Seating Chart TV Amande Jessmiu Janay Marisa Summer Adam Damian

Seating Chart TV Amande Jessmiu Janay Marisa Summer Adam Damian
Brendon Canyon Richard Austin Sable Devin Kara Jacob Ashley Elizabeth Brianne Casey Kenneth

2-person Teams TV 4 Amande Jessmiu 3 Janay Marisa 2 Summer Adam 1
Damian Brendon 8 Canyon Richard 7 Austin Sable 6 Devin Kara 5 Jacob Ashley 10 Elizabeth Brianne 9 Casey Kenneth

What I’ve Leaned While Teaching at the CIA
My hearing is not what it was twenty years ago. When asking a question speak a bit louder. Make sure other students can here your comments.

Homework Assignments Before class meets Read Chapters to be Discussed
Complete Discussion Questions Review Case in Points Complete Study Questions (use answer key pp AK-1 back of SS text)

Homework Assignments Example – Chapter 3
Read Chapters to be Discussed (pp 3-1 to 3-9) Complete Discussion Questions ( 3-8) Review Case in Points (pp 3-1 /3-8 ) Complete Study Questions (3-9) (use answer key pp AK-1 back of SS text on pp AK 4)

Grade Determination Daily Performance- --------------10%
Quiz 1 (SS) % Exam 1 (SS) % NRA ServSafe Exam % Quiz 2 (Nutrition) % Exam 2 (Nutrition % Total % If you miss a quiz or exam it’s up to you to arrange to take a makeup. 65%

Diagnostic Test

Food Safety Part 1 Introduction
Food Safety Part 2 Holding Times & Temperature Food Safety Part 3 Personal Hygiene Food Safety Part 4 Cooking Temperature Food Safety Part 5 Adulterated Food Food Safety Part 6 Review Food Safety Flash Cards

His law firm is Marler Clark.
Bill Marler, Attorney An accomplished personal injury lawyer and national expert in foodborne illness litigation, William Marler has been a major force in food safety policy in the United States and abroad. His law firm is Marler Clark.

Chamberlain Farms owner Tim Chamberlain said he has been growing melons in southwestern Indiana for 30 years without an outbreak. He does not believe his farm is the source of the contamination, but he does not dispute what authorities have said.

Understanding the Microworld
First Some Review - Understanding the Microworld

“FATTOM” - helps us to remember the conditions that support bacterial growth
F = Food A = Acidity (pH) T = Time: 4 hours or more T = Temperature O = Oxygen M = Moisture (aW)

Bacteria Some form spores Microscopic single cells
Lots of moisture required Cause most food illness Given the right conditions they can rapidly grow Binary Fission Some form spores (pp 2-7)

Give the Right Conditions & Enough Time Microorganisms will Quickly Multiply (see 2-6) text

What are six common symptoms of a foodborne illness listed on pp 2-3?
Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice

The Latest Big Five Pathogens (pp 2-3)
Shigella spp. Salmonella typhi Enterohemorrhagic or shiga toxin-producing E. coli Hepatitis A Norovirus

Intoxication: Bacillus cereus
Illness: Bacillus cereus Gastroenteritis Bacteria: Bacillus cereus (Diarrheal Toxin / Infection) Most Common Symptoms Commonly Associated Food Most Common Symptoms Cooked corn Cooked potatoes Cooked vegetables Meat products Watery diarrhea Abdominal cramps and pain Vomiting is absent Instructor Notes The illness is pronounced: ba-CIL-us SEER-ee-us GAS-tro-EN-ter-I-tiss. The bacteria is pronounced: ba-CIL-us SEER-ee-us. Bacillus cereus is a spore forming bacteria found in soil. It is commonly associated with plants and cereal crops such as rice. The bacteria can produce two different toxins when allowed to grow to high levels. Each causes a different type of illness. The diarrheal toxin is created while the bacteria is in the human intestine.

