445230
Description
Mind Map by Tracy Lo, updated more than 1 year ago
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Created by Nevin Chan
over 10 years ago
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Copied by Tracy Lo
over 10 years ago
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L 21food hygiene & safety during processing
- pathogens
- E.coil 0157:H7
- from cow
- highly infectious
- destroyed by heat 60degree cellcius
- in intestines
- easy infection
- from cow
- Listeria
- the highest death rate
- come from
- cheese and milk
- cheese and milk
- destroy ny heat 60-70 degree cellcius
- the highest death rate
- salmonella
- come from
- poultry
- poultry
- destroy by heat 70 degree cellcius
- grow
- grow very high in high protein foods
- grow very high in high protein foods
- come from
- E.coil 0157:H7
- signs & symptoms
- common symptom
- 1. nausea +/- vomiting
- 2. Fever
- 3. Diarrhea
- 4. Abdominal pain
- 5. Dehydration -> serve
- 1. nausea +/- vomiting
- Develop symptoms (up to 6 weeks)
- cause illness ( talcel- 3 days)
- common symptom
- recognizing food borne illness
- no indication
- until symptoms occur
- until symptoms occur
- after eating out
- local health department
- investigation
- investigation
- local health department
- no indication
- basic rules prevent food borne illness
- clean
- separate
- prevent cross-contamination
- prevent cross-contamination
- cook
- poultry leftovers higher than 74 degree cellcius
- fish & meat higher than 63 degree cellicius
- poultry leftovers higher than 74 degree cellcius
- chill
- NO ! thaw food at room temp
- freezer at 18 degree cellcius
- refrigerate at 2-4 degree cellcius
- NO ! thaw food at room temp
- clean
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