2. LEARNING OBJECTIVES: In this chapter the
student will be able to;
• Understand the meaning of food borne illness.
• Know the symptoms of food borne illness.
• Explain cross contamination and how it can happen
• Develop an awareness of the temperature danger zone
and understand its importance in the food service
operation.
3. A food borne disease occurs when a person
eats a contaminated food product containing
harmful pathogens, which then grow in the
intestinal tract and cause illness. Depending
on the pathogen, organism, or chemical, food
borne illness symptoms can range from mild
to severe and can last from a few hours to
several days.
4. Food borne illness is a disease that is caused by
consumption of food items that are contaminated by
dangerous micro-organism also known as germs or
microbes. Please take note that the word borne with
an “e” means carried. Thus simply speaking food
borne illness means an illness carried by food. This is
often referred to as food poisoning by many
professional in the Hotel and restaurant industry.
Nevertheless, this term does not only constraint to
contaminates foods but as well to contaminated
beverages.
5. A person suffering from food borne illness may experience the
following symptoms:
• Diarrhea – Also known as LBM or Loose bowel movement.
This is when a person has watery stool. This person may visit
the toilet for two to three times within an hour or even more.
• Vomiting – Also known as throwing up. This is when the
person pushes out all the food and liquid from its stomach
exiting through its mouth, this may include gastric juice that is
about green or yellowish in color.
• Nausea – This is when the person experience light
headedness and may not be able to stand straight for a long
period of time.
• Muscle cramps – the person experiences tightness on the
same part of the muscle. Difficulty moving this muscles may
be experience. Pain in this cramped muscles may also be
experience by the person.
6. • Stomach ache – Extreme pain in the abdominal
area. These maybe cause by spasm or bloating of
stomach due to some gases produced in the
stomach or intestine by the micro-organisms.
• Body weakness – Loss of strength particularly on
the extremities of the person. The person may not
be able to stand up or walk at this stage.
7. • Dehydration – This is the most dangerous
symptoms of food borne illness. This occurs when
the person losses a significant amount of the body
fluids particularly electrolytes during diarrhea.
Electrolytes help control the fluids in the body,
maintain normal ph level and ensure the correct
electric potential between nerve cells that enable
the transmission of the nerve signals. A person
experiencing dehydration may have dry mouth
with the lips starting to cracked, flushed skin and
usually have dark circles around the eyes. If the
person is not re-hydrated on the soonest possible
time serious damage to some organs may occur
which may eventually cause DEATH
8. The micro-organism that causes food borne illness
cannot travel on their own and contaminate food.
This micro-organism is transferred through the
food via a process called cross contamination.
Cross contamination is a process wherein an
infected person may not be the only way that a
food item maybe contaminated, they could also be
contaminated through the following:
9. • Exposed to unsafe temperature for a long
period of time.
• Improper packing of food items.
• Poor hygiene and sanitation during the
preparation of food.
• Improper re-heating of food.
• Unsafe sources and suppliers.
10. Exposed to unsafe temperature for a long period
of time
Let us start this topic by giving an example. Suppose
you bought a fresh fish from the market in the
morning, immediately placed in the freezer of the
refrigerator. On the next day, the fish is frozen, you get
it thawed. (thawing is the process of defrosting frozen
meats or fish/ goods) The fish is not deteriorated.
Why did the fish frozen in the freezer did not
deteriorate compared to the one just place on top of
the table?
11. Temperature danger Zone
The main explanation of the above is that at certain
temperature, certain micro-organism particularly bacteria are
active and are capable of multiplying. This temperature where
bacteria are active and capable of multiplying. This temperature
where bacteria are active and are capable of multiplying. This
temperature where bacteria are active is between 5 to 60 °C.
Thus, the main objective in order to keep the food safe from
contamination is to keep it away from the temperature danger
zone. The fish that was stored inside the freezer did not
deteriorate because the temperature inside the freezer is
between 0 to negative 20 °C. At this temperature the micro-
organism cannot multiply and affect food items both raw and
cooked.
