1. Foodborne illnesses & Sanitation
Foods & Nutrition 1
Ask what they think causes foodborne illnesses.

2. Food Borne Illness Result from eating contaminated foods
For bacteria growth
warmth, moisture, and food are needed
Cannot be detected from appearance or smell.
Christmas at grandma’s

3. Food Borne Illness Statistics
The Centers for Disease Control (CDC) estimates that food borne illnesses cause:
approximately 76 million illnesses
325,000 hospitalizations
5,000 deaths in the United States each year

4. Botulism: bottles & babies
Source
Improperly canned foods (bulging or not heated enough)
Honey
Symptoms
Affects nervous system BU

5. E-Coli Sources Symptoms Undercooked ground beef
Un-pasteurized milk & juice
Fecal matter & infected soil
Symptoms
Cramps
Diarrhea
Nausea
Vomiting
Fever
Steak vs ground beef. Pasteurization

6. Hepatitis A Source Symptoms Fecal matter Fever Loss of appetite Nausea
Vomiting
Jaundice

7. Salmonella Source Symptoms Fresh poultry Raw eggs Cramps Diarrhea
Nausea
Chills
Fever
Headache

8. Staphylococcus Source Symptoms
Human skin, nose & throat; passed by not washing hands
Symptoms
Nausea
Vomiting
Diarrhea

9. Prevention: Preparation
Wash Hands
DO NOT USE YOUR APRON OR UNIFORM
Use paper towel to turn off faucet and open restroom door.

10. Prevention: Preparation Cont.
Clean and sanitize work surfaces
Wash dishes in hot soapy water
Use plastic or nonporous cutting boards
Use a clean thermometer to measure internal temperature of foods
Bleach water?

11. Prevention Preparation: Cont.
Don’t eat pink ground beef
Don’t eat raw eggs
Always wash items after they come in contact with raw meat
Never placed cooked food on plate that held raw meat

12. Prevention: Storage Throw food with off-odor away
Don’t use bulging cans
Store raw meat covered in fridge so it will not contaminate other foods
Keep freezer at 0*
Store foods in fridge so air can circulate
But what about the odor? The bacteria from foodborne illnesses does not cause the odor, but is more likely to be in the food with an odor.
Circulation so cold air reaches food (think about a coat!)

13. Danger Zone Temperature range of 40*-140* Bacteria reproduce rapidly
Freezer stops bacteria growth
Fridge slows bacteria growth

14. Prevention: Cooling & Reheating
Keep hot foods hot & cold foods cold
Reheat to 165*
Cooling
Place hot foods in shallow containers
Foods should not be in danger zone for more than 2 hours

15. Thawing Foods In the fridge In a sink full of cold water
(change frequently)
In the microwave