1. Bell Ringer What are the 3 Hazards that cause foodborne illness?
What are the steps to washing your hand?

2. Food has been time-temperature abused when it has stayed too long at temperatures that are good for growth of pathogens. A foodborne illness can result if food is time-temperature abused, which can happen in many ways:
Food is not held or stored at the right
temperature
Food is not cooked or reheated enough to kill
pathogens
Food is not cooled the right way

3. TCS Food: food requiring time and temperature control for safety.
The next few slides have foods that are considered TCS foods and need time and temperature control to limit the growth of pathogens.

4. Milk & Dairy Products
Meat: beef, pork and lamb
Fish
Baked Potatoes

5. Tofu or other soy protein
Synthetic ingredients such as textured soy protein in meat alternatives
Sliced Melon
Cut Tomatoes
Cut Leafy Vegetables

6. Shell Eggs
Poultry
Shellfish and crustaceans
Heat treated plant food, such as cooked rice, beans and vegetables

7. Sprouts and sprout seeds
Untreated garlic-and-oil mixtures

8. Preschool age children
Elderly People
People’s immune systems weaken with age. The immune system is the body’s defense against illness.
Preschool age children
Very young children have not built up strong immune systems
Other populations
People with cancer or on chemotherapy
People with HIV/AIDS
Transplant recipients

9. 40 year old man
2 year old girl
22 year old man on chemotherapy
40 year old man on blood pressure medication
26 year old transplant recipient
70 year old man
16 year old girl

10. Current Events Write-Up
Research an article of a recent (*1-2 years) Foodborne Illness Outbreak
Write the link to the article at the top of your paper
Include the following in your write-up:
½ page summary of article
½ page of YOUR reaction (How do you think this could have been prevented? How did the Foodborne Illness affect the people involved? What does this mean for the future?