...Clostridium perfringens is a food borne illness that causes close to a million illnesses every year. This illness is in itself a bacteria that is already located in the intestines, if the number of c.perfringens that is in your body increases it causes the effects of the bacteria to activate. Everyone is already carrying this bacteria in their body, however, they run the risk of getting “infected” if they do not follow certain rules about cooking and storing their food. This infection is transmitted through different types of food, most meat and poultry. The C. perfringens spores spread in poorly cooked meat and food that is left standing out too long. That is why we are told to reheat our food if it has gotten cold, or immediately store it in the refrigerator if we will not be eating it immediately. The bacteria grows most between 109F- 117F. Once you have stored the leftovers it must be keep in the fridge below 40F and must be reheated to 165F to ensure that the bacteria is killed. In most cases the outbreak or symptoms of this food borne illness is diarrhea and vomiting. This illness is not too deadly as it usually last 24 hours and in severe cases for one to two weeks. If this were to be a major outbreak in the United States the longest business would probably be out of service is two weeks. This disease can be treated by drinking plenty of water to keep yourself hydrated. For cases that are severe intravenous fluids and electrolyte replacement can be used to prevent and/or...
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...AND WELLNESS 2/9/2014 Foodborne Illness Short Answer Questions Norovirus * What is the infectious agent (pathogen) that causes this infectious disease? I choose the Norovirus to discuss and how this foodborne illness is spread. This illness is viral and lives not only in contaminated foods or drinks but also on surfaces that have been contaminated with the virus by direct contact with an individual or food. The infectious agent are known as noroviruses and sapoviruses which cause acute gastroenteritis. The norovirus (NV) is a member of the Caliciviridae family which causes the acute gastroenteritis in people worldwide. * What is an example of a real life outbreak of this foodborne illness in the United States? An outbreak of this type of foodborne illness comes when one is in contact with when an individual who is infected and handles food preparation or shares food or eating utensils. The norovirus (NV) is an extremely contagious illness that is spread by the ingestion of contaminated food such as raw oysters or water. This is spread from person-to-person transmission such as hospitals, schools, nursing homes and most recently cruise ships. There has recently been an outbreak of this type of illness of several cruise lines that have caused trips to be cancelled and returned to port early. * What are the clinical symptoms, duration of the disease, and treatment if any? The clinical symptoms of this illness include serious stomach pain...
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...Foodborne Illness – Staphylococcus Short Answer October 28, 2012 • What is the infectious agent (pathogen) that causes this infectious disease? Staphylococcus is an unmodifiable bacterium that causes Botulism. Which mean that individuals have no control over catching or not catching this disease. Since botulism is such strong and dangerous bacteria, that ingesting the smallest amount can make individuals sick. More important is other living forms or life like bacteria’s are changing, and becoming resistant to the body’s defenses and medical treatment that causes infections. There are multi-drug strains of Staphylococcus are emerging in various parts of the world all of the time. Staphylococci are usually present on the skin or in the nostrils of 20 to 30 percent of individuals any time. Usually it causes no problem for otherwise healthy individuals. Although individuals cannot do anything about catching the infection, fortunately there are things individuals can do to reduce or build their immune systems. • How is this infectious agent transmitted through food or water? This infection can be transmitted through direct or indirect contact and in food. If transmitted through contact, individuals that had a staph infection, probably had acne, boils, and styes on their eyelids, or infected wounds. Staphylococcus aureus is also transmitted through convenience food which offers an appropriate growth environment for toxin-producing bacteria...
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...|[pic] |Course Syllabus | | |College of Natural Sciences | | |SCI/162 Version 6 | | |Principles of Health and Wellness | Copyright © 2012, 2011, 2010, 2009 by University of Phoenix. All rights reserved. Course Description This course reinforces the concept that learning effectively and living well involves both the mind and body. It presents the fundamentals of wellness and preventive health including strategic planning to attain and maintain personal optimal health. In addition, physical and mental diseases are discussed along with the dangers of environmental pollution, stress, addiction, and other negative factors that can affect personal health. Policies Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University...
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...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 *...
