1. Food safety

2. Recognizing the importance of food safety Understanding how food becomes unsafe Identifying TCS Food/Risky Recognizing the risk factors for foodborne illness Understanding important prevention measures for keeping food safe *write these objectives on the back of your notes, leaving plenty of room to write between each

3. Foodborne illness- a disease transmitted to people by food Each year millions of people get sick from unsafe food

4. To prevent foodborne illness, you must recognize the hazards that can make food unsafe: – Pathogens – Chemicals – Objects – Certain unsafe practices Most of these hazards can be controlled by focusing on personal hygiene, time & temperature control, and cross contamination.

5. Contamination- the presence of harmful substances in the food Potential hazards to food safety are divided into three categories – Biological – Chemical – Physical

6. Foodservice chemicals can contaminate food if they are used incorrectly. This group also includes cleaners, sanitizers, polishes, machine lubricants, and toxic metals that leach from cookware into food.

7. Sources – Metal shavings from cans – Wood – Fingernails – Staples – Bandages – Glass – Jewelry – Dirt – Naturally occurring objects such as fruit pits and bones

8. Now Your Turn #1 Work as a group (2-4) to create a t-chart with pictures of items that can cause chemical or physical contamination. You may use magazine pictures, grocery ads, or drawings.

9. Biological Pre Assessment Work with your group to create a web diagram or flow chart to demonstrate how the following vocabulary words are related: –Microorganism- Virus –Pathogen- Foodborne Illness –Bacteria- Contamination

10. Microorganisms- small, living organisms that can be seen only through a microscope. Many are harmless, but some can cause illness. Harmful microorganisms=pathogens Some pathogens make you sick when you eat them, while others produce poisons—or toxins—that make you sick

11. Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice- yellowing of the skin and eyes

12. Location – Can be found almost anywhere – Live in our bodies – Some keep us healthy, while others cause illness Detection – Can’t be seen – Can’t be smelled – Can’t be tasted

13. Most Common: eColi and Salmonella Growth – Grows rapidly if FAT TOM conditions are right (see image on page 2.3)

14. F F ood- Needs nutrients to grow; grows best in TCS Foods A A cidity- Grows best in little or no acid T T emperature- Grows best in the temperature danger zone (41-135) T T ime- Needs time in the temp. danger zone O O xygen- some need oxygen, while others don’t M M oisture- Grows best in food with high levels of moisture

15. Temperature Danger Zone Bacteria thrive between 40-140° F. - At what temperature do they die? - At what temperature do they slow down? - What would this mean for a chicken biscuit that was left in the classroom all day?

16. Prevention – CONTROL TIME AND TEMPERATURE

17. Most Common in Food: Norovirus and Hepatitis A Location – Carried by humans and animals – Require a living host to grow – While they do not grow in food, viruses can be transferred through food and remain infectious in food

18. Sources – You can get a virus from food, water or any contaminated surface – Foodborne illnesses caused by viruses typically occur through fecal-oral routes

19. Destruction – Viruses are not destroyed by normal cooking temps – Important to practice good personal hygiene when handling food and food-contact surfaces – Quick removal of vomit is also important

20. Now Your Turn #2 Work with your group (2-4) to create a Venn Diagram showing the relationship between bacteria and viruses.

21. Biological Post Assessment Work with your group to fix your vocabulary diagram if needed.

22. The Centers for Disease Control and Prevention (CDC)has indentified the five most common risk factors that cause foodborne illnesses: -Purchasing food from unsafe sources -Failing to cook food adequately -Holding food at incorrect temperatures -Using contaminated equipment -Practicing poor hygiene

23. Food has been time-temperature abused when it has stayed too long at temperatures that are good for growth of pathogens. A foodborne illness can result if food is time-temperature abused, which can happen in many ways: -Food is not held or stored at the right temperature -Food is not cooked or reheated enough to killpathogens - Food is not cooled the right way

24. Pathogens can be transferred from one surface or food to another. Cross-contamination can cause a foodborne illness in many ways: -Contaminated ingredients are added to food that receives no further cooking -Ready-to-eat food touches contaminated surfaces -Contaminated food touches or drips fluids onto cooked or ready-to-eat food -A foodhandler touches contaminated food and then touches ready-to-eat food Contaminated cleaning towels touch food-contact surfaces

25. Foodhandlers can cause a food borne illness if they do any of the following actions: -Fail to wash their hands the right way after using the restroom or after any time their hands get dirty -Come to work while sick -Cough or sneeze on food -Touch or scratch wounds, and then touch food

26. Now Your Turn #3 Use the examples given by Ms. M to quiz your group on Time- Temperature Abuse, Cross Contamination, and Poor Personal Hygiene.

27. Focus on: -Controlling time & temperature -Preventing cross contamination -Practicing personal -hygiene -Purchasing from approved reputable suppliers

28. Fighting Bac (bacteria) What are the four ways that you should fight the bac in your food?

29. TCS Food: food requiring time and temperature control for safety. The next few slides have foods that are considered TCS foods and need time and temperature control to limit the growth of pathogens.

30. Milk & Dairy Products Meat: beef, pork and lamb Fish Baked Potatoes

31. Tofu or other soy protein Synthetic ingredients such as textured soy protein in meat alternatives Sliced Melon Cut Tomatoes Cut Leafy Vegetables

32. Shell Eggs Poultry Shellfish and crustaceans Heat treated plant food, such as cooked rice, beans and vegetables

33. Sprouts and sprout seeds Untreated garlic-and-oil mixtures

34. Now Your Turn #4 TCS Foods Cut out pictures to add to the chart. Use grocery ads. Work with a partner. NON TCS Foods

35. What is wrong with the following situations: time-temperature abuse, poor personal hygiene, or cross contamination 1.A package of raw chicken breasts is left out at room temperature. 2.A foodhandler sneezes on a salad. 3.A foodhandler cooks a rare hamburger. 4.A foodhandler scratches a cut, and then continues to make a sandwhich.

36. What is wrong with the following situations: time-temperature abuse, poor personal hygiene, or cross contamination 5. A foodhandler leaves the restroom without washing their hands. 6. A foodhandler cuts up raw chicken. He then uses the same knife to chop carrots for a salad.

37. Elderly People – People’s immune systems weaken with age. The immune system is the body’s defense against illness. Preschool age children – Very young children have not built up strong immune systems Other populations – People with cancer or on chemotherapy – People with HIV/AIDS – Transplant recipients

38.  40 year old man  2 year old girl  22 year old man on chemotherapy  40 year old man on blood pressure medication  26 year old transplant recipient  70 year old man  16 year old girl

39. 1)Why are preschool-age children at a higher risk for foodborne illnesses? a) They have not built up strong immune systems. b) They are more likely to spend time in a hospital. c) They are more likely to suffer allergic reactions. d) Their appetites have increased since birth.

40. 2)Which is a TCS food? a) Bread b) Flour c) Sprouts d) Strawberries

41. 3)The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and a) reheating leftover food. b) serving ready-to-eat food. c) using single-use, disposable food. d) purchasing food from unsafe sources.

42. 4) What is an important measure for preventing foodborne illness? a) Serving locally grown food. b) Using new equipment c) Measuring pathogens d) Controlling time and temperature

43. 5)Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness? a) Cross contamination b) Poor cleaning and sanitizing c) Poor personal hygiene d) Time-temperature abuse

44. 6)A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a foodborne illness? a) Cross contamination b) Poor cleaning and sanitizing c) Poor personal hygiene d) Time-temperature abuse