1. Keeping Food Safe

2. Foodborne Illness  Defined as a disease transmitted to people by food.  Foodborne-illness Outbreak  When two or more people get the same illness after eating the same food.  Costs Involved  Loss of customers and sales  Negative media exposure  Lawsuits and legal fees  Increased insurance premiums  Loss of reputation  Lowered employee morale  Employee absenteeism  Staff retraining

3. Who is at risk?  Elderly people  Infants and preschool age children  Pregnant women  People with cancer or on chemotherapy, people with HIV/AIDS, and transplant recipients

4. Contamination Terms  Hazard: something with the potential to cause harm.  What is an example?  Contamination: means that harmful things are present in food, making it unsafe to eat.  Poor personal hygiene  Time-Temperature abuse  Cross-contamination  Poor cleaning & sanitizing methods  Purchasing food from unapproved suppliers

5. Types of Contaminants  Biological  Viruses  Bacteria  Parasites  Fungi-mold, yeast  Chemical  cleaners, polishes, sanitizers, etc.  Physical  Metal shavings from cans, fingernails, hair, fruit pits, etc.

6. Proper Hygiene  Pull back or cover hair with a hat,  Wear clean clothing.  Wear an apron to protect yourself from splatters.  Remove jewelry before entering the kitchen area.  If you have a cut, wear a band-aid and rubber glove.

7. Hand Washing  This should become standard routine every time you enter and exit the kitchen!  Use as warm/hot of water you can tolerate.  Apply a dime size of hand soap.  Rub and lather vigorously for 20 seconds-make sure to go past the wrists and between fingers.  Use a nail brush if necessary  Rinse hands well.  Dry hands with paper towel Fact: 80% of infection diseases are transmitted by touching surfaces that have germs on them!

8. What Does Bacteria Need to Grow? FAT TOM  F – Food – High Protein foods  A – Acidity – Foods having a pH between 4.6-7.0 are the most potentially dangerous (soups, cottage cheese, beef, veal, pork, chicken, milk  T – Time – potentially hazardous foods should not remain in the temperature danger zone for more than 4 hours during the entire food handling process  T – Temperature – Danger Zone 40  - 140  F  O – Oxygen – Some bacteria requires O2 to grow while others require no oxygen  M – Moisture – The amount of water present in a food will affect its ability for bacterial growth. Potentially hazardous foods include raw bacon, soft cheeses, meats, and poultry.

9. Preventing Hazards  Cross Contamination  The spread of pathogens from one surface or food to another  Time-Temperature Abuse  Temperature Danger Zone 40*-140*  The longer food stays in the temperature danger zone, the more time pathogens have to grow.  Keep cold foods cold and hot foods hot!  Food should not be held at the temperature dangers zones for more than 4 hours!  When in doubt, throw it out!  Store food in coolers properly  Seafood (top)  Whole cuts of beef and pork  Ground meat and ground fish  Whole and ground poultry (bottom)

10. Quiz 1.If food is held in the temperature danger zone for more than _________ hour(s), throw it out. a)1 b)2 c)3 d)4 2. TRUE OR FALSEIt is safe for employees to work with food when they have a sore throat and a fever. 3.TRUE OR FALSETo hold hot TCS food safely, keep the food at 125°F or higher. 4.TRUE OR FALSECleaning reduces pathogens on a surface to safe levels. 5.Name the three forms of contamination that can cause foodborne illness.