SAFEGUARDING THE FAMILY’S HEALTH

1. SAFEGUARDING THE FAMILY’S HEALTH

2. Foodborne illnesses • An illness that is transmitted through food is called a foodborne illness. • Many people have been infected by a foodborne illness but have identified it as the “flu” because the symptoms can be similar

3. FOOD CONTAMINATION • Many contaminants are microorganisms (microscopic living organisms) • The most common microorganisms that cause problems are • Bacteria • Parasites • Viruses • Fungi • Most foodborne illnesses are caused by a contaminant which is a substance that is harmful that has accidentally gotten into food

4. BACTERIA • Bacteria are single celled organisms that are the leading cause of foodborne illnesses • Bacteria live almost everywhere including on our skin and inside our body • Not all bacteria is bad as some aid in the digestion of our food and help to tenderize meat http://www.scharfphoto.com/fine_art_prints/archives/199812-026-Staph-Bacteria.jpg

5. PARASITES • Parasites are tiny organisms that depend on nutrients from a living host to complete their life cycle • Once a person is infected, the diagnosis and treatment can be very long and tedious http://www.cascadekoi.com/images/body/Koi/parasites/MainImAGE.jpg

6. viruses • Viruses are the smallest known form of life • They invade the living cells of the host, take over their cells’ genetic material and then cause the cells to produce more viruses • Common viruses are Hepatitis A, HINI and the Norwalk virus http://s2.hubimg.com/u/361129_f248.jpg

7. fungi Fungi are a large group of plants ranging from single celled to giant mushrooms They are found in the soil, air and water Some are poisonous and others useful The most common type of fungi are molds and yeasts Molds are usually not dangerous but change the appeal of food Yeasts require moisture, heat and food (CHO) to survive http://www.inspiredvisuals.com/Photography/Images/Flora/Mushrooms.jpg

8. CHEMICAL CONTAMINANTS • Chemical contamination is rare but very serious • Chemicals can be present from growing procedures or food service chemicals including cleaners or toxic metals http://www.cleaningchemicals.net.au/cleaning_chemicals.jpg

9. PHYSICAL CONTAMINANTS • Physical contaminants include foreign objects that find their way into foods by mistake • Common examples include hair, nail polish, dirt, glass or lubricants http://www.nailpassion.com/famousf/delilah/wndelilah.jpg http://s2.hubimg.com/u/766745_f260.jpg http://2.bp.blogspot.com/_G1x9ljLyUUA/TJIFOmrfPqI/AAAAAAAAAQ4/F7BNwHraw5A/s1600/broken.jpg http://imageshack.us/photo/my-images/100/zhapalangmotul6100syner.jpg/

10. Family finds dead mouse in cheese (Oct. 2008) While slicing some cheese for his children, a father in western P.E.I. recently uncovered a dead mouse in the middle of the block. "This would have been the very last thing I would have expected to find… in a block of cheese, which I buy every time I do groceries," Deborah Atkinson of Miscouche, just west of Summerside, said of her husband's discovery. Atkinson said her family loved Maple Dale's Caribbean brand cheese from Ontario, which has hot peppers and sun-dried tomatoes in it. A couple of weeks ago, while her husband was cutting slices from the last block he bought in Summerside, he gave his four-year-old daughter a couple of pieces to munch on. He made the unpleasant discovery a few cuts later. "Obviously he cuts it in little squares because our children are three and four," said Atkinson. "He got to just about the middle and as he cut, he noticed what looked like fur.“ He immediately took the cheese, a few pieces already gone, from the children. They hadn't eaten any of the cheese from near the mouse, and they didn't get sick. The Atkinsons gave the cheese to the Canadian Food Inspection Agency. 'We do live in a real world and it happened.'— Keith Henry, Maple Dale Cheese. The CFIA immediately recalled about 300 blocks of the cheese from stores in eastern Canada. It did not issue a public recall, because it did not believe there was a health risk to the general public. The agency believes the mouse did not originate inside the cheese factory, but rather was brought in with some of the added ingredients, perhaps the jalapeno peppers. Maple Dale Cheese owner Keith Henry told CBC News on Wednesday that employees are now triple-checking all ingredients coming into the plant. "Thank heavens it is a rarity, but we do live in a real world and it happened, and it is extremely unfortunate that it has happened," said Henry, from the company's office in Plainfield, in eastern Ontario. CFIA officials acknowledged finding a mouse in cheese has a very high "ick" factor, but said it is not likely to cause any health problems.

12. http://images.travelpod.com/users/jamish/1.1239607020.cooking-classe-lesson-1x-cross-contamination.jpghttp://images.travelpod.com/users/jamish/1.1239607020.cooking-classe-lesson-1x-cross-contamination.jpg TWO WAYS TO CONTAMINATE FOOD DIRECT CONTAMINATION • Direct contamination is contamination of raw food in their natural setting • Chicken naturally contains salmonella • CROSS CONTAMINATION • Organisms that are • transported from one • source to another usually • by handling or equipment • Cutting raw meat and • vegetables on the same • cutting board http://1.bp.blogspot.com/_m9ZNsJ9dFEk/R4b_ynIuwfI/AAAAAAAAARw/omrV16CFN8E/s400/chicken1.jpg http://images.travelpod.com/users/jamish/1.1239607020.cooking-classe-lesson-1x-cross-contamination.jpg

13. 160  F 40 C • When preparing food it is ESSENTIAL that temperatures are considered • Hot food must be kept hot • Cold food must be kept cold 40  F 4 C http://www.skilven.com/blog/wp-content/uploads/2012/02/danger-zone.gif

14. STAPHYLOCOCCAL (STAPH)

15. SALMONELLA

16. BOTULISM

17. OTHER SERIOUS BACTERIA • E Coli • Commonly found in water that is contaminated with human or animal waste. • Walkerton, Ontario is an example of a community that had people die due to poor water cleansing • Listeriosis • Recently Maple Leaf had a case due to poor cleaning of their equipment. People died due to the poor sanitary condition

18. PERSONAL ATTIRE • As you prepare to cook, you must/must not wear: • A hairnet • An apron/chef jacket • No jewellery from elbow down • Closed toed shoes • No nail polish http://www.915thebeat.com/Pics/Blogs/hairnet.JPG http://www.phoenixbeautylounge.com/product_images/uploaded_images/trend-pick-nail-polish-300.jpg http://sikafootwear.ca/img/products/885Bxl.jpg http://www.idem.co/wp-content/uploads/2011/09/j21.jpg http://textileinnovations.com/images/Apron,%20white%20bib.jpg

19. PERSONAL HYGIENE • When preparing food it is extremely important that you are clean ! • Before starting, WASH your hands and forearm using soap and hot water. • If at any time while cooking you have to touch your face, hair, floor, door, etc., you must rewash your hands. • Always be conscious of the cleanliness of your hands and forearms http://www.cpso.on.ca/uploadedImages/downloads/cpsodocuments/miscellaneous/hand_washing.jpg

20. PERSONAL SAFETY Please do not wander from your assigned lab. Horseplay can cause accidents, please refrain ! When carrying knives, hold them with the point facing to the ground. Always announce when you are moving with a hot item. Use oven mitts when handling hot items.