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Nutrition and Wellness Entry task #1: (on your own paper) Turn in all measuring entry tasks 1-4 1. What is foodborn illness? 2. How can it be prevented?

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Presentation on theme: "Nutrition and Wellness Entry task #1: (on your own paper) Turn in all measuring entry tasks 1-4 1. What is foodborn illness? 2. How can it be prevented?"— Presentation transcript:

1 Nutrition and Wellness Entry task #1: (on your own paper) Turn in all measuring entry tasks What is foodborn illness? 2. How can it be prevented? (complete sentences) (complete sentences) Do not turn in paper until end of unit Today: Measuring and kitchen math test Food Safety Video

2 Nutrition and Wellness Entry task #2: (on yesterdays paper) 1. When is it important to wear gloves when serving or preparing food? 2. What temperatures refer to the Danger Zone? 3. How long should we wash our hands? Do not turn in entry task paper until end of unit Today: Food Safety thermometer

3 Nutrition and Wellness Entry task #3: (on yesterdays paper) 1. List four symptoms of food poisoning. Do not turn in entry task paper until end of unit Today: Finish Food Safety thermometer Periods 5 min. short

4 Nutrition and Wellness Entry task #4: (on entry task paper) 1. Discuss two separate parts of the video, Food In., where they referenced food safety issues or prctices. Do not turn in entry task paper until end of unit Today: Food safety book This weeks lab: taco salad

5 Nutrition and Wellness Entry task #5: (on entry task paper) 1. Give an 3 examples of foods which are most likely to become unsafe. Turn in entry task paper 1-5 Today: Food safety powerpoint This weeks lab: taco salad

6 Nutrition and Wellness Entry task #2: (on entry task paper) Which of these is still safe to eat after sitting at room temperature for more than two hours? (A) baked potato, (B) meat loaf wrapped in foil, (C) meat loaf in a pan, (D) boiled rice, (E) none of the above. Turn in entry task paper Today: Food safety brochure/music video Finish Ch. 5

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8 Food Safety

9 Foodborne Illness vs. Food Poisoning Foodborne Illness is when people get sick from the food they eat because it has harmful chemicals or germs. Foodborne Illness is when people get sick from the food they eat because it has harmful chemicals or germs. Food Poisoning are chemicals, bacteria, or certain foods (poisonous mushrooms) that can cause poisoning. Symptoms are noticed hours after eating and include vomiting. Food Poisoning are chemicals, bacteria, or certain foods (poisonous mushrooms) that can cause poisoning. Symptoms are noticed hours after eating and include vomiting.

10 Foodborne Infections (Most Common) Caused by germs that grow in food or inside of our bodies. Symptoms include diarrhea, vomiting, fever, headache, stomach ache, or a positive test for Salmonella, E. Coli, or Hepatitis A and may occur several hours to several weeks after eating food. Caused by germs that grow in food or inside of our bodies. Symptoms include diarrhea, vomiting, fever, headache, stomach ache, or a positive test for Salmonella, E. Coli, or Hepatitis A and may occur several hours to several weeks after eating food.

11 Brief Descriptions of Foodborne Illnesses Salmonella-a bacterium that is widespread in the intestines of birds, reptiles and mammals. It causes fever, diarrhea and abdominal cramps. Salmonella-a bacterium that is widespread in the intestines of birds, reptiles and mammals. It causes fever, diarrhea and abdominal cramps. E. Coli bacterial pathogen that has a reservoir in cattle and other similar animals. Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. E. Coli bacterial pathogen that has a reservoir in cattle and other similar animals. Human illness typically follows consumption of food or water that has been contaminated with microscopic amounts of cow feces. The illness it causes is often a severe and bloody diarrhea and painful abdominal cramps, without much fever. Campylobacter-a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the most commonly identified bacterial cause of diarrhea illness in the world. Campylobacter-a bacterial pathogen that causes fever, diarrhea, and abdominal cramps. It is the most commonly identified bacterial cause of diarrhea illness in the world.

