Food Hygiene 3 - Incidences of food poisoning .pptx

©2022 The Joyful Class
The incidences of food poisoning
and its prevention
Food Hygiene 3

To know how
bacterial
contamination may
occur and how it can
be prevented.
Understand the
difference between food
poisoning and food-
borne infection.
Be able to explain
how the food
poisoning chain may
be broken.
To show progress today I should …

The incidence of food poisoning
and its prevention
REHIS Food Hygiene 3
Handbook
Food poisoning and its control
Contamination hazards and controls

Every day thousands of people in the UK suffer
from food poisoning.
Many of these will be very ill and some of them will die.
Those most at risk include;
Babies and infants
Pregnant women and unborn babies
Elderly people
Sick people & people with weakened immunity

Causes of Food Poisoning
• Bacteria or their toxins
• Viruses (multiplying in living cells, not in food or water)
• Poisonous chemicals such as insecticides and cleaning agents and weed
killers
• Poisonous metals such as lead, copper and mercury
• Poisonous plants such as deadly nightshade, toadstools, daffodil bulbs
• Poisonous fish or shellfish
• Moulds (rare)
Bacterial food poisoning is the
most common and may be fatal

Food poisoning may be caused by
Poisonous Chemicals Poisonous Metals
e.g. copper, lead,
mercury & zinc
Poisonous
Fish/shellfish
e.g. Japanese puffer fish
Poisonous Plants
e.g. toadstools,
deadly nightshade &
red kidney beans
Viruses
Bacteria Moulds

Food poisoning from chemicals
is rare and usually accidental.
It may result from poisonous chemical being stored in
unlabelled food containers
Contamination of food by significant amounts of
chemicals (insecticides or cleaning agents) or large
amounts of chemical additives.

Food poisoning from metals
Acute Metallic food poisoning is also quite rare and
usually results from acidic food or drink being in
contact with certain metals such as copper or zinc.
Symptoms mainly vomiting and abdominal pain
usually develop within an hour.

Poisonous plants and fish
Poisonous plants rarely cause food poisoning in
commercial premises. However, cases of poisoning
from toadstools, tea contaminated with deadly
nightshade, undercooked red kidney beans and
Japanese puffer fish have been recorded.

Moulds (mycotoxins)
Moulds are often responsible for the spoilage of food,
especially baked products and fruit due to prolonged
unsatisfactory storage. However some moulds
produce mycotoxins which cause illness and
sometimes death. Fortunately, this is rare. Foods
involved include nuts, figs and apple juice.

Food Poisoning
• Pathogens multiply in food
• Large numbers required to cause illness
• Normally a short/medium incubation period

Food Poisoning
usually occurs within 1 – 36 hours of eating contaminated or poisonous
food.
Symptoms normally last from 1 – 7 days and include one of the
following
• abdominal pain,
• diarrhoea
• vomiting
• nausea (feeling sick)
• fever
• dehydration
• collapse

Reported cases of Food Poisoning
Only 10% of people suffering from food
poisoning symptoms will report their illness
10% Reported Symptoms
90% Unreported Symptoms

Food Poisoning
• Salmonella:Found in animals, raw poultry and birds
• Clostridium perfringens: Found in animals and birds
• Staphylococcus aureus: Found in human nose and throat
(also skin)
• Clostridium botulinum:: Found in the soil and associated
with vegetables and meats
• Bacillus cereus: Found in soil, vegetation, cereals and spices

Salmonella
Read handbook pages 13 and 14 for more information
Image used for
illustrative purposes only

Clostridium perfringens
can be found in the soil
Image used for

Staphylococcus aureus
can come from coughs and sneezes
Image used for

Clostridium Botulinum
Image used for

Serious consequences of
Clostridium botulinum and E coli 0157
Paralysis Death

Bacillus Cereus
Image used for

Foodborne disease/illness
• Food or water acts as a vehicle to carry the disease.
• Pathogens don’t usually multiply in food.
• Small numbers required to cause illness.
• Faecal-oral route.
• Usually longer incubation period.

