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

2. 68%

3. 81%

4.  NEED VOLUNTEERS!  ANSWER: 20 SECONDS

5.  Food Poisoning  Affects 80 million Americans per year  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  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.  Refer to page 196-197 in Food for Today CROSS CONTAMINATION: LETTING MICROORGANISMS FROM ONE FOOD GET INTO ANOTHER FINAL ADDITION TO NOTES:

15.  Working with their table groups, each group will be assigned to a food borne illness found on pages 198- 199 in Food for Today.  Make 3 8x11 posters representing their food borne illness:  Symptoms  Associated Foods  Prevention

16.  SALMONELLA  Poultry, Eggs  BOTULISM  Canned goods; Tightly wrapped heated foods ▪ i.e. Foiled baked potatoes  E-COLI  Beef products; Contaminated water supply  LISTERIA  Dairy, Deli Meats  TOXOPLASMOSIS  Contact with kitty litter  STAPH  Personal hygiene; open wounds