1. The causes of food borne illness can be minimized or prevented to avoid symptoms which could lead to long term health problems or even death. UNIT 3 FOOD SAFETY

2. UNIT 3 FOOD SAFETY What can be done to prevent food borne illness?

3. VOCABULARY Bacteria Pathogen Cross contamination Salmonella Staphylococcus Clostridia perfringens Clostridia bulina Botulism Trichinosis UNIT 3 Single-celled or non-cellular microorganisms that live almost everywhere. The transfer of harmful bacteria from one food to another food. A type of bacteria that causes food borne illness (nose, throat, open wounds) A type of bacteria that causes food borne illness, associated with raw eggs & poultry A type of bacteria that causes food borne illness A type of bacteria that causes food borne illness (proteins) Better known as a germ, such as a virus, bacterium, prion, or fungus that causes disease in its host. The MOST DEADLY form of food borne illness (home canning) An instestinal illness caused by eating infected, undercooked pork.

4. FOOD SAFETY ~ Notes 1. What are the symptoms of food poisoning? – ad – be – cf 2. How can the consumer or food handler prevent food poisoning? – a – b – c 3. Harmful food poisoning bacteria grow best and fastest when food is stored in this temperature range: ___ to ____ degrees. 4. T or F Bacteria is killed at cold temperatures. 5.The five types of bacteria which most often cause food-borne illnesses are: 6. __________is the most deadly form of food poisoning. 7. What is the most common source of the food poisoning which is listed in the question above?

5. FOOD SAFETY ~ Notes (cont.) Below each for of food poisoning, list food source from which this illness can be contracted. 8. Salmonella 9. Clostridia perfringens 10. Staphylococcus 11. Botulism12. E-coli 13. Hands should always be washed after – A. using the restroomC. eating, drinking, or smoking – B. handling raw foodsD. all of the above 14. T or F Cross contamination occurs when an unsanitary surface comes in contact with a sanitary surface. 15. T or F All meat, poultry, and fish products are free of pathogens. 16. T or F When cooling leftover food, the food should be cooled to 41° within 4 hours. 17. To what temperature should ground meat products be cooked to prevent food-borne illness?