Listeria Illness: Listeriosis Bacteria: Listeria monocytogenes
Commonly Linked Food Most Common Symptoms Raw meat Pregnant women: Miscarriage Ready-to-eat food such as: Deli-meat Hot dogs Soft cheese Newborns: Sepsis Pneumonia Meningitis Unpasteurized dairy products Instructor Notes The illness is pronounced: liss-TEER-ee-O-sis. The bacteria is pronounced: (liss-TEER-ee-uh MON-o-SI-TAHJ-uh-neez). Listeria monocytogenes is found in soil, water, and plants. Unlike other bacteria, it grows in cool, moist environments. The illness is uncommon in healthy people, but high-risk populations are especially vulnerable—particularly pregnant women. 2-8

Listeria in sandwich cold-cuts killed 8, sickened 20 over past 10 years in UK hospitals
Who are these cooks in hospitals or aged facilities that keep feeding cold-cuts to the vulnerable? Do they have any food safety training? Didn’t they hear about the 23 elderly who were killed by Maple Leaf cold-cuts in Canada in 2008? 2-9

Salmonella Typhi Source: People Ready-to-eat food Beverages
Food Linked with the Bacteria Prevention Measures Ready-to-eat food Beverages Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operation Wash hands Cook food to minimum internal temperatures Instructor Notes: Salmonella Typhi lives only in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract. Eating only a small amount of these bacteria can make a person sick. The severity of symptoms depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person’s feces for weeks after symptoms have ended. 2-6

Contaminated drinks & food Third World Food Vendors
Salmonella typhi Contaminated drinks & food Third World Food Vendors

Salmonella Poultry and eggs Illness: Salmonellosis
Bacteria: Salmonella spp. Commonly Linked Food Most Common Symptoms Poultry and eggs Diarrhea Dairy products Abdominal cramps Produce Vomiting Fever Instructor Notes The illness is pronounced: SAL-men-uh-LO-sis. The bacteria is pronounced: SAL-me-NEL-uh. Many farm animals carry Salmonella spp. naturally. Eating only a small amount of these bacteria can make a person sick. How severe symptoms are depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person’s feces for weeks after symptoms have ended. 2-13

Illness: Clostridium perfringens Gastroenteritis continued Bacteria: Clostridium perfringens
2-22

Botulism

When making flavored oils, wash and dry the herbs before use and keep the oil refrigerated at 41 F or below. Discard it after 7days. After baking potatoes handle as a PHF/TCS item and maintain at 41 F or below. Discard it after 7days.

Shigella spp Control of flies inside and outside the operation will help to reduce the risk of Shigella

Staphylococcal Gastroenteritis
Illness: Staphylococcal gastroenteritis Bacteria: Staphylococcus aureus Commonly Linked Food Most Common Symptoms Food requiring handling during preparation, including: Salads containing TCS food (i.e., egg, tuna, chicken, macaroni) Nausea Deli meat Vomiting and retching Abdominal cramps Instructor Notes The illness is pronounced: STAF-ul-lo-KOK-al GAS-tro-EN-ter-I-tiss. The bacteria is pronounced: STAF-uh-lo-KOK-us OR-ee-us. Staphylococcus aureus can be found in humans—particularly in the hair, nose, throat, and infected cuts. It is often transferred to food when people carrying it touch these areas on their bodies and then handle food without washing their hands. If allowed to grow to large numbers in food, the bacteria can produce toxins that cause the illness when eaten. Because cooking cannot destroy these toxins, preventing bacterial growth is critical. 2-18

Preventing Staphylococcal Gastroenteritis
Most Important Prevention Measure Practice personal hygiene Other Prevention Measures Wash hands, particularly after touching the hair, face, or body Cover wounds on hands or arms Hold, cool, and reheat food correctly 2-19

Infection: Vibrio Gastroenteritis
Illness: Vibrio parahaemolyticus Gastroenteritis Bacteria: Vibrio parahaemolyticus Commonly Associated Food Most Common Symptoms Raw or partially cooked oysters Diarrhea and abdominal cramps Nausea and vomiting Low grade fever and chills The illness is pronounced: VIB-ree-O PAIR-uh-hee-mo-LIT-ih-kus GAS-tro-EN-ter-I-tiss. The bacteria is pronounced: VIB-ree-O PAIR-uh-hee-mo-LIT-ih-kus. Vibrio parahaemolyticus is naturally found in the waters of the Gulf of Mexico as well as the Atlantic and Pacific Coasts. It is commonly associated with raw or partially cooked oysters harvested from warm waters during the months of April to October. This type of bacteria can grow very rapidly at temperatures in the middle of the TDZ.

