1. Fight BAC!
Sanitation and Safety

2. Clean vs. Sanitary Clean free of visible dirt
Sanitary 99.9% free of all microorganisms

3. Personal Hygiene Wash your hands as many times as needed.
Dry them with a PAPER towel, not cloth.
No chewing gum while preparing food.
Hair up and wear an apron while in the kitchen.
No fake nails that could break off, avoid chipping nail polish.
No uncovered wounds. If wearing a bandaid put on plastic gloves.
Do not sneeze or cough near food, do it away or into your elbow

4. Danger Zone
Leaving food out too long in the danger zone can cause bacteria to grow.
MAX OF 4 HOURS
2 HOURS FOR DAIRY AND MEATS

5. The 4 C’s in Food Safety Cook Clean Chill
Contain - Avoid Cross Contamination

6. 4 C’s Cook to proper temperatures
Use a clean thermometer to check internal temp
Cook eggs whites until firm
Microwave-make sure no cold spots
Sauces and soups to boil
ground beef and poultry to 165F
TCS cooked food discarded after 7 days

7. 4 C’s Clean: Wash hands and surface often
Wash hands with hot soapy water. The water should be as hot as you can stand
20 Seconds
Wash and sanitize cutting board with hot soapy water
Use plastic or non porous cutting board
Wash ALL produce!

8. 4 C’s Chill-Refrigerate Properly Refrigerate with two hours
Never defrost at room temperature
Thaw in refrigerator, microwave, cold running water
Refrigerator is the best way to thaw
Divide large quantities of food into shallow containers

9. 4 C’s Contain - Don’t Cross contaminate
Cross contaminate is when raw food contaminate ready to eat food
Always wash hands and cutting boards after use
Never placed cooked food with raw food
In the refrigerator, store meat below veggies and fruits

10. Spoilage
the process in which food deteriorates to the point that it is not edible to humans.
SIGNS
smell
look
feel

11. Spoilage
food spoils because of bacterial microorganisms as well as yeast and sugar breaking down.
The refrigerator only SLOWS DOWN the spoiling process.
Food left in the DANGER ZONE spoils much quicker and once it gets int he human body (at an average warm temperature of 98.6 F) it’s like bacteria Mardi Gras!
The more moist a food, the quicker it will spoil. Bacteria loves moisture.

13. Food Borne Illness What is a Foodborne Illness? Flu like symptoms
Most bacteria are harmless to a healthy person
1 in 6 Americans contract foodborne bacteria
128,000 hospitalized
3000 die

14. What is the difference Between Microorganisms and Pathogens?
Microorganisms are small living organisms that can only be seen through a microscope
Pathogens-microorganisms that can cause illness

15. Why do Food Service Establishments Care if People get Sick?
Loss of Customers
Negative Media Exposure
Lawsuits/Legal Fees
Increased Insurance Premiums
Loss of reputations
Lowered Employee Morale

16. Who is at Risk? Elderly Infants/Children Pregnant women
People with weak immune systems

17. Biological Contamination
Viruses
Bacteria
Parasites
Fungi - mold
Toxins

18. WHAT ARE SOME EXAMPLES OF POTENTIALLY HAZARDOUS FOOds
Fish
Poultry
Meat
Eggs
Milk and Dairy
Shellfish
Sliced Melons and Tomatoes
Baked Potatoes
Sprouts
Garlic and Oil Mixtures
Tofu

19. Hepatitis A Virus Incubation-10-12 days
Symptoms
Jaundice
Muscle aches
Headache
Inflammation of the liver
Source-person infected transfer from fecal matter to
Food
Water
Fruits and Veggies
Prevention
Cook Food, wash hand, and food handler needs to stay home when sick

20. Parasite-Trichinosis
Symptoms
Muscle pain
Fever
Swelling of the face
Weakness or fatigue
Sources-Wild Game and Pork
Prevention
Cook Meat and Wild Game to 145
Freezing may kill some

21. Staphylococcal Symptoms Sources- Food workers, cheese, milk Prevention
Nausea
Vomiting
Stomach cramps
Diarrhea
Sources- Food workers, cheese, milk
Prevention
Wash hands throughly
Keep areas sanitary
Store foods out of the danger zone

22. Incubation period for Pathogens
E Coli-2-9 days
Salmonella-6-48 hours
Staphylococcus-Rapid
Listeria-Few Days-3 weeks
Trichinosis-8hour-few days
Botulism-18-36hr(most deadly)

23. Foodborne Illness Death Rate
Salmonella, nontyphoidal 378
Toxoplasma gondii 327
Listeria monocytogenes 255
Norovirus
Campylobacter spp. 76

24. Foodborne Illness Group Work
In your groups you will be given the choice of 6 food borne illnesses to research.
With your group you need to put together a quick presentation for tomorrow in class on this food borne illness.
READ THE CRITERIA to make sure you cover everything I am looking for.
Be creative!

25. Foodborne Illness Choices
Botulism
E-coli
Noro-Virus
Salmonella
Toxoplasmosis
Campylobacteriosis
Best resource is the CDC!

26. INFORMATION TO COVER
Name of pathogen
How do we get it?
Symptoms it causes
Treatment
Prevention