1. How Contamination Occurs

2. How does contamination happen? (We know this by heart…)

3. How does contamination happen? -food sources -air, water or dirt -some occur naturally (bones)

4. 3 Categories of Contaminants

5. B___________ P___________ C___________

6. B_____________________________ Microorganisms (pathogens)

7. B_____________________________ V__________ B__________ P__________ F__________

8. B_____________________________ Some plants, mushrooms, and seafood that carry toxins are in this group

9. C_____________________________ Occur when C_____________ are used incorrectly (spraying glass cleaner over food)

10. P_____________________________ Foreign objects that you can p____________ see and r___________

11. P_____________________________ Natural vs. artificial List at 6:

12. P_____________________________ Natural vs. artificial List at 6:

13. Biological contamination is responsible for most foodborne illness

14. How does food become unsafe?

15. P_____________ from unsafe sources F___________ to cook food correctly H__________ food at incorrect temp U___________ contaminated equipment P___________ poor personal hygienee

16. Put another way: Except for purchasing, each item relates to 4 main factors:

17. 4 factors of food safety T_ _ or T____________ T___________ A_______________

18. 4 factors of food safety T_ _ or T____________ T___________ A_______________ C__________________________

19. 4 factors of food safety T_ _ or T____________ T___________ A_______________ C__________________________ P_____________ P____________ H________________

20. 4 factors of food safety T_ _ or T____________ T___________ A_______________ C__________________________ P_____________ P____________ H________________ P____________ C___________________& S______________

21. 4 factors of food safety T_ _ or T____________ T___________ A_______________ C__________________________ P_____________ P____________ H________________

22. Time & Temperature Abuse (TTA) Occurs when food _______________________at unsafe temperatures. The abuse _______________ pathogen growth.

23. Time & Temperature Abuse (TTA) Examples:

24. Time & Temperature Abuse (TTA) Examples: -Not held or stored properly. -Not cooked or reheated enough to kill pathogens. -Not cooled properly.

25. Cross-Contamination Occuers when pathogens are _____________ from one _____________ to ______________.

26. Cross-Contamination Examples:

27. Cross-Contamination Examples: -Contaminated ingredients added to food that receives no further cooking -RTE food touches contaminated surfaces -FH touches contaminated food then touches RTE food -Contaminated cleaning cloths touch food-contact surfaces

28. Poor Personal Hygiene Food handlers can cause F______________________________ if they do any of the following:

29. Poor Personal Hygiene Examples:

30. Poor Personal Hygiene Examples: -Work while sick -Touch or scratch wounds and then touch food -Cough or sneeze on food -Fail to wash their hands correctly after using the restroom

31. Poor Cleaning & Sanitizing P______________ can be spread to food if E_________________ has not been C________________ and S_________________ correctly between uses.

32. Poor Cleaning & Sanitizing Examples:

33. Poor Cleaning & Sanitizing Examples: -Equipment & Utensils are not washed, rinsed, and sanitized between uses. -Food-Contact Surfaces are wiped clean, rather than being washed, rinsed, & Sanitized -Sanitizing solutions are not at the required level (ppm) to sanitize properly

34. Food Likely to become unsafe What is TCS?

35. Food Likely to become unsafe Food that needs time and temperature control to limit bacteria growth (TCS). The “S” stands for safety…

36. Food Likely to become unsafe What is RTE food?

37. Food Likely to become unsafe Food that can be eaten without additional preparation, washing, or cooking.

38. Food Likely to become unsafe Includes: Cooked food Washed fruit and vegetables (whole and cut) Deli meat Bakery & baked items Sugar, spices, and seasonings

39. Food Likely to become unsafe TCS vs. RTE

40. Food Likely to become unsafe TCS CHART

41. Populations at high risk for Foodborne Illness The E_____________________ Due to immune systems weakening with age.

42. Populations at high risk for Foodborne Illness Pre-S_________________ aged C__________________ Due to immune systems not developed or strong

43. Populations at high risk for Foodborne Illness People with C________________ I________________ S________________ Include: People with cancer or on chemotherapy People with HIV/AIDS Transplant recipients People on certain medications

44. As a food manager Train & MONITOR!! You can train all you want – need proper procedures in place to ensure safety compliance EXAMPLES?

45. As a food manager TRAIN & monitor Does all staff need to know everything? Example, how to receive food correctly? Focus energies = efficient time management = right people get information = more time to monitor = safe establishment

46. Government Agencies FDA USDA CDC/PHS State & Local regulatory agencies

47. Government Agencies Break into 4 groups. Identify what your agency is responsible for & how it relates to food service.