Foodborne Diseases
• Campylobacter
• E.Coli O157
• Listeria
• Typhoid
• Norovirus

Campylobacter
https://www.youtube.com/watch?time
_continue=106&v=GYlp1_7XIw4
Image used for

Escherichia Coli 0157 (E. Coli)
Image used for

Listeria
can be found in the water,
soil and sewage.
Image used for

Typhoid
Image used for

Legionella bacteria
can be found in water

Some bacteria can be found in the air.

Image used for
Norovirus
(Winter vomiting bug)

Sometimes known as “the winter vomiting disease”
or “the common cold of the bowel”
Definition of Norovirus:
“self limiting vomiting and diarrhoea
of approximately 28 hours duration
with stool cultures negative
for bacterial pathogens.”

Features of the Virus
 Thrives in cold conditions
 Not destroyed by freezing, brines, chlorine or vinegar
 Destroyed by cooking
 Asymptomatic infections common
 Low infectious dose 10-100
 Particles don’t grow in food
 Infected persons still “dangerous” for a few days post symptoms
 Can survive up to 12 days on a surface

Causes of Norovirus
• Faecal contaminated water
• Vomit from an infected person or their contaminated clothing
• Contaminated hands
• Food which has become contaminated at source, during
harvesting, preparation or serving
• Person to person spread

Norovirus Controls
• A systematic approach to cleaning of all areas and equipment
• Appropriate training of all staff
• Wash fruit and vegetables before use
• Use of utensils for serving food
• Awareness of personal hygiene rules including effective hand
washing, wearing PPE and procedures for notification of
gastrointestinal illness
• Use reputable suppliers

Your responsibility
• To know the symptoms of food poisoning
• To learn about food poisoning and its control
• Not to handle food if you suspect you have food poisoning

The control of food poisoning
Food poisoning rarely occurs because of a single isolated mistake.
Food poisoning results from management failing to identify hazards
and/or failing to control these hazards.
Controlling these hazards breaks the chain and prevents food poisoning.
Some bacteria only require low numbers and do not need to multiply in food to cause illness
Food
contaminated
Bacteria
multiply
Person eats
contaminated
food
The food poisoning chain consists of three links.

Carrier
Do not handle food if
you suspect you have
food poisoning.
• Ensure food handlers who are unwell
or suffering from food poisoning are
excluded from food handling duties
until they have fully recovered.
• Also consider how food is transported
• ie raw food in reusable bags need to
be washed

Prevent contamination by
• Purchasing food from approved suppliers
• Effective instruction, supervision and training of food
handlers.
• High standards of personal hygiene and good hygiene
practices (keep food covered and minimise handling) and
provision of adequate, suitable facilities for personal
hygiene.
• Separation of raw and ready-to eat food at all stages of
delivery, storage, preparation, serving and distribution

Prevent contamination by
• Effective cleaning and disinfection.
• Well-designed and constructed food premises and food rooms.
• Effective pest control.
• Effective storage and disposal of waste and unfit food.
• Well-designed and proper use of suitable equipment/utensils.
• Ensure food handlers who are unwell or suffering from food
poisoning are excluded from food handling duties until they are
fully recovered.

Faecal-Oral Route
Organisms in
faeces and on
raw food
ready-to-eat
foods
EATING
transferred via hands
or sewage and survive
cooking
symptoms vary
symptoms
usually one to
several days
after eating

Prevent bacteria within food from
multiplying
• Correct storage - (Out of danger zone, in fridge below 5oC or hot
holding above 63oC) - Store high risk foods in the fridge
• Preparation in danger zone for shortest time.
• Cooling food as quickly as possible.
• Good stock rotation.
• Not allowing dried food to absorb moisture
• Using suitable preservatives such as salt, sugar or vinegar (acid).

Prevent customers eating contaminated food by:
• Disposing of all contaminated, spoiled unfit or out-of
date food.
• Ensuring foods such as pate, soft cheese and oysters are
not served to risk groups.
• Removing bacteria from ready-to-eat raw food such as
salad, by thorough washing.
• Destroying bacteria in raw food.
Risk groups such as pregnant women elderly, Honey not served to babies under 1 year
Destroying bacteria in raw food - Thorough cooking, heat processing, sterilisation or canning (bacteria can also be
destroyed by irradiating food e.g. spices) and using chemicals e.g. chlorination of water

Destroy bacteria
A combination of a suitable temperature and sufficient time is
always required to destroy bacteria
Don’t rely on colour to make sure food is cooked properly.
Use a food thermometer.

