1. September 13, 2016
Entry task:
What do you know about food-borne illnesses?
Target for today:
Identify risks of unsafe food handling.

2. Coming up… Today We will go over food-borne illnesses Wednesday
Scary Video
Discuss upcoming Food-Borne Illness Project
Thursday-Monday
Computer lab

3. Yesterday wrap up Handwashing activity
REVIEW: HOW LONG SHOULD YOU SCRUB YOUR HANDS?
How did it go?
What did you notice?
Will it change the way you wash your hands?

4. It must have been something I ate!
Many people get sick each year from the food they eat.
They may have diarrhea, vomiting, an upset stomach, fever, or cramps.
They often think they have the flu, but the real problem is food-borne illness caused by bacteria in the food or viruses transmitted to food eaten a few hours or several days ago.

5. What is a Food-Borne Illness?
Food-Borne Illness - A sickness a person gets as a result of eating food contaminated by harmful bacteria, a virus or toxin.
Examples of Food-Borne Illnesses:
E-coli
Botulism
Salmonella
Listeria
Symptoms of food-borne illnesses vary depending on the type of illness
48 MILLION (1 in 6) people in the United States get sick from contaminated food each year!

6. CDC says per year… 48 million people get sick from FBI
28,000 are hospitalized
3,000 die of foodborne diseases
borne-illness-outbreaks/#.VfhAgPzF_1Y

7. Food Contaminants
Contaminant- substance that could be harmful that has accidentally gotten into food.
Two main types of contaminants:
Bacteria – very small living organism, they live EVERYWHERE!
Virus – a type of tiny germ which attacks the body

8. Bacterial Illnesses
Foods may have some bacteria on them when you buy them (HINT: Why it is important to wash your produce!!!)
Most people can handle small amounts of harmful bacteria
Harmful bacteria and food-borne illness pose a greater risk for some groups of people including:
infants, pregnant women, older adults and people with impaired immune systems

9. Bacterial Illnesses [continued]
Symptoms may appear 30 minutes or many days after eating contaminated food
Common symptoms are: abdominal cramps, diarrhea, fatigue, headache, fever and vomiting
Typically last for a few days, but can last a week or longer

10. Viral Infections Food-borne viral illnesses usually last 1 – 3 days
Cause about one half (50%) of the cases of food-borne illness
Food-borne viral illnesses usually last 1 – 3 days
Symptoms similar to
bacterial illness

11. How are foods contaminated?
Cross contamination! – occurs when bacteria or a virus on one food/person is transferred to another food
Three main ways cross contamination can occur:
1. Food to Food
2. Equipment to Food
3. People to Food
E X A M P L E S ?

12. Other ways foods are contaminated
Contaminated while growing
Contaminated during processing (slaughter or washed with bad water)
Food left out, unrefrigerated or stored improperly
Food not cooked thoroughly!
Inadequate HANDWASHING! (see, there it is again)

13. FBI FEAR or IN THE CLEAR Let’s play a game…
Decide if the following statements are:
FBI FEAR or IN THE CLEAR
( Unsafe ) ( Safe )

14. FBI FEAR or IN THE CLEAR
Use same cutting board and same knife to cut fresh vegetables and raw meat?
Safe or unsafe?
Why?

15. FBI FEAR or IN THE CLEAR
Is it ok to store raw chicken on the top shelf of a refrigerator with other produce and foods underneath on a separate shelf as long as the chicken is in a sealed bag?
Safe or unsafe?
Why?

16. FBI FEAR or IN THE CLEAR
Touching raw meats and then preparing vegetables without washing hands between tasks
Safe or unsafe?
Why?

17. FBI FEAR or IN THE CLEAR
Washing your hands after using the restroom before returning to work? (#2)

18. FBI FEAR or IN THE CLEAR
Using a wet washcloth to clean off an area where raw meat was placed and the washing the rest of the counter
Safe or unsafe?
Why?

19. FBI FEAR or IN THE CLEAR
Using the restroom in between cooking tasks and not washing your hands before returning to cooking.
Safe or unsafe?
Why?

20. FBI FEAR or IN THE CLEAR
Leaving your raw chicken on the counter to thaw all day while you are at school
Safe of Unsafe?
Why?

21. FBI FEAR or IN THE CLEAR
Using the same platter that carried raw hot dogs, hamburgers and chicken breast to the backyard to BBQ, then using the same platter for the cooked food to take into the house.

22. Remember how bacteria and viruses spread!
Cross Contamination:
Food to food
Equipment to food
People to food
Not washing hands
Improper ways of storing food
Not cooking to correct temperature

23. Cook Thoroughly! Use meat thermometer to check temperatures.
Always keep hot foods hot and cold foods cold.

24. Handle Food Properly
Prepare foods as directed and properly clean them.
Clean your hands, utensils and workspace before and during cooking
What are things you should remember when preparing foods? i.e., fruits, vegetables, meats such as chicken, beef, dairy products?

25. What conditions encourage bacteria to grow?
Oxygen
Moisture
Warm Temperature

26. Store food Properly
Store food at correct temperatures. Know the Danger Zone for certain foods!
The Danger Zone is the temperature range of 40° - 140° F. where certain foods could begin to develop harmful bacteria.
Don’t keep these foods longer than 2 hours at room temperature.
What foods should not be kept in the Danger Zone for too long?

27. Proper food Storage Think about the refrigerator…
Store foods ready to eat near the
top and RAW foods on the bottom
WHY?

28. Fight Bac! By following these steps you can avoid food borne illnesses
What does this mean?

31. Chipotle Anyone? What have you heard of the recent Chipotle outbreaks?
Would you eat there again?
Why is this a concern?

32. Bacteria Control Table
212 boiling point of water
most bacteria destroyed by cooking temperatures
warm temperatures prevent growth but some bacteria surive
some bacterial growth may occur and many can surrive in this range
DANGER ZONE with rapid growth of bacteria and production of toxins. Food should move through this temperature range within 2 to 3 hours§ to avoid spoilage.
40-60 some growth of food poisoning bacteria may occur
32-40 cold temperature slows the growth of spoilage causing bacteria
0-32 Freezing temperature, bacterial growth stopped but many can still survive and become active and dangerous as the temperature increases during defrosting.

33. Foodborne illness brochure
Meet in lab tomorrow!
Choose partners wisely.

34. February 22, 2008 Entry task: Target for today:
What food borne illness did you choose? Why did you choose that particular food borne illness?
Target for today:
Choose reliable and important information to appear on your brochure.