Investigating Food Safety
Food Borne Illness: Hygiene in the Kitchen/Shigellosis
By: Mady Koons
Reported Rates
Symptoms
Age and Gender Distribution of Reported Cases
Step One: Food Safety Topic {Shigellosis}
Shigellosis: is an infectious disease caused by a group of bacteria called Shigella. Transmitted human to human via poor sanitary habits.
Step Two: Research
Drown A Germ-
Use soap and warm running water.
Lather hands with soap up to the elbows; rub hands together for 20 seconds.
Wash backs of hands, wrists, between fingers and under fingernails.
Rinse hands under warm, running water.
Turn off the running water with a paper towel, not bare hands.
Dry hands with paper towel or air dryer.
When to Wash Your Hands-
Before, during and after preparing food.
Before eating food.
After blowing your nose, coughing or sneezing.
[http://www.cdc.gov/healthywater/hygiene/hand/handwashing.html]
How to Prevent Shigellosis-
Frequent and careful hand-washing with soap and warm water.
When travelling, drink only boiled and treated water.
Supervise young children when they wash their hands to ensure proper hand-washing.
[http://healthvermont.gov/prevent/shigellosis/shigellosis.aspx]
Step Three: Interview {Lysa Ellis}
Q1: What is the best way to prevent food-borne illnesses?
A1: Keeping up on your hygiene is the most important aspect when working with food. It helps to ensure the quality of the food item and keeps customers from complaining or getting sick.
Q2: Of all the food borne illnesses, which is the most common?
A2: There are a lot of common food borne illnesses, but the most famous is Salmonella.
Q3: What precautions do people in the food industry take?
A3: We make sure that we wash our hands, especially in a one owner bakery because it's all made by hand, so we want the customers to be happy with it.
Q4: Is Salmonella as common as everyone says?
A4: I haven't ever seen it, but research shows it is common so I would assume so.
Q5: Have you ever had a food borne illness? If so, which one?
A5: I have never personally had a food borne illness.
Step Four: Presentation
- 10 pictures
- 1 article
- Citations
Step Five: Self-Evaluation
I would give myself a 75/75 because I used class time as effectively as possible. I followed all directions and finished the project quite a few days before it was even due.
Citation
- "Food Safety Materials, Information and Handouts." Clay County Public Health Center. 2015. Accessed November 29, 2015. http://www.clayhealth.com/Module/Ext/ExtInfo.aspx?ModulePageAdmin=12f362b0-7a3c-46b5-9f35-18f0cb1ca900&&ModulePageVisitor=6e11a257-21c4-463b-9374-ddfb8f70cd5c.
- "Keeping Hands Clean." Centers for Disease Control and Prevention. December 15, 2010. Accessed November 29, 2015. http://www.cdc.gov/healthywater/hygiene/hand/handwashing.html.
"Shigellosis." Department of Health. 2015. Accessed November 29, 2015. http://healthvermont.gov/prevent/shigellosis/shigellosis.aspx.
"Types of Food Borne Illnesses." Emergency Medical Service Authority. 2015. Accessed November 29, 2015. https://www.emsaonline.com/mediacenter/articles/00000450.html.