1. FOOD SAFETY

3. FOODBORNE ILLNESS Target: I will be able to identify the steps necessary to take for food safety. Pg. 71 Foodborne Illness: Illness caused by food contaminated with bacteria, viruses, parasites, or toxins. The two most common foodborne illnesses in the US are Norovirus and Salmonella

6. How do we get infected? Many foodborne microbes are present in healthy animals (usually in their intestines) that are raised for food. Meat and poultry carcasses can become contaminated during slaughter by contact with small amounts of intestinal contents. Fresh fruits and vegetables can be contaminated if they are washed or irrigated with water that is contaminated with animal manure or human sewage.

8. Cross Contamination: the process by which bacteria is unintentionally transferred from one object to another, with harmful effect. For example, Shigella bacteria, Hepatitis A virus and norovirus can be introduced by the unwashed hands of food handlers who are themselves infected.

9. Hen’s eggs can be infected with a salmonella virus even before the shell is formed. Later in food processing, other foodborne microbes can be introduced from infected humans who handle the food, or by cross contamination

10. In the kitchen, microbes can be transferred from one food to another food by using the same knife, cutting board, or other utensil to prepare both objects, without washing the surface or utensil in between. A food that is fully cooked can become re-contaminated if it touches other raw foods or drippings from raw foods that contain pathogens. Dangers of Foodborne Illnesses

11. Food Safety Tips: Wash your hands!!! Clean contaminated utensils and surfaces. Cutting boards and counters can be sanitized by adding 1 Tablespoon bleach to 1 gallon water. The best material to use for cutting boards is plastic or acrylic You can make an already used marinade into a sauce by bringing it to a boil for 30 seconds The food temperature danger zone is: Between 40 degrees F and 140 degrees F Keep prepared foods out for a maximum of 2 hours

12. If the power goes out, keep the refrigerator closed as much as possible to keep the cool temperature inside. If the temperature gets above 40 degrees, all foods must be thrown out. Cook ground beef to 160 degrees F and ground chicken/turkey to 165 to make sure they are free from bacteria. Avoid eating unpasteurized milk/juice and raw eggs (Caesar dressing, hollandaise sauce, homemade mayonnaise, cookie dough) Summary:

13. FOODBORNE ILLNESS WEBQUEST Pg. 70 Follow the URL’s to complete the webquest Fold the edge of the webquest and paste it in your IAN so that you can see both front and back On the notebook paper below, draw