Illness: Hemorrhagic colitis
E coli 0157:H7 Shiga toxin-producing including: O157:H7, O26:H11, O111:H8, and O158:NM Illness: Hemorrhagic colitis Commonly Linked Food Most Common Symptoms Ground beef (raw and undercooked) Diarrhea (becomes bloody) Contaminated produce Abdominal cramps Kidney failure (in severe cases) Instructor Notes The illness is pronounced: hem-or-RA-jik ko-LI-tiss. The bacteria is pronounced: ess-chur-EE-kee-UH KO-LI. Shiga toxin-producing E. coli can be found in the intestines of cattle. It can contaminate meat during slaughtering. Eating only a small amount of shiga toxin-producing E. coli can make a person sick. Once eaten, it produces toxins in the intestines, which cause the illness. The bacteria are often in a person’s feces for weeks after symptoms have ended. 2-10

Preventing Hemorrhagic Colitis
Cookground beef to internal temperature of 155 degrees F for 15 seconds. 2-11

Hepatitis A Virus found in sewage, can be transmitted by infected humans
Norovirus is a growing problem with food and person to person transmission

Viruses (pp 2-16) Leading cause of foodborne illness
Can survive refrigerator and freezer temperatures Cannot grow in food, but once eaten, they can grow inside a person’s intestines. Can contaminate both food and water. Can be transmitted from person to person, from people to food and food contact surfaces Hepatitis A Virus and Norovirus Instructor Notes Unsafe food is usually the result of contamination, which is the presence of harmful substances in food. Some food safety hazards are caused by people or by the environment. Others can occur naturally. Potential hazards to food safety are divided into three categories—biological, chemical, and physical. Pathogens are the greatest threat to food safety. They include certain viruses, parasites, fungi, and bacteria. Some plants, mushrooms, and seafood that carry harmful toxins (poisons) are also included in this group. Pathogens are responsible for most foodborne-illness outbreaks.

Note: A vaccine for Hepatitis A is available that provides long-term protection. However the vaccine must be given before exposure to the virus. Some states are now requiring school age children to be vaccinated for the Hepatitis A virus. The virus replicates in the liver and is shed in high concentrations in feces from 2 weeks before to 1 week after symptoms appear Infection produces a self-limiting disease that does not result in chronic infection or chronic liver disease. Initial symptoms are followed in several days by jaundice (yellowish tint of skin and eyes). The bad news is that 10%–15% of patients may experience a relapse of symptoms up to six months after becoming infected with the virus.

“Cruise Ship Diarrhea” “Day Care Diarrhea” “Community Wide Diarrhea”
Norovirus Instructor Notes The illness is pronounced: NOR-o-VI-rus GAS-tro-EN-ter-I-tiss. The virus is pronounced: NOR-o-VI-rus. Like hepatitis A, Norovirus is commonly linked with ready-to-eat food. It has also been linked with contaminated water. Norovirus is often transferred to food when infected foodhandlers touch food or equipment with fingers that have feces on them. Eating only a small amount of Norovirus can make a person sick. It is also very contagious. People become contagious within a few hours after eating it. The virus is often in a person’s feces for days after symptoms have ended.

Do not grow and multiply in food
Spread by hands contaminating food, person consumes food & the viruses grows inside the body Causing numerous cases of foodborne illness Hourly handwashing to be recommended

This person’s clean-looking but unwashed hand is touching a sterile nutrient rich gel. After 24 hours, these large colonies provide visible evidence of the microorganisms that were transferred from the hand to the gel.

