Food Poisoning

• Food Poisoning is a comprehensive learning module that provides understanding of the reasons for practical food safety procedures.
• The module is suitable for a wide range of learners, meeting the requirements of Basic Food Hygiene (NVQ Level 2) and providing the resources to meet the mandatory requirement for all FE and HE hospitality students to obtain this qualification.
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• The module provides understanding of the scientific reasons for food safety, enabling students to manage food safety in an operational unit and from a large company’s perspective for the implementation of HACCP.
• The module is suitable for HE students to enter management roles in industry.
• The module addresses the reasons for food poisoning, including bacteria, viruses, and toxins.
• Some people may not show symptoms of a disease but can pass the disease to others.
• The results of food poisoning can have catastrophic results for any business.
• At all times it is important to be professional in your work and proud of your performance; this can only be achieved in a clean and healthy workplace.
• Safety of food enters all stages of food preparation and planning, from pen and paper stage to the delivery of the finished product.
• The importance of always using reputable suppliers cannot be over emphasised, especially as many foods are imported from countries whose hygiene standards are very poor.
• Only buy from reputable suppliers and set purchasing standards.
• This is a result of our changing life styles, where the consumer demands a wide range of food products, often brought from the four corners of the world.
• Many people working with food believe that food hygiene is something which is simple and everyone can easily learn and always practise.
• The price of wastage must be charged into the menu pricing.
• Food Poisoning is a result of poor hygiene and can lead to diseases, fines, imprisonment, loss of customers and business, loss of income and profit, food spoilt leading to food wastage, infestation by pests, and even closure of business with loss of work.
• It would be very foolhardy to provide a wide and exciting menu if it results in charging your guests for food poisoning.
• Menu prices must reflect the amount of food which has to be discarded to ensure food safety.
• Symptoms of Campylobacter include headache, fever, diarrhea (frequently with blood), and strong abdominal pain that may be thought to be appendicitis.
• A food borne illness is when a person becomes ill from eating contaminated food.
• Food poisoning can be caused by various micro-organisms including bacteria, fungi, protozoa, algae, helminthes, rickettsiae, and viruses.
• Campylobacter is linked to the development of an auto-immune disease which causes neuro-muscular paralysis - Gullian-Barr Syndrome.
• As a food professional, it is vital that you only prepare quality food which is safe for your customers.
• Campylobacter is the most common cause of food poisoning and is found in the gastrointestinal tract of poultry and cattle, and is transmitted to humans through food, especially undercooked meat.
• Staphylococcus Aureus requires an incubation period of about 6 hours and symptoms include nausea, vomiting, diarrhea, dehydration, prostration, and cramps.
• Shigella, commonly known as Dysentery, Shigella or dysentery the filth disease, is commonly found in fecal material, flies, and rodents.
• Food poisoning is an illness caused by eating contaminated food.
• Staphylococcus Aureus, often known as Staph, is commonly found in infected cuts and sores, acne, pimples and boils, and can even be found on healthy skin in your nose (sneezing).
• Types of food poisoning include infection, when the bacteria makes you sick, and intoxication, when the poison (toxin) from the bacteria makes you sick.
• Symptoms of food poisoning can include nausea, vomiting, diarrhea, dehydration, prostration, and cramps.
• Campylobacter accounts for more than half the cases of reported food poisoning, and is responsible for the vast majority of food poisoning incidents, with some scientists suggesting it may be responsible for more than 500,000 cases each year in Britain alone.
• Campylobacter is commonly found in raw poultry, raw milk, and is transmitted by animals such as birds and squirrels.
• A food borne illness outbreak is when two or more people not related, eat the same food and exhibit the same symptoms.
• Food inspectors can at any time enter a place where food is being prepared and take away samples for testing.
• Another hazard presented by having a wider menu choice is that some items may not sell as fast as others and so will need to be discarded for safety.
• The law provides for fines and even imprisonment, but the most damaging effects on a business come from the customers.
• Norwalk virus, which can be found in seafood, is usually transmitted from person to person by the oral-fecal route.