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...|Day 4 |Day 5 |Day 6 |Day 7 | |SCI/162 | |DQ 1 | |DQ 2 | | |Life Resource Center Healthy Balance of Mind and Body | |Week 3 |Day 1 |Day 2 |Day 3 |Day 4 |Day 5 |Day 6 |Day 7 | |SCI/162 | |DQ 1 | |DQ 2 | | |Physical Fitness Worksheet | |Week 4 |Day 1 |Day 2 |Day 3 |Day 4 |Day 5 |Day 6 |Day 7 | |SCI/162 | |DQ 1 | |DQ 2 | | |Rewards of Physical Fitness, Nutrition, and Health Management | |Week 5 |Day 1 |Day 2 |Day 3 |Day 4 |Day 5 |Day 6 |Day 7 | |SCI/162 | |DQ 1 | |DQ 2 | | |Chronic Disease Risk Assessment | |Week 6 |Day 1 |Day 2 |Day 3 |Day 4 |Day 5 |Day 6 |Day 7 | |SCI/162 | |DQ 1 | |DQ 2 | | |Preventing and Treating Chronic Diseases | |Week 7 |Day 1 |Day 2 |Day 3 |Day 4 |Day 5 |Day 6 |Day 7 | |SCI/162 | |DQ 1 | |DQ 2 | | |Foodborne Illness Short Answer Questions | |Week 8 |Day 1 |Day 2 |Day 3 |Day 4 |Day 5 |Day 6 |Day 7 | |SCI/162 | |DQ 1 | |DQ 2 | | |Infectious Diseases and Environmental Effects on Health | |Week 9 |Day 1 |Day 2 |Day 3 |Day 4 |Day 5 |Day 6 |Day 7 | |SCI/162 | |DQ 1 | |DQ 2 | | |Healthy Living Choices GameScape Summative Presentation | |Academic Week |Day 1 |Day 2 |Day 3 |Day 4 |Day 5 |Day 6 |Day 7 |...
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...Bad Bug Book Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins Introduction Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Under the laws administered by FDA, a food is adulterated if it contains (1) a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second...
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...|[pic] |Syllabus | | |College of Natural Sciences | | |SCI/162 Version 7 | | |Principles of Health and Wellness | Copyright © 2012, 2011, 2010, 2009 by University of Phoenix. All rights reserved. Course Description This course reinforces the concept that learning effectively and living well involves both the mind and body. It presents the fundamentals of wellness and preventive health including strategic planning to attain and maintain personal optimal health. In addition, physical and mental diseases are discussed along with the dangers of environmental pollution, stress, addiction, and other negative factors that can affect personal health. Policies Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University...
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...Botulism in Argentina STUDENT’S VERSION Original investigators: Rodrigo G. Villar, MD,1 Roger L. Shapiro, MD,1 Silvina Busto, MD, MPH,2 Clara Rive-Posse, MD, MPH,3 Guadalupe Verdejo MD, MPH,4 Maria Isabel Farace, DVM,5 Francisco Rosetti, MS,5 Jorge A. San Juan, MD,6 Carlos Maria Julia, MD,MPH,3 John Becher, RPh,1 Susan E. Maslanka, PhD,1 David Swerdlow, MD1 1Centers for Disease Control and Prevention, 2Ministero de Salud-Region V, 3Ministero de Salud y Accion Social, 4Pan American Health Organization, 5Departamento de Bacteriologia, Instituto Nacional de Enfermedades Infecciosas, 6Hospital F. J. Muñiz, Buenos Aires, Argentina Case study and instructor’s guide created by: Jeanette K. Stehr-Green, MD NOTE: This case study is bas ed on a rea l-life outbrea k investigatio n underta ken in Buenos Aires, Argentina, in 1998. Some aspects of the original outbreak and investigation have been altered, however, to assist in meeting the desired teaching objectives and allow com pletion of the case study in less tha n 3 hours. Students should be aware that this case study describes and promotes one particular approac h to foodb orne disea se outbrea k investigatio n. Procedu res and po licies in outbreak investigations, however, can vary from country to country, state to state, and outbreak to outbreak. It is anticipate d that the ep idemiolo gist investiga ting a foodb orne disea se outbrea k will work within the fra mework of a n “investig ation team ” which inclu des...
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...I.INTRODUCTION Food is vital for humankind. It is crucial for sustentation and survival. It is also the foundation of every civilization. It is created and evolved by social dynamics, anthropological changes, technological innovations, economic developments, political conflicts and the construction of cultural identities of social groups, communities and nations. Within the field of food, street food has an important role. Street merchants and public markets are one of the world's oldest shopping tradition form. However, by virtue of the difficulty of effective controlling, health and hygiene issues might be threats to public health. Markets help the leveling and the development of health through reducing food insecurity and making food easier to regulate. Over the last century, the transformation of agriculture, and of streets, curbs, and other public spaces into transportation corridors, have helped produce the grocery store industry and pushed merchants and markets into odd corners of big cities. More recently, however, the rapid growth of farmers’ markets, swelling numbers of street vendors, and increasing attention to public health concerns, such as diabetes and obesity, particularly among children, minorities, and the poor residents of urban, has produced a growing interest in open air food marketing. [1] During the last century public markets played an important role in economic and social development. Though nutrition was an important aspect of public health served...
