1. 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

2. 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?

3. 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

4. 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

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

6. Danger zone
Temperature danger zone> the temperature range between * 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*

7. 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.

8. 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.