12. Therefore, this is the main reason why you would
see some flame at the bottom part of a chaffing
dish. (a stainless steel shallow pan with a with a
source of heat beneath) on a buffet table. The
flame is not just to keep the food warm but to
ensure that the temperature of the food item is
always outside on the temperature danger zone.
(in this case 60°C.
13. According to experts, you can only leave a food
safe for consumption in the water danger zone for
about 4 hours beyond that time, most big hotels
would discard the food in order to avoid food
borne illness. For them, it is cheaper to discard
dangerous food items than to face law suits and
damage claim, not to mention ruin the company’s
reputation from individual who had been sick by
eating contaminated food from their
establishment.
14. Improper Packing of food items
Certain food items are pre packed when they arrive in the
supermarket. Some of them need to be cooked such as
instant noodles, hotdogs ,and cereals while other are ready
to eat such as sardines, corned beef and beef loaf. Most
ready to eat items usually comes in cans or in sealed jars.
Canning is the process of preserving food by heating and
sealing them in airtight containers should be very clean and
free of micro-organism before the food items are place
inside these containers. If not, the food inside the
containers are already contaminated with deadly micro-
organism that cause food borne illness.
15. Further, the containers should be tightly
sealed to avoid other micro-organism from
coming inside the containers and spoil the
food items. In the Philippines, the Bureau of
food and drugs (BFAD) of the department of
Health is the government body in charge of
inspecting and regulating big food
manufacturing plants to make sure that a
high degree of hygiene standards is being
followed and practiced by these plants.
16. Another important consideration to be considered in
packed food is that, they should contain an EXPIRY
DATE. And expiry date is a date written on the
package of the food item stating an exact date when
the food items expired, thus not suitable for human
consumption. There are a number of reasons why
food items are not fit for human consumption once it
reached its expiry date. One major reason is that at
this time the packing item of the food particularly
canned items is when the cans start to gather rust
inside and outside of the can.
17. Second the preservatives or either natural or
chemical preservatives contain in some
canned food items may start to wear off and
render ineffective, thus in turn food
deterioration or food items may start to wear
off and render ineffective, thus turn food
deterioration or food spoilage takes place.
Third, the main ingredient may have actually
reached the stage that it would start to
deteriorate.
18. Lastly, in dealing with packed frozen food items
delivered to your establishment, the following items
need to be considered;
• Make sure that the frozen items are as much as
possible wrapped in vacuum packed plastic
containers. Vacuum packing the food would
discourage the growth of micro organism due to
the absence of oxygen and moisture.
19. •Make sure that the plastic seal is still intact. This
means that the food items inside that pack had
not been cross contaminated due to a broken
pack.
•If the above consideration are met, then try to see
if the plastic bag have some frozen ice inside the
bag. Particularly, an ice that is colored red as a
sign of blood leaching ( leaching is the process
when soluble materials from a food particularly
meat and vegetables escape due to improper
handling, this materials would come in a liquid
form and would froze outside of the food item. If
this is present, perhaps this means the following;
20. • The meat had been frozen and thawed before
thus the leaching occurs, then it had been re-
frozen back to look like that it had been
properly stored.
• Adding salt to the food items when freezing
them. Salt dehydrates the cell, thus forming a
liquid part then turning into colored (depending
on the color of the vegetable or meat) ice inside
the pack.
21. Thus in order to avoid food borne illness brought about
by improper packing of food items the following
considerations are useful;
• Make sure your package food comes from a well-respected
company in the food manufacturing business.
• Check the expiry date.
• Check packaging of food items. Make sure there are no
cracks on the jars, seal is not broken and still intact, no dent
on canned items.
• Labelling should be in tact and not tampered
• Canned items should be free from rust
• Buy from trusted retail outlets such as department stores
23. 1. It is a kind of disease occurs when a person eats a
contaminated food product containing harmful pathogens,
which then grow in the intestinal tract and cause illness
2. This is the most dangerous symptoms of food borne
illness. This occurs when the person losses a significant
amount of the body fluids particularly electrolytes during
diarrhea.