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...Food Control Section Public Health Department Dubai Municipality 2005 www.dm.gov.ae HACCP Guidelines & Requirements for Retail Premises2005 AM AlMarzouqi Issued on July 2005 foodcontrol@dm.gov.ae T: 04/ 2064220 - F: 04/ 2064264 - M: 8528511 - E: abdulrahmanmm@dm.gov.ae - www.dm.gov.ae Food Control Section Public Health Department Dubai Municipality HACCP Guidelines for Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5. References 6. Definitions 7. Pre-requisite Programs 7.1. Management Policy 7.2. Premises & Equipment 7.3. Maintenance & General Cleaning 7.4. Pest Control 7.5. Personal Requirements 7.6. Approved Food & Beverage Suppliers 7.7. Food Flow Requirements 7.8. Temperature Control 7.9. Product Recall 7.10. Sampling & Laboratory Analysis 7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 7.12. Internal & External Audits 7.13. Prerequisites Programs Review 8. HACCP Implementation for Retail Operators 8.1. Assemble HACCP Team 8.2. Process Description 8.3. Identify Intended Use 8.4. Process Flow 8.5. Construct Flow Diagram 8.6. On-site Verification of Flow Diagram 8.7. List all Hazards 8.8. Apply HACCP Decision Tree 8.9. Establish Critical Limits 8.10. Establish a Monitoring System 8.11. Establish Corrective Actions 8.12. Establish Verification Procedure 8.13. Establish Record Keeping & Documentation 9. Supporting Templates Templates for Retail Operators 10. Regulator Recommendation...
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...Level 3 Diploma in Meat Hygiene and Inspection May 2006 1070 Guided Learning Hours Description: The qualifications within the diploma are designed to equip individuals with the knowledge and understanding to enable them to work as members of the teams that carry out the official controls within meat plants specified in the Community Regulation 854/2004. The Level 3 Diploma in Meat Hygiene and Inspection meets the requirements for the professional qualifications of Official Auxiliaries (meat hygiene inspectors) specified to Annex 1, Section II, Chapter IV, B of 854/2004. It should be noted that these regulations stipulate that candidates for assessment must have received at least 500 hours of theoretical training and at least 400 hours of practical training covering the areas specified in the regulations The Level 3 Diploma award is broken into 8 units: Unit 1 Introduction to food safety management Unit2 Regulations and responsibilities in meat processing Unit 3a Post mortem inspection of poultry (boilers and hens) Unit 3b Post mortem inspection of poultry (turkeys) Unit 3c Post mortem inspection of poultry (ducks and geese) Unit 3d Post mortem inspection of poultry (game birds) Unit 4 Meat hygiene and regulation Unit 5 Aetiology, pathology and welfare in poultry Unit 6 Aetiology, pathology and welfare in red meat animals Unit 7 Post mortem inspection of red meat Unit 8 Principles of hygiene and HACCP regulatory auditing ©2008 RSPH Level 3 Diploma in Meat Hygiene and Inspection...
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...DECLARATION I Japhet NKURUNZIZA ,do declare that this research project is my own work. I have to do the best of my knowledge acknowledged all authors or sources from where I got information. I further declare that this work has not been submitted in any university or institution for the award of a degree or any of its equivalents. Signed…………………………………………..date………./……………/………………. APPROVAL This is to acknowledge that this research project has been submitted with my approval. Signed…………………………..Date………………/……………./……………… Dr TOMBOLA M.Gustave, PhD DEDICATION To the beloved members of my family, colleagues and friends. ACKNOWLEDMENTS This thesis is yet another landmark achievement in my academic history. Yet, truth be told, I believe the completion of the same would not be possible it had to be for the incessant and unconditional help from different persons, physical and moral. My highest appreciation goes to my beloved mother Mrs. palacidia UWIZEYIMANA and my former headmaster, Etienne UWAGIWABO, my uncles, my friends Philip NSENGUWERA, Felix BIZINDA, brother and sisters for all the support and encouragement. I also appreciate the government of Rwanda for the support of financing my studies and Rwanda Tourism University College for the academic supports. Heartfelt thanks go to Dr TOMBOLA M. Gustave,PhD who devoted his precious time to the supervision...
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...Dear nutrition student, Thank you for inquiring about my RD/DTR study guide. And yes, there is no catch, the study guide is COMPLETELY FREE! All I ask for is some feedback. So feel free to shoot me any questions/comments! A little background: This study guide is the culmination of years of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for...
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...Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study By Seung Ah Yoo Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirement for the degree of Master of Science In Hospitality and Tourism Management Suzanne K. Murrmann, Chair BeomCheol (Peter) Kim Manisha Singal July 9, 2012 Blacksburg, Virginia Keywords: Service Quality, Restaurant Cleanliness, Culture Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study Seung Ah Yoo (ABSTRACT) What is a clean restaurant in customers’ viewpoints? Restaurant cleanliness is considered one of the most significant conditions when customers evaluate overall restaurant quality or decide their levels of satisfaction. However, there have been few studies of perceptions of restaurant cleanliness in customers’ eyes. Previous studies were found to use inconsistent concepts of restaurant cleanliness when evaluating restaurant cleanliness. For example, some measurement scale of restaurant quality or customer satisfaction includes only items related to a restaurant’s interior appearance to measure the restaurant cleanliness. Some researchers have also included items related to server’s appearance. In other studies, overall images of a restaurant were used to evaluate its cleanliness. This study attempts to investigate the customers’ perceptions of restaurant cleanliness. Understanding what customers consider when they evaluate a restaurant’s...
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