1. Outbreak

2. Food Safety & Sanitation
Food-Borne Illnesses

3. Test Your Food Safety Knowledge True or False?
It is okay to eat hamburgers that are pink, but not red, in the middle.
False. Ground meat needs to be cooked until the juices run clear and there is no pink inside. If you use a thermometer, the internal temperature should be at least 160 degrees F. It is especially important to cook ground beef thoroughly to be sure that harmful bacteria like e.coli are killed.

4. Test Your Food Safety Knowledge True or False?
Fruits and vegetables should be washed with running water before eating..
True. It is important to wash fruits and veggies with water only. You can scrub them with a brush if they have a firm skin or hard rind like potatoes or melons. For more fragile fruits and veggies like berries or broccoli, fill a bowl or clean container with enough cool water to over the produce. Let soak for a couple minutes. Drain and rinse under running water. The running water washes the dirt and bacteria off your fruits and veggies and down the drain.

5. Test Your Food Safety Knowledge True or False?
Food containing bacteria that causes foodborne illness always smells, looks or tastes bad?
False. Many bacteria that cause foodborne illness can be present in uncooked food in high enough numbers to make you sick before food looks, smells or tastes bad.

6. Test Your Food Safety Knowledge True or False?
Frozen meat, poultry or fish products should be defrosted in the refrigerator or microwave.
True. Experts recommend thawing foods in the refrigerator or microwave oven. Gradual defrosting overnight is best because it helps maintain the quality of the food. Foods defrosted in the microwave should be used immediately.

8. Test Your Food Safety Knowledge True or False?
You should always use a thermometer to test the doneness of whole chicken or turkey.
True. The thermometer measures the temperature of the inside of the chicken or turkey to be sure it has gotten hot enough (180 degrees F.) that most harmful bacteria like campylobacter and salmonella have been destroyed. Insert the thermometer into the inner thigh area near the breast of the chicken or turkey, but not touching the bone.

9. Test Your Food Safety Knowledge True or False?
The temperature of your home refrigerator should be 40 degrees F. or less.
True. Your refrigerator should stay at 40 degrees F. or less because it slows the growth of most bacteria. The temperature won’t kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick from them. 37 degrees is optimum to account for temp changes when the door opens.

10. Test Your Food Safety Knowledge True or False?
You will feel sick within 24 hours of eating contaminated food if you have a food borne illness.
False. If you or a family member develops nausea, vomiting, diarrhea, fever or cramps, you could have food borne illness. Depending on the illness, you can feel sick anywhere from 30 minutes to 2 weeks after eating bad food. Most often, people get sick within 4 to 48 hours after eating contaminated food.

11. Test Your Food Safety Knowledge True or False?
As long as you rinse your cutting board before you use it to cut a different type of food, you won’t have any problems.
False. Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food item and before going on to the next one. This is especially important after using the cutting board for meat or poultry. A bleach solution may be used. Be sure to wash your hands, too.

12. Test Your Food Safety Knowledge
When you wash your hands you should
A. wash for at least 20 seconds (sing “Happy Birthday” twice)
B. scrub well and rinse under running water
C. use soap
D. all of the above
D. all of the above. By frequently washing your hands you wash away germs that you have picked up from other people or from contaminated surfaces. It is especially important to wash your hands before, during and after you prepare food, before you eat, after you use the bathroom or change diapers, and after handling animals or animal waste. Be sure to use warm water and soap and scrub well. It’s the friction from the scrubbing that cleans your hands.

13. Test Your Food Safety Knowledge True or False?
Milk that has been pasteurized has had all of the bacteria killed thus no refrigeration is needed.
False. A few bacteria may survive the pasteurization process and refrigeration is needed to hold bacterial growth to a minimum. Shelf-stable milk sold in boxes undergoes an ultrahigh temperature treatment that sterilizes it and needs no refrigeration .

14. How bad is it? According to a 2011 CDC report, each year:
48,000,000 Gastrointestinal Illnesses
128,000 Hospitalizations
3,000 Deaths
1 in 6 people will get sick

15. Vocab Foldable for notebooks:
Directions
Image
Cut a piece of paper in half lengthwise.
Fold paper in half like a hamburger and repeat 2 more times.
You will have 8 fold lines. Cut off the top 2 and save for later.
Fold 1/2” anchor tab the length of the paper.
Cut each fold line to create 6 tabs.
Glue down anchor tab.

16. Food Borne Illness Vocab
Copy down the term on the front side of tabs.
Copy down definition behind the tab on your notebook page.

17. Types of Foodborne Illnesses
Foodborne Infection: caused by ingestion of food containing live bacteria which grow and establish themselves in the intestinal tract.
Foodborne Intoxication: caused by ingesting food containing toxins formed by bacteria which resulted in the bacterial growth in the food item. The live microbe does not have to be consumed, just the toxin.

18. Foodborne Illness
Any illness that occurs as a result of eating improperly handled food
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

19. Microorganisms
Aka microbes; minute organisms too small to observe without a microscope, including bacteria, viruses, and parasites.
3 Groups:
Beneficial: may be used in the process of making new foods.
Spoilage: causes food to spoil, not harmful to humans.
Pathogenic: disease-causing, must be consumed.

20. Bacteria
Single-celled or non-cellular microorganisms that live almost everywhere. Some are good, some are bad.

21. Pathogen
Disease or illness causing microbes.

22. Categories of Foodborne Microorganisms
Bacterias
Salmonella
Perfringens
Staphylococcus
Botulism
Camphylobacter
Enterovirulents
E.coli 0157:H7
Parasites
Trichinosis
Viruses
Hepatitis
Rotavirus
Copy down the bolded terms in notebook.
Enterovirulent bacteria interact with the epithelial polarized cells lining the intestinal barrier, and some invade the cells.
Hand out Common Foodborne Microorganisms worksheet. Glue into notebooks.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

23. How are illnesses spread?
During slaughter - Meat and poultry may become contaminated during slaughter by small amounts of intestinal contents.
During cultivation - Fresh fruits and vegetables can be contaminated if they are irrigated or washed with water that is contaminated by animal manure or human sewage.
Cross-contamination during food prep.
Improper food storage.
Poor hygiene.

24. Let’s see some bacterial growth in action!
Bacteria Growth
Bacteria doubles every 20 minutes!
Keep food out of the temp danger zone to prevent growth. (40 to 140 Degrees)
Let’s see some bacterial growth in action!