Bell Ringer What are the 3 Hazards that cause foodborne illness? What are the steps to washing your hand?

Food has been time-temperature abused when it has stayed too long at temperatures that are good for growth of pathogens. A foodborne illness can result if food is time-temperature abused, which can happen in many ways: Food is not held or stored at the right temperature Food is not cooked or reheated enough to kill pathogens Food is not cooled the right way

TCS Food: food requiring time and temperature control for safety. The next few slides have foods that are considered TCS foods and need time and temperature control to limit the growth of pathogens.

Milk & Dairy Products Meat: beef, pork and lamb Fish Baked Potatoes

Tofu or other soy protein Synthetic ingredients such as textured soy protein in meat alternatives Sliced Melon Cut Tomatoes Cut Leafy Vegetables

Shell Eggs Poultry Shellfish and crustaceans Heat treated plant food, such as cooked rice, beans and vegetables

Sprouts and sprout seeds Untreated garlic-and-oil mixtures

Preschool age children Elderly People People’s immune systems weaken with age. The immune system is the body’s defense against illness. Preschool age children Very young children have not built up strong immune systems Other populations People with cancer or on chemotherapy People with HIV/AIDS Transplant recipients

40 year old man 2 year old girl 22 year old man on chemotherapy 40 year old man on blood pressure medication 26 year old transplant recipient 70 year old man 16 year old girl

Current Events Write-Up Research an article of a recent (*1-2 years) Foodborne Illness Outbreak Write the link to the article at the top of your paper Include the following in your write-up: ½ page summary of article ½ page of YOUR reaction (How do you think this could have been prevented? How did the Foodborne Illness affect the people involved? What does this mean for the future?