Food Safety and Food Borne Illnesses By Rhonda Brown

Since the Last Presentation Rich Products Corporation, a Buffalo, NY firm, is recalled approximately 196,222 pounds of frozen chicken quesadilla and various other heat treated, not fully cooked frozen mini meals and snack items because they may be contaminated with E. coli, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced on March 28, 2013.

Last Presentation Interesting facts Definition of Foodborne Illness Who are most prone? Most common pathogens Internal Temperatures

Learning Objectives After this 20 minute presentation, students will be able to: What does FATTOM mean Identify the temperature danger zone Name the steps to keeping food safe

Overview of Food Borne Illness Interesting Facts F A T T O M Steps to keeping food safe Cool Separate Cook Chill Case study Conclusion References

Interesting Facts 1 in 6 Americans gets sick 128,000 are hospitalized 3,000 die Symptoms similar to an intestinal flu

F A T T O M Food Acid Time Temperature Oxygen Moisture

Steps to Keeping Food Safe Clean Separate Cool Chill

Clean Keep hands clean Wash surfaces Wash utensils after each use How When Wash surfaces Sanities Wash utensils after each use Washing sequence Wash fruits and veggies

Separate What is cross contamination cutting boards Utensils storage Wooden boards Utensils storage Utensils- talk about to don’t use the same utensil wen cutting meat then veg Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another.

Cook Temperature danger zone 41˚F to 135˚F Use a food thermometer Calibrate your thermometer Keep food hot at 140˚ Reheat to 165˚ Product Internal Temp Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) Ground meats 160 °F (71.1 °C) All Poultry 165 °F (73.9 °C) Eggs Fish & Shellfish http://www.youtube.com/watch?feature=player_embedded&v=u5LgHDX-0LA Calibrate your thermometer

Chill Cool food you chill Fridge(40° F) and freezer (0°F) temperature Store in the right order Thaw out food properly Cool by butting in ice bath and mixing , use a ice paddle for batch cooking. Your fridge should be between 40 ˚F and 32 ˚F, and your freezer should be 0 ˚F or below. Don’t leave out food to thaw because it’s great environment for bacteria to grow on your food especially if you are keeping the food out for a long time. Let water run over the package or pit it in the bottom of your refrigerator .

Case Study Liz works at a small local restaurant. Liz arrived at her job at 11:00 one morning and she immediately took out some chicken from the freezer that had to be prepped and rested it on the counter top to thaw out. She then lightly washed her hands and started taking inventory. A lunch order came in for a chicken Alfredo and she started making that order. When taking out the milk she realized that the fridge was not cool so she made a note to get it fixed. She then continued making the order. Liz got raw chicken, butterflied it on a cutting board and placed it on the grill. When the chicken was cooked she placed the chicken on the cutting board that she previously used and cut it into strips to be placed on top of the cooked pasta. She then continued taking inventory.

Case Study Liz works at a small local restaurant. Liz arrived at her job at 11:00 one morning and she immediately took out some chicken from the freezer that had to be prepped and rested it on the counter top to thaw out. She then lightly washed her hands and started taking inventory. A lunch order came in for a chicken Alfredo and she started making that order. When taking out the milk she realized that the fridge was not cool so she made a note to get it fixed. She then continued making the order. Liz got raw chicken, butterflied it on a cutting board and placed it on the grill. When the chicken was cooked she placed the chicken on the cutting board that she previously used and cut it into strips to be placed on top of the cooked pasta. She then continued taking inventory.

Conclusion Pathogens need conditions to grow and you can remember the conditions through FATTOM. Food- pathogens get there energy to grow Acidity- pathogens grow best in foods with little to no acid Temperature- temperature danger zone 41˚F - 135˚F Time- After 4 hours pathogens grow at a high level Oxygen- some pathogens require oxygen to grow Moister- pathogens need moister to grow

Conclusion Steps to keeping food safe

References (n.d.). Retrieved from U.S Department of Health and Human Services website: http://www.foodsafety.gov/keep/basics/separate/ind ex.html CDC. (2012, October 26). Centers for disease control and prevention. Retrieved from http://www.cdc.gov National restaurant Association. (2010). Servsafe coursebook. (5 ed.). Prentice Hall.

Picture References http://www.cookingwithegg.com/blog/index.cfm/2011/9/11/Who-is-FATTOM http://www.momsteam.com/health-safety/correct-hand-washing-technique-preventing-spread-skin-infections-in-athletics http://www.wakegov.com/humanservices/publichealth/information/providers/Pages/default.aspx http://indianapublicmedia.org/eartheats/government-food-safety-campaign/ http://www.connectablecuttingboards.com/color.html http://calorielab.com/news/2008/06/23/foodborne-illnesses/

Any Questions

Quiz What does FATTOM mean? Identify the temperature danger zone 10˚F to 56˚F 41˚F to 135˚F 34˚F to 165˚F Name the steps to keeping food safe