1. FOODBORNE ILLNESS MRS. WARREN

2. WHAT IS A FOODBORNE ILLNESS  Foodborne Illness › A disease 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!!

6. RAW MEATS IN SUPERMARKETS ARE CONTAMINATED WITH HARMFUL BACTERIA. MEATS MUST ALWAYS BE PROPERLY COOKED

7. FOOD CONTAMINATION VS SPOILAGE TO PREVENT FOODBORNE ILLNESS IT IS IMPORTANT TO RECOGNIZE THE HAZARDS (SOMETHING WITH THE POTENTIAL TO CAUSE HARM) THAT MAKE FOOD UNSAFE

8. FOOD CONTAMINATION 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. FOOD SPOILAGE Damage to the edible quality of food Often detected by sight, smell or taste

10. CONTAMINATION Physical Chemical Biological

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

12. Hair Nails Glass

13. SAFETY CONTROLS  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. CHEMICAL CONTAMINATION Occurs when hazards such as pesticides, food additives, cleaning products and toxic metals enter the food.

16. SAFETY CONTROLS  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. BIOLOGICAL CONTAMINATION Caused by disease-causing micro-organisms, certain plants and fish which carry poisons.

18. MICRO-ORGANISMS-SMALL, LIVING ORGANISMS Bacteria Spores Viruses Parasites Fungi Molds

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

20. BACTERIA Pathogenic: (infectious, disease causing)  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.

21. HOW BACTERIA REPRODUCES When an individual organism increases in size via cell multiplication and remains intact, the process is called "vegetative growth".

22. SPORES Thick walled (“super-survival unit”) protective shell around a bacteria.

23. VIRUSES  Viruses are the smallest and simplest life form known.  Unlike bacteria, viruses need a cell host to reproduce. They invade then take-over.  Like bacteria, some viruses may survive cooking or freezing.  Like bacteria, viruses can be transmitted to a human host by a human, food or food-contact surfaces.

24. WHAT IS THE BEST DEFENSE AGAINST FOODBORNE VIRUSES? Good Personal Hygiene

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

26. FUNGI Micro-organisms that range from single- celled plants to mushrooms.

27. MOLDS  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

28. Incubation period is the time elapsed between exposure to a pathogenic organism and when symptoms and signs are first apparent.

29. FATTOM Food Acidity Time Temperature Oxygen Moisture

30. FOOD High-protein foods are likely to be already contaminated or may be easily contaminated later.

32. ACIDITY Acidity is measured from 0 (very acid) 14 (very alkaline) PHF 4.6 – 7.0 Acid retards bacterial growth

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

35. TEMPERATURE DANGER ZONE 41 o – 135 o F DANGER ZONE Bacteria grows most rapid

36. OXYGEN Aerobic Needs Oxygen To Survive Anaerobic Does Not Need Oxygen To Survive Faculative Can Survive With or Without Oxygen

37. MOISTURE 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

39. CROSS-CONTAMINATION 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

40. Pies Raw Roast Beef Raw Chicken Salad

41. Pies Raw Roast Beef Raw Chicken Salad

42. Pies Raw Roast Beef Raw Chicken Salad

43. Pies Raw Roast Beef Raw Chicken Salad

44. Pies Raw Roast Beef Raw Chicken Salad

45. HAND WASHING Use warm water to moisten hands Apply soap Rub hands and forearms briskly for at least 20 seconds. Scrub between fingers and clean nails Rinse thoroughly under running water Dry hands and arms using a single use paper towel or hot air dryer

46. HAND WASH STATION Hot Cold Water Soap Single Use Towels Trash Receptacle

47. THAWING Refrigerator Cooking Microwave Cold Running Water - > 70 o

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