Diseases not transmitted through food
Hepatitis B / C Blood borne OSHA requires training for workers who may be exposed to blood borne pathogens HIV (Human Immunodeficiency Virus) Tuberculosis (TB) 4-18

Major Foodborne Illnesses Caused by Parasites (pp 2-20)
Anisakis (worm) Cryptosporidium Giardia Cyclospora Instructor Notes For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and the most important prevention measures. protozoans

Infection: Anisakiasis
Illness: Anisakiasis Parasite: Anisakis simplex Most Common Symptoms Commonly Associated Food Most Common Symptoms Raw and undercooked: Herring Cod Halibut Mackerel Pacific salmon Non-invasive Tingling in throat Coughing up worms Invasive Stomach pain Nausea Vomiting Diarrhea Instructor Notes The illness is pronounced: ANN-ih-SAHK-ee-AH-sis. The parasite is pronounced: ANN-ih-SAHK-iss SIM-plex. Anisakis simplex is a worm-like parasite found in certain fish and shellfish. An illness can develop when raw or undercooked seafood containing the parasite is eaten. The illness can be either invasive or noninvasive. In its noninvasive form, the person coughs the parasite from the body. In the invasive form, the parasite penetrates the lining of the stomach or small intestine and must be surgically removed.

Preventing Anisakiasis
Most Important Prevention Measures Cook fish to required minimum internal temperatures Purchase fish from approved, reputable suppliers If fish will be served raw or undercooked: Purchase sushi-grade fish Ensure sushi-grade fish has been frozen properly by the supplier Instructor Notes To prevent this illness it is critical to cook seafood properly. If seafood will be served raw or undercooked, it is important to purchase it from an approved, reputable supplier.

Sushi Grade pp ?? “Parasite destruction guarantee”, which is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites.

Commonly Associated Food
Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum Commonly Associated Food Most Common Symptoms Untreated or improperly treated water Contaminated produce Watery diarrhea Stomach cramps Nausea Weight loss Instructor Notes The illness is pronounced: KRIP-TOH-spor-id-ee-O-sis. The parasite is pronounced: KRIP-TOH-spor-ID-ee-um PAR-vum. Cryptosporidium parvum is a parasite that has been found in contaminated water, produce that has been irrigated with contaminated water, and cows and other herd animals. It can also be found in the feces of people infected with the parasite. Foodhandlers can transfer the parasite to food when they touch it with fingers containing feces. It is common for the parasite to be spread from person to person in day-care and medical communities.

Several thousand hospitalized
1993 Milwaukee 400,000+ sick with Crypto Several thousand hospitalized

Illness: Giardiasis Parasite: Giardia duodenalis Commonly Associated Food Most Common Symptoms Initially: Fever Later: Loose stools Abdominal cramps Nausea Improperly treated water Contaminated food Instructor Notes The illness is pronounced: jee-are-dee-AH-sis. The parasite is pronounced: jee-ARE-dee-uh do-WAH-den-AL-is. Giardia duodenalis is a parasite that has been found in improperly treated water. It can be found in the feces of infected people. Foodhandlers can transfer the parasite to food when they touch it with fingers contaminated with feces. It is common for the parasite to be spread from person to person in day-care centers.

Preventing Giardiasis
Most Important Prevention Measure Use properly treated water To prevent the transfer of the parasite to food: Exclude foodhandlers with diarrhea Wash hands properly to minimize the risk of cross-contamination Instructor Notes Proper handwashing is essential to prevent the illness. It is also critical to use water that has been properly treated.

Illness: Cyclosporiasis Parasite: Cyclospora cayetanensis Commonly Associated Food Most Common Symptoms Produce irrigated or washed with water containing the parasite Nausea (mild to severe) Abdominal cramping Mild fever Diarrhea alternating with constipation Instructor Notes The illness is pronounced: SI-klo-spor-I-uh-sis. The parasite is pronounced: SI-klo-SPOR-uh KI-uh-te-NEN-sis. Cyclospora cayetanensis is a parasite that has been found in contaminated water and has been associated with produce irrigated or washed with contaminated water. The parasite can also be found in the feces of people infected with the parasite. Foodhandlers can transfer the parasite to food when they touch it with fingers containing feces.