Destroy bacteria
Don’t rely on colour to make sure food is cooked properly.
Use a food thermometer.
Cooking temperatures of at least 75oC should normally be
achieved at the centre of the food to ensure safety.
Foods such as stews should be boiled at temperatures
approaching 100oC.

Food soilage and pathogens dormant.
No growth below freezing point
Food spoilage slow growth
Most pathogens no growth (<5oC)
Bacteria multiply (5oC - 63oC
Rapidly multiply (20oC - 50oC)
Destroys most pathogens
Too Hot bacteria start to die at 63oC
Dead
Most bacteria die at cooking temperature
Danger
Zone
5oC - 63oC

How to use a food thermometer
Core (centre or coldest part) should achieve 75oC (or 70oC for
2 minutes) during cooking. {82oC if reheating food}
Clean - clean and disinfect between uses
Sanitise/Disinfect - Boiling water or wipe
Look after the food temp probe
Check its battery and calibration

Temperature Probe Hygiene
Each time meat is tested the probe may be exposed to harmful
bacteria.
Wipe the probe clean every time it is exposed to uncooked meat -
particularly before probing cooked food that is ready to eat.
The same precautions that you use with a knife or a cutting
board apply to a thermometer probe.
Probe wipes, simple soap solution or anti-bacterial spray cleaner on
paper towels can effectively sanitize the probe tip.

Temperature Probe Checks
A simple way to check a digital probe is to put it in iced water
and boiling water:
• The readings in iced water should be between -1°C and 1°C.
• The readings in boiling water should be between 99°C and 101°C.
If the reading is outside this range, you should replace your
probe or return it to the manufacturer to be calibrated.

Safe Time/Temperature Combinations
English (not Scottish)
Examples of safe time/temperature combinations
include:
• 80°C for at least 6 seconds
• 75°C for at least 30 seconds
• 70°C for at least 2 minutes

If the heat is too high for your hand (without a protective glove)
it is probably too hot for the temperature probe body.
You need to look after your probe to prevent it from getting damaged and help keep it
working properly.
Do not leave a digital probe inside your fridge or freezer, or on hot surfaces.
When you are not using it, store it safely, away from extreme temperatures and liquids.
Keep the probe in its case, if it has one.
Avoid banging or dropping your probe. If the battery is low, replace it immediately.
Do not submerge in water

What steps do you take to avoid physical
contamination of food
Broken glass
Screw
Nail clippings
Hair
What consequences can happen if objectionable items are found in food?

Allergens
• Allergens are substances, usually protein, which cause the body’s
immune system to respond
• In severe cases this may result in an anaphylactic shock and even
death
What steps can be taken to prevent food allergens
and intolerances affecting the customer?
Food Allergens / Intolerances
• Communication – labeling and information
• Contamination – approved suppliers, segregation
• Cleaning

Allergens
Peanuts Sesame Seeds
Eggs
Gluten
(Wheat, Rye, Oats, Barley etc.)
Shellfish

Allergy information
• celery;
• cereals containing gluten
(such as wheat, barley, rye
and oats);
• crustaceans (such as
lobster and crab);
• eggs;
• fish;
• lupins;
• cow’s milk;
• molluscs (such as mussels
and oysters);
• mustard;
• nuts (such as almonds,
hazelnuts, walnuts, Brazil nuts,
cashews, pecans, pistachios
and macadamia nuts);
• peanuts;
• sesame seeds;
• soybeans;
• sulphur dioxide and sulphites
(preservatives used in some
foods and drinks) at levels
above 10mg per kg or per litre.
The 14 reportable allergens in foods are:

Other Allergens known to cause problems but
not on the reportable list :
•Oranges
•Pulses
•Food colouring
•Mushrooms

Direct
Route
Indirect
Route
Cross contamination
Drip
Bacterial Contamination

Sources,
vehicles &
routes of
bacterial
contamination
High Risk Food
Vehicles
Hands, equipment, cloths
Food or hand –contact
surfaces
Sources
Raw foods, people, water
insects, rodents, dust, refuse,
unfit food, animals and birds
Direct
Contamination
Control
Zone

Vehicles for cross contamination include:-
• Cloths
• Equipment
• Hands
•These “vehicles” can transport a food poisoning
bacteria onto food.

