1. Sanitation Safety and Sanitation

2. Challenges to Food Safety Time and Money Language and Culture Literacy and Education Pathogens Unapproved Suppliers High Risk Customers Staff Turnover

3. The Cost of Foodborne Illnesses Loss of Customers and Sales Loss of Reputation Negative Media Exposure Lowered Staff Morale Lawsuits and Legal Fees Staff Missing Work Increased Insurance Premiums Staff Retaining

4. Three Potential Hazards to Food Safety Biological – Pathogens are the greatest threat to food safety. The include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included in this group.

5. Three Potential Hazards to Food Safety Continued Chemical – Foodservice chemicals can contaminate food if they are used incorrectly. Groups of chemicals that can contaminate food include cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware into food.

6. Three Potential Hazards to Food Safety Continued Physical – Foreign objects like hair, dirt, bandages, metal staples, or broken glass can get into food. Natural occurring objects, such as fish bones in a fillet, are also physical hazards.

7. How Food Becomes Unsafe Purchasing Food from Unsafe Sources Failing to Cook Food Adequately Holding Food at Incorrect Temperatures Using Contaminated Equipment Practicing Poor Personal Hygiene

8. Three Main Factors On How Food Becomes Unsafe 1.Time-Temperature Abuse 2.Cross Contamination 3.Poor Personal Hygiene

9. What Pathogens Need To Grow FAT TOM F stands for FOOD – To grow pathogens need an energy source, such as carbohydrates or proteins A stands for ACIDITY – Pathogens grow best in food that contains little or no acid. Acid ranges from 0-14, 0 is Acidic, and 14 is Alkaline. http://www.rense.com/1.mpicons/acidalka.ht m http://www.rense.com/1.mpicons/acidalka.ht m

10. What Pathogens Need To Grow FAT TOM Continued T stands for TEMPERATURE – Pathogens grow well in food held between the temperatures of 41° F and 135° F. This range is known as the temperature danger zone.

11. What Pathogens Need To Grow FAT TOM Continued T stands for TIME – Pathogens need time to grow. When food is in the temperature danger zone, pathogens grow. After four hours, they will grow to a level high enough to make someone sick.

12. What Pathogens Need To Grow FAT TOM Continued O stands for OXYGEN – Some pathogens need oxygen to grow. Others grow when oxygen is not there.

13. What Pathogens Need To Grow FAT TOM Continued M stands MOISTURE – Pathogens need moisture in food to grow.

14. Foods Most Likely to Become Unsafe Milk and dairy products Meat: beef, pork, and lamb Fish Baked Potatoes Tofu or other soy protein Sliced melons, cut tomatoes Eggs (except those treated to eliminate salmonella)

15. Foods Most Likely to Become Unsafe Continued Poultry Shellfish and Crustaceans Heat treated plant food, such as cooked rice, beans, and vegetables Sprouts and Sprout Seeds Untreated garlic-and-oil mixtures