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Food and Nutrition Study Paper: Cultural Food Detailing of Carcar City, Cebu

In: Business and Management

Submitted By teeshung
Words 7547
Pages 31
Southwestern University
The Graduate School of Health Science,
Management and Pedagogy

In Compliance for the
Course Requirement in
MBA 518

FOOD AND NUTRITION MANAGEMENT

Submitted to:
Prof. Israel N. Abarratigue
Course Adviser

Submitted by:
Tisha Marie R. Ongcoy
MBA- HRM – 1

ASSIGNED TOPIC OUTPUT AND COMPILATION

TOPIC : Maintenance of Health through Good Nutrition and Safety Food Practices
CONTENTS:
1. Food Related Illness and Allergies 2. Hygiene, Sanitation and Safety Control in Food
REFERRENCES:
* US NRA ServSafe® Food Manager Certification Course 2011 Module

1. FOOD RELATED ILLNESS AND ALLERGIES

2.1 CLASSIFYING FOODBORNE ILLNESS a. Foodborne Infections * Results when a person eats food contaminating pathogens, which then grow in the intestines and cause illness b. Foodborne Intoxications * Results when a person eats food containing toxins that cause illness c. Foodborne Toxin-Mediated Infections * Result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines 2.2 BACTERIA THAT CAUSE FOODBORNE ILLNESS a. Bacteria: Basic Characteristic * Living, single-celled organism * Can be carried by food, water, soil, animals, humans or insects * Can be reproduced very rapidly under favorable conditions * Some survive freezing * Some change into a different from called spores to protect themselves * Some spoil food; others cause illness * Some produce toxins that cause illness

b. Spores * Certain bacteria can change into a different form, called spores to protect themselves. * Form when nutrients are not available * Are commonly found in soil and contaminate food grown there * Can contaminate meat, poultry, fish, and other...

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