3. Extreme pain in the abdominal area. These maybe cause
by spasm or bloating of stomach due to some gases
produced in the stomach or intestine by the micro-
organisms.
4. Loss of strength particularly on the extremities of the
person. The person may not be able to stand up or walk at
this stage.
5. Also known as throwing up. This is when the person
pushes out all the food and liquid from its stomach exiting
24. 1. This is when the person experience light headedness and
may not be able to stand straight for a long period of time.
2. Also known as LBM or Loose bowel movement. This is
when a person has watery stool. This person may visit the
toilet for two to three times within an hour or even more.
3. A date written on the package of the food item stating an
exact date when the food items expired, thus not suitable
for human consumption.
4. The food borne illness is a disease that is caused by
consumption of food items that are contaminated by
dangerous micro-organism also known as?
5. The temperature where bacteria are active and are
capable of multiplying is between what °C.?
25. Poor hygiene and sanitation during the preparation of food
Food preparation is the pre-requisite before cooking. It is
at this stage that the person starts to prepare the needed
things before cooking. In the culinary terms this is referred
as mise en place, which actually means putting things in
order ( before cooking like slicing, peeling etc. ) by placing
all the necessary things in proper order and perspective
before the actual cooking of food. It is at this stage that
the person cooking would start;
• Cutting the meat into portions
• Weighing accurately all the needed ingredients
• Peel and slice the ingredients
• Properly wash the needed ingredients
• Clean and prepare the needed equipment for doing the
cooking
26. In order to prepare the food in the most hygienic manner we
would seriously take this following consideration;
• The person preparing the food – The person
preparing the food would be dressed appropriately
wearing a complete chef uniform. The uniform should
have been properly washed and disinfect from the
workplace so contamination from the outside
environment. Further, the person should wash their
hands before starting to work. Nails should be cut
short in order to avoid harboring dangerous micro-
organism in the long nails. The person preparing the
food should avoid touching any part of the face and
hair as these places are high risk. Lastly wearing of
hands jewelleries.
27. • The area where the food is prepare – The area
where the food is prepare should be strictly
restricted only to the kitchen staff. Other personnel
should not be allowed to enter the preparation and
cooking room. This is done in order to avoid
contaminated people from outside the preparation
area brought in unwanted micro-organisms that
may contaminate the food.
28. •The area must also be free from pest and
rodents such as cockroaches, rats and other
insects. Insects and rodents may dangerously
contaminate the food items through their
droppings or through the dangerous micro-
organism that they carry in their body. Once
these creatures got into contact with the food
items secretly, they leave on the food items
various micro-organism that may seriously infect
human ingesting these contaminated foods.
Thus, the preparation area should be enclosed
enough that the insects and rodents would find it
next to impossible to enter such area.
29. Working areas as well as the tools and equipment being
used in the preparation area should be thoroughly cleaned
and stored in places that they are free of contaminants as well
as insects and rodents.
Dangerous cleaning chemicals should not be stored
inside the food preparation area they may be mistaken as
food ingredients that may cause multiple fatalities.
Lastly, proper waste disposal of garbage inside the
preparation area should be constantly made in order not to
expose the prepared food into these things that may
contaminate the food.
30. IMPROPER REHEATING OF FOOD
Reheating of leftover food is very common among many
people here in the Philippines. However, serious things
should be considered in reheating food items. First, leftover
food items should be properly stored in a freezer or chiller
and freezer is that these food items should have been
properly cooled first. Putting hot or warm items inside the
freezer or chiller would not only destroy the freezer or chiller
but would take a long time to lower down the temperature of
the food item, thus making it still susceptible to food spoilage.
Second, when reheating food items, make sure that the
entire food items are left reheating that is still not consumed,
cooling and reheating them again for the second time would
pose a serious hazard in food poisoning.
31. UNSAFE SOURCES AND SUPPLIERS
In the food service industry, it is very important that you buy
your raw ingredients from relialable and safe sources
particularly from suppliers who had obtained a very
reputable status in food service industry. This is very
important because obtaining raw ingredients means that
their products had undergone high sanitation standards
and is considered safe.
