FOODBORNE ILLNESS

A disease of infectious or toxic nature caused by or thought to be caused by, the consumption of
food and water.
Disease that is transmitted to human being by food.
Different kinds of bacteria, viruses, parasites and mold that may occur in food can cause foodborne
illness. A foodborne illness is commonly referred to as food poisoning or “stomach flu.”

Cause of foodborne illness

• Foodborne illness usually arises from improper handling, preparing, or food storage.
• Good hygiene practice before, during and after food preparation can reduce the chances of
contracting an illness.

Following Symptoms:
Top 5 Foodborne Illness Prevention
Possible source of Foodborne Illnes

1. Improper hot and cold handling temperatures of potentially hazardous food.

 The purpose of holding potentially hazardous foods at proper temperatures is to minimize the
growth of any pathogenic bacteria that may be present in the food.
 41 ◦F to 135 ◦F is called the danger zone
 For cold 41 ◦F below and for hot 135 ◦F above

2. Improper Cooking Temperature of Food

• Cooking food to the proper temperatures is extremely important because many raw meats have
pathogenic bacteria on them naturally.
• Cooking is the only food preparation step that will actually kill bacteria.
• Once the proper cooking temperature has been achieved, ensure that the food remains at or above
that temperature for at least 15 seconds to make sure that most if not all of the bacteria are
eliminated.

Cook the following foods to the listed minimum temperature:

• Raw poultry such as chicken, duck and turkey – 166 ◦F
• Raw ground meats such as ground beef and sausage – 155 ◦F
• Raw pork, fish, eggs, lamb and whole pieces of bee – 145 ◦F
• Fruits and vegetables prior to hot holding – 135 ◦F

3. Dirty or Contaminated Utensils and Equipment

• When utensils or equipment become dirty or contaminated, they can transfer that contamination to
the food causing a foodborne illness.

Color Coded Kitchen Utensils:

– Food tongs, knives, brushes, thermometers and chopping boards.
• Red kitchen equipment is used for raw meat.
• Blue kitchen equipment is used for raw fish.
• Yellow kitchen equipment is used for cooked meats.
• Green kitchen equipment is used for salad and fruits.
 • Brown kitchen equipment is used for vegetables.
• White kitchen equipment is used for dairy products.
• Purple kitchen equipment is used for allergenic food (sea foods).

4. Poor Employee Health and Hygiene

• It is important that food workers are in good health while preparing food.
• The person in charge of the food facility is responsible for the health of their employees.
• Proper hand washing goes hand-in-hand with employee health when preventing foodborne illness
outbreak.

5. Food from Unsafe Sources

• Any food that is to be sold, serve, given away, or used as am ingredients, must be obtained.
• This most commonly means that the facility has a valid permit and is inspected on a regular basis
by a regulatory agency.
• Orange Country Environment Health, Food and Drug Administration (FDS) and United States
Department of Agriculture (USDA).

FOOD
 Any matter eaten by man to sustain life.
 Any substance when taken into the body. Provides nutrients.
 Any article, whether, simple. Mixed or compounded which is used as a food drinks, confectionary or
condiment.

FOOD SCIENCE
- Study of Chemical, physical and microbiological nature of foods and the transformation it goes.
- It deals with change of food
Ex. Water to Ice

Branches of Food Science

1. Food Technology – deals with innovation of food through technology. This is the food that undergo
through technology.
2. Food chemistry – Food that already passed through technology. Food that already have
preservatives.
3. Food Microbiology – It deals with microorganisms present in food.
4. Food Processing / Food Manufacturing – it is process of food

Factors affecting food quality:

1. Nutritional Quality – foods are sample substance. Sufficient nutrients based on age, physical activity,
physiological stress.
2. Digestibility – components of digestion and the effect of eating. 3-4 hrs. Interval before eating again.
3. Economy in the use of resources – being practical
4. Palatability
 Visual Perception – sight may stimulate your appetite
 Odor Detection – volatile substance
 Taste Stimuli – Flavor can composite of all senses.
  Auditory – sense of hear
5. Sanitary Quality – the level of cleanliness

FOOD SANITATION
• (Webster) It is the state of being clean, free from disease producing agents without visible
dirt, dust or articles foreign to food and its wholesome in nature.
– Means totally no occurrence of disease causing by harmful organism.
• It is the maintenance of healthy and hygienic conditions that is free from disease-causing
organism.
– A creation and maintenance of hygiene condition
FOOD SAFETY
It is the overall quality of food fit consumption. It is the public concern as well as a personal issue.

How do you find food safety?

If the food is good, safe, clean surroundings & pleasant service.

HYGIENE
The act of preserving oneself/ health. It is the science of the establishment and maintenance of health
Personal data / personal hygiene.