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Food Poisoning (Foodborne Illnesses)
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By EdApp
3 Lessons
4.8(8)
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About this course

In this HACCP-approved course, you will learn about food poisoning, its types and causes, and the steps you must take in order to prevent foodborne illnesses.

Food Poisoning (Foodborne Illnesses) Lessons

Click through the microlessons below to preview this course. Each lesson is designed to deliver engaging and effective learning to your team in only minutes.

  1. Food Poisoning: Common Causes and Symptoms
  2. Foodborne Pathogens
  3. Preventing Food Poisoning

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Food Poisoning (Foodborne Illnesses) course excerpts

Food Poisoning: Common Causes and Symptoms

This introductory lesson talks about food poisoning.

Food Poisoning (Foodborne Illnesses) Course - Lesson Excerpt

LESSON 1 FOOD POISONING: Common Causes and Symptoms

HELLO THERE! Welcome to the first part of Food Poisoning (Foodborne Illness). For Lesson 1 - Food Poisoning: Common Causes and Symptoms, we will cover the basics and facts that you should know about food poisoning before we move on to Lesson 2. After taking this lesson, you should be able to: define food poisoning; enumerate the vulnerable groups at risk of food poisoning; identify the foods that are associated with food poisoning; and identify the common symptoms of food poisoning. ARE YOU READY? Tap the button below to get started.

Food poisoning occurs when a person swallows food or drink that contains harmful bacteria, toxins, or viruses.

Over 200 types of diseases may be contracted via food poisoning; ranging from the common diarrhea to certain types of cancer.

In spite of the alarming reality, food poisoning remains preventable. Proper handling, storing, and preparation of food greatly reduces the risk of contamination.

RECALL What are the main factors which influence a person's susceptibility to food poisoning? Select 3 correct answers

Foodborne Pathogens

This lesson explains the difference between different foodborne pathogens, particularly in regard to their common food vehicles and typical symptoms.

Food Poisoning (Foodborne Illnesses) Course - Lesson Excerpt

LESSON 2 FOODBORNE PATHOGENS

WELCOME BACK! Welcome to the second part of Food Poisoning (Foodborne Illness). For Lesson 2 - Foodborne Pathogens, we will dig deeper into the causes of food poisoning. After taking this lesson, you should be able to: explain the difference between foodborne pathogens; list some food vehicles associated with these pathogens (i.e. what type of food causes the illness); and identify typical symptoms associated with these foodborne pathogens. ARE YOU READY? Tap the button below to get started.

LET'S RECAP! Which of the following causes food poisoning when you swallow food or drink contaminated with them? Select 3 correct answers

HOW CAN VIRUSES MAKE YOU SICK? Viruses are parasites that require a host in order to survive. They cause diseases by latching on to the cells of a host and hacking the cellular programming to create copies of themselves. When a virus reproduces faster than your immune system can control it, it begins to harm your body by destroying healthy cells. On the next slide, you will learn more about the examples of viral foodborne illnesses.

RECALL Which of the following is most likely to infect you with Norovirus?

HOW CAN BACTERIA MAKE YOU SICK? Bacteria, unlike viruses, do not need a host in order to survive and can reproduce on their own. While most bacteria are harmless (some actually help gut health by aiding in digestion), some disease-causing variants produce toxins that harm your body's cells, similar to how viral infections manifest through illness. On the next slide, you will learn more about the examples of bacterial foodborne illnesses.

What factors influence the growth of bacteria? Select 3 correct answers

HOW CAN TOXINS MAKE YOU SICK? Toxins are chemical substances that cause damage to living organisms. Aside from having animal and plant origins, they may also be produced by some forms of harmful bacteria. Toxic effects may vary depending on the toxic chemical touched or consumed. On the next slide, you will learn more about the examples of toxic foodborne illnesses.

B. cereus Infection Bacterium Bacillus cereus Foods Meats, stews and gravy, improperly refrigerated cooked rice and pasta, and fresh noodles. Symptoms Abdominal cramps, nausea and watery diarrhea, as well as sudden and severe nausea and vomiting.

Staph Infection Bacterium Staphylococcus aureus ** Foods** Potato salad, cream desserts and pastries. Symptoms Vomiting and abdominal cramps.

C. perfringens Infection Bacterium Clostridium perfringens Foods Dried or precooked foods, meats, poultry or gravy. ** Symptoms** Nausea, abdominal cramps and watery diarrhea.

Preventing Food Poisoning

In this lesson, we will cover food safety practices that lower the risk of food poisoning – proper food storage, kitchen hygiene, cooking procedures, and packing.

Food Poisoning (Foodborne Illnesses) Course - Lesson Excerpt

LESSON 3 PREVENTING FOOD POISONING IN HOSPITALITY

WELCOME BACK! Welcome to the third and last part of Food Poisoning (Foodborne Illness). For Lesson 3 - Preventing Food Poisoning, we will cover food safety practices that lower the risk of food poisoning. After taking this lesson, you should be able to: know how to properly store raw food; understand the proper kitchen hygiene when preparing food; follow the correct cooking procedure; and know how to properly store cooked food. ARE YOU READY? Tap the button below to get started.

HOW TO PREVENT FOOD POISONING

RAW FOOD STORAGE Here are some tips to properly guide you in storing raw foods such as uncooked meat, poultry, fruits, and vegetables.

No two kinds of fruits and vegetables should be submerged in the same water as this could lead to cross contamination.

Fridge temperatures must be kept at 5°C (41°F) at all times. This slows the growth of harmful germs which can contaminate raw food which potentially lead to food poisoning.

Raw food products delivered by suppliers must be immediately refrigerated. Raw foods that sit above 5°C (41°F) for more than 2 hours should NOT be consumed and must be disposed of immediately.

Raw foods must be stored at the bottom of the fridge. This avoids raw food juices from dripping onto cooked food and potentially contaminating it.

KITCHEN HYGIENE

Before preparing food, you must wash your hands with warm soapy water for at least 20 seconds. You must also do this in between food preparation steps if you have handled uncooked eggs, raw meat, poultry, fish, and their juices.

Wash your hands in the same manner after sneezing, blowing your nose, coughing, sneezing, and after using the bathroom.

If you have abrasions, infections, or any kind of wounds on your hands, use clean disposable gloves. You must wash your hands even if you are wearing gloves.

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Food Poisoning (Foodborne Illnesses)

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