1. Ms. Anderson Food Borne Illness

2. What is a Food Borne Illness A disease transmitted to people by food. An FBI outbreak is when two or more people get the same illness after eating the same food.

3. Preventing Food Borne Illness To prevent FBI you must recognize the hazards that make food unsafe – Bacteria – Chemicals – Objects – Unsafe Practices

4. Potential Hazards Potential hazards to food safety can be split into three categories – Biological – Chemical – Physical

5. Biological Greatest risk to food safety Includes viruses, parasites, fungi, and bacteria Some plants also contain naturally occurring toxins

6. Chemical Hazards Cleaning chemicals can contaminate food if they are used or stored incorrectly Pesticides can be harmful if not removed Toxic metal from inappropriate cookware can leach into foods.

7. Physical Hazards Foreign objects – like hair, dirt, Band-Aids, metal, staples, broken glass. Naturally occurring objects in food – like fish bones.

8. How food becomes unsafe Purchasing food from unsafe sources. Not cooking food properly. Not keeping food at correct temperatures when serving. Using contaminated or dirty equipment. Practicing poor personal hygiene.

9. How food becomes unsafe All unsafe practices can fall into three categories – Time-Temperature abuse – Cross Contamination – Poor Personal Hygiene

10. Time Temperature Abuse This occurs when food is kept at temperatures (in the danger zone) that are good for the growth of bacteria – Food is not stored at the right temperature. – Food is not cooked or reheated to the proper temperature. – Food is not cooled the right way.

11. The Danger Zone 41 °- 135°

12. Cross Contamination This is when bacteria is transferred from one surface to another. – Contaminated ingredients are added to food that does not need any further cooking. – Ready to eat foods touch contaminated surfaces – Contaminated food drips liquid onto cooked or ready to eat foods. – A food handler touches contaminated food and then touches ready to eat food.

13. Poor Personal Hygiene This occurs if the food handler does any of the following: 1.Fails to wash hands after using the restroom or after they become dirty. 2.Cooks while they are sick. 3.Coughs or sneezes onto the food. 4.Touches or scratches an open wound and then touches the food.

14. Important prevention measures Control the time and temperature Prevent cross contamination – Cutting boards of different colors. Practice good personal hygiene – Wash hands for at least 20 seconds – Tie hair back Purchase food from reputable suppliers.

15. Common Food Borne Illnesses Hepitatitis A Botulism Campylobacter E. coli Listeriosis Norovirus Salmonella Staphylococcal Trichinosis Bacillus Vibro Anisakiasis Cryptosporidiosis Giardiasis