Chapter 3 : Factors affect food borne illness ( the importance of hand washing)

THE IMPORTANCE OF HAND WASHING

Chapter 3 : Factors that affect food borne illness (preventing temperature abuse)

Chapter 3 : Factors affect Food borne Illness (temperature abuse)

What is Temperature abuse?

Time temperature abuse occurs when food is not stored or held at required temperatures, not cooked or reheated properly at high enough temperatures to kill microorganisms, or foods not cooled properly, and any time a food is allowed to remain in a temperature that is favorable to the growth of microorganisms.

Some food requires time and temperature control to make it safe.

It is called TCS ; time and temperature control for safety.

Disease causing pathogens can grow well in TCS food when it is kept at temperature range know as temperature danger zone. 

Chapter 3 : Factors that affect food borne illness

Introduction

Although the number of people suffering from food poisoning fluctuates from year to year, it's fair to say that recent times have seen a general increase in the level of foodborne illness. Although the 'official' figures (i.e. those formally notified/confirmed) have been falling recently, it is thought that these form only a small proportion of the total number of people who actually suffer from foodborne illness every year.

There are many suggested reasons for this:

There are more people eating meals out!

Chapter 2 : What is Food borne Illness?

How bacteria get in food

1.Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is produce such as lettuce, tomatoes, sprouts, and melons.

2.Foods, including safely cooked, ready-to-eat foods, can become cross-contaminated with bacteria introduced on raw products, meat juices, or other contaminated products, or by poor personal hygiene.

The “danger zone”

Bacteria multiply rapidly between 40° and 140° F. To keep food out of this “danger zone,” keep cold food cold and hot food hot.

Store food in the refrigerator (40° F or below) or freezer (0° F or below).

Cook food to 160° F (145° F for roasts, steaks, and chops of beef, veal, and lamb).

Maintain hot cooked food at 140° F.

Reheat cooked food to 165° F.

Which Bacteria are Responsible for Food-borne Illness?

Some bacteria cause more serious illness than others, but only a few are responsible for the majority of cases. Below is information regarding nine prominent bacteria.