1. Food Safety How to stay alive in Culinary Arts.

2. Contamination What is contamination? ◦ When a food contains an unwanted substance or organism. ◦ Unfit to be eaten. What causes contamination of food? ◦ Toxins ◦ microorganisms ◦ See chart p. 167

3. Microorganisms Invisibly tiny living things, present in and on raw and cooked foods Bacteria Viruses Mold… Complex parasites ◦ Aka., insects, roundworms etc.

4. Bacteria Love FAT TOM! Food Acid Temperature Time Oxygen Moisture What is FAT TOM?

5. Q: Why worry about Bacteria? Dysentery Blood / Mucous in your Diarrhea Vomiting (projectile / violent) Aches / pains Prayer for a quick death…which you won’t receive.

6. Escherichia coli (E. coli) Common Foodborne Pathogens: Bacteria *Gastroenteritis / Dysentery

7. Common Foodborne Pathogens: Bacteria Shigella *similar to E. coli *Gastroenteritis / Dysentery

8. Common Foodborne Pathogens: Bacteria *Gastroenteritis / Dysentery Salmonella

9. Campylobacter ( C. jejuni ) Common Foodborne Pathogens: Bacteria *Gastroenteritis / Dysentery

10. Common Foodborne Pathogens: Bacteria Listeria *Gastroenteritis

11. Vibrio Common Foodborne Pathogens: Bacteria *Gastroenteritis / Nerve damage

12. Common Foodborne Pathogens: Bacteria Botulism Intoxication (Clostridium botulinum) *muscle weakness / paralysis / death

13. Rotavirus Hepatitis A Common Foodborne Pathogens: Viruses

14. Norovirus (Norwalk Virus) Common Foodborne Pathogens: Viruses *Nerve damage / Paralysis / Blindness

15. Trichinosis Common Foodborne Pathogens: Parasites Do Not Remove!

16. Anisakiasis Anisakis simplex Common Foodborne Pathogens: Parasites

17. Microorganisms: Mold Mold ◦ Found on starchy foods or cheese. ◦ Usually fuzzy spores or greenish patches. ◦ Sometimes desirable, sometimes not: Yum. Icky.

18. Microorganisms cont’d Fungi ◦ Includes mushrooms Yeast Used in bread Can live in acidic environments Can cause spoilage in: Pickled foods Sugary foods

19. Contamination: Scrombroid Poisoning Presence of histidine in fish, bacteria decompose it to histamine Resembles allergic reaction

20. Toxins = harmful chemicals Most chemical contamination comes from insufficient cleaning ◦ Rinse thoroughly, don’t use too much. ◦ Clean spills immediately ◦ Discard food products that may have been contaminated.

21. Preventing Contamination Clean,Clean,Clean All Tools and Surfaces ◦ Use soap and water to clean first ◦ Then, wipe down with sanitizer Surface cleaning is like hand washing ◦ Every time you change products ◦ Every 20 min. ◦ Whenever you sneeze, etc

22. Cross Contamination Cross Contamination = movement of contaminants across surfaces or products Use color-coded cutting boards CLEAN CLEAN CLEAN!

23. Cutting Board Colors

24. F I F O FIFO (First In First Out) ◦ Rotating food stocks properly will reduce contamination and spoilage ◦ Never mix old batches with new  New=Old