5. Grasp the definition and hygienic significance of bacterial contamination index in food.

6. master the common bacterial hazards in catering enterprises and their control measures.

7. master the common virus hazards in the catering industry and control measures.

8. master the harm and control of common parasites in catering industry.

9. Master the harm and control of common molds and their toxins in catering industry.

11, master the common natural toxins in the catering industry and control measures.

11, master the hazards of artificially added chemical additives and control measures.

12. Grasp the hazards and control of environmental pollution or chemicals that occasionally enter food.

13, familiar with the common physical hazards and control measures.

3. Knowledge of food hygiene management

1. Understand the characteristics of processing and consumption patterns of catering industry.

2. Understand the main health problems in catering industry.

3. Understand the main causes of food poisoning in catering industry.

4. Understand the current situation of food hygiene management in catering industry.

5. Understand the background and significance of the introduction of quantitative grading management system for food hygiene supervision.

6. Be familiar with the core concept, content and main features of quantitative classification management of food hygiene supervision.

7. Grasp the meaning of four hygiene grades in quantitative grading management of food hygiene supervision.

8. Be familiar with the relevant contents of the self-inspection of the catering industry.

4. Prevention and control of food poisoning

1. Grasp the definition of food poisoning.

2. Grasp the contents that the unit that has food poisoning or suspected food poisoning accident should report to the health department.

3. Grasp the measures that should be taken by food production and business operation entities that cause food poisoning or have evidence to prove that it may cause food poisoning.

4. master the types, characteristics and clinical manifestations of common bacterial food poisoning.

[ Etiology]

Acute infectious toxic diseases caused by eating food contaminated by certain bacteria or bacterial toxins, food containing toxic substances, and natural toxins of food itself are all "food poisoning". It is characterized by sudden outbreak, short incubation period, and the patients are clearly related to toxic food.

[ Diagnosis]

1. Salmonella food poisoning: The incubation period is usually 4-24 hours, or as short as 2 hours, as long as 2-3 days. Acute onset, first low back pain, nausea, vomiting, followed by diarrhea, watery stool, foul smell, and occasional pus and blood, ranging from several times to dozens of times a day.

2. Proteus food poisoning: it can be divided into allergic type and gastrointestinal type. The incubation period is 31 ~ 121 minutes for allergic type and 3 ~ 21 hours for gastrointestinal type. Most cases recover quickly within l ~ 2 days, ranging from a few hours to several days for the elderly.

3. Halophilic bacteria food poisoning: the incubation period is 1-26 hours, with sudden onset, more than abdominal cramps, rapid vomiting and diarrhea, and stool several times to ten times a day, mostly watery stool. Severe vomiting and diarrhea can cause dehydration and shock. The course of disease is usually 2 ~ 4 days.

4. Staphylococcal food poisoning: The incubation period is 1-6 hours, and suddenly onset, epigastric pain and diarrhea, especially vomiting. A ship will recover quickly within a few hours to 1 ~ 2 days.

5. Botulinum poisoning: The incubation period is generally 1.2 ~ 36 hours, which can be as short as 2 hours and as long as 8 ~ 11 days. Sudden onset, first headache, dizziness, general weakness, fatigue, etc., followed by symptoms of nerve paralysis, such as diplopia, strabismus, blurred vision, dilated pupils, disappearance of light reflection, and drooping eyes. The patient can gradually recover after 4 ~ 11 days, but the whole body is weak and the ophthalmoplegia can last for several months. Severe cases died of respiratory failure, heart failure or secondary pneumonia within 3 ~ 11 days of onset.

[ Treatment]

1. For those who are mild, stay in bed, drink more salt and boiled water, and closely observe the changes of the disease. If the number of diarrhea is too much, you can take 2 ~ 5 ml of compound camphor tincture orally at a time. If vomiting persists, chlorpromazine 25 mg can be injected intramuscularly.

2. The seriously ill patients with high fever, severe poisoning symptoms, vomiting and diarrhea, dehydration and shock should be rescued.

① intravenous infusion of 5% ~ 11% glucose solution and physiological saline, the infusion amount depends on the condition. Pay attention to the acid-base balance and supplement 5% sodium bicarbonate solution or 11.2% sodium lactate as appropriate. Supplement potassium salt when there is urine.

② Oral administration, intramuscular injection or intravenous drip of erythromycin or tetracycline.

③ Symptomatic treatment: for patients with high fever, the temperature can be reduced physically; for patients with irritability, 1 g chloral hydrate or 1.13-1.19 g phenobarbital can be given orally.

④ In the early stage of botulinum food poisoning, gastric lavage and enema should be performed immediately with water or 1: 4111 potassium permanganate solution. Stay in bed quietly and keep warm. Use multivalent antitoxin serum as soon as possible, and inject 511,111 units intravenously or intramuscularly within 24 hours after onset or before muscle paralysis, and repeat injection after 6 hours if necessary. It has been reported that guanethidine hydrochloride can promote the release of acetylcholine from peripheral nerves, which can be used to treat botulinum poisoning. Half of the patients' symptoms have improved, but it is ineffective for patients with severe respiratory failure.

[ Prevention]

1. Personnel should be vigilant and strictly implement the kitchen hygiene system. Diners should develop good hygiene habits and not overeat.

2. Strengthen the hygiene supervision and inspection of food selection, transportation, preservation, cooking process and leftovers disposal.

3. People with skin suppurative disease and angina can't do cooking.

4. Health workers should go deep into the kitchen, especially when having meals on holidays, and strict hygiene supervision should be carried out.

5, eat spoiled canned food, sausages and bacon should be fully heated before eating.