Fungi (Molds and Yeasts)
Require less moisture Can grow in acid pH Very adaptable Grow slower than bacteria Molds – multicellular Form spores that are less resistant than bacterial spores Yeasts bud

Basic Characteristics of Mold
Spoils food and sometimes causes illness Grows well in acidic food with low water activity Is not destroyed by freezing Can produce toxins such as aflatoxins Instructor Notes While cooking can destroy mold cells and spores, some toxins can remain. To avoid illness, throw out all moldy food, unless the mold is a natural part of the product (e.g., cheese such as Gorgonzola, Brie, and Camembert). The FDA recommends cutting away any moldy areas in hard cheese—at least one inch (2.5 centimeters) around them.

Basic Characteristics of Yeast
Can spoil food rapidly May produce a smell or taste of alcohol as it spoils food May appear as a pink discoloration or slime and may bubble Instructor Notes Carbon dioxide and alcohol are produced as yeast consumes food. Yeast spoilage may therefore produce a smell or taste of alcohol. Yeasts are similar to molds in that they grow well in acidic food with low water activity, such as jellies, jams, syrup, honey, and fruit juice. Food that has been spoiled by yeast should be discarded. Remind participants that the Take It Back section in ServSafe Essentials (page 2-40) can be used to teach important concepts from section 2 to their employees.

Mold (pp 2-24) FDA recommends cutting away moldy areas in hard cheese - at least one inch (2.5 centimeters). Same procedure can be used for salami, firm fruit and vegetables. Instructor Notes While cooking can destroy mold cells and spores, some toxins can remain. To avoid illness, throw out all moldy food, unless the mold is a natural part of the product (e.g., cheese such as Gorgonzola, Brie, and Camembert). The FDA recommends cutting away any moldy areas in hard cheese—at least one inch (2.5 centimeters) around them.

Fungi can infect & grow in various crops, including peanuts & corn, contaminating them with mycotoxins. Production of aflatoxin is a serious concern.

Salem Witch Trails Some think a fungus (Claviceps purpurea) contaminated rye bread with a mycotoxin called ergot producing the symptoms mistaken for witch craft.

Major Foodborne Illnesses Caused by Seafood Toxins (pp 2-25)
Seafood Toxin Illnesses Scombroid poisoning Ciguatera fish poisoning Instructor Notes For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and the most important prevention measures.

Scombroid poisoning Time / Temp abuse allowing formation of histamines
Problem Fish: Tuna, Bonito, Mackerel, Mahi mahi Prevention: Time / Temp Control Instructor Notes For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and the most important prevention measures.

Scombroid Poisoning Commonly Linked Food Most Common Symptoms Tuna
Illness: Scombroid poisoning Toxin: Histamine Commonly Linked Food Most Common Symptoms Tuna Initially Bonito Burning/tingling in mouth or throat Mackerel Reddening of the face and neck Mahi mahi Sweating Headache Possibly later Diarrhea Vomiting Instructor Notes The illness is pronounced: SKOM-broyd. The toxin is pronounced: HISS-ta-meen. Scombroid poisoning is also known as histamine poisoning. It is an illness caused by eating high levels of histamine in scombroid and other species of fish. When the fish are time-temperature abused, bacteria on the fish make the toxin. It cannot be destroyed by freezing, cooking, smoking, or curing. 2-60

Ciguatera fish poisoning
Tropical predatory fish having high levels of toxin produced by marine algae. Problem fish: Barracuda, Grouper, Jacks, Snapper Prevention: Purchase tropical predatory fish from approved, reputable supplier. Instructor Notes For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and the most important prevention measures.

Ciguatera Fish Poisoning
Illness: Ciguatera fish poisoning Toxin: Ciguatoxin Commonly Linked Food Most Common Symptoms Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea: Reversal of hot and cold sensations Barracuda Grouper Tingling in fingers, lips, or toes Jacks Snapper Joint and muscle pain Nausea Vomiting Instructor Notes The illness is pronounced: SIG-wa-TAIR-uh. The toxin is pronounced: SIG-wa-TOX-in. Ciguatoxin is found in certain marine algae. The toxin builds up in certain fish when they eat smaller fish that have eaten the toxic algae. Ciguatoxin cannot be detected by smell or taste. Cooking or freezing the fish will not eliminate it. Symptoms may last months or years depending on how severe the illness is. 2-62

Major Foodborne Illnesses Caused by Shellfish Toxins
Shellfish Toxin Illnesses Paralytic shellfish poisoning (PSP) Neurotoxic shellfish poisoning (NSP) Amnesic shellfish poisoning (ASP) Instructor Notes For each illness, you must understand the common source, food commonly linked with it, most common symptoms, and the most important prevention measures.

