Child Development Revision - Food Saftey

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Child Development Revision - Food Safety
Food poisoning
Normally associated with symptoms such as diarrhoea and vomiting
Many also include headache, stomach cramps and fever
Bacteria are responsible for most cases of food poisoning
Other causes include mycotoxins (poisonous chemicals produced by some
moulds)
Physical contamination
Objects falling into the food such as metal, glass, packaging materials ect.
Chemical contamination
Bleach, cleaning chemicals getting into the food
Natural contamination
Poisonous plants and berries, undercooked red kidney beans
Venerable groups
Elderly or sick people
Babies
Young children
Pregnant women
These groups are more likely to be effected as they have lower resistance to
disease than healthy people
In order to multiply germs need:
Time
Moisture
Food
Warmth (Easily remembered by Too Many Flies Waiting)
Bacterial illness
Usually need millions of bacteria to cause illness
The multiplication of bacteria within food plas an important part in the disease
Germs and were they are found
Salmonella- found in animals, raw poultry and birds
Staphylococcus Aureus- found in human nose and throat (also skin)
Clostridium Perfringens- found in animals and birds
Bacillus cereus- found in soil, vegetation, cereals and spices
Clostridium botulinum- found in soil and associated with vegetables and meat
Katie Bowe

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