1. PREPARING SAFE FOOD By: Jamie Digiovanni & Julie Thompson

2. Why is food safety important?  Avoid illness!  You  Family  Any others being served

3. What is Food Safety?  Protection from accidental or unintended contamination of food  Contamination- harmful substances in the food  Pathogens- small living organisms (microorganisms) that cause diseases  Pathogens can lead to a foodborne illness- disease transmitted or carried to people by food

4. Foodborne Illnesses  Disease carried or transmitted to people by food 1  Common foodborne illnesses include:  Salmonella  Botulism  Shigellosis  E. Coli 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

5. Potentially Hazardous Foods  Milk and milk products  Meat, beef, pork, lamb  Eggs  Fish  Poultry  Cooked rice and beans  Baked or boiled potatoes  “Ready to Eat Foods”: sprouts, melons, lettuce, spinach, sliced tomatoes

6. People at Risk 1 1 National Restaurant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago  Infants/Preschool-age children  Pregnant Women  The Elderly  People with compromised immune systems  Organ/bone marrow transplant  People with cancer  Those receiving chemotherapy  People with HIV/AIDS

7. Cost of Foodborne Illness 1  Loss of customers/sales  Negative media exposure  Lawsuits and legal fees  Increased insurance premiums  Loss of reputation  Lowered employee morale  Employee absenteeism  Staff retraining 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

8. Major Food Safety Hazards Be Careful People  Biological  Bacteria, viruses, parasites, and fungi  Chemical  Cleaners, pesticides, toxic metals  Physical  Natural and foreign objects

9. Biological BACTERIA  Can be transferred through food, water, soil, and humans  Once bacteria reproduce, they can lead to foodborne illnesses  SO how do you prevent the growth of bacteria??

10. Controlling Bacteria F- Food- Proteins and carbohydrates A- Acidity- grow in slightly acidic food or neutral T- Time- 2 or more hours in the temperature danger zone can cause a foodborne illness T- Temperature- grow fastest between 40° F- 140° F O- Oxygen- Most need oxygen to grow M- Moisture- Grow fastest in high moisture content

11. Ways to prevent foodborne illness 1  Purchase food from safe sources  Cook food to required temperatures  Store food at correct temperatures  Do not contaminate equipment  Wash your hands / glove use 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago

12. Cross-Contamination  When potentially contaminated, raw foods come in contact with “ready to eat” foods  EX: Cutting raw chicken with same knife you cut bread  Any other examples?  Preventing Cross contamination  Wash hands  Clean surfaces and utensils between use  Do not allow raw foods to touch “ready to eat foods”

13. Physical Hazards  Accidental foreign objects in food:  Metal shavings  Bandages  Fingernails  Hair  Glass  Natural objects:  Bones  Egg shells  Stones What do you think poses the greatest risk to food safety??

14. What Poses the greatest risk to food safety?  WE DO!!  Diseases are spread by carriers- people who carry pathogens and infect other people even though they show no symptoms  Personal Hygiene!

15. Good Personal Hygiene  Maintaining personal cleanliness  Avoiding cooking when ill or sick  Wear a clean hat or hair restraint  Remove jewelry when possible  Avoid eating, drinking, chewing gum while cooking  Following clean hand practices!  Avoiding unsanitary habits and actions

16. Proper Hand Washing  Properly washing your hands is essential or else germs and bacteria will remain on your hands leading to possible foodborne illnesses 1) Wet your hands 2) Soap 3) Scrub hands for 20 seconds 4) Rinse for 10 seconds 5) Turn off tap with towel 6) Dry your hands  Video demonstrating proper hand washing techniques: Proper Hand Washing Technique

17. When Should You Wash Hands?  Before and after handling raw foods  After touching hair, face, or body  After using a tissue for sneezing or coughing  After taking out the garbage or trash  After using the restroom

18. Unsanitary Personal Behaviors that Can Contaminate Food  Scratching your scalp  Running fingers through hair  Touching your nose  Rubbing your ear  Touching a pimple  Coughing/sneezing into hand  Spitting What object in a typical household carries the most germs??

19. THE REMOTE What about cell phones??

20. Clean vs. Sanitary Clean  Process of removing food and other types of soil from a surface  Free of visible dirt Sanitary  Process of reducing microorganisms on a clean surface to safe levels  SAFE, not harmful levels of a microorganism Can anyone think of an example of your hands being Sanitary but NOT Clean??

21. Types of Sanitation 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago  Heat Sanitizing 1  171°F for 30 seconds  Chemical Sanitizing 1  Chlorine  Iodine  Quaternary Ammonium

22. Food Recalls  What Causes a food recall  “A food recall is a voluntary action by a manufacturer or distributor to protect the public from products that may cause health problems or possible death.” 3  Information is provided by:  Food and Drug Administration (FDA)  United States Department of Agriculture (USDA)  Centers for Disease Control and Prevention (CDC)  Department of Health and Human Services 3 http://www.fsis.usda.gov/FACTSheets/FSIS_Food_Recalls/index.asp#2

23. Tips  Use different equipment for high risk items  Clean and sanitize equipment before and after preparation  Have a schedule to throw out food items  Set refrigerators to proper temperature  Do not overload the refrigerator 1 1 National Restaurant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago 2 http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm094535.htm 2

24. Jeopardy Sanitary or Clean Food Safety Terms Potential Hazards HygieneProper Food Handling 100 200 300 400 BONUS QUESTION FOR 500!!

