2. Foodborne illnesses kill approximately 8,000 people each year & making more people sick. Foodservice professionals need to know how to create a clean, disease-free environment for food preparation & consummation. Foodservice personal also need to know how to prevent & respond to Foodborne illnesses. Consumers expect the food to be served in a sanitary or clean environment.

3. Direct Contamination Occurs when food comes in contact or exposed to TOXINS. Toxins can be found in soil & could contaminate the grain & any product from grain. Cross-Contamination Movement of chemicals or microorganisms from one place to another.  Biologically  Chemically  Physically

4.  Healthy, clean & sanitary conditions & effective sanitary practices.  Foodservice personal have an obligation to prepare food in a sanitary environment.  Follow State, Federal & Local health departments standards to protect the public from consuming Foodborne diseases.  Foodservice workers need to know the Hazards or source of danger that can occur.

6. Microorganisms such as Bacteria, Viruses, Parasites & Fungi. Disease-causing pathogens cause the majority of Foodborne illnesses. Certain plants & fish can also carry harmful Toxins that are considered a biological hazard.

7. Single-celled organisms. Multiply rapidly & can thrive at temperatures between 135°f to 41°f. “Keep Hot foods, HOT & Cold foods, COLD” Some do not need oxygen but rely on food for energy. Bacteria prefer high protein foods & moisture. Milk, meats, poultry & seafood.

8. Salmonellosis Poultry, poultry products, eggs, meat & meat products, fish, dairy products, protein foods & fresh produce. Causes: cramps, nausea, fever, diarrhea & vomiting E. Coli Raw ground beef, undercooked meat, lettuce, melons, apple cider & unpasteurized milk. Causes: Sever abdominal cramps, diarrhea, vomiting, fever & kidney failure

9.  ac·ro·nym /ækr ə n ɪ m/[ak-ruh-nim]– noun A word formed from the initial letters or groups of letters of words in a set phrase or series of words, as U.S.D.A; United States Department of Agriculture, EPA; Environmental Protection Agency, FDA; Food & Drug Administration, TCS; Temperature Control for Safety.

10. F.A.T.-T.O.M. is an easy way to remember what conditions foodborne bacteria or pathogens need to grow.

11. Pathogen: An agent of disease. A disease producer. The term pathogen most commonly is used to refer to infectious organisms. These include bacteria, virus and fungi. Biological Hazards. Less commonly, pathogen refers to a noninfectious agent of disease such as a chemical & physical Hazards.

12. Pathogens & Bacteria need an energy source to grow. Carbohydrates: Baked Potato, Pasta & Rice. Proteins: Beef, Poultry, Eggs & Fish.

13. Pathogens grow best in foods that contain little or no acid. Foods low in acidity are: Chicken, beef & cooked corn. Foods high in acidity: Lemon juice & Vinegars. FDA require foods to be 4.5 or below.

14. Temperature Danger Zone “TDZ” Pathogens grows well in food that has a temperature between 41°f & 135°f.

15. Pathogens need time to grow. In the “TDZ” after 4 hours they grow to levels high enough to make someone sick.

16. Some, but not all pathogens need oxygen to grow. Oxygen: Aerobic No-Oxygen: Anaerobic Anaerobic pathogens grow extremely well in rice & pasta

17. Pathogens need moisture. Tomatoes & Mellon have a large amount of water in them, which means they can easily support the growth of pathogens.

19. Need a host or another living cell. Person, animal or plant on which another organism can thrive. They can survive freezing & cooking. Transmitted easily from person to person. Poor hygiene: sneezing, not washing hands or bodily fluids. Cold foods: Salads, sandwiches, milk, unheated food products.

20. Hepatitis A Transmitted by foodservice workers, contaminated water. Salads, cold cuts, shellfish, fruit & fruit juices. Causes: Jaundice, fatigue, discomfort, fever, nausea & lose of appetite Norwalk Virus Contaminated water, shellfish, raw vegetables, & fresh fruit. Causes: Cramping, nausea, headache, fever & vomiting.

22. Larger than bacteria & viruses. Must live in or on a host to survive. Found in poultry, fish & meats. Common parasites: Protozoa Roundworms Flatworm

23. Trichinosis Pork, non pork sausages, wild game. Causes: Abdominal pain, nausea, diarrhea, fever, swelling around the eyes, thirst, backache, sweating, chills, fatigue & hemorrhaging.

24. Found in soil, plants, animals, water & the air. Some foods contain good fungi: Bleu cheese & edible mushrooms.

25. Form of fungi seen growing on bread & cheese. Fuzzy-looking spores can be seen by the naked eye Can grow at any temperature. Generally associated to spoiled food

26. Form of Fungi. Beneficial yeast is associated with bread & baking. Harmful yeast can be found on fruit, cheeses, sauerkraut, honey, preserves & jellies.

27.  Microorganisms on tools, equipment & cooking surfaces can be transmitted to the hands of foodservice workers to the food products.  Cross-contamination will occur.  Key to avoiding bacterial & other biological hazards is practice good personal hygiene.  Using proper hand-washing techniques.  Practice good grooming & cleanliness techniques.

29. Caused by chemical substances such as cleaning supplies, pesticides, food additives & toxic metals. If improperly used, the product can contaminate the food product. Symptoms of food poisoning from chemical can be felt almost immediately & people can become extremely sick. Material Safety Data Sheet (MSDS) must be kept on file.

30. Each chemical cleaning product should be used & stored correctly, according to the manufactures recommendation. All cleaning products should not be stored near food. Must be kept in their original containers. Must be properly labeled so employees know their correct usages. Confusing a cleaning product for a cooking ingredient can be fatal.

31. Detergents: Use to clean walls, floors, prep. Surfaces, equipment & utensils. Heavy duty detergents are used to cut through grease & grease build-up.

32. Hygiene Detergents: Used to clean, deodorize & disinfect floors, walls & tabletops. Degreasers: Solvent cleaners. Used on heavy duty grease build-up, hoods & ovens.

33. Abrasive Cleaners: Scrub off soil & difficult to remove items. Floor, burned on food, pots & pans. Acid Cleaners: Remove mineral deposits in dishwashers, coffee maker, ice machines. Should never be used on aluminum.

34.  Used to control pests.  If used careless or in excessive amounts can cause contamination.  Follow directions.  Stored properly & away from food & food sources.  Best to have locked or placed in a secure area

35. CLEAN does not mean SANITIZED Keeping your facility clean & sanitary will decrease the risk of contamination. Cleaning involves removing food and other soil from a surface. Clean as you go…. Clean up your mess……. Sanitizing: Reducing the number microorganisms on a surface.

36. Maintain a safe clean & sanitized environment. All pots, pans, dishes, knives, work surfaces & all food contact areas MUST be maintained properly. Thoroughly wash, rinse & sanitize after every use. Clean & Sanitize:  Before you use any surface to prepare any food product.  Tools that are contaminated by another food product.  At four hour intervals or sooner.  Use color coded cutting boards for meats & vegetables.

38. Caused by particles such as glass chips, metal shavings, hair, bits of wood or other foreign matter. Some physical hazards are found in food: Bone shards or chips. Mostly from improper sanitation practices.

39.  Insects & rodents can pose a serious threat to the safety of food products.  Carry harmful bacteria & spread disease.  Water, food & shelter.  Damp, dark & dirty places.  Pest Management Program