32. INRODUCTION TO BACTERIA
BACTERIA
This is the most famous type of micro-organism that cause the
food borne diseases. Generally, bacteria that cause food borne
diseases are classified into two major groups, spore forming
bacteria and non spore forming bacteria.
A spore is a thick walled dehydrated structure that can resist
extreme dryness and very high temperatures for long periods of
times. Spore are not harmful when except for clostridium
botulism that can cause infant botulism. However when these
spores come into contact with food items at a proper
temperature, they began to multiply and can cause serious illness
to a person ingesting the bacteria.
33. SPORE FORMING BACTERIA
Clostridium perfrigens – this is a type of bacteria
that requires little oxygen in order to survive. Food
items that are known to have been contaminated
with these types of bacteria are the following;
• Improperly cooled or heated spices or gravy
• Improperly heated or cooled meats and gravy
• Insufficiently cooked meats
34. Bacillus Cereus – This is another spore forming
bacteria that is mostly found on the following;
• Rice
• Corn
• Cornstarch
• Soy beans
• Tofu
• Flour
• Pasta
• Potatoes
35. Common symptoms cause by this bacteria are
vomiting and diarrheal. Abdominal crams and nausea
are also associated with this type of bacteria.
In order to avoid this bacteria, make sure that the
following food items must be stored properly. Once
cooked, the temperature danger zone items must be
stored properly. Once cooked, the temperature
danger zone should be followed strictly.
36. Clostridium botulism – this type of bacteria is able to
produce NERUOTOXIN. A neurotoxin is a substance that destroy
damages or impairs the functioning of the nerve tissues. This is
very deadly to humans.
Most common symptoms of this type of bacteria are the
following;
• Headache
• Difficulty in swallowing
• Difficulty in breathing
• Dizziness
• Double vision
37. Most common food that are found to be contaminated with
this bacteria are the following;
Improper heating of processed canned goods such as
• Canned fish
• Canned meats and meat products ( sausages, luncheon meats,
etc)
• Canned vegetable ( green peas, water chestnuts)
Garlic that is stored in oil
Onions that are store in butter
In order to avoid this type of bacteria the following should be taken
into consideration.
38. NON SPORE FORMING BACTERIA
Escherichia Coli- also known as E. Coli. This bacteria is
a Shiga toxin. This type of bacteria is usually in the
intestine of warm blooded animals such as beef, pork
even human.
E. Coli usually is a threat to people up to 16 years old
and the elderly. It can cause abdominal pain, vomiting,
bloody stool, kidney failure and eventually death. The
person can experience an E. Coli infection usually has
fever and muscle aches just like having a flu. This
would be followed by LBM where the stool contains
traces of blood on it .
39. Most common food items are raw meats particular
undercooked beef, milk, raw fish taken from contaminated
water and not properly cleaned or stored.
The most common transmission of these micro-organism
is by cross contamination of raw meat from the slaughter
house. It is when the meat gets into contact with the
intestines of the animal during the butchering of the animal.
In certain instances. Fruits and vegetables had been
contaminated with these micro-organism by some cattle ad
wild animals who grazed on these fruits and vegetables. The
cross contamination occurs when the manure of these
animals gets into contact with the fruits and vegetables.
40. In order to avoid contamination these important
items should be followed;
• Make sure employees wash their hands properly
after using the toilet to avoid cross contaminated.
• Properly cooked red meat. The cooking
temperature should reach 160 °C
• Wash fruits and vegetables properly before
preparing them
• Avoid eating meat entrails particularly intestines of
meat
41. Listeria Monocytogenes – the unique characteristics of this
bacteria is that it has the ability to grow under extreme
conditions such as below 5 °C. it can also survive in foods
that contain high salt.
