Food poisoning is caused by eating organisms or toxins present in food or drinks. Staphylococcus or E. coli is one of the commonest bacteria which results in food poisoning. Due to improper handling‚ this kind of a contamination happens. Even though it is a very common condition it can get worse depending on the degree of contamination. Some common foods which can cause food poisoning if proper care is not taken are raw poultry‚ unpasteurized milk‚ red meat‚ poisonous mushrooms‚ pesticides on fruits
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2/21/01 Food Irradiation: Solution to Hunger or Killer Mutagen? People all over the world are starving for fresh‚ uncontaminated food. Insects‚ pests‚ and invisible microorganisms are not what the public want to find on their dinner plates. Throughout history‚ life has depended on ways of treating food to reduce or destroy these naturally occurring harmful contaminants and to enable foods to be stored after harvesting so that they can be saved for use at other times of the year. With increasing
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The food borne illness I have chosen is salmonella. Question 1: What is the infectious agent (pathogen) that causes this infectious disease? The infectious agent (pathogen) that causes salmonella is called salmonella enteriditis. The bacteria is larger than a virus; but‚ is visible to the eye with the microscope. It is rod-shaped‚ gram negative‚ non-motile bacteria that does not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell‚ multiplies
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Cross-Contamination and its Role in Food Poisoning Outbreaks Cross-contamination is one of the most major causes of food poisoning (Food Standards Agency‚ 2014). It is defined as ‘the process by which a substance that is harmful or dirty spreads from one area to another’ (Cambridge Online Dictionary‚ 2014) .There are 3 different types of contamination in the food industry; microbial contamination‚ physical contamination and chemical contamination‚ with microbial contamination being a more frequent
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Contents P1 Introduction When working in a health and social environment‚ it is important that the surrounding nature is safe and free of any potential harm. A hazard is something that can possibly cause you this danger. Hazards range from something being misplaced to a broken object. When identifying a hazard‚ risk assessments would take place to find out the best and quickest solution to prevent any danger. The definition of a risk is the probability
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ARELLANO UNIVERSITY SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT LEVEL OF TRAINING COMPETENCIES OF T.G.I FRIDAYS EMPLOYEES: BASIS FOR TRANING OJT/PRACTICUMERS A Thesis Presented to the School of Business Administration Arellano University In Partial Fulfilment Of the Requirements for the Degree Bachelor of Hotel and Restaurant Management Submitted by: Darel H. Laroza Mark Lester A. Oblipias Ellehcar D. Sitjar Glizelle Anne A. Reodica Froilen Gatchalian March 2012 ACKNOWLEDGEMENT
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DIAGNOSIS OF FOOD ALLERGY: Food allergies should be diagnosed by medical professionals trained in allergic disease management‚ such as allergists. The diagnosis process typically begins with the provider obtaining a detailed symptom history followed by a physical examination and‚ if allergy is suspected‚ further testing. Proper diagnosis is important to avoid unnecessary dietary restrictions‚ which may lead to inadequate nutrient intakes and/or undue psychosocial stress. History: A thorough food
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Task 1 Q1 – Identify potential food safety hazards when preparing‚ serving‚ clearing away and storing food and drink. People can get sick if the food they eat has harmful chemicals or microorganisms. This is called food-borne illness. The goal of food safety is to prevent the hazards that cause food-borne illness or injury. Most of the hazards in food are things you cannot see‚ smell‚ or taste. - Physical hazard: Hard or soft objects in food that can cause injury. For example
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Level of Awareness and Practices on Food Safety and Sanitation among Third Year Students in Malayan Colleges Laguna: Input to Food Safety Program Chapter 2 Literature Review As stated by Ko (2011)‚ about 15%-20% of food poisoning that was caused of temperature abuse and cross contamination in Taiwan occurred at schools. While in America‚ students that works on food establishments were tested to know their proper knowledge when it comes to food safety and it the test shows that only 39% of the
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Module 1 Food Microbiology Sanitation and Safety WHAT IS Food Sanitation? Food sanitation is more than just Cleanliness. It includes protecting food in the ff. • Contamination • Harmful bacteria • Poisons • Foreign bodies The primary tenet of food service sanitation Is absolute cleanliness. Definition of terms commonly used Acidity = measured on a pH scale from 0 to 14.0 Additive = a chemical added to food Bacterium = a single-celled organism Contamination = unintended presence
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