1. Objective 1.01 Understand causes of foodborne illness 9-6-2016 Bell Ringer: Food Safety Video Complete Apply your knowledge p.1.7, 1.13 Case Study 1.11 Complete Study questions 1.12 Quiz on Chapter:1 Review Teacher Input: Forms of Contamination. PowerPoint Student Input: Notes on Forms of Contamination https://www.youtube.com/watch?v=URgF2Er026chttps://www.youtube.com/watch?v=URgF2Er026c:

3. Objective 1.0 Understand causes of foodborne illness 1-27-2016 Bell Ringer: Review test/Restaurant Reviews Teacher Input: Forms of Contamination. PowerPoint Student Input: Notes on Forms of Contamination Student Input: “Bad Bug Booklet”

4. How Contamination Happens Contaminants come from a variety of places: Animals we use for food Air, contaminated water, and dirt People o Deliberately o Accidentally 2-2

5. How Contamination Happens People can contaminate food when: They do not wash their hands after using the restroom They are in contact with a person who is sick They sneeze or vomit onto food or food- contact surfaces They touch dirty food-contact surfaces and equipment and then touch food 2-3

6. Biological Contamination 2-4 Common symptoms of foodborne illness: Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice (yellowing of skin and eyes) Onset times: Depend on the type of foodborne illness Can range from 30 minutes to six weeks

7. What Bacteria Need to Grow F Food 2-10 A Acidity T Temperature T Time O Oxygen M Moisture

8. The “Big Six” Pathogens 2-5 Food handlers diagnosed with illnesses from the “Big Six” pathogens cannot work in a foodservice operation while they are sick. Shigella spp. Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga toxin-producing Escherichia coli (STEC), also known as E. coli Hepatitis A Norovirus

9. The FDA has identified four types of bacteria that cause severe illness and are highly contagious: Salmonella Typhi Nontyphoidal Salmonella Shigella spp. Shiga toxin-producing Escherichia coli 2-6 Major Bacteria That Cause Foodborne Illness

10. Salmonella Typhi

11. Nontyphoidal Salmonella

12. Shigella

13. Shiga toxin-producing Escherichia coli-

14. Hep A

15. Norovirus

16. Food Linked with the BacteriaPrevention Measures Ready-to-eat food Beverages Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operation Wash hands Cook food to minimum internal temperatures 2-7 Major Bacteria That Cause Foodborne Illness Bacteria:Salmonella Typhi (SAL-me-NEL-uh TI-fee) Source: People

17. Food Linked with the BacteriaPrevention Measures Poultry and eggs Meat Milk and Dairy products Produce, such as tomatoes, peppers, and cantaloupes Cook poultry and eggs to minimum internal temperatures Prevent cross-contamination between poultry and ready-to-eat food Keep food handlers who are vomiting or have diarrhea and have been diagnosed with an illness from nontyphoidal Salmonella out of the operation 2-8 Major Bacteria That Cause Foodborne Illness Bacteria:Nontyphoidal Salmonella (SAL-me-NEL-uh) Source: Farm animals

18. 2-9 Major Bacteria That Cause Foodborne Illness Bacteria:Shigella spp. (shi-GEL-uh) Source:Humans Food Linked with the BacteriaPrevention Measures Food easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, chicken) Exclude food handlers who have diarrhea and have been diagnosed with an illness caused by Shigella spp. from the operation Exclude food handlers who have diarrhea from the operation Food that has made contact with contaminated water, such as produce Wash hands Control flies inside and outside the operation

19. 2-10 Major Bacteria That Cause Foodborne Illness Bacteria:Shiga toxin-producing Escherichia coli (ess-chur-EE-kee-UH-KO-LI) Source:Intestines of cattle; infected people Food Linked with the BacteriaPrevention Measures Ground beef (raw and undercooked) Contaminated produce Exclude food handlers who have diarrhea and have been diagnosed with a disease from the bacteria Cook food, especially ground beef, to minimum internal temperatures Purchase produce from approved, reputable suppliers Prevent cross-contamination between raw meat and ready-to-eat food

20. The FDA has identified two viruses that are highly contagious and can cause severe illness: Hepatitis A Norovirus Food handlers diagnosed with an illness from hepatitis A or Norovirus must not work in an operation while they are sick. 2-11 Major Viruses that Cause Foodborne Illnesses

