Learning objectives of this chapter include: Identify the economic forces that effect the channel of distribution, identify the political forces that effect the channel of distribution, identify the legal restrictions that effect the channel of distribution, identify the technological advances that effect the channel of distribution. | 5 Food and Kitchen Safety Learning Objectives Discuss the different types of food-borne illness and their sources. Identify and explain why some foods are especially prone to bacterial growth. Explain how to avoid cross contamination. Identify the temperature danger zone. Explain the proper procedures for receiving and holding different food items. Explain the importance and procedures for holding, cooling, reheating, and thawing food. Discuss ways to safely serve foods. Describe the steps of creating and executing a Hazard Analysis Critical Control Points plan. Explain how to properly clean and sanitize a kitchen, including how to prevent pests. Discuss how to keep a safe kitchen, including health and hygiene and proper attire. Explain the purpose of the Occupational Safety and Health Administration (OSHA). Explain the Americans with Disabilities Act of 1990. Discuss the danger of drugs and alcohol in the workplace. 1 Food-borne illnesses are caused by adulterated foods (foods unfit for human consumption). The source of contamination can be chemical, physical, or biological. In order for food-borne illness to be officially declared an outbreak, it must involve two or more people who have eaten the same food, and it must be confirmed by health officials. Food Contaminants Food-Borne Illness The most common symptoms of food-borne illnesses include abdominal cramps, nausea, vomiting, and diarrhea, possibly accompanied by fever. Children, the elderly, and anyone whose immune system is already under siege will generally have much more difficulty than a healthy adult in combating a food-borne illness. 2 Food Contaminants (cont’d) Food-Borne Illness (cont’d) Chemical Physical Biological Insecticides Cleaning compounds Pieces of glass Rodent hairs Paint chips Bandages Earrings Toxins: Wild mushrooms Rhubarb leaves Pathogens: Bacteria Mold The source of the contamination affecting the food can be chemical, physical, or biological. 3 Food-borne illnesses caused by . | 5 Food and Kitchen Safety Learning Objectives Discuss the different types of food-borne illness and their sources. Identify and explain why some foods are especially prone to bacterial growth. Explain how to avoid cross contamination. Identify the temperature danger zone. Explain the proper procedures for receiving and holding different food items. Explain the importance and procedures for holding, cooling, reheating, and thawing food. Discuss ways to safely serve foods. Describe the steps of creating and executing a Hazard Analysis Critical Control Points plan. Explain how to properly clean and sanitize a kitchen, including how to prevent pests. Discuss how to keep a safe kitchen, including health and hygiene and proper attire. Explain the purpose of the Occupational Safety and Health Administration (OSHA). Explain the Americans with Disabilities Act of 1990. Discuss the danger of drugs and alcohol in the workplace. 1 Food-borne illnesses are caused by adulterated foods (foods unfit
