FCFC 202 Lecture Notes - Lecture 10: Hazard Analysis And Critical Control Points, Foodborne Illness, Hazard Analysis
23 Feb 2017
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Document Summary
Foodborne illness: sickness that results from the consumption of contaminated foods, accounts for approximately 48 million illnesses per year. Incidence is greatest in children less than 5 years of age. Childre(cid:374)"s immune systems are not fully developed. Childre(cid:374)"s (cid:271)odies produ(cid:272)e fewer sto(cid:373)a(cid:272)h a(cid:272)ids to prote(cid:272)t agai(cid:374)st contaminated foods. Biological hazards: microorganisms that contaminate food and cause serious illness when consumed, too small to be seen by naked eye. Include bacteria, viruses, parasites, fungi: greater hazard than chemical and physical contamination. Exposure to germs that occurs via food (salmonella) Caused by microorganisms that grow on the food and release toxins into it (botulism: toxin-mediated infection: When food containing a harmful microorganism is consumed, germs reproduce and release toxins (e. coli) Chemical hazards: contaminants in foods that pose a health risk when consumed: Hazards that occur during growing and harvesting of foods (pesticides and fertilizers) Hazards that during processing of foods (lubricants, cleansing detergents, polishers, and sanitizers)
