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HRM123 Prelim Week3

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19 views7 pages

HRM123 Prelim Week3

Uploaded by

Vanessa Mae Aguilar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Gateways Institute of Science and

Technology

SANITATION AND SAFETY


Prelim Period
Week 3
I. OBJECTIVES
At the end of this lesson, you should be able to:

1. Determine the foods associated with food borne illness;


2. Enumerate the symptoms of food borne illness; and
3. Appreciate the importance of Measures that can prevent
food borne illness.

II. LESSON PROPER

FOOD BORNE INFECTIONS

Introduction
Foodborne infections can cause vomiting, diarrhea and
other symptoms. Proper hygiene will prevent
contamination and further spreading. For instance,
wash your hands before preparing dinner, and after
each visit to the toilet. Also pay particular attention to
separating your prepared and unprepared food. Put
food in the refrigerator within two hours, chop your
meat and vegetables on separate cutting boards and
wash tea towels at 60 degrees.

What is Food Borne Infection?


A foodborne infection is an inflammation of the
stomach and bowels. The infection can happen when
you eat or drink something that is contaminated by

Developed by: Gateways Institute of Science and Technology


Subject: Sanitation and Safety
Term & Week #: Prelim Period – Week 3
some bacteria, virus or parasite. Often the inflammation
leads to diarrhea, nausea, vomiting, abdominal pain,
abdominal cramps and sometimes fever. A foodborne
infection can last between one and three days.

Many foodborne infections occur at people’s homes,


simply due to poor hygiene. It’s as easy as the following:
● Preparing food without hand washing after visiting
the toilet
● Raw meat and lettuce are both chopped on the same
cutting board
● Eating meat or fish that is not cooked all the way
through
● Eating raw shellfish, increases the risk of food-borne
infections.

Measures to Prevent Food Borne Infections

 Buy
Pay attention to the expiration date,
especially in case of perishables.
Follow the preparation and storage
instructions. Buy products that look
fresh and unblemished. Always buy
perishables and frozen products last
when you’re running errands.

Developed by: Gateways Institute of Science and Technology


Subject: Sanitation and Safety
Term & Week #: Prelim Period – Week 3
 Wash
Wash your hands frequently,
especially before preparing
food, after touching raw
meat and fish, and before
you sit down to eat. In
addition, always wash your
hands after you visit the
toilet, after changing nappies,
and after touching your pets or other animals.
Wash your hands with liquid soap and scrub for at
least 15 seconds. Dry your hands thoroughly with
a clean towel or with paper towels. Also pay
attention to kitchen hygiene: change dishcloths,
tea towels and hand towels daily, and disinfect
door handles and water taps with an all-purpose
cleaning product. Rinse fruits and vegetables in
running water, especially when eating raw.

 Separate
Make sure that
prepared food does not
come into contact with
products that are not
cooked yet. Use
different cutting boards

Developed by: Gateways Institute of Science and Technology


Subject: Sanitation and Safety
Term & Week #: Prelim Period – Week 3
to chop raw meat and vegetables. Wash your
knives with dish detergent in between or use
different knives.

 Refrigerate
Follow the storage instruction
on the product packaging. Use
products before the ‘use by’
date. Put products that need
to stay chilled in the
refrigerator (4 °C) as soon as
possible, and keep them
chilled until right before use.
Are you going to have a barbecue or picnic? Then
keep your meat and salads chilled. If a dish or food
has been left out of the refrigerator or cooler for
more than two hours, throw it away.

 Heat
Heat meat, fish and shellfish
thoroughly until they are
cooked. Food that has already
been prepared, such as
leftovers or soup, must be
heated all the way through
before eating.

Developed by: Gateways Institute of Science and Technology


Subject: Sanitation and Safety
Term & Week #: Prelim Period – Week 3
Do not drink any raw (unpasteurized) milk, and
boil tap water if you aren’t completely sure it’s
safe (for instance while travelling abroad).

SYMPTOMS OF FOODBORNE ILLNESS

1. Common symptoms of foodborne illness are


diarrhea and/or vomiting, typically lasting 1 to 7
days. Other symptoms might include abdominal
cramps, nausea, fever, joint/back aches, and
fatigue.
2. What some people call the “stomach flu” may
actually be a foodborne illness caused by a
pathogen (i.e., virus, bacteria, or parasite) in
contaminated food or drink.

FOODS ASSOCIATED WITH FOODBORNE ILLNESS

 Raw foods of animal origin, that is, raw meat and


poultry, raw eggs, unpasteurized milk, and raw shellfish
are the most likely to be contaminated.
 Fruits and vegetables can also be contaminated with
animal waste when manure is used to fertilize produce in
the field, or unclean water is used for washing the
produce.

Developed by: Gateways Institute of Science and Technology


Subject: Sanitation and Safety
Term & Week #: Prelim Period – Week 3
 Raw sprouts are particularly concerning because the
conditions under which they are sprouted are ideal for
growing microbes.
 Unpasteurized fruit juices or cider can also be
contaminated if there are pathogens on the fruit that is
used to make it.
 Any food item that is touched by a person who is ill with
vomiting or diarrhea, or who has recently had such an
illness, can become contaminated. When these food
items are not subsequently cooked (e.g., salads, cut
fruit) they can pass the illness to other people.

III. LEARNING RESOURCES (References)


Chef Dick Reyes and Amelia S. Roldan, 2006, Introduction to
Culinary Operations, Page 28-30

Developed by: Gateways Institute of Science and Technology


Subject: Sanitation and Safety
Term & Week #: Prelim Period – Week 3

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