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Employee Food Safety Handbook

Employee Food Safety Handbook
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US$ 8.39

Featuring an easy-to-read format and full-color illustrations, this convenient and versatile handbook covers 11 critical food safety issues.

It's filled with bulleted lists, charts, and chapter quizzes that reinforce key food safety issues and make the material easier to understand.

J. J. Keller's Employee Food Safety Handbook includes chapters on:

  • Security
  • Allergens
  • Bacteria
  • Foodborne Illness
  • Cross Contamination
  • Foreign Material
  • HACCP
  • Personal Hygiene
  • Pest Control
  • Sanitation
  • Time and Temperature Controls (includes the danger zone)
J. J. Keller & Associates, Inc.; June 2004
120 pages; ISBN 9781602877429
Read online, or download in secure PDF format
Excerpt

Salmonella

Most of us have heard of Salmonella. This bacteria can be foundin raw eggs, milk, meat, poultry, dairy products, and seafood.

When food contaminated with Salmonella is eaten, it causessalmonellosis. Like other foodborne illnesses, this diseasecan cause:

  • Headaches
  • Stomach pain
  • Diarrhea
  • Nausea
  • Vomiting
  • Fever

Correct processing controls, like sufficient heat treatment orthe rapid development of acid in a fermentation process, areimportant to prevent salmonellosis. Avoiding cross contaminationfrom raw to cooked food and maintaining correct storagetemperatures are adequate food safety measures as well.

Staphylococcus aureus (Staph)

Staph is not found in the same places as the other types ofbacteria already mentioned. Rather, it’s usually found in ournoses, throats, infected cuts, and on our skin. Therefore, Staph can be transferred to food through poor personalhygiene habits.

Staph produces a toxin that is heat resistant, so it may notbe destroyed during a heat process, like cooking. Therefore,cooked food may still cause illness from this bacteria.

Poor refrigeration or inadequate heating methods speed upthe growth of Staph. That’s why it’s very important to storeingredients at proper temperatures and to follow specifictime and temperature controls while cooking product.

In addition, you must practice good personal hygiene to preventthis bacteria from spreading. Wash your hands withsanitizing soaps or solutions provided at handwashing stations.Do not touch your face, hair, earplugs, etc. while workingdirectly with product.

Thoroughly cover any cuts, sores, or boils and let your supervisorknow about them.

Campylobacter

When it comes to foodborne illness, big outbreaks makeheadlines. Like E. coli in apple juice and alfalfa sprouts,Listeria in cheese and hot dogs, and Salmonella in eggs andon poultry. But the most frequently diagnosed foodbornebacteria rarely makes the news. What’s the name of thisunsung bug? Campylobacter.

Most Campylobacter infections are sporadic and not associatedwith an outbreak, but it causes up to 4 million infectionsa year. The bacteria is commonly found in theintestinal tracts of people or animals without causing anysymptoms of illness. But eating contaminated or undercookedpoultry or meat, or drinking raw milk or contaminatedwater, may cause Campylobacter infection, orcampylobacteriosis.

Symptoms of campylobacteriosis usually occur within two to10 days of ingesting the bacteria and include mild to severediarrhea, fever, nausea, vomiting, and abdominal pain.

Most people infected with Campylobacter can get well ontheir own without treatment, though antibiotics may be prescribedfor severe cases. But complications can occur, suchas urinary tract infections or meningitis. The bacteria is nowrecognized as a major contributing factor to Guillain-Barrésyndrome, the most common cause of acute paralysis in bothchildren and adults.