1. Food Safety Introduction and Background

2. Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Recognize the factors that lead to foodborne illness Recognize the impact foodborne illness could have on a quantity food event

3. Critical Thinking Question One of the most reliable workers on your committee thinks she has a stomachache and might be running a fever. She wants to help in the worst way and you are short handed. After she helps prepare and serve the food for your event, you hear of several people who ate food at your dinner talking about a flu bug that was going around a few days later. Is it possible that there really was not a flu bug going around? What other explanation could there be?

4. Why all the concern about foodborne illness? Estimated 48 million cases annually 3,000 deaths 2–3% lead to secondary long-term illnesses 1 in 6 people will get a foodborne illness each year.

5. Factors Making Controlling Foodborne Pathogens Challenging Consumers’ practices Emerging pathogens Global food supply More food consumed away from home Microorganisms adapt and evolve New modes of transmission

6. Important Facts About Foodborne Illness Cost are high Toxins Common symptoms Cannot detect when food is “bad” High risk populations Food waste

7. Causes of Foodborne Illness Bacteria, viruses, parasites, and toxins At least 30 pathogens commonly associated with foodborne illness CDC targeted four pathogens of greatest concern: E. coli Salmonella enteritis Listeria monocytogenes Campylobacter jejuni

8. Conditions Pathogens Need to Grow (FATTOM) F = Food A = Acidity T = Time T = Temperature O = Oxygen M = Moisture

9. Common Pathogens Norovirus Salmonella Staphylococcus Clostridium perfringens Clostridium botulinum Listeria monocytogenes E. coli 0157:H7

10. Summary Bacteria exist everywhere and in most foods Controlling contamination Denying ideal growth conditions Causes of foodborne illness likely to be related to: time and temperature abuse cross contamination personal hygiene