I'M ALERT - Food Safety Training Acknowledgement Form Section Overview Foodborne Illness Potentially Hazardous Food Contamination Of Food Temperature Control Food Handling Skills And Knowledge Food Receipt Food Storage Food Processing Food Display Food Packaging Food Transportation Food Disposal Food Recall Health Of Persons Who Handle Food Hygiene Of Food Handlers General Duties Of Food Businesses Cleanliness Cleaning And Sanitising Of Specific Equipment Structure, Design And Maintenance Temperature
Words: 332 - Pages: 2
Food Borne illness Kerry Pettit SCI/163 Elements of health and Wellness June Monday 9,2014 Patti Cantamessa Abstract Infectious pathogen in salmonella is salmonella enterica bacterium. Salmonella are motile, non-spore forming, gram negative, rod-shaped bacteria. There are approximately 2,400 types of salmonella. (Schneider, 2013) There are many different kinds of this bacteria, salmonella serotype, typhimurium and salmonella serotype enteritis are the most common types. Salmonella is wide
Words: 847 - Pages: 4
Foodborne Illness Questionnaire SCI/162 Principles of Health and Wellness April 20, 2012 Write a 125- to 150-word response to each of the following questions: • What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. Salmonella is a type of food poisoning caused by eating foods that are contaminated with Salmonella. Salmonellosis is caused by the Salmonella bacterium. There are a few different types of this
Words: 1025 - Pages: 5
effect on other microorganisms. 6. Microorganisms - organism of microscopic or submicroscopic size. (bacterium , protozoan). 7. Food Infection - microbial infection resulting from ingestion of contaminated foods. 8. Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins 9. Food Spoilage - means
Words: 3136 - Pages: 13
sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing. The primary tenet of food-service sanitation is absolute cleanliness. It begins with personal hygiene, the safe handling of foods during preparation
Words: 743 - Pages: 3
“We have very little experience with this particular strain, but it has been seen before,” said Robert Tauxe, deputy director of the CDC’s division of foodborne diseases (CNN). Investigators believe that the rare strain is an altered type of two E. coli bacteria with deadly genes that could explain the widespread and dangerous nature of the illness (Conley). “This is a unique strain that has never been isolated from patients before. It has various characteristics that make it more virulent and toxin-producing
Words: 457 - Pages: 2
which particularly likely to carry the infection. People not washing their hand after using the bathroom and return back to cooking not realizing how that not sanitizer, also not safe. What is an example of a real life outbreak of this foodborne illness in the United States? In 2011 there was an outbreak in ground beef. There were 19 people reported as being sick from ground beef. This took place in 7 different states. The CDC did a lot of test of the beef to make that is was ok; most of it
Words: 626 - Pages: 3
Greene Gardens Question 1: If you were Sam Greene, how would you respond to the first reports of contaminated spinach? Be specific as to the actions you would take. The first step would take is calling the Food and Drug Administration and I will ask them the follow questions: - Where did the contaminated spinach come from? From which farm? Which processor? Which area/ region? - Arrange a meeting with stakeholders about the E. coli outbreak. This meeting will be arranged for worried stakeholders
Words: 1444 - Pages: 6
to transmit salmonella. Not keeping food properly refrigerated before cooking. The number one cause is a food handler who does not wash his or her hands with soap after using the bathroom. What is an example of a real life outbreak of this foodborne illness in the United States? Every year Salmonella is estimated to cause one million illnesses in the United States, with 19,000 hospitalizations and 380 deaths. United States salmonellosis outbreak began in the spring of 2008 when hundreds of people
Words: 603 - Pages: 3
frequently isolated from soil and some food’. These spores are more resistant to heat and chemical treatments than vegetative bacteria, such as Salmonella and E.Coli (EcoLab). If Bacillus cereus grows in food, it can cause two different types of foodborne illness in humans, vomiting or diarrhea, after a long incubation period (EcoLab). But according to the experiment it was proven that Nutmeg provided a much better defense. The results of the experiment illustrated how Eucalyptus only had a 9mm inhibition
Words: 461 - Pages: 2
