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L 21food hygiene & safety during processing

Description

Mind Map on L 21food hygiene & safety during processing, created by Nevin Chan on 12/17/2013.

Mind Map by Nevin Chan, updated more than 1 year ago

	Created by Nevin Chan almost 13 years ago

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Resource summary

L 21food hygiene & safety during processing

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

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