12 Foodborne Illnesses Continued Hepatitis A-Ingestion of fecal matter, even in microscopic amounts, from close person- to-person contact or ingestion of contaminated food or drinks. Hepatitis A-Ingestion of fecal matter, even in microscopic amounts, from close person- to-person contact or ingestion of contaminated food or drinks. Botulism-occurs when a person ingests pre-formed toxin that leads to illness within a few hours to days. Botulism-occurs when a person ingests pre-formed toxin that leads to illness within a few hours to days. Trichinosis-caused by eating raw or undercooked meat of animals infected with the larvae of a species of worm called Trichinella. Trichinosis-caused by eating raw or undercooked meat of animals infected with the larvae of a species of worm called Trichinella.

13 Highly Susceptible Populations Highly Susceptible Populations are people that get sick more often or have more serious illness. These people are: Highly Susceptible Populations are people that get sick more often or have more serious illness. These people are: *Younger than 5 years old *Older than 65 years old *Pregnant *Immune-compromised (due to cancer, AIDS, diabetes, certain medications/conditions)

14 Common Foods Causing Foodborne Illness Undercooked meats Undercooked meats Raw oysters Raw oysters Undercooked eggs Undercooked eggs Sprouts Sprouts Unpasteurized milk/juices Unpasteurized milk/juices

15 Jack in the Box January 1993 January 1993 The primary cause of the outbreak was adulterated hamburger patties manufactured and sold to the restaurant chain by one of its suppliers. The primary cause of the outbreak was adulterated hamburger patties manufactured and sold to the restaurant chain by one of its suppliers. Litigation that resulted from this outbreak took years, and tens of millions of dollars, to resolve. Litigation that resulted from this outbreak took years, and tens of millions of dollars, to resolve.

16 Jack in the Box Washington reported 602 patients with bloody diarrhea Washington reported 602 patients with bloody diarrhea 477 were culture- confirmed with E. coli infections 477 were culture- confirmed with E. coli infections 4 children died 4 children died Jack in the Box reported that in the 18 months following the outbreak the company lost approximately $160 million Jack in the Box reported that in the 18 months following the outbreak the company lost approximately $160 million

17 Top 3 Ways to Protect Yourself Good personal hygiene Good personal hygiene Correct temperatures Correct temperatures Prevention of cross contamination Prevention of cross contamination Leading Causes of Illness Lack of hand washing Lack of hand washing Sick people working with food Sick people working with food Not properly cooking, cooling, or reheating food Not properly cooking, cooling, or reheating food

18 Hand Washing Wash hands before food preparation Wash hands before food preparation Hand washing should last at least 20 seconds. Hand washing should last at least 20 seconds. *Step 1 Wet hands *Step 2 Scrub (10-15) seconds *Step 3 Rinse *Step 4 Dry Washing hands often is the most important thing you can do to keep germs out of your body and food. Washing hands often is the most important thing you can do to keep germs out of your body and food. Hand sanitizers can NOT replace hand washing. Hand sanitizers can NOT replace hand washing.

19 Cooking Temperatures 165 degrees Fahrenheit for poultry, stuffed foods, and casseroles 165 degrees Fahrenheit for poultry, stuffed foods, and casseroles 155 degrees Fahrenheit for hamburger and sausage 155 degrees Fahrenheit for hamburger and sausage 145 degrees Fahrenheit for eggs, fish, and pork 145 degrees Fahrenheit for eggs, fish, and pork 140 degrees Fahrenheit vegetables to be held 140 degrees Fahrenheit vegetables to be held

20 Cross Contamination Happens when bacteria from raw foods get onto other foods. Happens when bacteria from raw foods get onto other foods. Blood or juice from raw chicken or other meat gets onto a counter, cutting board, utensils, or hands, bacteria can spread to other food. Blood or juice from raw chicken or other meat gets onto a counter, cutting board, utensils, or hands, bacteria can spread to other food. It is important to keep raw meat away from other food. It is important to keep raw meat away from other food.

21 Lemon video

22 Proper Way to Thaw Food In refrigerator (safest and slowest) In refrigerator (safest and slowest) Submerged under cold running water Submerged under cold running water As part of cooking process or in microwave (needs to be completely cooked after thawed) As part of cooking process or in microwave (needs to be completely cooked after thawed)

23 Three Approved Methods for Cooling Food All of the following are done uncovered. Shallow pan- no more than 2 inches deep. Shallow pan- no more than 2 inches deep. Size reduction- cut solid foods to small foods. Size reduction- cut solid foods to small foods. Time and temperature monitored-need to use a log and must be completely cooled within 6 hours. Time and temperature monitored-need to use a log and must be completely cooled within 6 hours.

