Level 2 Food Safety in Catering Food Safety Hazards part 1 | страница 17

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Staphylococcus aureus
Comes from people, mainly from the skin of carriers particularly from cut or damaged skin and lesions, the nose, hair, ears, and mouth. We need to keep cuts and similar covered with waterproof dressings or plasters - blue to aid detection Causes food poisoning by producing a toxin within the food as the bacteria multiply. Toxins are produced by the bacteria. When the toxin is in the stomach it is vomited back out within a couple of hours of eating the contaminated food. The control is to ensure that the bacteria cannot multiply to unsafe levels in the food prior to eating. Keeping foods refrigerated will restrict both bacterial multiplication and toxin production Note - toxins are not destroyed by cooking