This document discusses food safety and sanitation. It defines sanitation as creating conditions to prevent food contamination and foodborne illness. Contamination can occur directly from raw foods or indirectly through cross-contamination. The major causes of foodborne illness are bacteria like Salmonella and E. coli, which thrive in certain conditions like moisture, warm temperatures, and food. Proper handling and cooking of foods to safe minimum internal temperatures are key to preventing illness from bacteria, parasites, viruses, fungi, chemicals, metals, and other physical contaminants.

1. ℂ𝕃𝔼𝔸ℕ𝕃𝕀ℕ𝔼𝕊𝕊
&
𝔽𝕆𝕆𝔻 𝕊𝔸𝔽𝔼𝕋𝕐

2. 𝚂𝚊𝚗𝚒𝚝𝚊𝚝𝚒𝚘𝚗
• Creation and maintenance of conditions that will
prevent food contamination or food-borne illness.
𝙲𝚘𝚗𝚝𝚊𝚖𝚒𝚗𝚊𝚝𝚒𝚘𝚗
• Refers to the presence, generally unintended, of
harmful organisms or substances.
• Contaminants can be biological, chemical or
physical.
• When consume in sufficient quantities, food-borne
contaminants can cause illness/injury, long lasting
disease or even deaths.

3. Contamination occur in 2 ways,
1. Direct Contamination
- contamination of raw foods, plants or animals from
which they come, in their natural settings or
habitats.
Figure 2.2> Most bacteria reproduce by binary
fission. Each bacterium can divide every 15-30 min.
within 12hrs. One bacterium can become a colony of
72 billion bacteria more than enough. That's why it
takes only a very short time for one bacterium to
produce millions more that may cause serious illness.

4. • Putrefectives- a human consumption bacteria.
Rod-shaped bacteria (bacillus)- capable of forming
spores. Spores is a thick-walled structures used as
protection against a hostile environment.
• Pathogen- bacteria that are dangerous when
consumed by humans. It must be destroyed or
controlled in a food service operation because it can
cause illness in one of three ways by intoxication,
infection or toxin-mediated infection.

6. 2. Infection
- Salmonella is a well known example
- Occurs when live pathogenic bacteria are
ingested.
- Bacteria will live in consumer's intestinal tract.
- It is a living bacteria, not their waste products,
that cause illness.
- Fortunately, it can be destroyed by cooking foods
to sufficiently high temperatures, usually 165°F
(74°C) or higher.

7. 3. Toxin-mediated infection
- Both intoxication & infection
- Clostridium perfringens and Escbericbia coli are well
known example
- When these living organisms ingested, they establish
colonies in human or animal intestinal tracts, where
they then produce toxins.

8. Characteristics of the top causes of food-borne illnesses
COMMON SOURCES
- Contaminated fruits,
vegetables, human etc.
- Raw foods
- Raw foods
- Infected food handlers,
prepared food etc.
- Raw seafood, contaminated
water, shellfish

9. Characteristics of the top causes of food-borne illnesses
COMMON SOURCES
- Any food, raw products,
human
- Pork & raw or contaminated
milk products, tofu,
nonchlorinated water
These bacteria are particularly dangerous for young
children, the elderly and people with weakened immune
systems.

10. Preventing Bacterial Intoxications & Infections
The best way to prevent bacterial intoxication &
infections is to attack the factors bacteria need to
survive and multiply.
Certain conditions enhance the growth of bacteria:
• Food
• Atmosphere
• Temperature
• Time
• Moisture
• Acid/Alkali balance

11. 1. FOOD
• The foods on w/c bacteria thrive are referred to as
time and temperature controlled for safety (TCS)
foods.
• TCS replaces the term potentially hazardous food.
• They are generally high in protein and include
animal-based products, cooked grains, raw & cooked
vegetables.
• These foods must be handled with great care.

12. 2. ATMOSPHERE
• aerobic (thrive on exygen), anaerobic (cannot
survive in it's presence), facultative (can survive
with/without oxygen.
• Canning destroys bacteria that need oxygen.
• A tight foil covering, complete layer of fat or even
well-fitting lid can create an atmosphere sufficiently
devoid of oxygen to permit the growth of anaerobic
bacteria.

13. PARASITES
- tiny organisms that depend on nutrients from a
living host to complete their life cycle.
TRICHINOSIS
- caused by eating undercooked meat.
- Scientists have now determined that trichina larvae
are killed if held at 137°F (58°C) for 10 seconds.
ANISAKIASIS
- another illness caused by parasitic roundworms.
- raw or undercooked fish are most often implicated
in anisakiasis.

14. - Through cooking to a minimum internal
temperature of 135°F (57°C) is the only way to
destroy the larvae, as they can survive even highly
acidic marinades.
CYCLOSPORA
- infections caused by a single-celled parasite found
in water or food contaminated by infected feces.

15. VIRUSES
- cause other biologically based food-borne illness
such as Hepatitis A & Norovirus.
- smallest known forms of life.
- They invade the living cells of a host, take over
those cells' genetic material and cause the cells to
produce more viruses.
- destroyed by temperatures higher than 176°F
(80°C).
- Basically, one way to prevent food-borne viral
ilnesses is to prevent contamination.

16. HEPATITIS A
- often enters the food supply through shellfish
harvested from polluted water.
- the virus is carried by humans, some of whom may
never know they are infected and is transmitted by
poor personal hygiene & cross contamination.
NOROVIRUS
- found in human feces, contaminated water or
vegetables fertilized by manure.
- has even been found in ice cubes
- destroyed by high cooking temperature.

17. FUNGI
- large group of plants ranging from single-celled
organisms to giant mushrooms.
- everywhere in the soil, air & water.
- Poisonous mushrooms, a type of fungus, can cause
illness or death if consumed.
- most common fungi: molds & yeasts

18. 1. Molds- form long filaments or strands.
-Foods that develop mold should be discarded, and
any container or storage area cleaned & sanitized.
2. Yeasts- require water & carbohydrates for survival.
Fermentation- great benefit in making breads &
alcoholic beverages.
- haven't been proven to be harmful to humans.
However, it can cause foods to spoil, and develop off-
flavors, odors & discoloration.

19. CHEMICAL CONTAMINANTS
> Contamination of foods by a wide variety of
chemicals is a very real and serious danger in which
the public has shown a strong interest.
> usually inadvertent and invisible
Chemical hazards include contamination with the
following:
1. Residual Chemicals
2. Food Service Chemicals
3. Toxic Metals

20. 1. Residual Chemicals
- used in growing food supply.
- such as antibiotics, fertilizers, insecticides &
herbicides
2. Food Service Chemicals
- Cleaners, polishes, pesticides & abrasives are often
poisonous to humans.
- All cleaning chemicals should clearly labeled and
stored well away from food preparation.
3. Toxic Metals
- when metals are dispersed in food & water.
- consuming any metals can cause poisoning.

21. PHYSICAL CONTAMINANTS
> Include foreign objects that find their way into
foods by mistake.
> metal shavings created by worn can openers,
pieces of glass from a broken container, hair and dirt.
> Most likely the result of poor safety and sanitation
practices or a lack of training.

22. 2. Cross Contamination- the process by which bacteria
or other microorganisms are unintentionally
transferred from one substance or object to another,
with harmful effect.
Reducing Cross-Contamination
1. Personal Cleanliness
To produce clean, sanitary food, all food handlers must
maintain high standards of personal cleanliness &
hygiene. This begins with good grooming.
2. Dish & Equipment Cleanliness
One of the requirements for any food service facility is
cleanability.

23. That's all!
Thank you for listening :)