1. Food Safety Is it really that big of a deal?

2. Cost of Serving Unsafe Food  Lawsuit  Bad reputation  Higher insurance premiums  Loss of customers  Out of business

3. Cost of Eating Unsafe Food  Vomiting  Fever/chills  Stomach cramps  Headache  Paralysis  Internal organ damage  Permanent infection  Death

4. Three Potential Hazards 1. Physical- foreign objects 2. Chemical- 3. Biological- living organisms

5. Physical Hazards

6. Chemical Hazards  Cleaning compounds  Bug sprays  Fertilizers  Food additives  Symptoms of exposure may include:  Swelling of lips, tongue, mouth  Difficulty breathing  Vomiting diarrhea, cramps

7. Biological Hazards  Bacteria  Viruses  Parasites  Fungi (and molds) See pp. 8-10 What are common symptoms?

8. What is a Foodborne Illness?  A disease that is transmitted by eating or handling contaminated food. Can be a-  Bacteria  Virus  Fungus  Parasite  Common symptoms : vomiting, diarrhea, abdominal cramps

9. Lesson 1 Why Is Food Safety Important? - can make you very sick or lead to death Where Do the Rules Come From? - USDA (United States Department of Agriculture) - FDA (Food and Drug Administration)

10. Individuals at Higher Risk for Getting a Foodborne Illness Young children & the elderly Those with weakened immune systems Infants & pregnant women

11. S.T.O.P.  http://safetables.org http://safetables.org

12. Is it safe where you eat?  Go to http://www.vdh.state.va.ushttp://www.vdh.state.va.us  Click on “Restaurant Inspections”  Then Prince William County  Then Food/Restaurant Inspections  Fill in the name of your restaurant

13. Non-Critical Violations Not directly related to Cause of Foodborne Illness  Lack of facility’s cleanliness  Lack of maintenance of facility or equipment  Improper cleaning of equipment and utensils NOTE: if not corrected could lead to FBI’s

14. Critical Violations Resulting in Food Borne Illnesses  Poor temperature control of food (not keeping hot food hot or cold food cold)  Improper cooking or reheating (not bringing food to high enough temperatures)  Improper cooling procedures  Refrigeration system not cool enough

15. To Keep Food Safe Remember : Food Acidity Time Temperature Oxygen Moisture

16. F is for Food Moist protein-rich foods, such as meat, milk, eggs and fish or dishes made with these ingredients are potentially hazardous Moist protein-rich foods, such as meat, milk, eggs and fish or dishes made with these ingredients are potentially hazardous Foods 85% moisture or more most likely to cause foodborne illness Foods 85% moisture or more most likely to cause foodborne illness Provides food for bacteria and can support growth/multiplication Provides food for bacteria and can support growth/multiplication

17. A is for Acidity Bacteria grow best in an environment that is neutral or slightly acidic (4.6- 7.5 range) Most bacteria will not grow at pH levels below 4.6 (too acidic) i.e.- Vinegar, citrus fruits Microorganisms thrive in a pH range between 6.6 and 7.5.

18. T is for Temperature Stay away from Danger Zone- Keep food colder than 40  warmer than 140  Stay away from Danger Zone- Keep food colder than 40  warmer than 140  Record temperature of foods Record temperature of foods Keep hot foods above 135  - cold foods below 41  Keep hot foods above 135  - cold foods below 41 

19. T is for Time 2 hours max for foods to be in the DANGER ZONE (40° to 140°F) 2 hours max for foods to be in the DANGER ZONE (40° to 140°F) Pathogens multiply rapidly if left in the Danger zone High quantity of pathogens produces severe illness

20. O is for Oxygen Bacteria need oxygen to grow Bacteria need oxygen to grow Sealed shelf stable foods do not require refrigeration until they are opened Sealed shelf stable foods do not require refrigeration until they are opened Exception is anaerobic Clostridium botulinum (grows without oxygen) Exception is anaerobic Clostridium botulinum (grows without oxygen)

21. EXCEPTION! Botulism can occur in foods such as a baked potato that is wrapped in foil and held too long at room temperature Botulism can occur in foods such as a baked potato that is wrapped in foil and held too long at room temperature Used with permission from Oregon State University.

22. M is for Moisture Microorganisms must have abundant supply of water to grow Microorganisms must have abundant supply of water to grow Examples: Meat, produce, casseroles, and soft cheeses Examples: Meat, produce, casseroles, and soft cheeses High sugar/salt foods inhibit bacterial growth High sugar/salt foods inhibit bacterial growth Water Activity (Aw) measures amount of moisture available in food Water Activity (Aw) measures amount of moisture available in food.85 or higher is a potentially dangerous food.85 or higher is a potentially dangerous food

23. Irradiation broadly defined as energy moving through space in invisible waves (like TV, radio, or microwave) broadly defined as energy moving through space in invisible waves (like TV, radio, or microwave) Used to kill insects, preserve foods, pasteurize and control food borne illnesses Used to kill insects, preserve foods, pasteurize and control food borne illnesses http://engineeringworks.tam u.edu/2004/food-irradiation/ http://engineeringworks.tam u.edu/2004/food-irradiation/ http://engineeringworks.tam u.edu/2004/food-irradiation/ http://engineeringworks.tam u.edu/2004/food-irradiation/ Food treated with or by irradiation has radura symbol Food treated with or by irradiation has radura symbol

24. Grooming and Hygiene “Washing your hands conscientiously and frequently is one of the most important elements in keeping food safe.” (see page 13 Introduction to Culinary Arts for Proper Hand Washing)

25. Hand Maintenance  Fingernails should be kept short and clean.  Avoid nail polish or artificial nails.  Cuts and sores should be treated and dressed.  Wear a glove to protect bandages.  Until an injury heals, move a food handler to another duty.

26. Wash Hands After:  Using the restroom  Handling raw food (before and after)  Touching the hair, face, or body  Sneezing, coughing, or using a handkerchief or tissue  Smoking, eating, drinking, or chewing gum or tobacco

27.  Handling chemicals  Taking out garbage  Clearing tables  Touching clothing or aprons  Touching anything else that could contaminate hands (unsanitized surfaces)

28. Use of Gloves  Replace after they become soiled or torn.  Replace before beginning a new task.  Replace at least every 4 hours.  Replace after handling raw meat, and before handling cooked food.

29. Proper Work Attire  Wear a clean hat or hair restraint.  Wear clean clothing.  Remove aprons when leaving food- preparation areas.  Wear appropriate shoes.  Remove jewelry prior to preparing to serve food or while working around food- preparation areas.

30. Policies  Foodhandlers should not smoke, or chew gum while preparing or serving food, or while in food preparation areas.  Foodhandlers should not eat or drink while preparing food, or while in food- preparation areas.

31. Hygiene Program  Follow hygienic hand practices.  Maintain personal cleanliness.  Wear clean clothing or uniforms.  Avoid unsanitary habits.  Maintain good health.  Report illnesses and injuries.

32. Best Prevention !!!!!!WASH YOUR HANDS!!!!!!!  Remember-  Clean- Wash hands and surfaces often.  Separate- Don't cross-contaminate.  Cook - Cook to proper temperatures.  Chill - Refrigerate promptly