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Chapter 2 - Sanitation and safety. In this chapter you will study the causes of food-borne diseases and kitchen injuries, and you will learn ways of preventing them. Prevention, of course, is the most important thing to learn. It is not as important to be able to recite the names of disease-causing bacteria as it is to be able to prevent their growth in food. | Chapter 2 Sanitation and Safety Chapter Objectives 1. Describe steps to prevent food poisoning and food-borne diseases in the following areas: personal hygiene; food handling and storage techniques; cleaning and sanitizing procedures; and pest control. 2. Identify safe workplace habits that prevent injuries from the following: cuts, burns, operation of machinery and equipment, and lifting. 3. Identify safe workplace habits that minimize the likelihood of fires and falls. U.S. Public Health identifies more than 40 diseases that can be transmitted through food Sanitation refers to the creation and maintenance of conditions that prevent food contamination or food-borne illness. Contamination refers to the presence, generally unintended, of harmful organisms or substances. Food Safety and Sanitation Nearly unintended, of harmful Food Hazards Any substance that can cause illness or injury is called a hazard. There are three types of food hazards: Biological hazards Chemical . | Chapter 2 Sanitation and Safety Chapter Objectives 1. Describe steps to prevent food poisoning and food-borne diseases in the following areas: personal hygiene; food handling and storage techniques; cleaning and sanitizing procedures; and pest control. 2. Identify safe workplace habits that prevent injuries from the following: cuts, burns, operation of machinery and equipment, and lifting. 3. Identify safe workplace habits that minimize the likelihood of fires and falls. U.S. Public Health identifies more than 40 diseases that can be transmitted through food Sanitation refers to the creation and maintenance of conditions that prevent food contamination or food-borne illness. Contamination refers to the presence, generally unintended, of harmful organisms or substances. Food Safety and Sanitation Nearly unintended, of harmful Food Hazards Any substance that can cause illness or injury is called a hazard. There are three types of food hazards: Biological hazards Chemical hazards Physical hazards Pathogens Microbiology is the study of tiny, usually single-celled, organisms that can only be seen under a microscope. The four types that can contaminate food are: Bacteria Viruses Parasites Fungi Direct Contamination Several microorganisms, primarily bacteria, parasites, viruses, and fungi can cause biologically based food-borne illness. Bacteria are single-celled, are the leading cause of food-borne illness. Beneficial bacteria called putrefactive are not a concern. The dangerous ones are called pathogenic. reel Types of Bacteria Bacteria are everywhere - in the ground, air, our food, on our skin, and inside our bodies. The classifications are: Harmless bacteria Beneficial Bacteria Undesirable bacteria Disease-causing bacteria, or pathogens Intoxications and Infections Pathogenic bacteria can cause illness in humans in three ways: by intoxication, infection or toxin-mediated infection An example of intoxication is Botulism Salmonella is an .
