUIDE TO THE FOOD SAFETY STANDARDS SECOND EDITION, JANUARY 2001 AUSTRALIA
Food Safety: Temperature control of potentially hazardous foods Guidance on the temperature control requirements of Standard 3.2.2 Food Safety Practices and General Requirements First printed edition August
CGSO ADVISORY NOTE 4: FOOD POISONING Introduction What causes food poisoning? How do I know if I have food poisoning? How do I contract a food poisoning? How do the microbes get into the food? How does
Module 7 Overview: Safe Cooking TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Describe potential hazards of eating food that has not been safely cooked.
Alberta Food Safety Basics Booklet Alberta Health Services Environmental Public Health Alberta Food Safety Basics Booklet Table of Contents Introduction and How to Access Test.... 3 Section 1: Food Safety
Food Poisoning Facts By Dr Yunes Teinaz Acting Head of Environmental Health London Borough of Hackney The World Health Organization (WHO) reports that each year two billion illnesses are caused by unsafe
FIVE KEYS TO SAFER FOOD MANUAL DEPARTMENT OF FOOD SAFETY, ZOONOSES AND FOODBORNE DISEASES FIVE KEYS TO SAFER FOOD MANUAL DEPARTMENT OF FOOD SAFETY, ZOONOSES AND FOODBORNE DISEASES INTRODUCTION Food safety
Professional Food Manager Certification Training Version 4.0 Food Safety Center for Public Health Education Developed by the NSF Center for Public Health Education v Table of Contents Chapter 1 Introduction
screen 1 Food contamination This screen shows bacteria just about to move from raw meat to a ready-to-eat food (cream gateau). This is known as cross contamination. Use this screen to start a discussion
www.highfieldabc.com Qualification Specification HABC Level 3 Award in Supervising Food Safety in Catering (QCF) Qualification Number: 500/5471/5 Highfield House Heavens Walk Lakeside Doncaster South Yorkshire
SCRIPT NUMBER 88 FOOD POISONING (ONE SPEAKER) PROGRAM NAME: HEALTH NUGGETS PROGRAM TITLE: FOOD POISONING PROGRAM NUMBER: 88 SUBJECT: CAUSES, DIAGNOSIS, TREATMENT, PREVENTION OF FOOD POISONING KEY WORDS:
Practice Tests and Answer Keys Practice Test Name Date Circle the best answer to each question below. Be sure to answer all 40 questions. 1 Why are infants and young children at higher risk for getting
www.efoodcard.com Food Industry Training Food Handler Basic Course Study Guide Table of Contents Why Read This Manual?...1 Food Handler Card...1 Training Required...1 Reciprocity and Equivalency...1 How
Diarrhea National Digestive Diseases Information Clearinghouse National Institute of Diabetes and Digestive and Kidney Diseases NATIONAL INSTITUTES OF HEALTH Diarrhea Diarrhea loose, watery stools occurring
Loss Control Department Technical Information Paper Series Food Processing: Understanding and Controlling E. Coli Contamination Copyright 1998 The Hartford Loss Control Department TIPS Series S 190.007
STAPHYLOCOCCUS AUREUS What is Staphylococcus aureus? Staphylococcus aureus is a Gram-positive, spherical or ovoid shaped bacterium that is able to grow both with, and without oxygen (a facultative anaerobe).
Division of Epidemiology, Environmental and Occupational Health Consumer and Environmental Health Services FACTS Cryptosporidium in Drinking Water What Is Cryptosporidium? 3 Why Is Cryptosporidium a Concern
Level 2 Award in Food Safety in Catering (QCF) Specification Ofqual Accreditation Number 600/0343/1 Ofqual Accreditation Start Date 01/01/2011 Ofqual Accreditation End Date 30/07/2018 Ofqual Certification
Environmental Services Directorate Advisory Leaflet Food Sampling A Guide to Microbiological Quality of Food Samples Why do you take food samples? The Food Safety Act 1990 and Regulation (EC) Number 178/2002
Page 1 of 11 The University of Georgia College of Agricultural & Environmental Sciences Cooperative Extension Service Preventing Food Poisoning And Food Infection Estes Reynolds, George Schuler, William
Managing Food Safety: A Regulator s Manual For Applying HACCP Principles to Riskbased Retail and Food Service Inspections and Evaluating Voluntary Food Safety Management Systems Additional copies are available
Good Hygiene Practices for Catering at Outdoor Events The following pages of advice are based on the requirements of Regulation (EC) 852/2004 on the Hygiene of Foodstuffs The Food Hygiene (England) Regulations
Instruction in accordance with 43 Para. 1 of the German Infection Protection Act (IfSG) Who requires instruction? Before starting work in the food industry, the following persons require instruction and
What is TB? Do many people get tuberculosis (TB)? Yes, Tuberculosis is a serious problem all over the world. Between 6 and 10 million in South Africa are infected by the TB germ. It is infectious, so it
Home Study Course in Food Safety Alberta Health Services Health Protection Environmental Public Health Home Study Course in Food Safety Table of Contents Introduction.. 3 Section 1: Food Safety In Alberta..
