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LO 1: Understanding the agents
that create food borne illness
and the adulterant of food (M1)
1.1: Discussing the regulator
required to avert physical and
chemical adulterant of food
• What is Food adulterant?
The presence of detrimental chemicals that yield consumer
illness.
• What is physical and adulterant of food?
Adulterant by a extrinsic object at some stage of the
output operations which results illness.
A list of the controls required to prevent physical and chemical adulterant of
food
Store chemicals
Pest control
arrangements
Train staff
Cleaning &
sanitization
Good Manufacturing
practices(GMP)
Supplier product
Hazard Analysis for
Critical Control
Points(HACCP)
Quality Control
Process
Sieving
Metal
detection
Clothing
standard
Pest control
Maintenance
of Equipment
and Building
A list of the controls required to prevent physical
adulterant of food
Labeling
Professional
Pest Control
Staff
maintenance
Metallic
Containers
A list of the controls required to prevent chemical
adulterant of food
1.2: Comparing the
characteristics of food
poisoning and food borne
infections
Differences between food poisoning and
food borne infections
Food Poisoning Food Infections
Caused by growth of a pathogen in
intestines.
Caused by bacterial toxin.
It can be occurred due to chemical,
bacterial and biological form.
It can be occurred only due to bacterial
form.
Shorter incubation Longer incubation
Ingestion of microbial toxin Colonization by a pathogen.
A list of food borne infections
Food
Borne
Infections
Salmonellosis
Haemorrhagic
Colitis
Listeriosis
Campylobacte
riosis
Shigellosis
Toxoplasmosis
The features of food poisoning and food borne
infections
Features
of food
poisoning:
Toxin is produced by
pathogen
Symptom's occur very
quickly
Short incubation
period
A group of person can be
affected simultaneously
Absence of secondary
cases
Features
of food
borne
infections
Enteric symptoms are local
Symptoms generally occur
after 24 hours
Only a few vital particles are
needed for the diseases
Relatively stable
Specific lining cells are
necessary for virus
replication
Similarities
Dissimilarities
Compare between
the features of
food poisoning
and food borne
infections
 Symptoms occur very
quickly
 Caused by toxin
 Incubation period is
different
 Stability
1.3: Discussing how food-
borne illnesses can be
controlled
• What is food borne illness?
Any illness resulting from
adulterate food
Source: https://image.slidesharecdn.com/foodborneillnesses
A list of
food-
borne
illness
Diarrhoea
Botulism
Gastroenteritis
Cholera
How each illness can be
controlled?
Diarrhoea Botulism Gastroenteritis Cholera
• Eat only
properly cooked
food
• Drink only
properly hot
water
• Avoid raw meat
and seafood
• Obtain Hepatitis
A vaccine
• Use safe
canning and
bottling
• Avoid
consuming food
from damage
cans and bottles
• Use only
licensed
products and
follow
manufacturer's
instruction
• Practice proper
hand hygiene
• Use fluid
repellent
surgical masks
• Avoid raw meat
or shellfish
• Avoid
unpasteurized
milk
• Use commercial
chemical
disinfectant in
filtering water
• Having vaccine
of cholera

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Food_safety_Management_pptx.pptx in microbiology

  • 1. LO 1: Understanding the agents that create food borne illness and the adulterant of food (M1)
  • 2. 1.1: Discussing the regulator required to avert physical and chemical adulterant of food
  • 3. • What is Food adulterant? The presence of detrimental chemicals that yield consumer illness. • What is physical and adulterant of food? Adulterant by a extrinsic object at some stage of the output operations which results illness.
  • 4. A list of the controls required to prevent physical and chemical adulterant of food Store chemicals Pest control arrangements Train staff Cleaning & sanitization Good Manufacturing practices(GMP) Supplier product Hazard Analysis for Critical Control Points(HACCP) Quality Control Process
  • 5. Sieving Metal detection Clothing standard Pest control Maintenance of Equipment and Building A list of the controls required to prevent physical adulterant of food
  • 6. Labeling Professional Pest Control Staff maintenance Metallic Containers A list of the controls required to prevent chemical adulterant of food
  • 7. 1.2: Comparing the characteristics of food poisoning and food borne infections
  • 8. Differences between food poisoning and food borne infections Food Poisoning Food Infections Caused by growth of a pathogen in intestines. Caused by bacterial toxin. It can be occurred due to chemical, bacterial and biological form. It can be occurred only due to bacterial form. Shorter incubation Longer incubation Ingestion of microbial toxin Colonization by a pathogen.
  • 9. A list of food borne infections Food Borne Infections Salmonellosis Haemorrhagic Colitis Listeriosis Campylobacte riosis Shigellosis Toxoplasmosis
  • 10. The features of food poisoning and food borne infections Features of food poisoning: Toxin is produced by pathogen Symptom's occur very quickly Short incubation period A group of person can be affected simultaneously Absence of secondary cases
  • 11. Features of food borne infections Enteric symptoms are local Symptoms generally occur after 24 hours Only a few vital particles are needed for the diseases Relatively stable Specific lining cells are necessary for virus replication
  • 12. Similarities Dissimilarities Compare between the features of food poisoning and food borne infections  Symptoms occur very quickly  Caused by toxin  Incubation period is different  Stability
  • 13. 1.3: Discussing how food- borne illnesses can be controlled
  • 14. • What is food borne illness? Any illness resulting from adulterate food Source: https://image.slidesharecdn.com/foodborneillnesses
  • 16. How each illness can be controlled? Diarrhoea Botulism Gastroenteritis Cholera • Eat only properly cooked food • Drink only properly hot water • Avoid raw meat and seafood • Obtain Hepatitis A vaccine • Use safe canning and bottling • Avoid consuming food from damage cans and bottles • Use only licensed products and follow manufacturer's instruction • Practice proper hand hygiene • Use fluid repellent surgical masks • Avoid raw meat or shellfish • Avoid unpasteurized milk • Use commercial chemical disinfectant in filtering water • Having vaccine of cholera

