2. 1.SELECT FOUR PIECES OF COLORED PAPER. 2.ARRANGE THE PAPERS IN A STACK WITH EACH PAPER ABOUT ½ TO ¾ INCH EXTENDED OVER THE LAST ONE. 3.FOLD THE PAPERS IN HALF WITH THE CENTER ½ TO ¾ INCH FROM TOUCHING EQUALLY. 4.STAPLE ON THE FOLD LINE AS CLOSE TO THE FOLD AS POSSIBLE. 5.YOU WILL WRITE THE TOPIC HEADING ON THE SMALL MARGIN OF THE PAPER.

3. TOPICS: 1.TITLE PAGE 2.IDENTIFY AND EXPLAIN 3 MAIN TYPES OF FOOD CONTAMINANTS 3.DIFFERENTIATE AMONG THE DIFFERENT TYPES OF FOODBORNE ILLNESS 4.NAME PATHOGENS THAT CAUSE FOODBORNE ILLNESS FOOD INTOXICATION: fungus Clostridium Perfringens (common food fugus) Staphylococcus (staph) Clostridium botulinum (Botulism) Escherichia Coli (e coli) FOOD INFECTION: bacteria Listeria Monocytogenes (listeria) Salmonella PARASITIC INFECTION: (parasites) Trichinella Spiralis (trichinosis) VIRAL INFECTIONS: (virus) Rotavirus Hepatitis A

4. SAFETY and SANITATION FLIPCHART (YOUR NAME, FOOD SCIENCE 1, PERIOD NUMBER) 1 3 MAIN TYPES OF FOOD CONTAMINANTS 2 FOODBORNE ILLNESS TYPES 3 PATHOGEN FACTS 4 PATHOGEN FOOD INTOXICATION: FUNGI DESCRIPTIVE FACTSCOMMON FOOD SOURCESPREVENTION Clostridium Perfringens (fungus) Staphylococcus (staph) Clostridium Botulinum (botulinum) Escherichia Coli (ecoli)

5. PATHOGEN FOOD INFECTION: BACTERIA DESCRIPTIVE FACTSCOMMON FOOD SOURCESPREVENTION Listeria Monocytogenes (listeria) Salmonella PATHOGEN PARASITIC INFECTION: PARASITE DESCRIPTIVE FACTSCOMMON FOOD SOURCESPREVENTION Trichinella Spiralis PATHOGEN VIRAL INFECTION: VIRUS DESCRIPTIVE FACTSCOMMON FOOD SOURCESPREVENTION Rotavirus Hepatitus A

6. 5.DESCRIBE THE TWO WAYS PATHOGENS ENTER THE FOOD SUPPLY. 6.ILLUSTRATE (DRAW AND LABEL) FOOD HANDLING PROCEDURES THAT WILL HELP PREVENT THE GROWTH OF ILLNESS CAUSING MICROBES 7. LIST AND EXPLAIN THE 7 STEPS OF HACCP

7. PATHOGEN PATHWAYS 5 FOOD SPOLIAGE SIGNS 6 STORAGE TIPS 7 HACCP STEPS 8

8. 7 Steps of the HACCP System 1. Determine potential hazards. 2. Develop a flowchart for each procedure in the company, plant or restaurant. 3. Set standards that are needed at each control point. (Standards should be specific and measurable.) 4. Monitor the critical control points. 5. Correct problems as soon as they are discovered. 6. Keep records. 7. Verify the HACCP system once it is in place. (Usually this is done by an official inspector from the FDA, USDA or local health department.)