25. Sanitary or Clean- 100 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago If dirt and soil are removed from the surface of a countertop, it is considered: Sanitary or Clean? Answer ??

26. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago CLEAN! HOME

27. Sanitary or Clean- 200 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago _____ is the process of removing microorganisms on a clean surface to safe levels. Answer??

28. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago SANITATION HOME

29. Sanitary or Clean- 300 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Equipment should be cleaned and sanitized: a) before preparation of food b) after preparation of food c) before and after preparation of food d) Not necessary ANSWER??

30. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Before and After Preparation of Food HOME

31. Sanitary or Clean- 400 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago If sanitizing with hot water, the water must be ____ degrees F for _____ seconds. a) 100°F for 20 seconds b) 171°F for 30 seconds c) 171°F for 20 seconds d) 100°F for 30 seconds Answer??

32. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago 171°F for 30 seconds HOME

33. Food Safety Terms- 100 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago The protection from accidental or unintended contamination of food is called_____ Answer??

34. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago FOOD SAFETY HOME

35. Food Safety Terms- 200 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago ____ is a disease carried or transmitted to people by food. a) Pathogens b) Microorganism c) Foodborne illness d) Cross contamination Answer??

36. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago C) FOODBORNE ILLNESS HOME

37. Food Safety terms- 300 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago _______ can be transferred through food, water, soil, and humans, and when it reproduces, it can cause a foodborne illness. a) Fungus b) Bacteria c) Cross contamination d) All of the above Answer??

38. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago B) BACTERIA HOME

39. Food Safety Terms- 400 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago ____ is a microorganism that can cause disease. Answer??

40. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago PATHOGEN HOME

41. Potential Hazards- 100 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Which of the following is NOT considered a “potentially hazardous food”: a) eggs b) beef c) spinach d) apple Answer??

42. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago APPLE HOME

43. Potential Hazards- 200 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Which of the following is NOT considered a major food safety hazard category: a) biological b) physical c) virus d) Chemical Answer??

44. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago VIRUS HOME

45. Potential Hazards- 300 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Bacteria grow fastest in which 2 major food groups? Answer??

46. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago PROTEINS AND CARBOHYDRATES HOME

47. Potential Hazards- 400 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Name the 6 major factors to control in order to slow the growth of bacteria in food. Hint: FAT TOM Answer??

48. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago F= Food- especially proteins and carbohydrates A= Acidity T- Time- less than 4 hours in temperature danger zone T= Temperature- danger zone is 41°F-135°F O= Oxygen M= Moisture HOME

49. Hygiene- 100 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Maintaining good personal hygiene while preparing foods includes all of the following EXCEPT: a) wear a clean hat or hair restrain b) removal of jewelry c) cooking regardless of how sick you may be d) washing your hands Answer??

50. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago C) COOKING REGARDLESS OF HOW SICK YOU MAY BE HOME

51. Hygiene- 200 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Proper hand washing technique states that you should wash your hands for _____ seconds. ANSWER??

52. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago 20 SECONDS HOME

53. Hygiene- 300 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago You must wash your hands AFTER the following actions EXCEPT: a) using each utensil b) using a tissue to cough or sneeze c) going to the washroom d) touching your hair Answer??

54. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago A)USING EACH UTENSIL HOME

55. Hygiene- 400 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Name the 6 main steps to washing your hands: Answer??

56. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago 1)Wet your hands 2)Soap 3)Scrub for 20 seconds 4)Rinse for 10 seconds 5)Turn off tap with towel 6)Dry Your hands HOME

57. Proper Handling of Food- 100 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago _____ is when potentially contaminated, raw foods come in contact with “ready to eat food” Answer??

58. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago CROSS CONTAMINATION HOME

59. Proper Handling of Food- 200 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Food should never be held in the temperature danger zone for more than _____ hours. ANSWER??

60. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago 2 HOURS HOME

61. Proper Handling of Food- 300 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago The temperature danger zone is ______ A) 50°F- 135°F B) 40°F-140°F C) 50°F-140°F D) 0°F- 100°F ANSWER??

62. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago B) 40°F-140°F HOME

63. Proper Handling of Food- 400 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago Give an example of cross contamination in the kitchen. ANSWER??

64. BONUS!!- 500 points 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago BACTERIA DOUBE IN NUMBER EVERY_____ EVENTUALLY LEADING TO A FOODBORNE ILLNESS. A) 5 MINUTES B) 20 MINUTES C) 2 HOURS D) 4 HOURS ANSWER??

65. 1 National Resturant Association Educational Foundation (2008) Servsafe Coursebook. 5th edition. Chicago 20 MINUTES HOME

66. References  National Resturant Association (2008). Servsafe Coursebook. 5 th edition. Chicago  Food and Drug Association (2012). Start at the store: 7 ways to prevent foodborne illness. http://www.fda.gov/ForConsumers/ConsumerUpdates/ ucm094535.htm http://www.fda.gov/ForConsumers/ConsumerUpdates/ ucm094535.htm  United States Department of Agriculture. Food Safety and Inspection Service Food Recalls. Fact Sheet. Oct 14 th 2011.http://www.fsis.usda.gov/FACTSheets/FSIS_Food _Recalls/index.asp#2http://www.fsis.usda.gov/FACTSheets/FSIS_Food _Recalls/index.asp#2