2.  Foodborne illnesses kill thousands of people each year  People expect to be served in a sanitary environment  When harmful substances are present in food, the food is contaminated.

3.  What is direct contamination?  What is cross-contamination?

4.  A hazard is a source of danger  3 Types of Food Hazards: › Biological › Chemical › Physical

5.  Caused by microorganisms such as bacteria  Other types: › Viruses › Parasites › Fungi › Toxins › Pathogens cause the majority of foodborne illnesses

6.  Conditions that can lead to illness: › Cross-contamination › Poor Personal Hygiene › Food handler illness  High risk for foodborne illness: › Children › Elderly › Pregnant Women

7.  What is bacteria ?  Symptoms of bacterial illness: › Nausea › Abdominal Pain › Vomiting › Dizziness Chills › Headache

8.  Bacteria multiplies under certain conditions.  FATTOM can help you remember these conditions: › F ood › A cidity › T emperature (thrives between 41° and 135°F) › T ime › O xygen › M oisture

9.  Viruses need a host in order to grow  Types of hosts: Person, animal, or plant  Viruses can be transmitted from person to person  Viruses are passed to food due to poor hygiene  What types of foods are most susceptible to viruses?

10.  An organism that must live in a host to survive  Larger than bacteria and viruses  Found in meat, poultry and fish  Proper cooking methods can kill parasites

11.  Spore producing organisms found in soil, plants, animals, water and air  Naturally present in some foods  Some can be eaten. Examples?  Others can not: may cause illness and death

12.  Most commonly associated with bread  When yeast is present in other foods, it causes the food to spoil

13.  An outbreak happens when several people are infected after eating the same food  Must be reported to the health dept.  Can cost a business thousands! › Steps:  Tell the manager immediately!  Avoid panic  Save food that may be contaminated

14.  Cleaning Supplies  Pesticides  Food Additives  Metals  MSDS must be kept on file!

15.  Degreasers  Abrasive Cleaners  Acid Cleaners › These products should be stored separately from food products!

16.  With your group, take one cleaning product and read the label. › Identify the type of cleaner and its uses › Identify any warnings on the label › Discuss why this product should be kept away from food areas › Share your findings with the class

17.  Cleaning means removing food and other soil from the surface  Always clean as you go!  Sanitizing means reducing the number of microorganisms on the surface

18.  Used to control pests and bugs  Should be stored away from food  If pesticides come in contact with food, people can become very ill.

19.  Foreign matter that can get into food.  Examples: particles such as metal, glass chips, hair, wood, etc.

20.  Pests can carry harmful bacteria and spread disease  They seek out damp, dark and dirty places. › Keep storage areas clean › Dispose of garbage quickly › Keep food stored at least 6” off the floor › Maintain appropriate temperatures

21.  With your group, find an article published within the last month on a foodborne illness outbreak  Identify the cause of the outbreak  What were the symptoms of the victims?  Summarize what steps could have been taken to avoid a foodborne illness outbreak