1. Food Safety (your notes should focus on underlined information)

2. Contamination vs. Cross-contamination
The presence of harmful substances not originally present in the food
Cross-contamination
When harmful substances are transferred from one surface or food to another

3. 3 Food Safety Hazards
Physical
Chemical
Biological

4. Physical Food Safety Hazard
Most common, but least likely to cause illness
Consists of foreign objects that accidentally get into food
Ex. hair, dirt, glass, etc.

5. Chemical Food Safety Hazard
Can include the following chemicals
Pesticides
Food additives
Preservatives
Cleaning supplies
Toxic metals that leach from cookware and equipment

6. Biological Food Safety Hazards
Cause 90% of food borne illness
Includes bacteria, viruses, parasites and fungi
Also, certain foods (plants, mushrooms and fish) can carry harmful toxins

7. Biological Food Safety Hazards continued
Bacteria
- Found everywhere
- Reproduce by cellular division (double every 20 minutes)
- Need moisture to reproduce
i.e. e. coli, salmonella
Virus
- Need a living host to reproduce
i.e. hepatitis A
Parasites
- need a living host to survive
i.e. tapeworm, trichinosis

8. Pufferfish Fugu- Japanese word for pufferfish
Fugu can be lethally poisonous due to a toxin called tetradotoxin.
The fish must be carefully prepared to remove the toxic part and avoid contaminating the meat.

9. Fugu Chef’s
Fugu chefs must also earn a license to prepare and sell fugu to the public. This involves a two- or three-year apprenticeship.
The licensing examination process consists of a written test, a fish-identification test, and a practical test, as well as preparing and eating the fish.
Only about 35% of the applicants pass.[6]

10. 3 Main Ways Food Can Become Unsafe
Time-temperature abuse
Cross-contamination
Poor personal hygiene

11. Keep food out of the Temperature Danger Zone

12. What can you do to prevent food from becoming unsafe?
Wash hands - not just once, but several times while handling food, and always after handling raw meats
Pull hair back
Roll sleeves up
Wear gloves if you have a cut/bandaid
Keep refrigerated food cold as long as possible
Sneeze into your shoulder/arm, then wash hands
Don’t lick your fingers, touch your face, fix your hair, etc. while handling food

13. Food Borne Illnesses Common Symptoms Treatment for mild cases
Upset stomach
Vomiting
Diarrhea
Treatment for mild cases
Drink plenty of water to prevent dehydration
Get plenty of rest
Treatment for severe cases
Hospitalization
Intravenous (IV) fluids
Antibiotics

14. Why is food safety important?
Owen
Drank raw milk that was contaminated
E. coli 0157:H7
Hemolytic uremic syndrome
Hospitalized for more than a week
Multiple blood transfusions and kidney dialysis
Healthy today without long term health issues