Note: Raw meat on red board

When making food it is best to..
Clean as you go
Cleaning is the process of removing food
residues, dirt and grease.

Vermin proof
We don’t want to get rats or mice in our food.
By law, a food premises owner must report any rat
infestation to the appropriate authority.

Your responsibility
• To learn about hazards and how they can be controlled
• To protect food from contamination
• To observe all company rules

Real Case Study
• Meat stew prepared at home
• Transported to serving location
• Reheated
• Food kept hot in slow cooker
• Served to 18 – 25 year olds
• 3 reported incidents of vomiting & diarrhoea within 3-4
hrs
The youth leaders at a local community centre cooked and served to the youth group

Real Case Study - Questions to ask 1
• What standard was the meat used to make the dish
(Was it an approved supplier?)
• Was it initially cooked to above 75oC?
• Was it cooled before transportation
(Was it to below 5 oC within 90 minutes?)
• What was the method of transport?
(Was it a Clean Cool Bag with ice pack?)
• How long was it transported for and what method?
(Bus/ Train/Car) Was it chilled the whole journey?

Real Case Study - Questions to ask 2
• Was it reheated to 82oC before serving? (The only way to
know is use a temperature probe and record temperature,
time and date for evidence)
• What records needs to be kept to prove we didn’t make them
sick? (There should be a record of the Cooked temperature,
Fridge temperature, Chill temperature and, Reheat
temperature each with the Time recorded. There should also
be a record of the Transport Cleanliness Check)
• Only proof would be if they had used a temperature probe
and recorded temperatures, time and date for evidence

Stock rotation
A suitable system of stock rotation should be used to
make sure older foods are used first to avoid spoilage.
This applies to chilled and frozen foods as well as other
products.
In general, the first in first out rule should apply.

‘Use by’ date
Foods which spoil quickly (i.e. are highly perishable) such as
cooked meat and fish have a ‘Use by’ date.
If kept for too long these foods can cause food poisoning even
though they may not taste odd.

‘Best before’ date
Other foods have a ‘best before’ date, after which foods may not
be at their best, with regard to flavour, colour and texture, even
though they will probably be safe if they have been stored
according to the instructions on the label.

Food Handlers Can Contaminate Food When:
• They have a food borne illness
• They show symptoms of gastrointestinal illness - relating to the
stomach or intestine
• They have infected lesions (wounds or injuries)
• They live with or are exposed to a person who is ill
• They touch anything that may contaminate their hands

Food handlers must report
certain illnesses to their supervisor.
They can contaminate food when:
• They have a vomiting and/or diarrhoea illness
• They have infected cuts or boils
• They live with or are exposed to a person who is ill
• They touch anything that may contaminate their hands
• They have a food borne illness

Food handlers are responsible for:-
•Putting a waterproof plaster over a cut
•Wearing clean protective clothing
•Washing hands after visiting the toilet
They are not responsible for
dealing with pests or vermin.

Look carefully at the cartoon.
Can you find 9 different possible sources of food poisoning bacteria?

Raw food, People, Insects, Rodents, Pets, Refuse, Waste Food

To know how
bacterial
contamination may
occur and how it can
be prevented.
Understand the
difference between food
poisoning and food-
borne infection’.
Be able to explain
how the food
poisoning chain may
be broken.
How well did you do?

Credits
Royalty Free Images used with under licence Shutterstock;
Think emoji, brain, darts board
Sick man with fluids bag, Pregnant woman, elderly woman, mushrooms, chemicals, mercury, virus alert, moulds, puffer fish,
kidney beans, moulding lemons, cooked and uncooked chicken, cooked and uncooked burger, peanuts, prawn, gluten,
sesame seeds, broken egg, dirty cloth, chopping boards and sign, cleaning cloth, eggs,
Images from The Royal Environmental Health Institute of Scotland
Control of food poisoning chain, Typhoid Mary, Faecal Oral Route, direct and indirect route, Sources, vehicles & routes of
bacterial contamination, rat, lazy man hazards
Food a fact of life;
Use by date
Images used under licence of The Joyful Class ;
The Germometer

Food Hygiene 3 - Incidences of food poisoning .pptx

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Food Hygiene 3 - Incidences of food poisoning .pptx