21. 2-12 Major Viruses That Cause Foodborne Illness Virus:Hepatitis A (HEP-a-TI-tiss) Source:Infected people Food Linked with the VirusPrevention Measures Ready-to-eat food Shellfish from contaminated water Exclude food handlers who have been diagnosed with hepatitis A from the operation Exclude food handlers who have jaundice for seven days or less from the operation Wash hands Avoid bare-hand contact with ready-to-eat food Purchase shellfish from approved, reputable suppliers

22. 2-13 Major Viruses That Cause Foodborne Illness Food Linked with the VirusPrevention Measures Ready-to-eat food Shellfish from contaminated water Exclude food handlers who are vomiting or have diarrhea and have been diagnosed with Norovirus from the operation Wash hands Avoid bare-hand contact with ready-to-eat food Purchase shellfish from approved, reputable suppliers Virus:Norovirus (NOR-o-VI-rus) Source:Infected people

23. 2-14 Biological Toxins Origin: Naturally occur in certain plants, mushrooms, and seafood Seafood toxins: Produced by pathogens found on certain fish o Tuna, bonito, mahimahi o Histamine produced when fish is time- temperature abused Occur in certain fish that eat smaller fish that have consumed the toxin o Barracuda, snapper, grouper, amberjack o Ciguatera toxin is an example

24. 2-15 Biological Toxins Illness: Symptoms and onset times vary with illness People will experience illness within minutes General symptoms: Diarrhea or vomiting Neurological symptoms o Tingling in extremities o Reversal of hot and cold sensations Flushing of the face and/or hives Difficulty breathing Heart palpitations

25. May Use Your Notes!! Name (3) ways food handlers can pass on contaminants. Name (6) symptoms of a foodborne illness. What are the offset times. The _______ has identified four types of bacteria that cause severe illness and are highly contagious. Name them. Name 6 conditions in which bacteria needs to grow! https://www.youtube.com/watch?v=Ewm8BHzrQSs Imported Cantaloupe infected with Salmonella

26. Continued Familiarize yourself with the “Big Six” pathogens. (2.5, 2.6 and 2.7 in the Servsafe Book) *Shigella spp. *Salmonella Typhi *Nontyphoidal Salmonella (NTS) Shiga toxin producing Escherichia coli..(E-Coli) Hepatitis A (Virus) Norovirus (Virus)

27. “Bad Bug” Book Instructions: Students will make a Bad Bug Book. Each student will include the Big Six Pathogens along with (1) graphic of the Bug and detailed information to include: Foods Linked with the virus/Bacteria. All Prevention Methods How Long will the symptoms last? if applicable Treatment Methods (Grammar/complete sentences a MUST)/Organization/flow of information Materials Needed: Construction paper/pipe Cleaners Hole Puncher/Makers/Colored Pencils/Scissors etc.

28. Objective 1.0 1-29-2016 Understand causes of foodborne illness Student Input: Turn in Bad Bug Books Teacher Input: “Typhoid Mary” Documentary 55 mins https://www.youtube.com/watch?v=8JPCZOb7z2w Teacher Input: Complete Chapter 2 Lecture/notes Group Input: Complete Apply your Knowledge 2.10 & 2.11 Exit Ticket…Quiz 2 Forms of Contaminants???

29. Typhoid Mary Table 1- Watch the documentary take notes on how you think the Health Inspectors viewed the case, and how would you have handled the situation. Table 2- Watch the documentary through Mary’s eyes, take notes on how she was feeling and her. How did she feel from the first accusation, second accusation, testing, isolation and the ending result. Table 3- Watch the documentary through the eyes of the families who members contracted typhoid fever and how did they feel? Table 4-How did the general public view the issue of an Typhoid Fever outbreak and was Mary named in the first accusation? Table 5-Give a general overview of the documentary, how did she get the name Typhoid Mary, what bacteria was linked with Typhoid Fever? Explain how the fever/bacteria was contracted?

