1. Because no one likes to be sick...

2. 68%

3. 81%

4.  NEED VOLUNTEERS!  ANSWER: 20 SECONDS

5.  Food Poisoning  Foodborne Infection, Foodborne Disease  1 in 6 Americans (or 48 million people) get sick  128,000-hospitalized  3,000 die  Facts from Center for Disease Control 2011 ▪ Poor personal hygiene plays a major role in food borne illness breakouts. ▪ Hand washing is part of personal hygiene practices.

6.  Living creatures seen only through a microscope  Cause of Foodborne Illness  4 Main Types:  Bacteria  Toxins: Produced by bacteria  Parasites: Feed off a living host  Viruses: Can reproduce on any surface

7.  Majority of food-borne illness cases are related to bacteria  Grow rapidly and thrive in certain conditions we know as FAT-TOM

8. F: Food A: Acidity ▪ Foods with a medium pH more likely to grow bacteria

9.  TIME  TEMPERATURE

10.  Temperature danger zone 41-135   Don’t leave food out in the TDZ for more than 2 hours  Keep hot foods hot  Keep cold foods cold

11. 1. Refrigerate 2. Run under cold water or change still water every 30 minutes 3. Microwave  Only if cooking immediately!

12.  Use a thermometer to reach proper internal temperatures

13. ▪ O: Oxygen ▪ aerobic vs. anaerobic ▪ M: Moisture ▪ more moisture, more bacteria

14.  Bacteria  Toxins  Produced by what?  Parasites  Feed off of what?  Viruses  Do they need anything to reproduce?

15.  Refer to Pages 95-96 in Guide to Good Food textbook CROSS CONTAMINATION: LETTING MICROORGANISMS FROM ONE FOOD GET INTO ANOTHER FINAL ADDITION TO NOTES:

16.  Hazard Analysis & Critical Control Points  Developed by Food and Drug Administration  System of check points that keeps food safe from raw material, manufacturing, distribution to finished product  Critical Control Points  Step in flow of food where contamination can be prevented, reduced or eliminated

18.  Using the iPads, research your food-borne illness and make a poster (primarily GRAPHICS) representing their food borne illness: 1. Symptoms 2. Associated Foods 3. Prevention  NOROVIRUS  SALMONELLA  STAPH  C. PERFRINGENS  CAMPYLOBACTER  E-COLI  BOTULISM  LISTERIA  TOXOPLASMOSIS

19.  Finish food borne illness posters  The Big Six ▪ NOROVIRUS ▪ SALMONELLA ▪ STAPH ▪ C. PERFRINGENS ▪ CAMPYLOBACTER ▪ E-COLI  Share Information

20.  NOROVIRUS  About 50% of all outbreaks of food-related illness are caused by norovirus. ▪ If you work with food when you have norovirus illness, you can spread the virus to others. You can easily contaminate food and drinks that you touch. People who consume the food or drinks can get norovirus and become sick.  Foods commonly involved in outbreaks: ▪ leafy greens (such as lettuce) ▪ fresh fruits ▪ shellfish (such as oysters)  SALMONELLA  Poultry, Eggs

21.  STAPH  Personal hygiene; open wounds  C. PERFRINGENS  Beef, poultry, gravies, and dried or pre-cooked foods are common sources  Often occurs when foods are prepared in large quantities and kept warm for a long time before serving.  Outbreaks often happen in institutions such as hospitals, school cafeterias, prisons, and nursing homes, or at events with catered food.  CAMPYLOBACTER  Undercooked poultry and unpasteurized dairy products

22.  E-COLI  Beef products; Contaminated water supply  BOTULISM  Canned goods; Tightly wrapped heated foods ▪ i.e. Foiled baked potatoes  LISTERIA  Dairy  Deli Meats  Melons ▪ Wash melons with anti-bacterial soap before cutting into the fruit  TOXOPLASMOSIS  Contact with kitty litter ▪ Pregnant women should NOT change the litter box