2.  Foodborne Illness › A diesease transmitted to people by food.  Foodborne Illness Outbreak › Two or more people get the same illness after eating the same food. Costs the United States BILLIONS of dollars each year!!

3.  48 million reported cases of foodborne illness in the United States each year. › The Centers for Disease Control and Prevention (CDC) 2011 estimates › These estimates are severe drops from previous years  128,000 require hospitalization and 3,000 end in death

8.  Food that has been exposed to any thing physical, chemical or biological (pathogens). › Pathogens are not detectable by sight, smell or taste. › Pathogens – Harmful, disease causing bacteria

9.  Damage to the edible quality of food  Often detected by sight, smell or taste

10.  Physical  Chemical  Biological

11.  Occurs when objects such as dirt, hair, nails, staples, metal shavings, glass, fruit pits or other objects enter food.

12. Hair Nails Glass

13.  Do not use glass to scoop ice. Use only commercial food-grade plastic or metal scoops.  Do not chill any glasses or any food items in ice that will be used for foods.  Place and maintain protective shields on lights over food storage and preparation areas.  Clean can openers before and after each use.  Remove staples, clips and similar items from food containers.

14.  Occurs when hazards such as pesticides, food additives, cleaning products and toxic metals enter the food.

16.  Keep food covered.  Wash all fruits and vegetables.  Use only food-grade containers. Avoid lead, copper, and zinc  Follow label directions when storing and using chemicals.  Store chemicals in their original containers.  Store chemicals away from food and food surface contact areas.

17.  Caused by disease-causing micro- organisms, certain plants and fish which carry poisons.

18.  Bacteria  Spores  Viruses  Parasites  Fungi  Molds

19. Aerobic  Needs Oxygen To Survive Anaerobic  Does Not Need Oxygen To Survive Faculative  Can Survive With or Without Oxygen

20.  Pathogenic: (infectious, disease causing) › Samonella spp.  They feed on Potentially Hazardous Food and multiply quickly (every 20 minutes). Toxigenic: (poisonous)  Bacteria that produce toxins as they multiply, die and break down.  E. coli and Clostridium botulinum

22.  Thick walled protective shell around a bacteria.

23.  Leading cause of foodborne illness  Viruses are the smallest and simplest life form known.  Unlike bacteria, viruses are not complete cells and do not reproduce in food, but in human intestines.  Like bacteria, some viruses may survive cooking or freezing.  Hepatitus A and Norovirus

24. PERSON TO PERSON PEOPLE TO FOOD PEOPLE TO SURFACES

25. People carry viruses in their feces and can transfer them to their hands after using the restroom. Food can become contaminated if hands are not washed the right way!

26. Good Personal Hygiene

27.  Micro-organisms that need a host to survive. › Trichinella Spirales Trichinosis – disease that causes painful abdominal and muscular cramps

28.  Micro-organisms that range from single-celled plants to mushrooms. › Air, soil, plants, water, and some foods  Mold and yeast

29.  Cells that are usually microscopic.  Mold colonies may be seen as fuzzy growth.  Mainly caused by food spoilage  May produce toxins  Illness, infections, allergic reactions

31.  Food  Acidity  Time  Temperature  Oxygen  Moisture

32.  High-protein foods are likely to be already contaminated or may be easily contaminated later. › Carbohydrates, such as baked potatoes, and proteins, such as beef

34.  Acidity is measured from 0 (very acid) 14 (very alkaline)  PHF 4.6 – 7.0  Acid retards bacterial growth › Lemons=a lot of acid › Chicken and Cooked corn-little acid

36.  Potentially hazardous foods should not be in the Danger Zone for more than 4 hours total.

37.  DANGER ZONE 40 o – 140 o F  DANGER ZONE Bacteria grows most rapid

39. Aerobic  Needs Oxygen To Survive Anaerobic  Does Not Need Oxygen To Survive Faculative  Can Survive With or Without Oxygen

40.  PHF have a water activity of 0.97 – 0.99  Water activity level of 0.85 is not considered potentially hazardous  Reduce water activity level Freezing Dehydrating Adding sugar or salt

42.  Transfer of harmful substances or disease-causing micro-organisms to food, food-contact surfaces.  SAFETY CONTROLS  Avoid working with raw and cooked foods  Thoroughly clean surfaces after each use  Proper hand-washing  Do not touch dirty and clean dishes at same time

43. Pies Raw Roast Beef Raw Chicken Salad

44. Pies Raw Roast Beef Raw Chicken Salad

45. Pies Raw Roast Beef Raw Chicken Salad

46. Pies Raw Roast Beef Raw Chicken Salad

47. Pies Raw Roast Beef Raw Chicken Salad

48.  Use warm water to moisten hands  Apply soap  Rub hands and forearms briskly for at least 20 seconds. Scrub between fingers and clean nails › Sing “Happy Birthday” twice  Rinse thoroughly under running water  Dry hands and arms using a single use paper towel or hot air dryer

49. Hot Cold Water Soap Single Use Towels Trash Receptacle

50.  Refrigerator  Cooking  Microwave  Cold Running Water - > 70 o

51. TWO  IN RECENT YEARS THERE HAVE BEEN NUMEROUS INCIDENTS OF FOODBORNE ILLNESS MAKING NATIONAL AND INTERNATIONAL HEADLINES. SELECT ONE EPISODE, AND WRITE TWO PARAGRAPHS ON IT, DESCRIBING THE SOURCE OF THE PROBLEM, THE IDENTITY OF THE PATHOGEN, THE NUMBER OF PEOPLE AFFECTED, AND THE STEPS TAKEN TO RECTIFY THE SITUATION.