1. Food Borne Illness
Define: An illness results from eating contaminated foods a.
Symptoms: Fever, headache and digestive troubles

2. 3 different types of Unsafe foods
Physical:
hair, metal shavings, fingernails, pieces of glass, etc.
Chemical:
cleaning products, etc.
Biological:
pathogens

3. BIOLOGICAL Botulism Campylobacteriosis Listeriosis Salmonelliosis
Staphylococcus
E-coli
Hepatitus A

4. Botulism
Sources: Found in improperly canned foods; Also in deli meats, ham, sausage, and some seafood
Symptoms usually start 4-36 hours after eating and include double vision, difficulty swallowing, progressive paralysis of respiratory system.
Prevention:
Insure that all foods are properly canned and time temperature guidelines are followed. Do not buy dented or damaged cans.
This contaminate requires medical help immediately – Botulism can be fatal.

5. Botulism
On fact that makes botulism different than the other food borne illnesses:
It comes from canned foods. All others are caused by improper cooking or preparation.

6. Campylobacteriosis Sources: Raw poultry, meat, and unpasteurized milk.
This bacteria is found on poultry, cattle and sheep and can contaminate the meat and milk of these animals
Symptoms usually start 2-5 days after eating. Symptoms include diarrhea, abdominal cramping, fever, and sometimes bloody stools. Can last up to 10 days.
Prevention:
Cook meats to appropriate internal temperatures:
Ground Meats (Beef, Pork, Lamb) ° F
Whole cuts of Beef, Pork, Lamb, & Veal - 145° F
All Poultry (whole or ground) F
Reheating leftovers - 165° F

7. Listeriosis Prevention
Sources: Found in soft cheese, unpasteurized milk, and shell fish.
Resistant to heat – they survive and grow at low temperatures.
Symptoms are reported hours after eating contaminated foods and include fever, headache, nausea and vomiting.
Can cause fetal and infant death.
Prevention
Wash your hands after using the restroom.
Do not drink unpasteurized milk.
Wash vegetables or fruits thoroughly.
Wash your hands after handling raw meat, seafood, or poultry.
Make sure all meat, poultry and fish products are well cooked.
Re-heat leftover foods thoroughly.

8. Salmonelliosis - Salmonella
Sources: Raw meats, poultry, milk and other dairy products. Raw eggs
Symptoms start 8-12 hours after eating and include abdominal pain, diarrhea, and sometimes nausea and vomiting; usually lasting hours in mild cases.
Prevention
Cook poultry products to internal temperature of 165° F
Don’t eat raw eggs
Don’t drink unpasteurized milk

9. Staphyolcoccus Aureus
Sources: Occurs when contaminated foods are left at room temperature too long. Meats, poultry, eggs, macaroni salads, cream filled pastries.
Symptom usually occur 30 minutes to 8 hours after eating including diarrhea, vomiting, nausea, abdominal pain, and cramps usually lasting 24 to 48 hours.
Prevention:
Prepare foods safely. Wash your hands before and after handling food. Also wash them after using the bathroom or changing diapers.
Wash fruits and vegetables well before eating or cooking.
Store foods safely. Cook, refrigerate, or freeze meat, poultry, eggs, fish, and ready-to-eat foods within 2 hours. Make sure your refrigerator is set at 40° F (4° C) or colder.
When in doubt, throw it out.

10. E-Coli
Sources: raw/undercooked beef, especially hamburger and unpasteurized milk.
Symptoms include nausea, vomiting, severe bleeding diarrhea and abdominal cramps; usually lasting 5-10 days.
Can cause death in children and the elderly.
Prevention
Thoroughly cook ground beef
Avoid unpasteurized milk
Wash hands carefully
Wash fruits and vegetables thoroughly, especially those that will not be cooked.

11. Hepatitis A- Virus
Sources: Oral fecal contact – when hands are not washed thoroughly after using the restroom, Shell fish in sewer polluted waters.
Symptoms begin with appetite loss, nausea, vomiting and fever. After 3-10 days patients can develop jaundice and can lead to liver damage.
Prevention:
Practice good hygiene Thoroughly wash your hands often to help protect yourself from infection. Wash after using the toilet, before preparing food or eating, and after changing a child's diaper. Also, don't share towels, eating utensils or toothbrushes.
The hepatitis A vaccine can prevent infection with the virus.

12. General Conditions For Bacterial Growth
Time
Temperature
Warmth
Food
*Add to notes

13. What is Cross Contamination?
Cross contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. It is a key factor in food poisoning, and it has four common sources:
food,
people,
equipment and
work surfaces.

14. What is the best way to thaw frozen foods?
Depending on time – use one of the following methods:
Refrigerator – 1-3 days depending on the size of the product defrosting being thawed.
Microwave
Cold water, changing the water every 30 minutes.
**If you use the microwave or cold water, use the meat immediately.**

15. Where should foods be stored in the refrigerator?
FIFO!!

16. Why is there a Proper Placement for food in the refrigerator?
Answer on your own. And then we will discuss.
To avoid bacterial growth and cross contamination
Because meats cook at a different temperature. You don’t want to have meats drip on fruits and vegetables
Heat rises, if you put warm Tupperware (prepared foods) in the fridge, it will warm up other foods, that’s why it needs to be on the top.

17. Answer “Why” on your own and then we will discuss
The Danger Zone -
41° F to 135° F
Answer “Why” on your own and then we will discuss
Cooling foods: It can go from degrees in 2 hours in 4 hours.

18. Equipment Care
To avoid cross contamination and bacterial growth, how do you think you should care for equipment?

19. Personal Hygiene in the Kitchen
Wash your hands for 20 seconds
From the time you start washing your hands until you have completed washing your hands is 20 seconds
Must wear hair covering or pull hair back
Must wear uniform (apron/chef jacket/lab coat
Use gloves:
if any open cuts, or if by choice, it is more sanitary.
If handling proteins, then change before handling other foods.

20. Disinfecting work area
Clean means to remove visible soil and food particles
Sanitize means to use moist heat or chemical agents to reduce pathogens

21. Food processor

22. Immersion Blender

23. Scale

24. Internal Temperature Themometer