1. 1-1 Providing Safe Food

2. 1-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: A foodborne-illness outbreak has occurred when two or more people experience the same illness after eating the same food 2.True or False: Potentially hazardous food is usually moist 3.True or False: Adults are more likely to become ill from contaminated food than preschool-age children are 4.True or False: People taking certain medications, such as antibiotics, are at high risk for foodborne illness 5.True or False: Cooked vegetables are not a potentially hazardous food

3. 1-3 Foodborne Illness Illness carried or transmitted to people by food Foodborne-Illness Outbreak Incident in which two or more people experience the same illness after eating the same food

4. 1-4 Costs of Foodborne Illness

5. 1-5 Populations at High Risk for Foodborne Illness Higher Risk People Infants and preschool-age children Pregnant women Elderly people People taking certain medications People who are seriously ill

6. 1-6 Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms: Milk and Milk Products Meat: Beef, Pork, Lamb Fish Eggs (except those treated to eliminate Salmonella spp.) Poultry Shellfish and Crustacea Heat-Treated Plant Food, such as Cooked Rice, Beans, and Vegetables

7. 1-7 Potentially Hazardous Food Food Favoring the Rapid Growth of Microorganisms: continued Baked Potatoes Tofu or Other Soy-Protein Food Untreated Garlic-and-Oil Mixtures Raw Sprouts and Sprout Seeds Synthetic Ingredients, Such as Textured Soy Protein in Meat Alternatives Sliced Melons

8. 1-8 Potential Hazards to Food Safety Biological Hazards Bacteria, viruses, parasites, fungi Toxins Chemical Hazards Pesticides, food additives, cleaning supplies, toxic metals Physical Hazards Hair, dirt, metal staples, etc.

9. 1-9 Time-Temperature Abuse Cross-Contamination Poor Personal Hygiene How Food Becomes Unsafe

10. 1-10 Time-Temperature Abuse Food has been abused: Any time it has been allowed to remain too long at temperatures favorable to the growth of foodborne microorganisms

11. 1-11 Cross-Contamination Cross-contamination occurs when: Microorganisms are transferred from one food or surface to another

12. 1-12 Apply Your Knowledge: Potentially Hazardous or Not? Which of these are potentially hazardous? ___ Raw carrots ___ Sliced melons ___ Raw bean sprouts ___ Baked potatoes ___ Soda crackers ___ Apples ___ Bananas ___ Flour ___ Dry rice ___ Tofu ___ Limes ___ Eggs ___ Soy burger ___ Milk ___ Bread 1-12 1 2 3 4 5 6 7 8 9 1010 1 1212 1313 1414 1515