Level 2 Food Safety in Catering Food Safety Hazards part 1 | Seite 25

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REMEMBER
Not all bacteria are pathogenic - some help in the production of food such as yoghurt or cheese, but others - spoilage bacteria - can cause food to perish Some bacteria (e.g. Staphylococcus aureus) produce toxins in food which, when consumed, cause the body to expel the infection fast by vomiting. Others (e.g. Salmonella) produce toxins in the intestines and cause diarrhoea. These toxins are poisonous substances that are produced by the bodily activities of certain living organisms like bacteria. If you have symptoms of food poisoning or other food borne illness you must advise your employer. Even if you think you are fully recovered you may still be carrying the disease