Sit in assigned seat and discuss with your tablemates. Have you ever had food poisoning before? If so, do you know what from? How did you feel?

https://www.youtube.com/watch?v=IA8IW5abQTg Pay attention to all the things that are dangerous in this video…

America’s Most Unwanted

What is a foodborne illness? Sickness caused by eating food that contains a harmful substance.

At Risk EVERYONE is potentially at risk for food- borne illness, but the following groups are at higher risk than others: Pregnant women Individuals with compromised immune systems Children Seniors

What Causes Foodborne Illness? (a.k.a. food poisoning) Foods that are not stored or prepared in a clean or safe manner. Dirty kitchen Pathogen-organism or substance that invades the body and damages cells Bacteria-tiny animals with 1 cell

E. Coli Most types are harmless but some do cause serious illness Found in undercooked meat (hamburger) and unwashed veggies Can cause death especially for high risk people Prevention Cook all raw meats thoroughly Never eat undercooked meat

E Coli Video https://www.youtube.com/watch?v=0KOUWIZVsw4

Salmonella Symptoms Diarrhea Fever Chills Stomach pain headache One of the most common causes of food borne illnesses Raw poultry and eggs are main food sources Can also enter through cross- contamination

What is cross-contamination? https://www.youtube.com/watch?v=Xm_X5LJmrbw

Staphylococci Most common type of bacteria that produce toxin in foods Protein rich foods and cream filled pastries are the most common sources Moist salads (potato salad, macaroni salad) Enters food when you sneeze or cough or hands are dirty. Not destroyed by heat Only way to prevent is to prevent the growth (avoid the danger zone)

Listeria Found mostly in raw milk Heat kills the bacteria (all milk in US is warmed) Brie and Camembert cheeses, hot dogs, and lunch meats are main sources Unwashed fruits and vegetables also a source (when polluted water is used to water crops) Symptoms Diarrhea Fever Chills Stomach pain Headache Confusion Loss of balance

Clostridium Perfringens Symptoms Diarrhea Fever Chills Stomach pain headache Banquet germs Gravy, protein rich foods, stews, soups, creamy foods Unwashed fruits and vegetables Cross-contamination

Botulism Symptoms Muscle weakness Most deadly bacteria Slurred speech Difficulty swallowing Breathing problems Most deadly bacteria Find mostly in foods canned at home Found in raw honey Prevention Can foods properly Don’t feed honey to infants

Campylobacter 2nd most common cause of illness Found in almost all raw poultry Prevention Safe food handling Cook to safe temperature Refrigerate food promptly

Four Steps to Food Safety Read with your group and sum up how to fight BAC on your paper! Challenge: You should have less than 10 words per box!

Clean Wash hands in warm, soapy water Personal Hygiene Kitchen Wash hands in warm, soapy water 20-second scrub Wash before and after preparing food in the kitchen. Cover coughs and sneezes Clean and sanitize all surfaces and utensils in hot, sudsy water. Change dish towels often Dispose of garbage promptly

Separate Separate cooked and ready-to-eat foods from raw foods. Do not taste and cook with the same spoon. Never use the same utensil, cutting board, or plate for raw and cooked foods. This step prevents cross-contamination which occurs when harmful bacteria spread from one food to another.

Cook Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill harmful bacteria. Use a thermometer to check food temperatures. Do not taste uncooked or partially cooked dishes. Reheat foods thoroughly to 165 degrees F.

Chill Do not allow foods to sit out longer than 2 hours. Divide larger amounts of food into small portions to chill faster. Refrigerators should be kept at 40 degrees Fahrenheit or below. Freezers should be kept at 0 degrees or below Thaw foods in refrigerator, cold water or the refrigerator When in doubt “Throw it Out!”

More tips… Serve food while it is hot Keep cold foods cold until you are ready to use them Take groceries right home after shopping Put frozen and refrigerated foods away first Thoroughly heat leftovers Date frozen foods Keep canned and dry foods in a cool dry area When packing food for an outing use a cooler and keep it closed and out of the sun Place leftovers in the fridge immediately

https://www.youtube.com/watch?v=7NcI5IxE9xQ

Is It Done Yet?

WHEN IN DOUBT… THROW IT OUT!!!

Basic Food Safety Videos https://www.youtube.com/watch?v=F-qeFLMkEng