1. Revised by Billy Moss and Rachel Postin
Food Safety
Ardith R. Brunt, PhD RD LD
Tennessee Tech
Revised by Billy Moss and Rachel Postin
GA Ag Ed Curriculum Office
To accompany Georgia Agriculture Education Curriculum Lesson
June, 2002

2. What is the difference between clean and sanitary?
Maintaining safe adequate food supply throughout the food chain--farm to fork
production at the farm
transportation
processing
handling throughout each step
contamination can occur at any step in process
What happens if we don’t?

3. Bacterial Hazards bacterial, parasitic, or viral contamination
bacterial growth
bacterial, parasitic, or viral survival
bacterial toxin production
bacterial, parasitic, or viral cross- contamination

4. Food borne illness--who is most susceptible?
Very young--those with small body size (less opportunity for dilution of bacteria)
those with compromised immune systems or poor nutritional status
cancer
AIDS
malnourished (depends how toxin is metabolized)
very old
Symptoms: abdominal pain, N&V&D

5. Bacterial growth phases
Stationary phase
Log phase
Decline
Toxins effective
Lag phase

6. Conditions necessary for growth
Warm temp 
Moist water activity > 85%
pH--neutral to slightly acidic
Oxygen requirement--> depends on the pathogen

7. Food Borne infections Pathogens-
Campylobacter
Giardiasis
Hepatitis
Listeriosis
Perfringens
Salmonella
E coli
Traveler’s diarrhea
Shilgella
Trichinosis
Food Intoxication
Botulism
Staphylococcus aureus

8. Potential Hazards: Physical objects
stones
glass
metal fragments
packaging materials

9. Potential Hazards: Chemical contamination
nonfood-grade lubricants
cleaning compounds
food additives
insecticides

10. Leading causes of food-borne disease outbreaks

11. Cited factors for foodborne illness
Fail to refrigerate food promptly
Fail to cook or heat food thoroughly
Infected employees who practice poor hygiene
Foods prepared 1 day + in advance

12. Cited factors for foodborne illness
Foods remain in incubating temps
Fail to reheat properly
Raw contaminated ingredients added to foods that require no additional cooking
Cross contamination

13. Time-temperature relationships for cooling cooked foods
140 ° F to 70 ° F in 2 hours
70 ° F to  41 ° F in 4 hours
Do not cover hot food completely until it has reached 45° F or lower

14. Acceptable ways to cool hot food
Place food in smaller containers
Place food in shallow pans
Place food in ice water bath
Stir food frequently
Use thermometers frequently to check / record in log

15. Acceptable ways to thaw foods
Refrigerator
Under cold running water
Oven or microwave--> only if the cooking process is completed

16. Web site for food pathogens
Web site for incidence of food borne illness & death