Food Safety Introduction and Background. Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Recognize the factors.

Slides:

Advertisements

Similar presentations

Judith E. Brown Prof. Albia Dugger Miami-Dade College The Multiple Dimensions of Food Safety Unit 32.

Advertisements

Preventing Foodborne Illness

Green Family Sonia H, Nicole S, Karly B, Josh C Block 2.

Food Safety Jeopardy Game Rules

Food Safety Inservice Are there bugs in your food?? Connie Cavenaugh UAMS Infection Control.

CHAPTER 29 Food Preservation and Foodborne Microbial Diseases.

What Are Some Important Foodborne Pathogens? 1 Cause of Foodborne Illness Infection—Ingested pathogen cells grow in the gastro-intestinal tract Toxin—Pathogen.

HYGIENE RULES! ok. Kitchen Hygiene Wash your hands before handling any food Clean work surfaces Keep work area clean and tidy Keep raw and cooked foods.

Microbiological ecology

2-2 Microorganism Small, living organism Pathogen Disease-causing microorganism Toxin Poison Spoilage Microorganism Microorganism that causes spoilage,

Food Safety and Foodborne Illness ProStart 1. Resultant Knowledge Give examples of potentially hazardous foods. Distinguish between situation in which.

© National Pasteurized Eggs, Inc. v3659 SafeEggs.com/foodservice FOOD SAFETY — The fork stops here !

2 pt 3 pt 4 pt 5pt 1 pt 2 pt 3 pt 4 pt 5 pt 1 pt 2pt 3 pt 4pt 5 pt 1pt 2pt 3 pt 4 pt 5 pt 1 pt 2 pt 3 pt 4pt 5 pt 1pt FOOD PATHOGENS MORE FOOD PATHOGENS.

Food Safety Everything you need to know to stay safe in the kitchen. From Ch. 34 of Today’s Teen, the CDC, and

Keeping Food safe. If in doubt throw it out In the USA- 200,000 / day/food borne illness Food poisoning- flu like symptoms.

1 Serving Food Safely Serving Food Safely. 2 How many of you have experienced a food borne illness? Do you know what a food borne illness is?

Nursing Assistant Monthly Copyright © 2011 Delmar, Cengage Learning. All rights reserved. Food safety for older adults July 2011.

Kitchen Safety Do Now: List 6 important Kitchen Safety rules that we’ve discussed this week on a piece of loose leaf paper.

Providing Safe Food. Foodborne Illness Illness carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people.

Disease-Causing Microorganisms and the Conditions They Need to Grow Barriers for Controlling the Growth of Microorganisms.

CMG Buttery MB BS MPH Updated – May  Background: In the United States, contaminated food causes approximately 1,000 reported disease outbreaks.

What Are Some Important Foodborne Pathogens?

Food Safety is for Everyone Module One Written and developed by: Lorraine Harley, Assistant Professor University of Maryland Extension Calvert/Charles/St.

Nutrition Services Update Nancy Rice, M.Ed., RD, LD, SFNS Nutrition Services Director Clayton County Public Schools October 2, 2006.

Food Safety is for Everyone Module One Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension.

Microbial Hazards. Microorganisms are everywhere -- they can be: – Pathogens – cause disease – Spoilers – cause the quality of food to deteriorate – Beneficial.

Food Safety HFA4M & HFN20.

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Why Is Sanitation.

1.SELECT FOUR PIECES OF COLORED PAPER. 2.ARRANGE THE PAPERS IN A STACK WITH EACH PAPER ABOUT ½ TO ¾ INCH EXTENDED OVER THE LAST ONE. 3.FOLD THE PAPERS.

Food Safety Module C: Lesson 4 Grade 12 Active, Healthy Lifestyles.

The causes of food borne illness can be minimized or prevented to avoid symptoms which could lead to long term health problems or even death. UNIT 3 FOOD.

Because no one likes to be sick % 81%  NEED VOLUNTEERS!  ANSWER: 20 SECONDS.

Consumer Concerns: Food & Water Safety Chapter 17.

Food Poisoning.

Bacteria and food poisoning

Food borne illness: How can you Fight BAC!. Did you know? Between 6.5 million and 33 million suffer from food borne illnesses each year. Staphylococcus.

