1. Food Safety (your notes should focus on underlined information)

2. Contamination vs. Cross-contamination Contamination  The presence of harmful substances not originally present in the food Cross-contamination  When harmful substances are transferred from one surface or food to another

3. 3 Food Safety Hazards 1)Physical 2)Chemical 3)Biological

4. Physical Food Safety Hazard Most common, but least likely to cause illness Consists of foreign objects that accidentally get into food – Ex. hair, dirt, glass, etc.

5. Chemical Food Safety Hazard Can include the following chemicals – Pesticides – Food additives – Preservatives – Cleaning supplies – Toxic metals that leach from cookware and equipment

6. Biological Food Safety Hazards Cause 90% of food borne illness Includes bacteria, viruses, parasites and fungi Also, certain foods (plants, mushrooms and fish) can carry harmful toxins

7. Biological Food Safety Hazards continued 1)Bacteria - Found everywhere - Reproduce by cellular division (double every 20 minutes) - Need moisture to reproduce i.e. e. coli, salmonella 2)Virus - Need a living host to reproduce i.e. hepatitis A 3)Parasites - need a living host to survive i.e. tapeworm, trichinosis

8. Pufferfish Fugu- Japanese word for pufferfish Fugu can be lethally poisonous due to a toxin called tetradotoxin. The fish must be carefully prepared to remove the toxic part and avoid contaminating the meat.

9. Fugu Chefs Fugu chefs must also earn a license to prepare and sell fugu to the public. This involves a two- or three- year apprenticeship. The licensing examination process consists of a written test, a fish-identification test, and a practical test, as well as preparing and eating the fish. Only about 35% of the applicants pass. Click on photo for video (1:19 minutes)

10. 3 Main Ways Food Can Become Unsafe 1.Time-temperature abuse 2.Cross-contamination 3.Poor personal hygiene

11. Keep food out of the Temperature Danger Zone 40 ⁰ F- 140 ⁰ F

12. What can you do to prevent food from becoming unsafe? Wash hands - not just once, but several times while handling food, and always after handling raw meats Pull hair back Roll sleeves up Wear gloves if you have a cut/bandaid Keep refrigerated food cold as long as possible Sneeze into your shoulder/arm, then wash hands Don’t lick your fingers, touch your face, fix your hair, etc. while handling food

13. Food Borne Illnesses Common Symptoms – Upset stomach – Vomiting – Diarrhea Treatment for mild cases – Drink plenty of water to prevent dehydration – Get plenty of rest Treatment for severe cases – Hospitalization Intravenous (IV) fluids Antibiotics

14. Food Borne Illness Prevention Click on image for video (2:59 minutes)

15. Why is food safety important? Owen Drank raw milk that was contaminated E. coli 0157:H7 Hemolytic uremic syndrome Hospitalized for more than a week Multiple blood transfusions and kidney dialysis Healthy today without long term health issues