1. (Reducing the Incidence of Sick Kids)
OPERATION RISK
(Reducing the Incidence
of Sick Kids)

2. Operation Risk
Every year in the United States there are million cases of food-borne illness.
Most of these illnesses are PREVENTABLE when proper food handling skills are put into practice.

3. Salmonella Sources – poultry, egg, raw meat, fish, unpasteurized milk
Symptoms – nausea, vomiting, diarrhea
Prevention – wash hands often, sanitize food preparation tools and areas, prevent cross contamination

4. Staphylococcus Aureus
Sources – human body, cuts, sores, coughing, nasal passages
Symptoms – nausea, diarrhea, vomiting, stomach cramps
Prevention – wash hands often, wear band-aids on cuts, cover mouth when coughing or sneezing

5. E-Coli
Sources – raw or undercooked beef, ground beef, unpasteurized milk
Symptoms – nausea, vomiting, stomach cramps, bloody diarrhea
Prevention – cook meat thoroughly, keep hot food, keep cold food cold

6. Botulism Sources – improperly processed low-acid foods
Symptoms – headache, bloating, nausea, diarrhea
Prevention – use proper methods when processing low acid foods, check for signs of unsafe food

7. Cross Contamination
Definition – When bacteria from one food is transferred to another food due to unsanitary practices
Examples – 1. Cutting raw chicken on cutting board, don’t sanitize board sufficiently, use the same board to cut salad makings 2. Dirty utensils or dishes used to serve cooked meats

8. Danger Zone What is the Danger Zone?
Between 40 degrees Fahrenheit and 140 degrees Fahrenheit
How long can foods be left in the Danger Zone?
Two hours maximum
How can I keep my sack lunch out of the Danger Zone ?
Freeze juice box, freeze sandwich, fill a ziplock bag with ice, gel packs, insulated lunch boxes

9. Hand Washing Describe the three essentials of effective hand washing.
Warm or hot water, soap, wash for 20 seconds.
It is important to always dry your hands with a CLEAN towel.
Hands should be washed after:
Using the toilet, sneezing or coughing, touching a pet, touching nose or mouth, touching dirt, handling unsafe food
Hands should always be washed before:
Preparing food, eating, handling babies

10. Signs of Unsafe Food Mold – Except for hard cheese Odor – Off, Unusual
Color – Unusual
Texture – Slimy, gritty, withered
Danger Zone – More than two hours
Dates – Expired, Use by or sell by

11. Signs of Unsafe Food Jars – Unsealed or push top
Unwashed – Fruits or vegetables
Cans – Bulged or leaking
Temperature – Hot food hot, cold food cold
Do not TASTE food that might be unsafe! Throw it away! Also, do not allow PETS to eat it.
Heat all HOME CANNED vegetables and meats (low acid foods) in an open kettle for 10 minutes before tasting and or eating.