2. 1. I can recognize the risk factors for foodborne illness. 2. I can define FAT TOM. 3. I can understand the important prevention measures for keeping food safe.

3.  Causes ◦ Contaminants  Biological  Bacteria, viruses, fungi, parasites  Some plants, mushrooms, and seafood that carry harmful toxins (poisons)  Chemical  Cleaners, sanitizers, polishes  Physical  Foreign objects-bag ties, glass, dirt, metal shavings, staples, bandages  Symptoms ◦ Diarrhea ◦ Vomiting ◦ Jaundice ◦ Stomach Cramps ◦ Fever ◦ Nausea

4. 1. Purchase food from unsafe sources. 2. Failing to cook food correctly. 3. Holding food at incorrect temperatures. 4. Using contaminated equipment. 5. Practicing poor personal hygiene.

5.  Time-Temperature Abuse ◦ Food has stayed too long at temperatures in the danger zone  Food is not held or stored at the proper temperatures  Food is not cooked or reheated enough to kill bacteria  Food is not cooled correctly  Cross Contamination ◦ Pathogens are transferred from one surface or food to another.  Contaminated ingredients are added to food that is not cooked any further  Ready to eat food touches contaminated surfaces and/or contaminated food drops or touches ready to eat food  Contaminated cleaning clothes touch food contact surfaces.

6.  Poor Personal Hygiene ◦ Failure to wash hands correctly. ◦ Cough or sneeze on food. ◦ Touch or scratch wounds and then touch food. ◦ Work while sick.  Poor Cleaning & Sanitizing ◦ Equipment and utensils are not washed, rinsed, and sanitized between uses. ◦ Food contact surfaces are wiped clean

7.  Salmonella ◦ Poultry, eggs, meat, milk and dairy products, produce (tomatoes, peppers, cantaloupe)  Staphylococcus (Staph Infection) ◦ Ham, Meat, Poultry Products, Cream-Filled Pastries, Cheese, Potatoes and Meat Salads.  E. Coli ◦ Undercooked Ground Meats, Unpasteurized Milk, Cheese  Botulism ◦ Vegetables, Fruits, Meat, Fish & Poultry Products  Shigella spp. ◦ Salads containing potato, tuna, shrimp, macaroni, and chicken

8.  Rest  Drink Liquids  If severe symptoms see your doctor ASAP.

9.  Clean ◦ Wash Hand for 20 Seconds! ◦ Wear clean clothes, pull hair back, etc. ◦ Work area should be clean at the start and the end of lab.  Separate ◦ Cross-Contamination: Separate cooked and ready- to-eat foods from raw foods! ◦ FIFO: First In First Out Rule!  Cook ◦ DANGER ZONE: 40˚F – 140˚F!!  Chill ◦ 2 Hour Rule!! ◦ Do Not Thaw & Refreeze Food!

10.  F – Food – High Protein foods  A – Acidity – Foods having a pH between 4.6-7.0 are the most potentially dangerous (soups, cottage cheese, beef, veal, pork, chicken, milk  T – Time – potentially hazardous foods should not remain in the temperature danger zone for more than 4 hours during the entire food handling process  T – Temperature – Danger Zone 40  -140  F  O – Oxygen – Some bacteria requires O2 to grow while others require no oxygen  M – Moisture – The amount of water present in a food will affect its ability for bacterial growth. Potentially hazardous foods include raw bacon, soft cheeses, meats, and poultry.

11.  Poisonings ◦ Keep products away from kids. ◦ Wash items thoroughly.  Cuts ◦ Wash and store separately.  Burns & Fires ◦ Turn pan handles in. ◦ Baking soda for grease fire!!!! ◦ Watch your sleeves. ◦ Fire extinguisher.

12.  Cuts ◦ Apply pressure, Wash toughly, Bandage.  Burns ◦ Apply cold water or ice.  Falls ◦ Treat cuts, Check for broken bones.  Choking ◦ Heimlich

13. Write down what you see the individual do wrong while preparing her food.

14. 1. Name 3 causes of foodborne illness. 2. Recall FAT-TOM. 3. Why is prevention important for keeping food safe?