PowerPoint Presentation

[Audio] Foodborne illness outbreak. 1. 2. 3. 4. 5.

TITLE:. “ POISONED”CANDY SICKNES NEARLY 2,000 PEOPLE IN CARAGA, PHILIPPINES.

Scenario : Nearly 2,000 people —most of them are children-have fallen ill in Caraga, Philippines after consuming durian, mangosteen, and mango flavored candies. Scores of Children have experienced diarrhea, stomach cramps, and vomiting. They have determined the illnesses are caused by a foodborne bacteria a Biological Hazard. The Food and Drug Administration confirmed that the sweets were tainted by staphylococcus bacteria..

Food Hazard Findings ( type of food Hazard ) Biological Hazard – danger to food safety caused by disease-causing microorganisms such as BACTERIA Kind of Bacteria that tainted was ; Staphylococcus bacteria Staphylococcus Bacteria- most often spread to others by contaminated hands. This bacteria is commonly found on human skin. And we can say that the contamination occurs due to Cross-Contamination Cross Contamination- cause by improper food handling. Additionally, The candies also lack of any expiration dates or nutritional facts on the labeling and had no health certificate ..

Food Safety Recommendations : For Manufacturers: Every Manufacturer should provide training and education for building staff. Ensuring that equipment and cleaning supplies and are in keeping with accepted guidelines. Engage an established, highly-trained biohazard cleanup company in advance to provide immediate and appropriate response when specialized certifications are required. • They can avoid it to happen again if they use a proper handling like • handle food as little as possible and • the food covered unless for immediate use..

For Consumers: Consumers must also check the physical appearance/Condition of the product. They must Avoid unlabeled repacked food products that are being sold. Call On the public to be to be aware of the initial signs and symptoms. ( such as vomiting, diarrhea, muscle weakness, and impaired or loss of consciousness.).

GROUP JOURNAL Leader: Camero , Danielle Kathyrine C. (Guiding the works of group participants).

THANK YOU. 1. 2. 3. 4. 5. 6. 7.