Keep it clean! Food Borne Illness Do Now How many Americans are affected by food borne? 84,000,000 and 10,000 of those lives are taken

Appetizers What are the symptoms of a food borne illness? What are some pathogens? What is the temperature danger zone? How can you prevent cross-contamination? Who is responsible for keeping food safe?

What is a Food Borne Illness Food Borne Illness> Is caused by foods that are not stored or prepared in a clean or safe matter Most food borne illness just make you sick. Some can kill you. Foodborne illness is also called food poisoning Health experts believe it affects about one out of every six people in the USA each year. In fact, they think half of all diarrhea cases are caused by food borne illness

Symptoms of a food borne illness Cramps Headaches Diarrhea & vomiting Fever Weakness Foodborne illness can start any time, any place, in any food. It occurs when you eat a food that contains a pathogen

Pathogens Pathogens> is an organism or substance that invades the body and damages its cells. Types of pathogens Harmful bacteria Viruses Parasites Molds poisons

Danger zone Temperature danger zone> the temperature range between 40-140* that bacteria grows quickly Bacteria multiply between 40* and 140*. to keep food out of this danger zone, keep cold food cold and hot food hot Store foods in the refrigerator 40* or below or freezer 0* or below Cooked foods to 160* (145* for steak & lamb) Maintain hot cooked food at 140* Reheat cooked food to 165*

food safe to eat Who is responsible? Everyone Food producers Processors Shippers Food store workers You Sanitation> The study and use of methods that create a clean, healthy environment.

How bacteria get in food Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is produce Food, including safety cooked, ready to eat foods, can become cross-contaminated with bacteria introduced on raw products, meat juices, or other contaminated products, or by poor personal hygiene. Cross-contamination> Spreading bacteria to a clean food from contaminated work surfaces, utensils, hands or food.