This document discusses classifications of foods according to storage. It identifies three classifications: perishable foods like meat and dairy that need refrigeration and spoil within days; semi-perishable foods like flour and dried fruits that can last 6 months to a year with proper storage; and staple/non-perishable foods like canned goods and dried beans that last over a year if properly stored. It then lists and describes common pathogenic bacteria that can cause food poisoning, including Salmonella, E. coli, Listeria, Clostridium, Campylobacter, and Staphylococcus. Many of these bacteria are naturally present in human and animal intestinal tracts and feces and can contaminate

1. CLASSIFICATIONS OF FOODS ACCORDING
TO STORAGE
 Perishable foods include meat,
poultry, fish, milk, eggs and many raw
fruits and vegetables. All cooked foods
are considered perishable foods. To
store these foods for any length of
time, perishable foods need to be held
at refrigerator or freezer temperatures.
If refrigerated, perishable foods should
be used within several days.

2.  Semi-perishable foods, if
properly stored and
handled, may remain
unspoiled for six months to
about one year. Flour, grain
products, dried fruits and
dry mixes are considered
semi-perishable.

3.  Staple, or non-perishable,
foods such as sugar, dried
beans, spices and canned goods
do not spoil unless they are
handled carelessly. These foods
will lose quality, however, if
stored over a long time, even if
stored under ideal conditions.

4. TYPES OF HAZARS
Chemical hazards
Chemicals can affect the skin by contact
or the body either through the digestive
system or through the lungs if air is
contaminated with chemicals, vapour,
mist or dust. There can be an acute
(immediate) effect, or a chronic (medium
to long-term) effect from the
accumulation of chemicals or substances
in or on the body.

5. Noise hazards
Excessive noise can disrupt
concentration, interfere with
communication, and result in loss
of hearing. High impact noises are
particularly damaging. Noise can
also mask out signals, affecting
communication or danger
warnings.

6. Radiation hazards
Equipment such as radioactive
gauging devices or the radioactive
trace element used in analytical
chemistry produce Ionising radiation.
Non-ionising radiation covers infrared
radiation (heat-producing processes),
lasers, ultraviolet radiation (welding,
sunlight), and microwaves (high-
frequency welders, freeze drying).

7. Electrical hazards
These include the risk of injury from all forms
of electrical energy.
Lighting hazards
Inadequate lighting levels are a potential
safety hazard. A common problem area is the
reaction time needed for the eyes to adjust
from a brightly lit to a darker environment —
such as a forklift driver coming indoors from
bright sunlight. Temporary lighting is often
inadequate.

8. Vibration hazards
This includes whole-body vibration — for
example, truck drivers, people standing on
vibrating platforms, and operators of mobile
equipment — and also more localised
vibration effects from such equipment as hand
tools, chainsaws, and pneumatic hammers.
Temperature hazards
Extremes of cold or heat can cause problems
such as tiredness, vulnerability to infections or
reduced capacity to work.

9. Biological hazards
These include insects, bacteria, fungi,
plants, worms, animals and viruses. For
example, poultry workers exposed to bird
feathers and droppings to which they are
allergic can contract a medical condition.
Brucellosis is a well known problem in
New Zealand associated with people
handling meat and meat products
infected with brucella. Hepatitis and the
AIDS virus are other biological hazards.

10. Ergonomic hazards
Ergonomics (the ‘fit’ between
people and their work) covers risk
of injury from manual handling
procedures, incorrectly designed
desks or workstations, audio and
visual alarms, and colour coding
control mechanisms.

11. Physical hazards
These include a wide range of injury risks— as
diverse as being caught in or by machinery,
buried in trenches or hurt by collapsing
machinery. This category also includes the
hazards from working in confined spaces, being
hit by flying objects, caught in explosions, falling
from heights and tripping on obstacles.
Other hazards
Include stress, fatigue, the effects of shift work,
and even assaults from other people.

12. Staphylococcus Aureus bacteria are
found on human skin, hair, noses, throats
and infected cuts and sores. The bacteria
can live on the skin of people who are
otherwise healthy. By some estimates,
the Staphylococcus aureus bacteria live
on the skin of up to 25 percent of people.
Staphylococcus aureus bacteria
reproduce very quickly at room
temperatures, and produce a toxin that
can't be destroyed by cooking.

13. The Listeria Monocytogenes bacteria
are found in up to ten percent of
human intestinal tracts, as well as other
mammals and birds, and even fish and
shellfish. An unusually stubborn
pathogen, Listeria can multiply even in
foods stored in the refrigerator, and the
standard procedures of freezing, drying
and heating are not always effective at
eradicating it.

14. The Shigella and Shigellosis bacteria is
found in the human intestinal tract. It's
also carried by flies, and it is sometimes
found in water that's been contaminated
by feces. While most cases of Shigellosis
worldwide occur in developing countries,
where it frequently leads to dysentery,
Shigella is a major cause of food poisoning
in industrialized nations as well, including
at least 18,000 cases per year in the
United States alone.

15. Campylobacter jejuni bacteria are found
in all kinds of places, including the
intestinal tracts of animals, including cats
and dogs as well as poultry, cattle, pigs
and other animals. The campylobacter
bacteria is also present in human
intestinal tracts, where it can exist
without causing harm. Raw milk,
untreated water, and sewage sludge are
also potential sources of campylobacter
jejuni.

16. Clostridium perfringens is a bacteria
that causes food poisoning,
especially in cooked food that is kept
warm in steam tables such as those
in cafeterias and buffets. Because
outbreaks of Clostridium perfringens
tend to occur in hospitals, school
cafeterias, nursing homes and
prisons, it is sometimes referred to as
the "cafeteria germ."

17. One of the most toxic substances
known, Clostridium botulinum is
the bacteria that causes botulism,
a life-threatening paralytic illness.
Clostridium botulinum bacteria
produce a toxin that leads to to
respiratory failure through
paralysis of the muscles used for
breathing.

18. Escherichia coli, or "E. coli" as it's
more commonly known, is a type of
bacteria that can cause food
poisoning in humans. Sometimes
referred to as "hamburger disease"
because it can be transmitted through
undercooked ground beef, E. coli has
also caused outbreaks of food
poisoning linked to raw produce like
spinach and sprouts.

19. PATHOGENIC BACTERIA THAT
CAUSES FOOD POISONING
Salmonella bacteria are found in the
intestinal tracts and feces of animals
and people, but water, soil, insects
and live animals can also carry the
bacteria. Raw eggs and poultry
products are known to carry the
Salmonella bacteria naturally.