1. Food Safety and Sanitation

2. Providing consumers with ______________ is the food handler’s ______________ responsibility. Unfortunately, ______________ are also the primary cause of food-related illnesses.

3. Sanitation  _____________________________ _____________________________ _____________________________ _____________________________ _____________________________

4. Contamination  ______________  Caused by disease-causing microorganisms such as bacteria, molds, yeasts, viruses or fungi  ______________  Caused by chemical substances, especially ______________, _____________ &_____________  ______________  Caused by particles such as glass chips, metal shavings, bits of wood or other foreign matter

5. Contamination Occurs in Two Ways  ______________ contamination  The contamination of raw foods in their natural setting or habitat  ______________  The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another

6. Biological Contaminants  Microorganisms  Single-celled organisms as well as tiny plants and animals that can be seen only through a ______________

7. ______________

8. Bacterial Illness  ______________ Certain bacteria produce toxins; the toxins can poison the consumer  ______________ Occurs when live pathogenic bacteria are ingested  ______________ Living organisms are ingested; they then produce toxins

9. Would You Rather… A Penny a day X 2  1 Penny  2 Penny  4 Penny  … $1,000,000.00  A Million bucks

10. A Penny a day… ______________ 1x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2x2 x2x2x2x2x2x2=

11. Bacteria Need…  ______________

12. Temperature  The ______________ factor in the pathogenic bacteria’s environment because it is the factor most easily controlled by ______________

13. Temperature Danger Zone

14. Time

15. Moisture  Bacteria need ______________ to live  Bacteria growth is halted but not killed in dehydrated foods  When dehydrated foods are rehydrated, bacteria present can flourish and the food may become potentially hazardous

16. Acid/Alkali Balance  Bacteria are affected by the pH of their environment  They can survive in a wide range of pH levels  They prefer a neutral environment with a pH of 6.6-7.5

17. Atmosphere  Aerobic  Thrive on ______________  Anaerobic  Cannot survive in the presence of ______________

18. Parasites  Tiny organisms that depend on nutrients from a ______________ host to complete their life cycle  Trichinosis  Anisakiasis  Cyclospora

19. Viruses  ______________ the living cells of a host, take over those cells’ genetic material and cause the cells to produce more viruses  Hepatitis  Norwalk  Foot and mouth disease

20. Fungi  Plants ranging from single- celled organisms to giant mushrooms  ______________

21. Contaminants  ______________  Used in growing the food supply  ______________  Cleaners, polishes, pesticides and abrasives  ______________  Lead, mercury, copper, zinc and antimony

22. Cross-Contamination  _____________________________ _____________________________ _____________________________ _____________________________ _____________________________

23. Reducing Cross- Contamination  ______________

24. Hand Washing  Use ______________ water  Apply ______________ soap  Rub hands and forearms briskly with lather for at least ______________ seconds  Scrub between ______________ and clean ______________ with a clean nail brush  Rinse thoroughly under hot running water; reapply soap and scrub hands and forearms for another 5- 10 seconds; rinse again  Dry hands with a ______________ using the towel to turn off the water; discard the towel in a trash receptacle

25. Three-Compartment Sink Procedure

26. Pest Management  Build them out of your facility  Create an environment in which they cannot find food, water or shelter  Rely on professional extermination

27. FIFO  ______________

28. HACCP  An effective and efficient system for managing and maintaining sanitary conditions in all types of food service operations  ______________

29. HACCP System Flowchart