Paralytic Shellfish Poisoning (PSP)
Illness: Paralytic shellfish poisoning (PSP) Toxin: Saxitoxin Commonly Linked Food Most Common Symptoms Shellfish found in colder waters such as those of the Pacific and New England coasts: Numbness Clams Mussels Tingling in mouth, face, arms, and legs Oysters Scallops Dizziness Nausea Vomiting Diarrhea Instructor Notes The illness is pronounced: PAIR-ah-LIT-ik. The toxin is pronounced: SAX-ih-TOX-in. Some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with paralytic shellfish poisoning (PSP) when they eat these shellfish. Saxitoxin cannot be smelled or tasted. It is not destroyed by cooking or freezing. Death from paralysis may result if high levels of the toxin are eaten.

Preventing Paralytic Shellfish Poisoning (PSP)
Most Important Prevention Measure Purchase shellfish from approved, reputable suppliers

Neurotoxic Shellfish Poisoning (NSP)
Illness: Neurotoxic shellfish poisoning (NSP) Toxin: Brevetoxin Commonly Linked Food Most Common Symptoms Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, and Caribbean Sea: Tingling and numbness of the lips, tongue, and throat Clams Dizziness Mussels Reversal of hot and cold sensations Oysters Vomiting Diarrhea Instructor Notes The illness is pronounced: NUR-o-TOX-ik. The toxin is pronounced: BREV-ih-TOX-in. Some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with neurotoxic shellfish poisoning (NSP) when they eat these shellfish. Brevetoxin cannot be smelled or tasted. It is not destroyed by cooking or freezing.

Preventing Neurotoxic Shellfish Poisoning (NSP)

Amnesic Shellfish Poisoning (ASP)
Illness: Amnesic shellfish poisoning (ASP) Toxin: Domoic acid Commonly Linked Food Most Common Symptoms Shellfish found in coastal waters of Pacific Northwest and east coast of Canada: Initially Vomiting Diarrhea Abdominal pain Clams Mussels Oysters Scallops Possibly later Confusion Memory loss Disorientation Seizure Coma Instructor Notes The illness is pronounced: am-NEE-zik. The toxin is pronounced: duh-MO-ik. Some types of shellfish can become contaminated as they filter toxic algae from the water. People get sick with amnesic shellfish poisoning (ASP) when they eat these shellfish. The severity of symptoms depends on the amount of toxin eaten and the health of the person. Domoic acid cannot be smelled or tasted. It is not destroyed by cooking or freezing.

Preventing Amnesic Shellfish Poisoning (ASP)

Mushroom Toxins Foodborne illnesses linked with mushrooms:
Are caused by eating toxic wild mushrooms Occur when toxic mushrooms are mistaken for edible ones Can be prevented by purchasing from approved, reputable suppliers Instructor Notes Foodborne illnesses linked with mushrooms are almost always caused by eating toxic, wild mushrooms collected by amateur hunters. Most cases happen because toxic mushrooms are mistaken for edible ones. The symptoms of illness depend on the type of toxic mushrooms eaten. Mushroom toxins are not destroyed by cooking or freezing. Do not use mushrooms or mushroom products unless you have purchased them from approved, reputable suppliers.

Plant Toxins Foodborne illnesses linked with plant toxins
Usually happens when plants are purchased from unapproved suppliers Can happen when certain plants aren’t cooked correctly (i.e., undercooked kidney beans) Can be prevented by purchasing plants from approved, reputable suppliers Instructor Notes Here are some examples of items that can make people sick: toxic plants, such as fool’s parsley or wild turnips, mistaken for the edible version; honey from bees allowed to harvest nectar from toxic plants; and undercooked kidney beans. Purchase plants and items made with plants only from approved, reputable suppliers. Then cook and hold dishes made from these items correctly.

Seating Chart TV Amande Jessmiu Janay Marisa Summer Adam Damian

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