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L 21food hygiene & safety during processing

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Mapa Mental sobre L 21food hygiene & safety during processing, creado por Nevin Chan el 17/12/2013.
Nevin Chan
Mapa Mental por Nevin Chan, actualizado hace más de 1 año
Nevin Chan
Creado por Nevin Chan hace casi 13 años
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L 21food hygiene & safety during processing
  1. pathogens
    1. E.coil 0157:H7
      1. from cow
        1. highly infectious
          1. destroyed by heat 60degree cellcius
            1. in intestines
              1. easy infection
              2. Listeria
                1. the highest death rate
                  1. come from
                    1. cheese and milk
                    2. destroy ny heat 60-70 degree cellcius
                    3. salmonella
                      1. come from
                        1. poultry
                        2. destroy by heat 70 degree cellcius
                          1. grow
                            1. grow very high in high protein foods
                        3. signs & symptoms
                          1. common symptom
                            1. 1. nausea +/- vomiting
                              1. 2. Fever
                                1. 3. Diarrhea
                                  1. 4. Abdominal pain
                                    1. 5. Dehydration -> serve
                                    2. Develop symptoms (up to 6 weeks)
                                      1. cause illness ( talcel- 3 days)
                                      2. recognizing food borne illness
                                        1. no indication
                                          1. until symptoms occur
                                          2. after eating out
                                            1. local health department
                                              1. investigation
                                          3. basic rules prevent food borne illness
                                            1. clean
                                              1. separate
                                                1. prevent cross-contamination
                                                2. cook
                                                  1. poultry leftovers higher than 74 degree cellcius
                                                    1. fish & meat higher than 63 degree cellicius
                                                    2. chill
                                                      1. NO ! thaw food at room temp
                                                        1. freezer at 18 degree cellcius
                                                          1. refrigerate at 2-4 degree cellcius
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