30. Deliberate Contamination of Food Groups who may attempt to contaminate food: Terrorists or activists Disgruntled current or former staff Vendors Competitors FDA defense tool: A.L.E.R.T. 2-16

31. A ssure Make sure products received are from safe sources L ook Monitor the security of products in the facility E mployees Know who is in your facility R eports Keep information related to food defense accessible T hreat Develop a plan for responding to suspicious activity or a threat to the operation 2-17 Deliberate Contamination of Food

32. Responding to a Foodborne-Illness Outbreak 8-31-2015 Gather information o Ask the person for general contact information o Ask the person to identify the food eaten o Ask for a description of symptoms o Ask when the person first got sick Notify authorities o Contact the local regulatory authority if an outbreak is suspected 2-18

33. Responding to a Foodborne-Illness Outbreak Segregate product o Set the suspected product aside if any remains o Include a label with “Do Not Use” and “Do Not Discard” on it Document the information o Log information about suspected product o Include a product description, product date, lot number, sell-by date, and pack size 2-19

34. Responding to a Foodborne-Illness Outbreak Identify staff o Keep a list of food handlers scheduled at time of incident o Interview staff immediately Cooperate with authorities o Provide appropriate documentation Review procedures o Determine if standards are being met o Identify if standards are not working 2-20

35. Preventing Allergic Reactions To help prevent allergic reactions, service staff should: Describe menu items to guests, and identify any allergens in the item. Suggest menu items without the allergen. Clearly identify the guest's order for kitchen and service staff. Deliver food separately to prevent cross-contact. 2-21

36. Avoiding Cross-Contact When preparing food for a guest with a known allergy, kitchen staff should: Check recipes and food labels for the allergen Use cleaned and sanitized utensils Wash hands and change gloves Use separate fryers and cooking oils Label packages properly 2-22

37. Objective 1.0 Understand causes of foodborne illness Bell Ringer: Review Questions Teacher Input: Forms of Contamination. PowerPoint Student Input: Notes on Forms of Contamination Video: Forms of Contaminates Servsafe Video Group Work. Apply Your Knowledge 2.11 (What have I got and What’s it stand for?) 2.12 2.14 2.16 (2.19) Chapter Review Case Study

38. Bellringer Who could be responsible for contaminating food? (Name 4) The FDA has created a tool that can be used to develop a food defense program. (What is it?)

39. Food Allergens Food allergen: A protein in a food or ingredient some people are sensitive to These proteins occur naturally When an enough of an allergen is eaten, an allergic reaction can occur 2-45

40. Food Allergens Allergy symptoms: Nausea Wheezing or shortness of breath Hives or itchy rashes Swelling in various parts of the body, including the face, eyes, hands, or feet Vomiting and/or diarrhea Abdominal pain Allergic reactions: Symptoms can become serious quickly A severe reaction, called anaphylaxis, can lead to death 2-46

41. Food Allergens The Big Eight food allergens: Milk Eggs Soy Fish Tree nuts, such as almonds, walnuts, and pecans Peanuts Crustacean shellfish, including lobster, shrimp, and crab Wheat 2-47

42. Prevent Allergic Reactions Service staff: Describe menu items to guests, identify any allergens in the item Suggest menu items without the allergen Clearly identify the guest’s order for kitchen and service staff Deliver food separately to prevent cross-contact 2-49

43. Bell ringer What is the food service manager’s most important role? What conditions bacteria need to grow? What is the temperature danger zone? Between ____ and __bacteria grows more rapidly. I may be able to keep food safe by controlling FAT TOM, but I will most likely be able to control only______ and _____________. Name the bacteria that are linked with beverages and ready to eat foods? What does ALERT stand for explain each area of concern.

44. Objective 1.0 Understand causes of foodborne illness 2-2-2016 Bell Ringer: Review from Chapter :2 Forms of Contamination Student Input: Notes on Forms of Contamination Video: Video 2: Food borne Illness Microorganisms (22) MINS Servsafe Video/Study Guide Group Work. Apply Your Knowledge 2.11 (What have I got and What’s it stand for?) 2.12 2.14 2.16 (2.19) Chapter Review Case Study Teacher Input: Chapter:3 Notes Exit Ticket: Quiz Chapter: 2

45. Prevent Allergic Reactions Kitchen staff: Avoid cross-contact o Do NOT cook different types of food in the same fryer oil o Do NOT put food on surfaces that have touched allergens 2-50

46. Prevent Allergic Reactions Kitchen staff: Avoid cross-contact o Check recipes and ingredient labels o Wash, rinse, and sanitize cookware, utensils, and equipment before preparing an allergen special order o Make sure the allergen doesn’t touch anything for customers with food allergies (food, beverages, utensils, etc.) o Wash your hands and change gloves before prepping food o Label food packaged on-site for retail use 2-51

47. Quiz Chapter :2 Forms of Contamination finish Video Graphic organizer Take You time, Good Luck. After you have completed the quiz sit and wait patiently to others are finished (NO talking) otherwise will result in a 0. Review all Check your knowledge for Chapter :2