1. SERVSAFE Principles Food Science and Nutrition

2. Personal Behaviors That Can Contaminate Food 4-2 Scratching the scalp Running fingers through hair Touching the nose Rubbing an ear Touching a pimple/sore Wearing a dirty uniform Coughing/sneezing into the hand Spitting A B C D E F G H

3. Good personal hygiene includes: 4-3 Maintaining personal cleanliness Wearing proper work attire Following hygienic hand practices Avoiding unsanitary habits and actions Maintaining good health Reporting illnesses

4. 4-4 Proper Handwashing Procedure Wet hands with running water as hot as you can comfortably stand (at least 100 ° F/38 ° C). 1 Apply soap. 2 Vigorously scrub hands and arms for at least twenty seconds. 3 Clean under fingernails and between fingers. 4 Rinse thoroughly under running water. 56 Dry hands and arms with a single-use paper towel or warm-air hand dryer.

5. Proper Dishwashing Procedure 1. Pre-rinse 2. Wash 3. Sanitize 4. Air-dry

6. Three Types of Foodborne Contaminants 3-2 Biological Chemical Physical May be produced by pathogens found on food May occur naturally in plants or animals May occur as a result of an animal’s diet Biological Toxins

7. Types of Chemical Contaminants 3-12 Toxic metalsPesticidesCleaning products Pesticide photo courtesy of the National Pest Management Association

8. 3-13 Utensils or equipment containing toxic metals are used to prepare food (especially acidic food) Carbonated beverage dispensers are installed improperly Toxic Metals Toxic metal poisoning can occur when:

9. Chemicals 3-14 Should only be applied by a licensed pest control operator (PCO) Wrap and store food prior to application Pesticides Store away from food, utensils, and equipment Follow manufacturers’ directions for using them Label them properly if they are transferred to new containers Do not store food this way

10. Accidental Introduction of Foreign Objects 3-15 Metal shavings Staples Glass Naturally Occurring Objects That Pose a Hazard Bones Fingernails Hair Bandages

11. 3-10 Plant Toxins Some plants are: Toxic when raw, but safe when cooked Red kidney beans Fava beans Naturally toxic Rhubarb leaves Apricot kernels Water hemlock

12. 3-11 Mushroom Toxins Present in certain varieties of wild mushrooms Can cause severe illness Are not destroyed by cooking or freezing

13. 2-2 Microorganism Small, living organism Pathogen Disease-causing microorganism Toxin Poison Spoilage Microorganism Microorganism that causes spoilage, but not illness spoilage, but not illness

14. 2-3 Microorganisms That Can Contaminate Food and Cause Foodborne Illness

15. 2-4 Living, single-celled Can be carried by food, water, soil, humans, or insects Can reproduce rapidly under favorable conditions Some survive freezing Some form spores Some spoil food; others cause illness Some produce toxins that cause illness Basic Characteristics

16. 2-6 (F.A.T.T.O.M)

17. 2-7 Food Microorganisms require nutrients found in potentially hazardous food to grow Proteins Carbohydrates

18. Acidity 2-8 Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)

19. Temperature 2-9 Most microorganisms grow well at temperatures between 41˚F and 135˚F (5˚C and 57˚C)

20. Time 2-10 Foodborne microorganisms need sufficient time to grow 4 hours or more in TDZ = growth high enough to cause illness

21. Oxygen 2-11 Some pathogens require oxygen to grow, while others grow when oxygen is absent

22. Moisture 2-12 Most microorganisms grow well in moist food Moisture is calculated using a measurement called water activity (a w ) Potentially hazardous food typically has an a w of.85 or higher

23. 2-14 Caused by Bacteria Salmonellosis (eggs, poultry) Shigellosis Listeriosis (soft cheese, uncooked meats, un-washed vegetables.) Staphylococcal Gastroenteritis (red meat, poultry, eggs, crème filled baked goods, salads, mayo) Clostridium perfringens Gastroenteritis (protein based foods) Bacillus cereus Gastroenteritis Botulism (canned foods, honey) Campylobacteriosis Hemorrhagic colitis Vibrio Gastroenteritis/Septicemia Yersiniosis E Coli (cheese, ground meat, fresh produce, unpasteurized fruit juice)

24. 2-27 Basic Characteristics Unlike bacteria, they rely on a living cell to reproduce Unlike bacteria, they do not reproduce in food Some may survive freezing and cooking Can be transmitted from person to person, from people to food, and from people to food-contact surfaces Can contaminate both food and water supplies

25. 2-28 Caused by Viruses Hepatitis A Norovirus Gastroenteritis Rotavirus Gastroenteritis

26. 2-35 Basic Characteristics Living organisms that need a host to survive Small, often microscopic Grow naturally in many animals and can be transmitted to humans Pose a hazard to food and water

27. 2-36 Caused by Parasites Trichinosis (uncooked wild game) Anisakiasis Giardiasis (fresh water from lakes, rivers unprocessed) Toxoplasmosis Intestinal Cryptosporidiosis Cyclosporiasis