1. Seminar 1 – Contaminants & Food Allergens

2. Seminar 1 - Outline 1. Get to know each other 2. Syllabus 3. Questions 4. Discuss this Seminar’s topic – Contaminants & Food Allergens

3. A little about me…

4. Now – your turn Tell us an interesting fact about yourself! Get your typing fingers ready….

5. Questions? I will try to put in questions? Slides throughout the seminar power point. I can answer questions at any time. To get my attention – type just a ??? As soon as I finish my thought, I will answer your question. If you are still unclear – send me an email and I will get to it right after seminar.

6. Moving forward Let’s look at the syllabus

7. First, the basics Here is my contact info: Kaplan Email Address: JRode@kaplan.edu AIM Instant Messenger Name: jemm83118 Remember – I’m always just an email away. I will get back to you within 24 hours

8. Moving on! Does everyone have their textbook? If you don’t have your textbook – please email me (JRode@kaplan.edu) after seminar.

9. Course Description This course covers the major issues in food safety and food microbiology. It includes the basic principles of food safety and sanitation, various microorganisms that cause food-borne illnesses, the flow of food through the food service establishment, and management’s role in training the food handler.

10. Why do I need to know this? Having read the course outcomes, how will NS205 Food Safety & Microbiology, be important to your career?

11. Grading Criteria/ Course Evaluation Grade Distribution and Weighting Total Points 9 Weekly Seminars (30 points each)270 9 Discussion Questions (30 points each) 270 3 projects (100 points each)300 Final Exam160 TOTAL: 1000 points

12. Course Policies – How to Label Your Work Projects: Please label your projects: username-project- unit#.doc. For example, a student named Tina Allen would name her file Tallen-Unit 3Report.doc. Seminar Option 2: Please label your seminars: username-seminar-unit#.doc (for example, Tallen- Seminar-Unit 3.doc) Email Subject Lines: Please start your subject lines in email correspondence with Course & section username: SUBJECT_OF_MESSAGE (for example, NS205-Tallen: Question regarding project)

13. Course Policies - Late Work Policy - Extenuating Circumstances: Assignments will not be accepted late unless permission is grated prior to the due date. Extenuating circumstances - please contact me to make alternative arrangements. Examples of extenuating circumstances may include but are not limited to: personal/family member hospitalization, death in the family, weather/environmental evacuation due to fire/hurricane, or active military assignment where internet connectivity is unavailable for a limited time period. Computer-related issues, internet connectivity issues and clinical blocks are not considered extenuating circumstances.

14. Seminars A description of all seminars to be held can be found under each of the units in the course. You can either choose to attend the live seminar (Option 1), or you can choose to respond to the separate seminar discussion question (Option 2)

15. How do I get an A in Seminar Option 1?? Frequent interactions on concepts being discussed by students and instructor Posts are on topic and contribute to the quality of the seminar Student arrives on time and stays the entire seminar Please see the seminar rubrics in the syllabus

16. Seminar - Option 2 Respond to the seminar discussion questions listed on the Unit’s Seminar page and post in the Drop Box Each response will be graded individually and posted to the grade book

17. How do I get an A in Seminar Option 2?? On topic & original Makes informed references to Unit material Covers each part of the assignment Clear Structure Meets posted length requirements. Clearly written and contains few spelling/grammatical errors. Include references Please see the seminar rubrics in the syllabus

19. Discussion Boards Each week you will be required to participate in the discussion board. Unit 1 is the only time you will find two separate discussions (the Introduction Discussion is not graded) The other units there will only be 1 discussion.

20. How do I get an A in the Discussion boards?? Post initial response no later than Saturday Post on a minimum of THREE SEPARATE days per week (Wednesday-Tuesday). Responses need to be on topic, original & contribute to the quality and advancement of the discussion References are utilized where appropriate and are cited using APA format Responses meet posted length requirements. Responses are clearly written and contain few spelling/grammatical errors.

21. Referencing in the Discussions When you are posting to the discussion boards, please remember to reference your material! If it is not a thought that comes straight from your head, you must reference the source of your material Points will be deducted if material is not referenced We must give credit where credit is due

22. Plagiarism – Don’t do it! Plagiarism - Using another person’s words, ideas, or results without giving proper credit to that person; giving the impression that it is the student’s own work Please read the syllabus regarding the specifics of plagiarism Kaplan University subscribes to a third-party plagiarism detection service, and reserves the right to check all student work to verify that it meets the guidelines of this policy Penalties for Plagiarism: 1st offense: Failure of the assignment in which the action occurred. 2nd offense: Failure of the class in which the action occurred. 3rd offense: Expulsion or permanent dismissal from the University.

24. Unit 1 Seminar – Contamination & Food Allergens Food Safety Trivia

25. I am a type of contaminant that is responsible for many cases of food borne illnesses. Some examples of me are toxic metals and food service chemicals. Food Safety Trivia

26. I am a type of toxic metal that is sometimes found in cookware such as pots and pans. Food Safety Trivia

27. Toxic Metals Some utensils and equipment may contain toxic metals that can contaminate acidic foods Examples are lead, copper, and zinc Can cause toxic metal poisoning

28. Chemicals can contaminate food if used or stored incorrectly. What are some guidelines for the storage of food service chemicals? Food Safety Trivia

29. Storage of Foodservice Chemicals Away from food, utensils and equipment used for food Separate storage area in their original container If putting a chemical in a new container, label the container Follow manufacturers directions when using chemicals Be careful when using chemicals while food is being prepared Only use lubricants made for food equipment

30. I am a type of contaminant that results when objects get into food. Food Safety Trivia

31. Examples of Physical Contaminants Metal shavings from cans Staples from cartons Glass Blades from plastic scrapers Fingernails, hair, jewelry Bandages Dirt Bones Fruit pits

32. I am a type of contaminant that results when someone knowingly contaminate food Food Safety Trivia

33. Deliberate Contamination Some examples are organized terrorists, current or former disgruntled employees, vendors, or competitors The best way to protect food is to make it as hard as possible for someone to tamper with it For this reason, a food defense program should deal with the points in your operation where food is at risk

35. This is the body’s negative reaction to a particular food protein Food Safety Trivia

36. Common Food Allergens Milk & dairy products Eggs & egg products Fish & shellfish Wheat Soy & soy products Peanuts, tree nuts, pecans, walnuts

37. Food Allergy Symptoms Itching in and around the mouth, face or scalp Tightening of the throat Wheezing or shortness of breath Hives Swelling of the face & eyes Abdominal cramps, vomiting, or diarrhea Loss of consciousness Death

38. In the food service setting, these staff members have a responsibility in avoiding food allergy reactions in their customers Food Safety Trivia

39. Service Staff – Preventing Allergic Reactions Describe dishes – what is in the menu item & how is it prepared Identify ingredients – do you use “secret” ingredients Suggest simple menu items

40. Kitchen Staff– Preventing Allergic Reactions Avoid cross contact Do not cook different types of food in the same oil Do not put food on surfaces that have touched allergens Wash, rinse, and sanitize cookware, utensils, and equipment before preparing food Wash hands and change gloves before preparing food Assign specific equipment for preparing food for customers with allergens

42. Seminar 1 is done – whew

43. Chapter 1 Review!!

44. What are the 3 categories of contaminants?

45. What is cross contamination?

46. What are some of the costs to an establishment when a foodborne illnesses occurs?

47. What populations are at highest risk of contracting a foodborne illness?

48. There are many ways in which managers can market food safety. Can you tell me one and why you think it can be effective?

49. Have a great evening. See you in discussion!