Final Jeopardy Question Potentially Hazardous Foods 500 Bacteria & Foodborne Illness Personal Hygiene.

2001Oklahoma Cooperative Extension Service1 Food Safety for Seniors: Background information ___________ County Cooperative Extension Service.

Food-Borne Diseases

1.02 Identify foodborne contaminates

Understanding Bacteria Bacteria Everywhere. Food Safety and the Battle with Bacteria  The United States has one of the most safest food supplies in world.

Parasites, major foodborne illnesses caused by parasites.

FoodBorne Illnesses Uncovering their Identity Mrs. Pendley LifeSkills.

SARAH WALDEN PH.D. PUBLIC HEALTH CANDIDATE WALDEN UNIVERSITY PUBH FALL 2010 Food Safety.

Sanitation Challenges

Because no one likes to be sick % 81%  NEED VOLUNTEERS!  ANSWER: 20 SECONDS.

1 Food Safety at the Grocery Store. 2 Centers for Disease Control and Prevention Estimates  76 million cases of foodborne illness per year  325,000.

Keeping food safe to eat Clean, Separate, Cook, Chill WHY????

2• The Microworld 2-1.

Food Safety How to stay alive in Culinary Arts.. Contamination What is contamination? ◦ When a food contains an unwanted substance or organism. ◦ Unfit.

Microbial Hazards. 23 Microbial Hazards Microorganisms are everywhere -- they can be: –____________– cause disease –____________ – cause the quality of.

Food Safety HFA4M & HFN20. Food Safety Practices that help prevent foodborne illness.

Understanding the Microworld Chapter 2. How Contamination Happens Contaminants come from a variety of places: Animals we use for food Air, contaminated.

1 Lesson 3 What Are Some Important Foodborne Pathogens?

What Are Some Important Foodborne Pathogens?

Food borne Illnesses.

What Are Some Important Foodborne Pathogens?

Employment Food Safety Training Program

Foodborne Pathogens: Bacteria

Objectives To differentiate between food infection and food intoxication. To identify causes of the growth and spread of harmful bacteria. To summarize.

Keeping food safe to eat

Vocabulary Words For Food Safety.

Food Safety and Food Borne Illnesses

Food Safety Hazards PAPER-2-UNIT-1A.

Keeping food safe to eat

Occasional Quantity Cooks

Causes of food deterioration and spoilage

Presentation transcript:

Food Safety Introduction and Background

Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Recognize the factors that lead to foodborne illness Recognize the impact foodborne illness could have on a quantity food event

Critical Thinking Question One of the most reliable workers on your committee thinks she has a stomachache and might be running a fever. She wants to help in the worst way and you are short handed. After she helps prepare and serve the food for your event, you hear of several people who ate food at your dinner talking about a flu bug that was going around a few days later. Is it possible that there really was not a flu bug going around? What other explanation could there be?

Why all the concern about foodborne illness? Estimated 48 million cases annually 3,000 deaths 2–3% lead to secondary long-term illnesses 1 in 6 people will get a foodborne illness each year.

Factors Making Controlling Foodborne Pathogens Challenging Consumers’ practices Emerging pathogens Global food supply More food consumed away from home Microorganisms adapt and evolve New modes of transmission

Important Facts About Foodborne Illness Cost are high Toxins Common symptoms Cannot detect when food is “bad” High risk populations Food waste

Causes of Foodborne Illness Bacteria, viruses, parasites, and toxins At least 30 pathogens commonly associated with foodborne illness CDC targeted four pathogens of greatest concern: E. coli Salmonella enteritis Listeria monocytogenes Campylobacter jejuni

Conditions Pathogens Need to Grow (FATTOM) F = Food A = Acidity T = Time T = Temperature O = Oxygen M = Moisture

Common Pathogens Norovirus Salmonella Staphylococcus Clostridium perfringens Clostridium botulinum Listeria monocytogenes E. coli 0157:H7

Summary Bacteria exist everywhere and in most foods Controlling contamination Denying ideal growth conditions Causes of foodborne illness likely to be related to: time and temperature abuse cross contamination personal hygiene