24 Washing Dishes by Hand Scrape leftover food into the garbage Scrape leftover food into the garbage Wash dishes in hot soapy water Wash dishes in hot soapy water Rinse dishes with clean, hot water Rinse dishes with clean, hot water Sanitize by soaking the dishes in warm water and an approved sanitizer (1 teaspoon of bleach with 1 gallon of water) Sanitize by soaking the dishes in warm water and an approved sanitizer (1 teaspoon of bleach with 1 gallon of water) Air dry all dishes and utensils Air dry all dishes and utensils

25 Food Safety and Sanitation

26 Importance of Food Safety and Sanitation Lack of proper food safety and food sanitation can cause: Loss of customers and sales Loss of customers and sales Loss of prestige and reputation Loss of prestige and reputation Lawsuitsresulting in lawyer and court fees Lawsuitsresulting in lawyer and court fees Increased insurance premiums Increased insurance premiums Lowered employee morale Lowered employee morale Employee absenteeism Employee absenteeism Need for retraining employees Need for retraining employees Embarrassment Embarrassment

27 Biological Contamination Bacteria Can multiply rapidly to disease-causing levels at favorable temperatures Can multiply rapidly to disease-causing levels at favorable temperatures Can produce toxins in food that can poison humans when the food is eaten Can produce toxins in food that can poison humans when the food is eaten Cause most foodborne illnesses Cause most foodborne illnesses

28 Biological Contaminationcontinued Viruses Do not grow in food, but can be transported by food items Do not grow in food, but can be transported by food items Transported by many food items, including ice and water Transported by many food items, including ice and water

29 Biological Contaminationcontinued Parasites Live inside a host to survive Live inside a host to survive Can cause people to become infected if they eat raw or undercooked meat Can cause people to become infected if they eat raw or undercooked meatFungi Molds: Cause illnesses, infections, and allergies Molds: Cause illnesses, infections, and allergies Yeast: Spoils food Yeast: Spoils food

30 FAT-TOM Food Food Acidity Acidity Time Time Temperature Temperature Oxygen Oxygen Moisture Moisture Conditions that favor the growth of most foodborne organisms

31 Temperature Danger Zone 41 ˚ F (5 ˚ C) to 140 ˚ F (57 ˚ C)

32 Cross-Contamination The spread of harmful microorganisms from one surface to another, or to food The spread of harmful microorganisms from one surface to another, or to food Can be prevented by proper sanitary practices Can be prevented by proper sanitary practices Example: Possible cross-contamination between chicken and lettuce Example: Possible cross-contamination between chicken and lettuce Isolation of workstations is important when preparing potentially hazardous food Isolation of workstations is important when preparing potentially hazardous food

33 Ways to Reduce Cross-Contamination Primary ways to reduce cross-contamination include: Personal cleanliness Personal cleanliness Dish, silver, and glassware cleanliness Dish, silver, and glassware cleanliness Equipment cleanliness, especially after use Equipment cleanliness, especially after use Pest management Pest management Proper storage and thawing of food Proper storage and thawing of food

34 Food Safety Facts Danger Zone degrees Fahrenheit Danger Zone degrees Fahrenheit Keep hot foods above 140 degrees Fahrenheit Keep hot foods above 140 degrees Fahrenheit Keep Cold foods cold-Must be kept at 41 degrees Fahrenheit or colder Keep Cold foods cold-Must be kept at 41 degrees Fahrenheit or colder All potentially hazardous salads (tuna, potato, macaroni, etc.) must be cooled to 41 degrees Fahrenheit within 4 hours. All potentially hazardous salads (tuna, potato, macaroni, etc.) must be cooled to 41 degrees Fahrenheit within 4 hours. Riskiest step in food preparation is cooling food. Food must be cooled through danger zone as quickly as possible. Riskiest step in food preparation is cooling food. Food must be cooled through danger zone as quickly as possible.

35 Food Safety Facts Continued Cold foods that are to be reheated need to be heated to 165 degrees as quickly as possible (within 2 hours). Cold foods that are to be reheated need to be heated to 165 degrees as quickly as possible (within 2 hours). Potentially hazardous food may be at room temperature for up to two hours. Potentially hazardous food may be at room temperature for up to two hours. If you do not know how long food has been out, it should be thrown away. If you do not know how long food has been out, it should be thrown away.

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