1 Teens Serving Foods Safely 2

2  What are the 4 most common types of food borne illness??

3  Campylbacter  Salmonella  Shigella  E.coli

4 Botulism

5 E. Coli

6 Salmonella

7  Define food borne illness?

8  What does FAT TOM stand for?

9  F ood  A cidity  T ime  T emperature  O xygen  M oisture

10  4 steps in Fight BAC campaign

11  Clean  Separate  Cook  Chill

12  Where do we find bacteria?  Hands, clothes, skin, beds, kitchen counter tops, eating utensils

13  Clean means to be free of soil and food matter  The first step to food safety and sanitation is clean hands and clean surfaces

14 5 Basic Cleaning Steps  1. Scraping and presoaking  2. Washing  3. Rinsing  4. Sanitizing  5. Air-drying

15 Scraping  Removes leftover food

16 Washing  Removes soil and dirt  Warm water and dish soap are needed  Change dishcloths often

17 Rinsing  Removes soap residue

18 Sanitizing  Important step  Reduces number of microorganisms

19 Air-drying  Allows surfaces to dry without using a towel  Towels can be a source of contamination

20 Sanitizing  Heat  Must reach 171 degrees  Dishwasher for Ex.  Chemical  Chlorine, iodine, quaternary ammonium  1T per gallon of water

21  Too much chemical sanitization causes off-flavors, odors and can corrode equipment, waste money and violate health department rules  Too little can lead to bacterial growth

22 Personal Hygiene  Critical role  Can lead to contamination of food and other areas

23 Proper Personal Hygiene  Washing hands frequently  Wearing gloves when handling read-to- eat food  Having clean fingernails  Bandaging cuts and abrasions  Washing hair  Wearing proper hair restraints  Abiding by proper jewelry restrictions

24 Hand Washing  Use warm water and soap to make soap lather  Rub soap lather on back of hands and in between fingers  Clean fingernails by rubbing in circular motion against palms of hands  Wash for 20 seconds: friction helps remove bacteria  Rinse hands with warm water and dry with clean paper towels

25 Hands Need to be Washed  Before preparing food  Before eating food  After hands touch hair, nose, face  After being around or taking care of the sick  After going to the bathroom  After handling raw meat, fish, or eggs  After handling soiled dishes  After touching unclean surfaces (money)  After changing a diaper

26 Glo Germ  1. Rub a dime sized amount of glo germ onto hands until completely coated.  2. Wash hands as normally would.  3. Check hands under black light.  4. Wash hands for 20 seconds with hot, soapy water.  5. Return to black light.

27 Simple Prevention  Hand washing – easiest and most inexpensive preventive medicine strategy and costs less than one penny  Hand transmission is a critical factor in spread of bacteria and viruses causing disease as colds, flu, foodborne illness

28 Norwalk virus  Outbreak on Disney Cruise Lines  Gastrointestinal illness  Hundreds of people were sick

29 Infectious Diseases of Children  Reports 33% of daycare facilities “Had poor hand washing techniques and no policy for hand washing before eating or after playing outside  Researches recovered fecal coliforms from hands of 1 of 5 staff members

30 Wirthlin Worldwide Study  95% of respondents say they always wash their hands after going to the bathroom  After observation in public restrooms the rate was much lower  New York City  Males washed 43%  Females 54%  Other cities  Males 75%  Women 58%