2. Food Safety & Sanitation Foods & Nutrition 1

3. What if a Penny Doubled everyday for a Month?

5. Bacteria Facts Fact #1: Most living things carry bacteria in or on their bodies! Fact #2: Bacteria can be transferred to food and result in disease. Fact #3: Cleanliness is essential when working with food or in the food industry!

6. Conditions for Bacteria to Grow Warmth Moisture Food Time

7. Food Borne Illness Illness resulting after eating contaminated foods. May not be detected from appearance or smell.

8. Food Borne Illness Statistics The Centers for Disease Control estimates that food borne illnesses cause: approximately 76 million illnesses 325,000 hospitalizations 5,000 deaths in the United States each year

9. FDA: Food and Drug Administration A Government agency that monitors the safety of the U.S. food supply. Every food or beverage that you can purchase.

10. Botulism: Source Improperly canned foods Honey Symptoms Abdominal Cramps Double vision Not able to speak or swallow (dry mouth) Nausea

11. Botulism Cont. The bacteria produces spores that produce toxins. Tiny amounts of toxins can cause poisoning. Never give honey or corn syrup to infants younger than 1yr. Sterilize home canning equipment. Pressure cooking @ 250*

13. E-Coli Sources Undercooked ground beef Un-pasteurized milk & juice Fecal matter & infected soil Symptoms Cramps Diarrhea Nausea Vomiting Fever

14. E-Coli cont. Steak vs. Hamburger? Fecal Contaminated Soil? Unpasteurized milk?

15. Hepatitis A Source Toxin from Fecal matter, usually improper hand washing Symptoms Fever Loss of appetite Nausea Vomiting Jaundice (Yellow Skin)

16. Salmonella Source Fresh poultry Raw eggs Symptoms Cramps Diarrhea Nausea Chills Fever Headache

17. Staphylococci Source HUMAN SOURCES Human skin, nose & throat; passed by not washing hands Symptoms Nausea Vomiting Diarrhea

18. Stopping Bacteria Heat Kills Bacteria Room Temp. (Danger Zone) Slows Bacteria Fridge Temp. Freezer Temp. Freezes Bacteria Promotes Bacteria

19. Danger Zone Temperature range of 41*-135* Foods should not be in danger zone for more than 2 hours Heating, reheating, & serving foods, 165* Cold storage of foods, 40* or below

20. Danger Zone The danger zone is this ideal temperature range where bacteria thrive! We love the danger zone!

21. What areas does the Danger Zone target? Warmth Moisture Food Time

22. Internal Temperatures to Remember! 155* Ground meats (pork, beef, veal, lamb) 145* Seafood, beef, lamb, veal 165* All poultry

23. Thawing Foods In the fridge (best) In a sink full of cold water (change frequently) In the microwave #1

24. Cross Contamination: Spread of harmful bacteria from one food to another using unsanitary practices. Raw meat or dripping juices Use of an contaminated surface Not washing hands after preparing one food and moving on to another Contaminated cooking equipment

25. Spoiled Food! Wilted or bruised Slimy Smelly Brown Moldy Foul Taste Damaged Package When in doubt…Throw it out!!!!

26. Sanitation Rules: 1. Always wash hands for a minimum of 20 seconds with hot water and soap.

27. 2. Wash your hands after: a. Using Restroom b.Sneezing, coughing, changing diapers c. Handling raw meat, poultry or eggs

28. Germs in the Media http://www.ksl.com/?nid=148&sid=18366485 https://podcasts.usu.edu/Podcasts/safe_food _handling/2010-02- 03/Prime_Time_Thursday_Safe_Food_Hand ling-video.mp4 https://podcasts.usu.edu/Podcasts/safe_food _handling/2010-02- 03/Prime_Time_Thursday_Safe_Food_Hand ling-video.mp4

29. Danger Zone Assignment Turn to the next page. Go through the 9 questions and decide if each scenario is safe, judging off of what you know about the danger zone temperature range. Put an “X” next to the items that are unsafe.

30. Create a SONG! Create a song to help you remember the concepts we just covered in class. Can be to any tune. Must incorporate the starred topics. Refer to your notes! (the starred items) You are going to sing to the class, winners will be published in my class book. THIS CAN BE USED ON YOUR TEST!!