1. Keeping Our Kitchen Safe
Created By:
 Taaj McCain  
Brittany Akers
Terrance Bailey 
Jarrell Gary 
Clifton Ratney

2. Basic Information There are more than 250 food borne illnesses.
 Most are infectious caused by a variety of bacteria, viruses, and parasites. 

3. What are some of the most common Food borne diseases?
E.Coli
Norwalk
Salmonella 
Tuberculosis
Shigelle

4. How are food borne illnesses changing?
Food borne illnesses are constantly changing. 
Changes in food safety altered the growth of many common food borne illnesses.
Other food borne illnesses have taken their place, that cannot be cured by the improvements in food safety.   .

5. Top 10 foods that cause foodborne illnesses
Leafy greens
Eggs
Tuna
Oysters
Potatoes
Cheese
Ice cream
Tomatoes
Sprouts
Berries

6. What happens when you swallow the toxic microbes?
First step-The incubation period.
Second step-They inter your stomach.
Third step- They begin to multiply and spread toxins throughout blood stream. 
Fourth step- Symptoms of the food borne illness begin.

7. How are food borne illnesses treated?
Replacing lost fluids is key in getting rid of food borne illnesses.
If dehydration is severe resorting to oral re-hydration would be best in the process of recovery. 
Gatorade, powerade, and things of that such is good.

8. How is School lunch sanitized?
Food prep areas have to be washed with a sanitizer that lasts for a full 24 hours. 
Food serving areas have to be bleached, rinsed, and air dried. 
Fruit has to be rinsed off with warm water.
 Other foods have to be kept at certain temperatures such as Meats and Vegetables.

9. How do Grocery stores sanitize consumable goods?
Monitor frozen food and refrigerator temperatures. 
Rotate stock regularly so foods are moved off of the shelves by their sell-by dates. 
Clean and sanitize all surfaces that hold food products. 
Food is to be separated from non-food items. 
 Keep foods separated to prevent from cross contamination.

10. How do Restaraunts sanitize consumable goods?
Clean surface with any choice of cleaner. 
 Rinse with water.
Allow surface to air dry. 
 Clean all foods thorougly and keep them seperated.
Keep them in correct holding temperature.

11. Helpful steps towards decreasing contaminants.
Boil utensils for approximately 5 minutes a boiling temperature.
Remove utensils with a clean set of tongues.
Allow them to air dry.

12. Past foodborne illness outbreaks
2003- In Pennsylvania there was the largest Hepatitis A outbreak.
2009- Salmonellosis was found in peanut butter and there was an estimated 9 deaths and 22,500 sickened. 
2010- Salmonella was detected in eggs and there was an estimated 2,000 illnesses reported. 

13. Federal Laws concerning food preparation.
Wash all raw foods. 
Wash hands with soapy water, between every task.
Cook all foods at specified cooking temperature as listed.
Keep all perishable foods sufficiently cold to prevent the spread of pathogens. 
Discard of tainted foods. 

14. Three things that should be added...
Clothing worn by employees should be sanitized the night before.
Nose and mouth cover should be worn by employees to decrease the amount of germs spreading. 
Gloves should be worn when preparing food, and changed throughout each task. 

15. Tips Consumers should consider.........

16. Clean!

17. Separate!

18. Cook!

19. Chill!

20. Resources www.cdc.gov en.wikipedia.org/wiki/Foodborne_illness
digestive.niddk.nih.gov/ddiseases/pubs/bacteria/