COORDINACIÓN INDUSTRIAS ALIMENTARIAS

CENTRO NACIONAL DE HOTELERÍA, TURISMO Y ALIMENTOS

ENGLISH EVIDENCE

NAME:CRISTIAN CAMILO CEPEDA MORALES GROUP: 1941746-1 TCVC DATE: 27/11/2019

PREVENTING FOODBORNE ILLNESS

Before you can prevent foodborne illness (food poisoning), you need to understand the causes.
Foodborne illness is a disease or injury that occurs when people eat food that is contaminated. There
are three kinds of contamination:
• Physical:

Physical contamination happens when foreign objects like glass, hair, metal, insects, jewelry, or even
a band-aid get into food.People can be seriously injured or become ill if they eat food that has been
physically contaminated. Physical contamination can also lead to biological complications.
Tips for preventing physical contamination:
• Don’t wear jewelry when you are handling food; these items can fall into food, or get caught in
equipment.
• Do wear hair and beard nets and hats to keep hair out of food.
• Carefully unpack boxes and crates to prevent staples or other unwanted objects from getting into
food.
• Store food properly in tightly sealed, covered containers on shelves at least 6 inches (15.2 cm) off
the floor and 2 inches (5.1 cm) away from the wall. (1 inch = 2,54cms).
 • Carefully remove all bones from fish, poultry or meats and be sure to remove all toothpicks, string
and ties from food.
• If an object has broken near a food preparation or handling area, discard all food that has been
contaminated or may have become contaminated. (When in doubt, throw it out!).
• Ensure equipment is maintained and inspected regularly as per manufacturer’s instructions.

• Chemical:

Chemicals and cleansers help us keep things clean, but serious problems happen when they get into
food. Chemical contamination happens when cleaning products, pesticides, insecticides and toxic
metals get into food.
Tips for preventing chemical contamination:
• Store chemicals, pesticides and insecticides in one designated area – well away from food storage
and preparation areas.
• Store them in their ORIGINAL containers away from food (ensure labels are intact).
• Do not use food containers to store chemicals, or chemical containers to store food.
• ALWAYS follow the storage and usage directions found on product labels carefully.
• Chemicals should be put into smaller containers for ease of use, they must be properly identified
and safely stored.

• Biological:

Biological contamination happens when microorganisms (called pathogens or germs) get into food.
Microorganisms are living things that are usually too small to be seen by the naked eye. They include
bacteria, fungi, viruses and parasites. Microorganisms are everywhere in nature. Animals, insects,
people and equipment can all carry them, so, it is easy for these microorganisms to get into food.
Biological contamination is one of the most dangerous sources of contamination because many
people can become very sick at the same time if product is made in large batches and distributed
widely. That is foodborne illness outbreak.
While some bacteria, yeasts and moulds have beneficial uses (bacterial food cultures in cheese and
yogurt, yeasts in beer and bread dough) others can cause serious illness or even death (Salmonella
and Escherichia coli). Some bacteria and moulds can produce dangerous toxins (poisons). If you see
food with mould or yeast on it, throw it out. Viruses and parasites survive in living beings. One way
they can get into food is by being carried by a person that is sick or doesn’t wash his/her hands
before handling food, they can be passed through contaminated food or water. Most parasites can be
killed by proper cooking or freezing.
EXERCISE:

Write your own ideas with complete sentences and paragraphs.

1. Which other symptoms can be caused by a foodborne illness?

Double vision, blurred vision, droopy eyelids, difficulty speaking, difficulty swallowing, dry
mouth. Muscle weakness, shortness of breath and paralysis. Symptoms begin in the head and
decrease as severity increases.

2. Explain the difference between physical, chemical and biological contamination:

-Physical: bones, crystals, personal effects, etc.
-Chemicals: toxic substances, cleaning products,etc
-Biological: living things such as insects, rodents, birds, microorganisms, etc..

3. Explain the relation between physical contamination and biological problems:

Biological agents are human microorganisms and endoparasites susceptible to originate any type

of infection, allergy or toxicity. They occur in those activities in which biological agents are handled,

by for example, laboratories for microbiological diagnosis or vaccine preparation; and also in those

activities in which materials containing them are handled.

The three manifestations of the energy that concern us are:

 mechanical energy in the form of noise and vibrations.

 electromagnetic energy in the form of radiation (visible, infrared, ultraviolet light, X-rays, etc.)

 heat energy in the form of heat or cold

4. Write 3 cares to take referred to each contamination:

PHYSICAL CHEMICAL BIOLOGICAL

Some bacteria and molds can

Do not wear jewelry when Store chemicals, pesticides
produce dangerous toxins
handling food; These items and insecticides in a
(poisons). If you see food with
may fall into food or get designated area, away from
mold or yeast, throw it away.
caught in the equipment food storage and preparation
Viruses and parasites survive
areas.
in living things.

Do not use food containers to

Carefully unpack boxes and Most parasites can be
store chemicals, or chemical
boxes to prevent staples or eliminated by cooking or
containers to store food
other unwanted objects from freezing properly

entering food.

Carefully remove all fish Biological contamination is

Chemicals should be placed
bones, poultry or meat and be one of the most dangerous
in smaller containers for ease
sure to remove all chopsticks, sources of contamination
of use, properly identified and
ropes and ties from food because many people can get
stored safely.
sick at the same time if the

product is manufactured in

large batches and widely

distributed.

5. What would you do as a Food Processing Technologist facing a production contaminated with

foreign elements
 For the control of hazards, it is necessary to identify all the critical stages of the process for food safety,

in addition to implementing control procedures at those stages, monitor them to ensure continued

effectiveness and review them periodically or when there are changes in the operational process.

These systems must be applied to the entire food chain to control food safety.

6. Why is the biological contamination the most dangerous?

Biological Pollution is one that is produced by the different macro-organisms or pathogenic

biological pollutants that break down matter, air quality, water and soil. Biological pollutants are

the set of living beings that have a life time and that, upon impacting the human being, cause

infectious or parasitic problems or diseases

7. Can bacteria be good for human consume?

Some bacteria are harmful to health and cause diseases, such as typhus or cholera. But the

vast majority are beneficial. There are beneficial bacteria for your body, such as those in the

intestine to kill other harmful bacteria. Some ruminants such as elk, sheep and deer have

bacteria in their stomachs that help them digest plants. Bacteria also help convert milk into

cheese, cucumbers in pickles and cabbage in sauerkraut. Other bacteria help break down

dead plants and animals

8. Traslate:

Poison: Veneno

Tightly sealed: Hermeticamente cerrado

Discard food: Desechar comida

Labels: Etiquetas

ETA: _____________________________________

Elementos externos: External elements.

Área de almacenamiento: Storage área

Fuentes de contaminación: Sources of contamination

Blessings!