1. Food Safety and Foodborne Illness ProStart 1

2. Resultant Knowledge Give examples of potentially hazardous foods. Distinguish between situation in which contamination and cross-contamination occur. List the conditions under which bacteria multiply rapidly, use the letters FAT-TOM. Define the food temperature danger zone and list temperatures that fall within that zone.

3. What is contamination? Direct Contamination – Happens when raw foods are exposed to harmful microorganism Soil, water Cross Contamination – The movement of harmful microorganisms from one place to another foodhandler

4. Biological Hazards Foodborne Illness What is it? – Microorganism transferred by food that cause illness Causes/Sources – Mircroorganisms, cross-contamination, poor personal hygiene, food handler’s illness Key Ideas – # grows each year – Children, elderly, pregnant, and weakened immune system are at high risk

5. Bacteria What is it? Cause/Source Key Ideas

6. Virus What is it? Cause/Source Key Ideas

7. Fungi What is it? Cause/Source Key Ideas

8. Yeast What is it? Cause/Source Key Ideas

9. Mold What is it? Cause/Source Key Ideas

10. Parasites What is it? Cause/Source Key Ideas

11. Food Temperatures Why are there different temperatures? They are all protein.

12. Who is FAT TOM? Food Acidity Temperature Time Oxygen Moisture

13. FAT TOM Food – Bacteria needs food to grow Acidity – Don’t grow well in acidic environment Temperature – Thrive in the danger zone Time – It take time to grow Oxygen – Some need it to live Moisture – Prefer high moisture and protein

14. The Danger Zone Bacteria can thrive Between 41 F and 135 F Some bacteria can survive freezing and cooking temperatures

15. Potentially Hazardous Foods Foods that are moist Contain protein History of outbreak Potential for contamination due to production and processing methods