1. FOOD SAFETY

2. What are some food safety concerns? Food spoiled by bacteria Contamination of food Hazardous items in food

3. Types of Micro Organisms Bacteria – Single-celled organisms that live independently. Viruses - small particles that live and replicate in a host. Parasites - intestinal worms or protozoa that live in a host animal or human.

4. RESIDENT BACTERIA - NORMAL FLORA OF BACTERIA - NOT HARMFUL TRANSIENT - BACTERIA THAT WE ADD TO AND TRANSFER TO FOOD - THIS BACTERIA IS HARMFUL

5. HARMFUL MICRO- ORGANISMS PATHOGENIC / DISEASE PRODUCING FEED ON HAZARDOUS FOODS AND MULTIPLY QUICKLY COLOURLESS/ODOURLESS/ TASTELESS

6. HANDS * HANDS ARE RESPONSIBLE FOR FOR SPREADING THE GREATEST AMOUNT OF BACTERIA

7. BACTERIA PATHOGENIC BACTERIA CAUSE MOST OF FOOD BORNE ILLNESS LIVE AND GROW IN POTENTIALLY HAZARDOUS FOODS

8. ONLY GROW IN LIVING CELLS ARE SPREAD TO FOOD BY PEOPLE WHO ARE INFECTED WITH THE VIRUS FOUND IN FAECES AND URINE SPREAD TO READY TO EAT FOODS VIRUSES

9. TYPES OF VIRUSES HEPATITIS A NORWALK VIRUS

10. PARASITES REQUIRE A HOST TO SURVIVE A LIVING PERSON / PLANT / ANIMAL UNTREATED WATER SUPPLIES- CRYPTOSPORIDIUM & CYCLOSPORA RECREATIONAL WATER - GIARDIA LAMBLIA

11. MOULD FOOD SPOILAGE THAT CAN BE SEEN FREEZING PREVENTS THE GROWTH OF MOULD SOME MOULDS PRODUCE POISONS CALLED MYCOTOXINS THAT CAN CAUSE ILLNESS, INFECTIONS, AND ALLERGIC REACTIONS SCRAPING THE MOULD OFF FOOD IN NOT THE SOLUTION

12. CHEESE MOULD ON HARD CHEESE MAY BE CUT AWAY OTHER FOOD WITH MOULD SHOULD BE THROWN AWAY

13. POTENTIALLY HAZARDOUS FOOD HIGH IN PROTEIN HIGH IN MOISTURE NEUTRAL pH (not too acid or alkaline) IN FAVOURABLE CONDITIONS BACTERIA CAN DOUBLE IN 10 - 20 MINUTES

14. SIX CONDITIONS FOR GROWTH Food Acidity level Time FAT TOM Temperature Oxygen Moisture

15. FOOD (HIGH PROTEIN) MEAT, POULTRY,FISH,SHELLFISH, EGGS PROCESSED MEATS COOKED CEREALS AND GRAINS CUSTARDS, PUDDINGS, AND WHIPPED CREAM MILK AND MILK PRODUCTS, SOFT CHEESES

16. Acidity - FOOD pH LEVELS below 7.0 is acidic 7.0 is Neutral above 7.0 is alkaline hazardous pH 4.6 - 7.0

17. Temperature = THE DANGER ZONE 4 - 60 DEGREES C 40 -140 degrees F KEEP FOOD OUT OF THE DANGER ZONE

18. FOOD-BOURNE ILLNESS FOOD BOURNE INFECTION - CONSUMING PRODUCTS CONTAMINATED WITH PATHOGENIC BACTERIA, PARASITES, OR VIRUSES IE. SALMONELLA, HEPATITIS, E.COLI

19. FOOD BORNE INTOXICATION -(BACTERIAL) CONSUMING PRODUCTS CONTAINING TOXINS (POISONS) THAT HAVE BEEN PRODUCED BY PATHOGENIC BACTERIA IE. STAPHYLOCOCCUS AUREUS

20. FOODBORNE INTOXICATION - CHEMICAL CONSUMING FOOD OR BEVERAGES THAT HAVE BEEN CONTAMINATED WITH TOXIC CHEMICALS IE. MSG, MUSHROOM TOXINS, PESTICIDES

21. At Risk Most adults have a healthy immune system that helps fight infection Those at most risk: very young children, pregnant women, the elderly and the chronically ill Symptoms occur from 2 - 26 hours after consuming, depending on the incubation period

22. REVIEW QUESTIONS WHAT IS THE MOST COMMON CAUSE OF FOODBORNE ILLNESS IN ONTARIO?? WHAT ARE FOODS THAT CAN SUPPORT BACTERIA GROWTH CALLED?? WHAT IS THE DANGER ZONE??

23. Which of the following are hazardous foods and can readily support bacteria? Lettuce Jelly/jam Yogurt Cooked rice Raw Ground Beef Raw potatoes Tomatoes Raw Chicken Wings Uncooked Navy Beans

24. For the following situation: Identify 3 factors which led to the illness. Based on the symptoms, identify the possible organisms associated with this outbreak. What should have the food handler done to prevent this situation?

25. REVIEW QUESTIONS A banquet was being held for approximately 150 people. The menu included vegetable soup, stuffed chicken breast with potatoes and carrots and a fruit cocktail dessert. The food handler removed 10 boxes of partially frozen chicken breasts from the refrigerator and placed it on the counter to thaw at room temperature. after 8 hours the chicken breasts were completely thawed. The food handler smelled and touched the chicken to ensure it was fit for consumption. The food handler then cooked the chicken to an internal temperature of 59C. The chicken was then placed in a hot holding unit for 1 hour at a temperature of 45C until serving. Two days later the food handler received a call from the Public Health Department informing the food handler that 50 people were sick with diarrhea and abdominal pain. Based on the information received from the food handler the PHD determined the food most likely associated with the out break was the chicken.