1. MICROORGANISMS The STRANGE world of all the things you DON’T see in the kitchen.

2. Some definitions: MICROORGANISMS are small living beings that can only be seen with a microscope. MICROORGANISMS are small living beings that can only be seen with a microscope. PATHOGENS are microorganisms that cause disease – they cannot be seen smelled or tasted. PATHOGENS are microorganisms that cause disease – they cannot be seen smelled or tasted. TOXINS are the poison in pathogens that cause disease. They are the leading cause of food borne illnesses. TOXINS are the poison in pathogens that cause disease. They are the leading cause of food borne illnesses.

3. Types of Microorganisms Microorganisms BacteriaVirusesParasitesFungi

4. BACTERIA A living, single celled organism A living, single celled organism Can reproduce rapidly Can reproduce rapidly Need “FAT TOM” to grow Need “FAT TOM” to grow Examples: Salmonella, Listeriosis, Staphylococcus, Botulism, E. Coli Examples: Salmonella, Listeriosis, Staphylococcus, Botulism, E. Coli

5. FAT TOM Describes the environmental factors that help BACTERIA grow Describes the environmental factors that help BACTERIA grow FOOD: Proteins and carbohydrates are food for microorganisms. They feast on meat, poultry, dairy, and eggs. FOOD: Proteins and carbohydrates are food for microorganisms. They feast on meat, poultry, dairy, and eggs. ACIDITY: Slightly acidic or neutral foods is best to grow pathogens. ACIDITY: Slightly acidic or neutral foods is best to grow pathogens. TEMPERATURE: Microorganisms thrive from 41  F to 135  F. TEMPERATURE: Microorganisms thrive from 41  F to 135  F. TIME: With time, bacteria can grow exponentially. Over the course of 4 hours in the “Temperature Danger Zone,” 1 bacteria cell can multiply to 1 million cells. TIME: With time, bacteria can grow exponentially. Over the course of 4 hours in the “Temperature Danger Zone,” 1 bacteria cell can multiply to 1 million cells. OXYGEN: Pathogens need oxygen to grow. OXYGEN: Pathogens need oxygen to grow. MOISTURE: Microorganisms need a moist environment to grow. MOISTURE: Microorganisms need a moist environment to grow.

6. Salmonella Sources- raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products.

7. Staphylococcus Sources- Unrefrigerated or improperly refrigerated meats, potato or egg salad, and cream pastries.

8. E. Coli Sources- Undercooked beef especially hamburger, unpasteurized milk and juice, and raw fruits and vegetables.

9. VIRUSES Can be transmitted from person to person (like the flu) or people to food (Norovirus) Can be transmitted from person to person (like the flu) or people to food (Norovirus) Usually passed through bad personal hygiene Usually passed through bad personal hygiene Are not complete cells – they require a living cell to reproduce Are not complete cells – they require a living cell to reproduce

10. PARASITES Living organisms that need a host to survive. Living organisms that need a host to survive. Grows naturally in animals and can be passed to humans through meat we eat. Grows naturally in animals and can be passed to humans through meat we eat. Example: Trichinellosis Example: Trichinellosis

11. FUNGI Found naturally in air, soil, plants, water, and some foods. Found naturally in air, soil, plants, water, and some foods. Causes spoilage in food Causes spoilage in food Can be good! It is safe in some foods like cheeses and mushrooms and breads. Can be good! It is safe in some foods like cheeses and mushrooms and breads. Examples: yeast, mold Examples: yeast, mold

12. Your 2 biggest enemies in the fight against food borne illness: Cross ContaminationTime Temperature Abuse

13. CROSS CONTAMINATION Definition – Passing a microorganism from one food or surface to another. Definition – Passing a microorganism from one food or surface to another. Causes: Causes: –Surfaces – sanitize knives, counters, boards –Drips – Raw food drips onto ready to eat foods –YOU! – A chef touches raw food and then touches other food or surfaces.

14. Preventing Cross Contamination Preventing Cross Contamination Prevention – Create barriers between food. How? Here are some suggestions: Color code knives and boards Sanitize after each task Prepare foods at different times Buy foods that need less preparation

15. CLEAN VS. SANITARY To fight Cross Contamination – cleaning cloths, sponges, and food contact surfaces must be clean and sanitary. CLEAN: CLEAN: –Free of any visible soil. SANITARY: SANITARY: –The number of microorganisms has been reduced to safe levels.

16. Time Temperature Abuse Definition – Allowing food to stay too long in the Temperature Danger Zone (41ºF to 135ºF) Definition – Allowing food to stay too long in the Temperature Danger Zone (41ºF to 135ºF) Causes: Causes: –Storing foods incorrectly –Cooking foods incorrectly –Cooling foods incorrectly

17. Preventing Time Temperature Abuse Preventing Time Temperature Abuse Prevention – Minimize time in the Danger Zone Prevention – Minimize time in the Danger Zone How? Here are some suggestions: How? Here are some suggestions: –Foods should not be in the Danger Zone for more than 4 hours (FDA says 2 hours or less at 90ºF or below). –Cook foods to proper temperatures –Cool foods out of the refrigerator (so that you don’t raise the temperature of the refrigerator)

18. “Waiter, there’s a fly in my soup!”

19. Food Contamination Biological Contamination Biological Contamination –Bacteria –Viruses –Parasites –Fungi Chemical Contamination Chemical Contamination –Pesticides –Cleaning Solutions –Additives –Preservatives Physical Contaminaiton Physical Contaminaiton –Hair –Dirt –Glass –Metal –Bones (occurring naturally in fish, etc.)

20. GROSS! You can cause food borne illnesses if you: You can cause food borne illnesses if you: –Don’t wash your hands after using the restroom –Cough or sneeze on food –Touch or scratch open sores or cuts and then touch food –Come to work while sick

21. Wash your hands before you start work and after: –Using the restroom –Handling raw food (before and after) –Touching hair, face, or body –Sneezing, coughing or using a tissue –Smoking, eating, drinking or chewing gum –Handling chemicals –Taking out trash –Clearing tables –Touching clothing or aprons –Touching anything that could contaminate your hands

22. 6 steps to Hand Washing: 6 steps to Hand Washing: 1. WET your hands with running water as hot as you can comfortably stand (100  F) 2. Apply enough soap for a good LATHER 3. Vigorously SCRUB hands and arms for 20 SECONDS – long enough to sing “HAPPY BIRTHDAY” 4. Clean under FINGERNAILS and between fingers 5. RINSE thoroughly under running water 6. DRY hands and arms using single use towels or dryer – not your apron!