 An estimated 80 million Americans suffer from food-borne illness (food poisoning) every year.  Food-borne illness may be mild (1-2 days) or severe (hospitalization or death).  Children, pregnant women, elderly & people with chronic illness are most at risk

Terminology hygiene – a condition or practice conducive to the preservation of health. microorganism – any organism too small to be viewed by the unaided eye (bacteria, some fungi, algae, etc.) contamination – a condition of impurity resulting from the transfer of microorganisms like bacteria from one source to another. groom – to make neat or tidy (cleaning, brushing, etc.) protective clothing: apparel, such as gloves, apron, etc., used to minimize contamination and/or protect clothing. cleanliness – a state of personal neatness.

 Most food-borne illness can be traced to harmful microorganisms – tiny living creatures visible only through a microscope.  Poor food handling practices allow harmful micro-organisms to grow and spread.

When was the last time you thought about food safety when you ate at a restaurant? You probably never give it a thought, right? Restaurant guests usually don’t think about food safety, they just expect it.

 Foodborne Illness Caused by eating contaminated food Potential Contamination Hazards- The 3 Hazards – Biological – Physical – Chemical

Page 6-7 in your book. Biological Hazards – Living organisms Bacteria Viruses Parasites Fungi Physical Hazards – Foreign objects Chemical Hazards – Man-made chemicals – Toxic metals

 1. Bacteria- live in food and water and also on our skin or clothes. Some bacteria or a small amount may not make us sick. It is the amount of bacteria in the food that makes us sick. Campylobacter jejuni Clostridium botulinum Escherichia coli O157:H7 Salmonella (over 1600 types) Streptococcus A Listeria Staphylococcus aureus

 2. Viruses- These invade living cells and spreads by tricking their host once it has invaded into making another virus. Now this process continues. (what does it say on page 7 that a virus needs in order to reproduce?) Norwalk Virus and other Norwalk-like viruses Hepatitis A Rotavirus (mainly affects young children)

3. Parasites- these are larger than bacteria or viruses. Some you can see without a microscope. They need a host but can reproduce on their own. Examples are roundworms and tapeworms.

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 4. Fungi- (fungus is plural) Example of fungi is mold and yeast. Some molds and yeasts we use to produce cheese or bread. But some molds are harmful and can contaminate food. See pic on page 7 of moldy tomato. This fungus grows and reproduces creating by-products such as toxins, alcohol and gases that cause illness. Mold Yeast Mushrooms Is it ok to cut off the moldy part and Still use it?

 40% improper cooking of foods  21% holding time for food (time between prep and serving of food)  20% infected persons touching food  16% inadequate cooking of foods  16% improper food storage  12% inadequate heating of food  11% contaminated  7% cross contamination  7% improper cleaner used  4% use of leftovers

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1. Each person in your group will “dirty” their hands as follows: a. Coat hands lightly with petroleum jelly or cooking oil. (or sanitizer agent) b. Sprinkle one hand with cinnamon and rub the hands together to cover the front, back, and fingers of both hands.

2. Wash your hands as follows: Student #1 Wash with warm water, rinsing only (no scrubbing or soap) for 5 seconds. Student #2: Wash with warm water, scrubbing for 20 seconds under the faucet without using soap. Student #3: Wash with warm water and soap, scrubbing hands (while not under the faucet) for 5 seconds, and rinsing just until no soap is left on the hands. Student #4: Wash with warm water and soap, scrubbing hands (while not under the faucet) for 20 seconds, and rinsing just until no soap is left on the hands.

Hand-washing 1.Wet hands 2.Apply soap 3.Scrub hands, between fingers, and forearms 4.Scrub under fingernails 5.Rinse hands and forearms 6.Dry hands 7.Turn off water, using towel 8.Open door 9.Discard towel Correct Hand Washing Method

 Pathogens: disease-producing organisms Conditions that make pathogens grow (FAT TOM)  Food  Acidity  Temperature  Time  Oxygen  Moisture

 1. Food- high in protein  2. Acid – Ph 4.6 or higher  3. Temperature – 40 degrees to 140 degrees (DANGER ZONE)  4. Time – at least 4 hours to allow enough bacteria growth to cause illness  5. Oxygen – aerobic or anaerobic (grows in oxygen or in the absence of oxygen)  6. Moisture – thrives in moist environments

So…how can we prevent & reduce the chances of bacteria growth while cooking in this class?

 1. Avoid handling food when you are ill, or if you have cuts or sores on your hands.  Wash hands before food preparation, after sneezing, coughing, using rest room, touching face or hair, and handling raw meat/eggs.  Keep hair away from face.  Wear clean clothes/apron (dirty clothing carries bacteria)  Avoid tasting food on your fingers while cooking – licking of fingers is prohibited.

 Use hot, soapy water on dishes  Don’t wipe hands on dish towel – use paper towels so dishes don’t get bacteria.  Sanitize (sanitation bucket under workstation) & wash cutting board that has had meat before cutting anything else (cross contamination)

Danger Zone: degrees  Keep cold foods at 41 degrees F or below.  Keep hot foods at 140 degrees or higher.  Thaw frozen foods in the refrigerator (not on the counter)  Maintain the refrigerator temperature at 38 to 41 degrees F.

(letting micro-organisms from one food get into another)  Keep work areas clean  Keep raw and cooked products separate during food preparation.  After using cutting boards and tools for cutting raw meat or eggs, wash thoroughly and disinfect. (sanitize)  Never place cooked meat on a plate that held raw meat.  Store fresh meat products on trays on the lowest shelf in the refrigerator.

Cooking food is not only to enhance flavor but it also helps to kill bacteria Proper cooking temperatures  165 degrees and above- chicken, pork, leftovers  155 degrees and above – ground beef (minimum)  145 degrees and above – lamb, fish, beef, eggs  135 degrees and above – rare roast beef and sushi