PDF-before you startIt is easy for you to spread bacteria to food without

Before you start working with food Always wash your hands Wear clean clothes food Tell your managernot work with food Take off your watch and jewelleryIt is a good idea to tie hair back and wear a hat. Diseases. SALMONELLA. Small gram negative bacillus. Salmonella. spp. are relatively resistant to bile acids. H. 2. S produced. Acid and gas produced from glucose . S. . typhi. . is a non-gas producer and produces minimal H. Chapter 1. Lesson 5. Microorganisms. Microorganisms are organisms that are microscopic, or too small to be seen with just the eyes. . They can be unicellular or multicellular.. Microorganisms are EVERYWHERE!!! They are in food that you eat, on your books, and inside your body. . Key terms used in exam questions. Pathogen. – An microorganism that causes an infectious disease.. Antibiotic. – A chemical that kills . bacteria. .. Antiseptic. – A chemical that is used externally to prevent the spread of pathogens.. Tiny one-celled micro-organisms found . everywhere in the environment, also referred to as microbes.. Some microbes are safe and can be eaten in the form of food (examples are cheese and yogurt), but others are harmful and need to be avoided because they can lead to food-borne illness.. Chapter 6 Micro-organisms and Their Control Pathogenic Bacteria Gram Positive Cocci Staphylococcus aureus Superficial infections of the skin such as boils, abscesses and impetigo; Can cause serious infections such as osteomyelitis, septicemia, endocarditis, and pneumonia How are disease transmitted ?. Disease. Disease Query. Go around the room and find someone who knows someone or has ever had one of these diseases.. Put their initial in the square.. You can only fill one square. . Why it matters?. 76 million food borne illnesses are reported each year. 300,000 people are hospitalized each year. 5,000 people die each year. You pay money to buy food trusting it was handled properly. A doctor preps for surgery by thoroughly washing his hands. . The tools are put through either an acid wash or an autoclave that super heats the tools. . In olden . times . this was definitely not the case. . Aims:. After this lesson you will have a better understanding of how bacteria can spread between people and objects and the importance of vigilant hygiene in a healthcare setting. You will cover: . How bacteria infections can spread from person to person  . Simple, one-celled organisms. Multiply rapidly. Killed by antibiotics. Some have become antibiotic resistant. Classified by shape & arrangement. Shapes of Bacteria. Bacteria Classes. Cocci. =round or spherical. page 2EPROSY (ANSEN’S DISEASE)atient nformation Fact heet(Rifadin), clofazimine (Lamprene), ooxacin (Floxin), and minocycline (Dynacin, Minocin, Myrac) for 6 to 12 months. e inamma food.  deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced. It involves any change which renders food unacceptable for human consumption.. Spoilage of food can occur through:. overview. Benefits of bacteria. What are antibiotics?. What are disinfectants?. What are common antibiotics?. What type of diseases do antibiotics treat?. The Bad. Causes bacterial . infections. and diseases . Class: Target Level:. Preparing & Cooking Food. When preparing & cooking food it is important to have . personal and food hygiene standards.. Personal Hygiene: . food handlers are a common source of pathogenic bacteria and contamination so personal hygiene must be of utmost importance: wear a clean apron, remove all jewellery, tie back hair, have short finger nails & no nail varnish..