Maricopa County Environmental Services Department 1001 N. Central. Avenue Suite 300 Phoenix, AZ 85004 esd.maricopa.gov Food for Produce This guidance document was developed for food establishments interested
Food Safety Manual for the Food Service Worker (Revised March 2013) Portsmouth Health Department Acknowledgments Maricopa County Food Protection Program Environmental Health Services Division of Seattle
Introduction Ensuring Food Safety in the Aftermath of Natural Disasters Following natural disasters, such as the recent earthquake and tsunami in South East Asia, food in affected areas may become contaminated
Requirements for Temporary Food Establishments Public Health-Madison and Dane County Environmental Health Division 2701 International Lane, Suite 204 Madison, WI 53704 (608) 243-0330 6/8/09 Requirements
Adult Services FOOD SAFETY MANAGEMENT SYSTEM Based on the principles of Hazard Analysis Critical Control Points (HACCP) for use in ENTER NAME OF residential, nursing or day care centre CONTENTS Page 1.0
An Update on Current Issues in Healthcare Dietetic Services Terri Blackwell-Goetz MPH, RD Public Health Nutrition Consultant III Copyright 2012 by California Department of Public Health. All rights reserved.
Level 4 Award in Food Safety Management for Manufacturing December 2008 This qualification has a Credit Value of 6 Description This qualification covers all of the necessary aspects of food hygiene and
GASTROENTERITIS OUTBREAK ATTRIBUTED TO CLOSTRIDIUM PERFRINGENS TYPE A ENTEROTOXIN MIAMI COUNTY, KANSAS FEBRUARY 2006 FINAL REPORT DATE April 10, 2006 OUTBREAK INVESTIGATORS Christine Godfrey, Public Health
www.webbertraining.com Page 1 Food od hygiene: still a relevant nosocomial issue Dr. Michael A. Borg Consultant (Hospital Infection ) St. Luke s Hospital, Malta Hosted by Paul Webber email@example.com
Employee Health and Personal Hygiene for CHILD CARE CENTER DIRECTORS National Food Service Management Institute The University of Mississippi Building the Future Through Child Nutrition The National Food
STUDY GUIDE: POULTRY MEAT EXAMINATION In Collaboration with the Directorate Veterinary Services National Department of Agriculture January 2007 Study guide Poultry meat examination January 2007 Studiegids
Workbook for Developing an Active Food Safety Management System A food safety management system will help to minimize the risk of foodborne illness in your food service establishment. It includes all the
Learner name Learner registration number Learner signature Centre Assessment date Functional Skills English Assessment Reading Level 1 NOCN USE ONLY Question Mark 1 2 3 4 5 6 7 Total Instructions to candidates
STANDARD OPERATING PROCEDURE S (SOP S) FOR HAZARDOUS ANALYSIS CRITICAL CONTROL POINT (HACCP) PLANS RECEIVING: All food must be from approved sources. Foods must be wholesome and not adulterated. No home-prepared
Guarding against disease Milk, a natural liquid food, is one of our most nutritionally complete foods, adding high-quality protein, fat, milk sugar, essential minerals, and vitamins to our diet. However,
You enjoy working with food. People compliment the foods you prepare. You are prompt, accurate, reliable, and do not mind working while others play. You do not expect to get rich quickly. You have a head
screen 1 Food delivery & storage 7. Rubbish bags in the way of deliveries This screen shows a delivery scene with a number of potential hazards to food safety. As a starting point students are encouraged
10 Home Food Safety Myths and Facts for Consumers The Partnership for Food Safety Education 2014 For more Home Food Safety Mythbusters go to www.fightbac.org Myth #1 Freezing foods kills harmful bacteria
FOOD HYGIENE & KITCHEN SAFETY [These are as collated for use at Union Baptist Church. We acknowledge the excellent work done by the Galashiels Presbytery in preparing the original document from which much
Camp Food Safety S Item Code FS320004 May/04 Edition no 1 (103808) 0845 300 1818 Introduction This factsheet is designed to give basic guidance for food safety at camp. More detailed information is available
Contents Chapter 1 Introduction 1 Chapter 2 What is a Food Safety Plan 2 Chapter 3 How to implement a Food Safety Plan 3 Stage 1: Planning Stage 2: Draw a flow diagram Stage 3: Develop a Food Safety Plan
Taking Care of Business: Food Safety and Finance for School Foodservice Template for Review and Update of the Child Nutrition Food Safety Plan Our Town District Child Nutrition Food Safety Plan City, Mississippi
Level 2 Foundation Award in Food Hygiene January 2016 Guided Learning Hours 7 Total Qualification Time 7 Ofqual Qualification Number 601/8306/8 Description: The RSPH Foundation Award in Food Hygiene is
Childhood Diseases and potential risks during pregnancy: (All information available on the March of Dimes Web Site.) http://www.modimes.org/ Fifth disease (erythema infectiosum) is a common, mild, childhood
Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles United States Department of Agriculture Food and Nutrition Service June 2005
Food Safety Manual for the Food Service Worker (Revised December 2006) TESTING SITES & HOURS OF OPERATION All offices are opened Monday - Friday, excluding major holidays Central Regional Office 1645 E.
