FOODSAFE Level 2 (Advanced)

Section 1
Foodborne Illness Organisms

Revised 2001
Learning outcomes
 demonstrate an understanding of the common
causes of foodborne illness
 describe the characteristics of foodborne illness
 identify, practice and supervise procedures to
be used in the prevention of foodborne illness
 handle a foodborne illness complaint effectively

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Major points to be covered
■ types of foodborne illness
■ sources of disease-causing microbes
■ food contamination
■ effects of time and temperature
■ shelf life of prepared foods

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Major points to be covered

■ characteristics of foodborne illness

■ types of foodborne illness:
– infections
– intoxications
– toxico-infections
– parasites
– other types

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pH

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FATTOM
■ conditions that bacteria require for growth and
reproduction:
– Food
– Acidity
– Time
– Temperature
– Oxygen
– Moisture

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Danger Zone
Boiling
212º F 100º C
Bacteria die;
spores and Cooking and
toxins may reheating food
survive
170º F 77º C
Holding hot food
for service
140º F 60º C

98.6º F 37º C

Bacteria multiply Keep food out of this

rapidly temperature range
40º F 4º C
Most bacteria will not Chilled food
multiply, but survive Thawing food
0º F -18º C

Some bacteria survive Frozen food

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Causes of foodborne illness
■ biological
■ chemical
■ physical

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Foodservice chemicals
■ MSDS ■ WHMIS
– Materials – Workplace
– Safety – Hazardous
– Data – Materials
– Sheet – Information
– Systems

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Sources of foodborne illness

PATHOGENS

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Food contamination
■ Direct
– rodent droppings
– infected person touching a food item
– sneezing onto food

■ Indirect
– infected person touching an object which then
comes into contact with food
– contaminated water or ice used for consumption

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Direct contamination

■ fecal-oral route

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Cross-contamination
Stop! Let me bring
you a clean plate
before you take the
burger off the grill.

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Recommended food temperatures
■ cooking ■ thawing
■ holding ■ reheating
■ freezing ■ cooling

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Shelf life of prepared foods

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Foodborne infection

■ a disease that occurs when a living

microorganism is ingested and establishes
itself in the human host’s body
■ foodborne infections can be caused by
viruses, bacteria, parasitic protozoa and
other parasites

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Foodborne toxico-infection

■ infective foodborne bacteria that

cause illness by producing toxins
while growing in the human intestines

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Foodborne intoxication

■ a disease that results from eating food

containing toxins from bacteria, molds,
or certain plants or animals such as
mushrooms or puffer fish

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Foodborne illness: infection

■ Shigella

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Foodborne illness: infection
■ Listeria

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Foodborne illness: infection

■ Yersinia

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Foodborne illness: infection

■ Campylobacter

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Foodborne illness: infection

■ Norwalk virus

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Foodborne illness: toxico-infection

■ Clostridium perfringens

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Foodborne illness: toxico-infection

■ E. coli 0157:H7

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Foodborne illness: toxico-infection

■ Bacillus cereus

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Foodborne illness: intoxication

■ Clostridium botulinum

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Foodborne illness: parasite

■ Cryptosporidium

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Foodborne illness: parasite

■ Giardia lamblia

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Parasitic protozoa

■ one-celled microorganisms
■ larger than bacteria
■ multiply by division in host, not in food
■ cyst is carried in food and is resistant to
the environment outside the host; like a
bacterial spore but less heat resistant

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Foodborne illness: other parasites

■ multi-celled animals living in the host

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Foodborne illness: parasite

■ Anisakis

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Other types of foodborne illness

■ toxic plants and animals

■ chemicals
■ metals

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Economics of food safety
■ reputation and overall competitiveness
■ overall efficiency
■ reduced legal liability
■ reduced risk of closure
■ reduced waste
■ improved safety
■ enhanced competitiveness

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Cost to the foodservice establishment

■ reputation
■ legal liability
■ operating costs
– food spoilage

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Customer complaint form
Customer Complaint Form
Illness or food complaint report procedure for foodservice employees:
1. If the manager or supervisor is present, refer the complaint immediately. If not present, get
information on form, refer to manager/supervisor, assure caller they will call back or do a follow up.
2. Be polite, concerned and sincere. Do not argue.
3. Obtain all applicable information on this form.
4. Do not admit responsibility.
5. Do not diagnose or advise on treatment. Do not suggest symptoms.

Report taken by: _____________________________________ Date:

_____________________
Customers Name: ____________________________________ Phone ____________________
Address: ______________________________________________________________________
______________________________________________________________________________
Were other people involved? ___ Yes ___ No If so, how many? __________
Date/time of incident: ____________________________________________________________

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