Editor's Notes

  1. The regulator to restrict the adulterant of food can be done by adopting different regulatory systems.
  2. Food adulterant: Food adulterant refers to the presence of detrimental chemicals and an organism of microscopic in food and has been debased with another substances which can yield consumer illness. Physical and chemical adulterant of food: Food that has been adulterant by a extrinsic object at some stage of the output operations. These objects have the capacity to harm someone and can also potentially escort injurious consanguineous adulterant, which then results illness.
  3. Review the use and store chemicals: To prevent physical and chemical adulterant of food, the manager of The Swan restaurant should review the usage and storage of chemicals whether they are out of date or not. Review pest control arrangements: The manager should check the pest control arrangements that hinder insects and pests to create food diseases. Train staff again on this safe method Improve staff supervision: To control the adulterant of food in The Swan restaurant, the manager should emphasis on training facilities that was provided to the food staffs and training is not sufficient then provide training again to the food staffs. Review the cleaning and sanitizing: Proper cleaning and sanitizing is vital for the removal of adulterant food which causes food safety management. Employ Good Manufacturing Practices (GMP): The manager should check the GMP system whether food products are consistently produced and also controlled the quality of food. Review Supplier Products: Before food production, the manager should check the supplier product whether these food ingredients are safe and hygiene. Hazard Analysis for Critical Control Points (HACCP): A good HACCP program can ensure the prevention of physical and chemical adulterant of food which inspect the critical points of manufacturing and establish quality of food. Review Quality Control Processes: The manager of The Swan restaurant should review the quality control process if there is any problem in food production which degrade the quality of food provided to the consumers.
  4. Sieving: By sieving, the manager can ensure control over the physical adulterant of food as sieving is used for filtering foods or any substances which separate unwanted materials. Metal detection: Before making foods in the restaurant, the metal that is used for cutting the food ingredient must be checked. Pest control: Various pests and insects causes fatal diseases and wastages of food which should be checked by adopting various pests control system in the restaurant like checking any hole or lick in the pipeline of the storage room and so on. Maintenance of Equipment and Building: If the equipment's and building are not maintained properly then it will causes food spoilage.
  5. Labeling: To prevent the chemical adulteration of food proper labeling of food should be maintained so that chemical reactions can be avoided. Professional Pest control: By hiring professional pest control staff, the manager can prevent the chemical adulterant. Staff maintenance: By adopting control of staff maintenance, the manager of The Sun restaurant van prevent chemical adulterant Metallic container: By controlling the use of metallic containers for storage and cooking can stop chemical adulteration of food.
  6. Food poisoning and food borne infections both are food borne illness which causes severe health problem to the consumers
  7. The main difference between food poisoning and food infection is that food poisoning is caused by the ingestion of toxin and food infection is caused by eating adulterated food with microorganism.
  8. Salmonellosis: It is fatal diseases which is found in mammals, birds, reptiles and even in some humans body which causes diarrhea, abdominal cramps, nausea, vomiting and sometimes fever. Haemorrhagic Colitis: It is a large and diverse group of bacteria which inhabit the digestive tracts of human beings and other warm blooded animals. Listeriosis: It is caused by bacterium Listeria monocytogenes which is fatal to pregnant women as it causes miscarriage. Campylobacteriosis: It resides in the body of warm blooded animals and causes diarrhoea, nausea, vomiting and fever as it is a common type of bacterial diseases. Shigellosis: It is caused by various pathogens which causes diarrhoea, abdominal cramps or pain, nausea, vomiting, rectal tenesmus, and sometimes fever. Toxoplasmosis: It is caused by microscopic parasite which is dangerous for pregnant women and their unborn babies.
  9. Food poisoning is not unusual as it is caused by toxin, viruses where the symptoms occur very quickly and as it is eaten directly, there is an absence of secondary cases.
  10. Food borne infections are caused by various bacterial toxin which is relatively stable and theirs symptoms ranging from mild to severe.
  11. There are both similarity and dissimilarity in the feature of food poisoning and food infections which includes its symptoms, causation, incubation period and stability.
  12. Food borne illness can be controlled through adopting personal hygiene which protect the health of the consumers that begets goodwill of the restaurant business.
  13. Food borne illness refers to any illness that results from adulterate food which is spoilt by various toxins and viruses and bacteria's.
  14. A list of food-borne illness are given below; Diarrhoea: It begets loose stools and abdominal cramps which occurs due to eating adulterate food and drinking adulterate water or drinks. Botulism: It is created by toxin produced by clostridium botulism which is very rear and causes weakness, blurred vision, tiredness and trouble in speaking. Gastroenteritis: It is also known as infectious diarrhoea which lasts less than two weeks causing diarrhoea, vomiting and abdominal pain. Cholera: It begets severe watery diarrhoea which can lead dehydration and death.
  15. By proper guideline and all the things that has been mentioned, these diseases can be controlled as these it is caused by having adulterate food items. There is a proverb that prevention is better than cure, so to control or avoid these fatal diseases one should eat safe and hygiene food.