Work & Pregnancy Do Mix... www.beststart.org PREGNANT AND WORKING Most women continue to work during their pregnancy, whether they work from home, or travel to a workplace. If you are pregnant or planning
4. HOUSE RULES TEMPERATURE CONTROL The House Rules Section contains 9 sub-sections each of which covers a particular subject of food safety management. Every House Rule sub-section begins with guidance
02.11 Purpose Audience To assure proper and safe food handling, storage, and preparation. All Department of employees. Personnel The following guidelines shall be used to monitor proper and safe food handling,
Preparing Food at Home advice and legal requirements www.eastbourne.gov.uk/homecatering Introduction This advice is aimed at people preparing food for others beside their immediate family either: a) on
Module 8 Overview: Reheating TRAINER: Read this page ahead of time to prepare for teaching the module. PARTICIPANTS WILL: 1. Understand the importance of thoroughly reheating leftovers. 2. Know the time
HACCP Plan Designing a HACCP Plan for Your Facility Calvert County Health Department Division of Environmental Health What is a HACCP Plan? HACCP stands for Hazard Analysis Critical Control Point. It is
Guidance for School Food Authorities: Developing a School Food Safety Program Based on the Process Approach to HACCP Principles United States Department of Agriculture Food and Nutrition Service June 2005
Web Sites Centers for Disease Control and Prevention (CDC) http://www.cdc.gov/norovirus/index.html Your Local Health Department http://www.azdhs.gov/diro/lhliaison/countymap.htm What Is Ocument dn Norovirus?
Performance Audit Health Department Food Protection Program January 2001 City Auditor s Office City of Kansas City, Missouri 03-2001 January 31, 2001 Honorable Mayor and Members of the City Council: This
C. difficile Infections Introduction C. difficile is a type of bacteria that can cause diarrhea and infection of the colon. This bacterium is more likely to infect patients at hospitals and other healthcare
HACCP Food Safety Quality Assurance Manual Adapted with permission from the City of Ottawa Public Health & Long Term Care Branch HPD FS(FS)4-09/2007 jb Table of Contents Page General Definitions 2 Management
INFECTION CONTROL POLICY Infection control is the name given to a wide range of policies, procedures and techniques intended to prevent the spread of infectious diseases amongst staff and service users.
Volume 1 RESTAURANT X 123 Main Street, Phoenix, Arizona Food Safety Manual RESTAURANT X Food Safety Training Manual Note to New Author Thank you for your interest and your enthusiasm in developing your
You Can Prevent Foodborne Illness Pacific Northwest Publications PNW0250 Washington State University Oregon State University University of Idaho 1 Key Food Safety Guidelines See pages 6 12 for additional
Food Safety is in Your Hands! Alejandra Menjivar Community Nutrition Educator & Alejandra Navarro Community Nutrition Educator Today s Class Food Safety is Important Good Personal Hygiene Receiving and
HOUSE RULES PERSONAL HYGIENE 4.8 RELEVANT HACCP CHARTS: Preparation, Service PERSONAL HYGIENE HOUSE RULES Why is personal hygiene important? People working in your business can contaminate food or spread
Lesson 1 Understanding the Epidemiologic Triangle through Infectious Disease Section Diseases Investigative Questions What is our experience with infectious diseases and what do we know about them? What
Health and Safety Performance Standard HSPS 006 Food Safety HSPS.006/Safety, Health and Environment Unit/SCM/27.09.04 1 Safety, Health and Environment Unit Title Reference Number Food Safety HSPS 006 DOCUMENT
FOOD HANDLERS GUIDELINES MEDICAL SURVEILLANCE OF FOOD HANDLERS AMPATH 2007 We are what we eat One thing that we all have in common-we eat! And we eat every day. The Economic research service suggests that
Food Safety Guide for Family Day Care Educators Department of Health and Human Services About this Guide This Guide is designed to help Family Day Care (FDC) Educators make safe and healthy meals for the
Practice Tests and Answer Keys Diagnostic Test Instructions for Using the Diagnostic Test Prior to Classroom Instruction Teaching the entire content of ServSafe Manager Book in an eight hour session can
STUDY GUIDE: ABATTOIR HYGIENE In Collaboration with the Directorate Veterinary Services National Department of Agriculture January 2007 Study guide Abattoir Hygiene January 2007 1 CONTENTS MODULES ABATTOIR
Pneumonia Pneumonia is an infection that makes the tiny air sacs in your lungs inflamed (swollen and sore). They then fill with liquid. People with mild (not so bad) pneumonia can usually be treated at
Diarrhea National Digestive Diseases Information Clearinghouse National Institute of Diabetes and Digestive and Kidney Diseases NATIONAL INSTITUTES OF HEALTH U.S. Department of Health and Human Services
The flu vaccination WINTER 2016/17 Who should have it and why Flu mmunisation 2016/17 The flu vaccination 1 Winter 2016/17 Helping to protect everyone, every winter This leaflet explains how you can help