Community health nursing I generic BSN 4 year

1. Unit V- The Environment and Its Impact on
Community Health
Part D. Food Sanitation
BY
SEHRISH NAZ & RABIA LOHANI
RN, Post RN, MSN
Lecturer, Institute of Nursing Sciences, Khyber
Medical University
Subject: Community Health Nursing
credit hour: 2+1=3
8/18/2020Generic BSN semester II 1

2. How to keep food safe and
prevent contamination…

3.  Becoming infected with harmful bacteria.

4.  One-celled living organisms so tiny they can
only be seen with a microscope.
What are toxins?
Poisons produced by bacteria.

5.  An illness caused by eating spoiled food or
food containing harmful bacteria.

6.  When bacteria in one food spreads to another
food or when hand-to-food contact occurs.

7.  Salmonella
 “Staph” (Staphylococcal) Poisoning
 Perfringens Poisoning
 Botulism
 E. coli

8.  Found in poultry, eggs, fried foods and dairy
products
 Caused by eating contaminated food or being
in contact with human or animal carriers

9.  Symptoms include severe headaches,
vomiting, diarrhoea, cramps or fever (Infants
& elderly are most susceptible)
 Prevention- Wash raw foods thoroughly,
cook at 140º to destroy bacteria,
keep hands, counters and utensils clean

10.  Found in custards, egg salads, salami, ham or
potato salads
 Causes – transmitted by humans who carry
bacteria / grows in food and produces heat
resistant toxins

11.  Symptoms include mild symptoms of
vomiting, diarrhoea, cramps
 Prevention – destroy toxins in food by boiling
for several hours or pressure cooking

12.  Commonly found in stews, soups, or gravies
made from poultry or red meat
 Caused by spores growing in absence of
oxygen, cooking will kill bacteria, but not
spores

13.  Symptoms include nausea without vomiting,
diarrhoea, acute inflammation of stomach
and intestines
 Prevent by
◦ Using proper serving and storing temperatures
◦ Hot foods above 140º
◦ Cold foods below 40º
◦ Refrigerate meat, gravies and casseroles
promptly

14.  Found in canned, low-acid foods and smoked
fish
 Caused by spore producing bacteria growing
in absence of oxygen & improper canned
food

15.  Symptoms include double vision, inability to
swallow, respiratory paralysis (65% of victims
die)
 Prevention – Never eat food from a bulging,
damaged or leaking can

16.  Found in ground beef, contaminated water,
un-pasteurized milk and contaminated
persons
 Caused by ingesting contaminated food or
water or being in contact with a human or
animal carrier

17.  Symptoms include bloody diarrhoea,
cramps / in elderly or infants red blood cell
destruction and kidney failure
 Prevent by:
◦ Cook all meat thoroughly (160º)
◦ Keep raw meat separate from other foods
◦ Drink pasteurized milk
◦ Wash fruits and vegetable
◦ Do not swallow lake or pool water

18.  Clean
 Separate
 Cook
 Chill

19.  Wash hands before and after handling food,
use proper hygiene
 Wash cutting boards, utensils and counters
with HOT soapy water before and after each
food preparation
 Use plastic and non-porous cutting boards
 Consider paper towel or wash cloth towels
often in hot water

20.  Separate raw meat, poultry & seafood in your
grocery cart and in your frig
 Use different cutting board for raw meat (Or
sterilize between foods)
 Always wash hands, cutting boards & utensils
after they are in contact with raw meat,
poultry & seafood
 Never place cooked food on a plate which
previously held raw food

21.  Use a clean thermometer to measure internal
temperature of cooked foods
 Cook roasts to 145º/poultry to 180º/ ground
beef to 160º (Do not eat ground beef that is
still pink)
 Cook eggs until the yolk and white are firm
 Don’t use recipes with raw or partially cooked
eggs

22.  Refrigerate or freeze perishables within 2
hours or sooner
 Never defrost at room temperature
 Thaw food in the frig, microwave or under
cold running water
 Divide large amounts of leftovers into small,
shallow containers for quick cooling
 Don’t pack frig - cool air needs to circulate

23.  You have the tools to fight bacteria and keep
food safe.
 Use them all the time when you are in the
kitchen.

24. THANKS