Southwestern University
The Graduate School of Health Science,
Management and Pedagogy

In Compliance for the
Course Requirement in
MBA 518

FOOD AND NUTRITION MANAGEMENT

Submitted to:
Prof. Israel N. Abarratigue
Course Adviser

Submitted by:
Tisha Marie R. Ongcoy
MBA- HRM – 1

ASSIGNED TOPIC OUTPUT AND COMPILATION

TOPIC : Maintenance of Health through Good Nutrition and Safety Food Practices
CONTENTS:
1. Food Related Illness and Allergies 2. Hygiene, Sanitation and Safety Control in Food
REFERRENCES:
* US NRA ServSafe® Food Manager Certification Course 2011 Module

1. FOOD RELATED ILLNESS AND ALLERGIES

2.1 CLASSIFYING FOODBORNE ILLNESS a. Foodborne Infections * Results when a person eats food contaminating pathogens, which then grow in the intestines and cause illness b. Foodborne Intoxications * Results when a person eats food containing toxins that cause illness c. Foodborne Toxin-Mediated Infections * Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2.2 BACTERIA THAT CAUSE FOODBORNE ILLNESS a. Bacteria: Basic Characteristic * Living, single-celled organism * Can be carried by food, water, soil, animals, humans or insects * Can be reproduced very rapidly under favorable conditions * Some survive freezing * Some change into a different from called spores to protect themselves * Some spoil food; others cause illness * Some produce toxins that cause illness

b. Spores * Certain bacteria can change into a different form, called spores to protect themselves. * Form when nutrients are not available * Are commonly found in soil and contaminate food grown there * Can contaminate meat, poultry, fish, and other