1. Foodborne illness
Guidelines for Preventing Foodborne Illness

2. F.B.I
Foodborne illness is an illness or disease transmitted to humans through contaminated food.

3. Outbreaks
When a group of people consumes the same contaminated food, and two or more become ill.

4. Who is most at risk for FBI
Infants and pre-school age children
Pregnant women
Elderly people –whose immune systems have weakened with age
People taking medications- such as antibiotics or immune suppressants
People who are ill- or who have had recent surgery or chronic illness

5. What are the symptoms of foodborne illnesses?
Diarrhea.
Vomiting.
Stomach Cramps.
Headache
What are the symptoms of foodborne illnesses?
Diarrhea.
Vomiting.
Stomach Cramps.
Headache.

6. What causes foodborne illnesses?
C O N T A M I N E N T S
also know as…..stuff that gets inside food

7. How does food get contaminated?
Sometimes it happens at the source….
When the animal is slaughtered or when it is irrigated with contaminated water.
During slaughter, food can come in contact with small amounts of intestinal contents. Food may also be irrigated with water that has been contaminated with animal or human sewage, or animals and humans may contaminate them directly.

8. The more common ways that food becomes unsafe
Purchasing foods from unsafe sources
Holding food at the wrong temperatures
Using contaminated equipment
Failing to cook food properly
Poor personal hygiene

9. Types of Contamination
Biological
Physical
Chemical

10. Biological Contaminants
Bacteria
Virus
Parasites
Fungi

11. Physical Contaminants
Glass
Hair
Fingernails
Metal shards (from cans)
Paper
Etc….etc….etc….

12. Chemical Contaminants
Window cleaner
Soap
Pesticides
Bleach
Hairspray, Gel
Nail polish, Perfume
Etc…….etc…….etc…..

13. Potentially Hazardous Food
Any food that allows harmful bacterial to grow
These foods MUST be handled more carefully

14. Potentially Hazardous Foods
Milk and milk products
Shell Eggs
Tofu and other soy protein foods
Garlic and oil mixtures
Cooked rice, beans, potatoes
Sliced melons
Mayonnaise
Meat: beef, pork, lamb,
Poultry
Fish
Shellfish and crustaceans

15. Time &Temperature Abuse
Anytime that food has been allowed to remain at an incorrect temperature it easy for microorganisms to grow rapidly.

16. DANGER ZONE
Rapid Bacterial growth happens in the danger zone between 40 to 140 degrees Fahrenheit

17. Bacteria grow when they have
F A T T O M
FOOD
ACIDITY
TEMPERATURE – 40 -140
TIME
OXYGEN
MOISTURE

18. F A T
food acidity temp
T O M
time oxygen moisture

20. Cross Contamination
This happens when micro organisms are TRANSFERRED from one source to another

21. What causes cross-contamination?
Foods- especially raw protein foods like meat, dairy and eggs
Human hands
Utensils
Work surfaces, including cutting boards and prep tables
Kitchen Equipment
Cleaning materials, including dish towels and sponges

22. More on CC
Surfaces are not clean and sanitized before touching cooked or ready to eat food
Raw contaminated ingredients are added to food that receives no further cooking
Raw food is allowed to drip fluids into cooked or ready to eat foods

23. A food handler touches contaminated food and then touches other food
Contaminated towels are not cleaned and sanitized before being used on food contact surfaces

24. Keys to Food Safety Keep hot foods hot Keep cold foods cold
Be aware of the Danger Zone
Avoid Cross Contamination
Wash Hands
Use Hot water and soap for cleaning

25. PEST MANAGEMENT
Pests can pose a serious problem for restaurants and food service establishments
The greatest danger comes from their ability to to spread diseases, including foodbourne illnesses.

26. Common Pests
Mice
Roaches
Flies
Ants
Rats

27. Infestation
An infestation occurs when pests have come into the facility in large numbers.
They can be very difficult to eliminate

28. Integrated Pest Management
Three rules:
Do not provide food, water, or shelter for pests
Keep pests out by repairing and maintaining facilities
Work with a licensed Pest Control Operator (PCO)

29. Lifecycle of a Cockroach

30. Identifying Cockroach Feces

31. Damage from Mice

32. Mouse and Rat Feces
Rat
Mouse

33. The Food Gambler

34. Dun Get Sicki Wid It

35. You Better wash Your Hands

36. Microbe Medley

37. Dude Wash Your Hands