Food Sanitation I

Front 1

FOOD BORNE INFECTION

Back 1

This type of food illness is caused by microorganisms such as the salmonella, shigella,
and clostridium species and the streptococcus, bacillus, and typhoid fever bacteria. A
large percentage of food infections are transmitted by foods that have been allowed to
remain at room temperature for a prolonged period of time. The great majority of
outbreaks of food infection is caused by meat (poultry, particularly turkey) and meat
mixtures.

Front 2

Salmonellosis

Back 2

Salmonella bacteria are transmitted by foods, usually from undercooked or semi
cooked raw foods, or from foods that have become infected after cooking by persons who
are harboring the bacteria.

the main source of salmonella infection is people who do not wash their hands after
leaving the head.

Front 3

Streptococcus

Back 3

Infections such as septic sore throat and scarlet fever are transmitted by contaminated
milk and by certain other foods, including meat, meat products, and dressings.

Front 4

Typhoid Fever

Back 4

Typhoid fever is transmitted by milk, shellfish, or water supplies that have become
polluted with the urine or feces of a person harboring the organism of this disease.

Front 5

Infectious Hepatitis

Back 5

Infectious hepatitis is a form of liver disease with symptoms of general discomfort.
Jaundice, often characterized by skin yellowing, and other signs of liver injury are
sometimes present

Front 6

FOOD BORNE INTOXICATION

Back 6

This type of illness is caused by toxins. Under favorable conditions certain bacteria
produce chemical compounds called toxins, which, if ingested, cause food intoxication.
Staphylococcus is the most commonly reported food intoxication.

Front 7

Staphylococcus

Back 7

The staphylococcus germ is found in the throat, on the skin in pimples and boils, and in great abundance in the postnasal drip of people recovering from colds. Consequently,the most prevalent carrier of food intoxication is foodservice personnel

Front 8

Botulism

Back 8

Botulism is a second type of food intoxication. This disease, usually fatal, is caused by the toxin produced by the rod-shaped bacterium called clostridium botulinum. Botulinum
organisms are found in the soil and gain access to foods through contact with soil, dust,
and possibly water

Front 9

Antimony Poisoning

Back 9

Antimony poisoning is caused by eating food cooked in poorly coated or chipped
enameled cooking utensils

Front 10

Cyanide Poisoning

Back 10

Cyanide poisoning may result if silverware is not properly washed and sanitized after
detarnishing.

Front 11

Zinc Poisoning

Back 11

Zinc poisoning in food is rare. It may occur when acid foods are cooked in galvanized
iron kettles. Outbreaks have occurred when apples have been cooked in this type of
kettle.

Front 12

Lead and Arsenic Poisonings

Back 12

Lead and arsenic sometimes used to spray vegetables may cause these foods to
become poisonous. Be sure all fresh fruits and vegetables are thoroughly washed before
you cook them, or before they are eaten raw. Lead poisoning may also result from the
ingestion of food or water that has been in contact with lead pipes

Front 13

Fluoride Poisoning

Back 13

Fluoride poisoning is caused by sodium fluoride, a substance often used to get rid of
cockroaches. It is a white powder that can be easily mistaken for powdered milk

Front 14

Methyl Chloride Poisoning

Back 14

Methyl chloride poisoning is caused by leaking mechanical refrigerators. Check your
equipment for such leaks and request scheduled planned maintenance service (PMS)