This power point presentation was prepared for Grade 10 cookery student. May you find what you need . And may this presentation be an eye opener -- to make everything clean before you cook or eat foods.

1. Food Borne
Diseases

2. Remember the FBI3
Food Borne
 Illness
 Infection
 Intoxication

7. How are they differ to each other ?
How can you Acquire the FBI3 ?
Food borne illness
CARRIED and TRANSMITTED
to people by FOOD.

9. Food borne infection
Results from
EATING FOOD
containing
HARMFUL
micro-ORGANISMS.

10. Food borne intoxication
Results from
EATING FOOD containing
TOXINS from BACTERIA
,molds or certain plants or
animals .

11. The foodborne bacteria that cause infection are:
 Salmonella spp.,
 Listeria monocytogenes,
Campylobacter jejuni,
 Vibrio parahaemolyticus,
Vibrio vulnificus,
 and Yersinia enterocolitica.

12. Salmonella spp

13. LISTERIA MONOCYTOGENES

14. Campylobacter jejuni

15. Vibrio parahaemolyticus

16. Vibrio vulnificus
( seawater monster)

17. Yersinia enterocolitica
The portal of entry is the gastrointestinal tract. The organism is acquired
usually by insufficiently cooked pork or contaminated water, meat, or milk.

18. How thus it looks like ?
Research on the features of the following bacteria that causes infection ,through the internet.
Group 1
 Salmonella spp., 1. Print it
 Listeria monocytogenes, 2. Cover each picture with plastic cover .
 Campylobacter jejuni, 3. Pass it on August 24,2016 Wednesday
Group 2 4. Rubrics . On time and neat – 10 points
 Vibrio parahaemolyticus, On time but not presentable – 9 points
 Vibrio vulnificus, Late but presentable – 8 points
 and Yersinia enterocolitica Didn’t participate in group – 5 points
Didn’t comply – 3 points

19. Lets see what diseases can we acquire
if ….
The most common viral agents that cause foodborne
disease are:
Hepatitis A,
nor virus,
and rotavirus.

20. What are the parasites that can reside
inside of us ???
The most common foodborne parasites are:
Trichinella spiralis,
Anisakis simplex,
Giaria duodenalis,
 Toxoplasma gondii,
 Cryptosporidium parvum,
and Cyclospora cayetanensis.

21. Let take a short quiz before we continue …
Instruction : Write your answer on your paper . Don’t try to copy from
your classmate , you might get the wrong answer too.
1 to 3 What is the meaning of FBI3 ?
4-9 Explain each FBI ? 2 points each .
10-11. Identify two bacteria that causes infection?
12-13. Identify two causes of food borne diseases ?
14-15.Give two parasites that can reside inside the body ?

22. Lets continue …
Intoxication …
The foodborne bacteria that cause
intoxication are:
 Clostridium botulinum,
 Staphylococcus aureus,
Clostridium perfringens,
and Bacillus cereus.

23. Chemicals that can cause an intoxication includes:
 cleaning products,
sanitizers,
 pesticides and
metals (lead, copper, brass, zinc,
antimony, and cadmium)

24. Seafood toxins includes…
 ciguatera toxin,
 scombroid toxin,
 shellfish toxins,
 and systemic fish toxins.

25. Plants and
mushrooms can
also cause an
intoxication.

26. Another time to remember… QUIZ
Write your answer on a sheet of paper.
1. What are the four factors that can cause
intoxication ? In each factor give at least 3
examples that are given from the discussion. 12
points
2. In your own opinion ? How can you avoid
intoxication ? Give me an reliable answer . 8 points

27. Common Causes of Outbreaks of Food Borne
Illness are :
1. Failure to refrigerate food.
2. Failure to heat or cook food.
3. Infected employees / workers
because of poor personal
hygiene practices

28. 4.Foods prepared a day or
more before they are served
5. Raw , contaminated
ingredients incorporated into
foods that receive no further
cooking.

29. 6. Cross contamination of cooked
food through improperly cleaned
equipment.
7. Failure to reheat food to
temperature that kills bacteria.
8. Prolonged exposure to temperature
favorable to bacterial growth.

30. Your Turn to Speak …
Awareness for KITCHEN and ELECTRICAL HAZARDS
Instruction : Every student must memorize 3
awareness . We will be playing UNO , Isa , one ..
Where in we will count up to 17 using the three
language. If the number stops on your
designated number you should stand and recite
the awareness .

31. Awareness in the Kitchen and Electrical Hazard :
1. Use Caution when working around hot oil .
2. Get trained in the proper use of and maintenance of
deep fryer .
3. Observe all safety procedures and wear all
equipment provided for use while preparing hot
.
4. Use gloves, scrapers, and other cleaning tools with
handle

32. Awareness in the Kitchen and Electrical
Hazard :
5.Use the correct grease level and cooking temperatures for deep fryer .
6. Keep stove surfaces clean to prevent grease flare-ups .
7. Avoid reaching over or climbing on top of fryers and other hot surfaces ,
Clean vents when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling onto hot
surfaces.

33. Awareness in the Kitchen and Electrical Hazard
:
9. Wear slip-resistant shoes . Floors should be cleaned
often with grease-cutting solutions .
10.Do not work closely to hot fryers when the floor is
wet .
11. Do not spill water or ice into hot oil as this may
cause a flare-up.
12. Do not overfill or pour excessive amount of
frozen fries into deep fryer at one time .

34. Awareness in the Kitchen and Electrical Hazard :
13. Over filling causes excessive splashing and bubbling over of
hot oil.
14. Do not pour excess ice from fry packages into the fryer .
15. Do not overheat the oil; use only manufacturers
recommended cooking temperatures .
16. Do not move or strain hot oil containers ; wait until the oil
is cool!
17. Extinguish hot oil/grease fires by using a class K fire
distinguisher .

35. End of Discussion
-----Check up ----
Can you write your learnings ?
Send it to my fb account ROSSEL C. NAVARRO
# dated august 23,2016 /Learnings acquired/
state your learnings and realizations and how can
you used it appropriately to COOKERY class.