The type of micro organism is common in the
following
• Seafood
• Sausages and hotdog
• Raw meats
• Raw poultry
• Raw fruits and vegetable
• Ice cream
• Milk
42. In order to avoid these micro-organism contaminating
our food the following should be considered;
• Practice the first in first out (FIFO) in
refrigerated food items
• Store foods at the right temperature
• Store cooked foods separately from raw food
items to avoid cross contamination
43. Campylobacter jejuni – this type of bacteria can cause severe
abdominal pain and bloody diarrhea. These are mostly common
in raw meat, raw poultry and milk.
In order to avoid this type of infection, make sure that meats
are cooked at the proper temperature. Clean food contact area
and properly wash hands when handling meats to avoid cros
contamination.
Shigella spp. – this type of bacteria is responsible for a food
borne illness known as shigellosis. These bacteria are commonly
found in the intestines and feces of humans and warm blooded
animals.
44. Symptoms of this type of infecton are the following
• Fever
• Chills fatigue
• Dehydration
• Abdominal cramps
• Diarrhea
The following are the common foods are usually contaminated by
this bacteria;
• Dairy products
• Milk
• Salad vegetables
• Raw chicken and poultry
• Any food contaminated by feces that contains this organism
45. The most important prevention is not to allow any contaminated worker
to get into contact with the food items. Proper washing of hands should
be observed to all employees particularly those who had used the toilet.
Salmonella app – this type of micro-organism is usually found in the
intestines of human and animals. Infected chickens can pass this
micro-organism into their eggs.
Common symptoms of salmonella infection are the following;
• Fever
• Diarrheal
• Vomiting
• Abdominal pain
• Vomiting
• Headache
46. Food items that are commonly contaminated with salmonella are
the following;
• Eggs
• Dairy products
• Milk
• Raw meat
• Poultry products
• Chocolate
• Pork
Properly cook foods in order to prevent this type of contamination.
Avoid eating suspected contaminated food items in an instance that
an outbreak occurs.
47. Staphylococcus aureus – this type of bacteria produces a dangerous toxin when it came into contact
with food items. These bacteria are commonly found in the hands, hair, throat, nose and skin.
Symptoms of staphylococcus aureus includes the following;
• Acute abdominal pain (acute describes a disease that is brief, severe and quickly comes into crisis)
• Vomiting
• Diarrhea
Common foods items infected buy this bacteria are the following;
Ready to eat meats such as hams, smoked meats etc.
• Cold cuts
• Luncheon meats
• Meat
• Poultry
• Vegetables
• Milk
• And dairy products
48. In order to avoid contamination, the following hygienic practices of
workers should be followed;
• When sneezing or coughing, cover your nose and mouth with a
cream handkerchief and immediately wash your hands before
proceeding to handle foods in the workplace.
• Use a separate tasting spoon every time you taste a food and make
sure the spoons are washed immediately after using them to avoid
cross contamination.
• Do not touch your mouth, eyes, ears and hair when handling food
items to avoid contamination.
• Do not pick your nose when working.
• Workers who smoke during break time should make sure to wash
their hands before handling food items.
• Workers suffering from cough and colds should not report to work .
50. 1.Serious things should be considered in reheating food items.
First, leftover food items should be properly stored where?
2.Putting hot or warm items inside the freezer or chiller would
not only destroy the freezer or chiller but would take a long
time to lower down the temperature of the food item, thus
making it still susceptible to what?
3.The area where the food is prepare should be strictly
restricted only to who?
4.What are the Insects and rodents carry that may
dangerously contaminate the food items through their
droppings that may is dangerous to human body?
5.The person preparing the food would be dressed
appropriately wearing a complete what?
51. 6. It is the pre-requisite before cooking. It is at this stage that
the person starts to prepare the needed things before
cooking. 7. Putting things in order before cooking like slicing,
peeling etc. by placing all the necessary things in proper
order and perspective before the actual cooking of food this
process is called ?
8. This is the most famous type of micro-organism that cause the
food borne diseases.
9. This is a type of bacteria that requires little oxygen in order to
survive.
10. This type of micro-organism is usually found in the intestines of
human and animals. Infected chickens can pass this micro-
organism into their eggs.
