General food hygiene - the certificate training

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Course of disease by infection with different pathogenic microorganisms Species Campylobacter Salmonella Listeria monocytogenes Foodstuff frequently involved Poultry, beef and pork, unpasteurized milk Meat, poultry, eggs, dried milk products, Milk, cheese, meat products, vegetables, Infection dose Typical cause Infection dose is low. As low as 500 bacteria. No propagation takes place in the foodstuff. Infection via kitchen utensils, raw meat etc. to foodstuff, which is digested without further heat treatment. vegetables. Normally more than 100,000 per gram foodstuff, but could be as low as 10 per gram. Inadequate heat treatment. Contamination via kitchen utensils, meat fluid etc. to foodstuff, which are not heat treated. Infection – Salmonellosis fish products. The dose is not known with certainty. Propagation takes place in the foodstuff. No or inadequate heat treatment. Contamination of heat treated or salted foodstuff. Infection/poisoning Infection – Campylobacteriosis Infection – Listeriosis Incubation period 2-10 days ½- 2 days. Large individual variation Duration 1 week. A few days to several Depends on which Generalised weeks. symptoms develop. weakening for several weeks. Symptoms Diarrhoea, nausea, abdominal pains. Fever. Diarrhoea, abdominal pains. Fever, headache. Nausea, vomiting. Most often affect resistance impair individuals and pregnant women. Influenza symptoms. Abortion. Septicaemia, meningitis. Diarrhoea. 24
Species Foodstuff frequently involved Infection dose Typical cause Yersinia enterocolitica Pork and pork products Quite high infection dose. 100,000 to 1 million per gram foodstuff. Propagation takes place in the foodstuff. Contamination of heat treated products, which is stored for a longer period with Verotoxin producing E. coli 0157 Minced beef, unpasteurized milk, water. Low infection dose. The dose is not known with certainty – a few hundred is probably enough. Inadequate heat treatment. Clostridium perfringens Heat treated dishes containing meat or poultry. Stews, meat broths. 1-10 millions per gram foodstuff. Propagation takes place in the foodstuff. To slow cooling of large portions of heat treated products. Inadequate warming of products. cooling. Infection/poisoning Infection - Yersiniosis Infection Poisoning because of toxin production in the small intestine. Incubation period 3-10 days 1-2 days Normally 8-12 hours (could vary between 6 to 24 hours) Duration The disease has two causes: 1. From a few days to one week. 5-10 days 1 day Symptoms 2. After 1-2 weeks complications can arise for several months. 1. Cause of disease: Fever, diarrhoea, abdominal pains, gastroenteritis. 2. Cause of disease: Arthralgia, arthritis symptoms, especially in patients with tissue type HLA-B27 Diarrhoea, bloody diarrhoea, abdominal cramps, vomiting, light fever. Rarer: Acute kidney failure, damage to kidneys or central nervous system. Diarrhoea, abdominal pains, feeling unwell 25
Page 1 and 2: General food hygiene - the certific
Page 3 and 4: Page 1 Page 1-6 General food hygien
Page 5 and 6: Page 3 *1 Introduction At all times
Page 7 and 8: Anisakias larvae 28 Norovirus 28 Ow
Page 9 and 10: Preface Hygiene Certificate Everybo
Page 11 and 12: The number of bacteria gives an ove
Page 13 and 14: *1 Microorganisms Microorganisms ar
Page 15 and 16: *4 Contamination That a foodstuff i
Page 17 and 18: propagation is 0 °C. *3 Cooling By
Page 19 and 20: As a main rule frozen food must be
Page 21 and 22: ***i ramme Note! Preservatives are
Page 23: ***Diagram: The growth conditions o
Page 27 and 28: Species Shigella Fusarium and asper
Page 29 and 30: *1 Own-check ***i ramme Own-check i
Page 31 and 32: *1 Raw food ***foto Whole pieces of
Page 33 and 34: Clostridium perfringens in large am
Page 35 and 36: *1 Own-check: When the goods are re
Page 37 and 38: *1 Own-check: When the raw material
Page 39 and 40: *1 Own-check: Heat treatment. Food
Page 41 and 42: *1 Own-check: Cold food *2 Cold cut
Page 43 and 44: 7. Is it allowed to: - Serve rose r
Page 45 and 46: *1 Hot-holding Often there is a nee
Page 47 and 48: 7. In the heating counter you have
Page 49 and 50: *1 Cleaning and disinfecting Proper
Page 51 and 52: *1 Personal hygiene Every employee
Page 53 and 54: Extracts from legislation REGULATIO
Page 55 and 56: Order no. 788 of 24 th July 2008 (O
Page 57 and 58: Order no. 123 of 15 th February 200
Page 59 and 60: - Maturing a foodstuff by means of
Page 61 and 62: UV-light - Ultraviolet light, which
Page 63: General Food Hygiene This booklet i

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