1. Food Borne Illnesses

2. General- Review
1. CROSS CONATIMINATION: transferring of harmful bacteria's
2. Wash hands with soap and water for a minimum of 20 seconds
3. You should always wash your hands AFTER you touch hair, raw food, equipment, or use the restroom
4. Pathogens are the microbes (germs) that cause foodborne illness.
YIKES!!!!
Fewer than 50% of people wash their hands after using the restroom!

3. Hazards in Food Safety Biological: pathogens/germs that cause illness
Chemical: Cleaners, sanitizers, polishes, etc.
Physical: bandages, dirt, glass, metal, etc.
Pests can cause two types of contaminations:
Biological : poisons
Physical : bodies
If you see droppings nests, dead bugs or damage due to pests, let your manager/teacher know ASAP!

4. Food SAFETY temperatures DANGER ZONE: 41-135
Freezer temperatures should be set to 0
Refrigerator should be at 41 or less

5. Food Safety Temperatures
*** DANGER ZONE:
Beef (steaks), Pork, Seafood: 145
Ground meat = 155
Poultry = 165
Hot foods= 135
Reheated food = 165
Use a CLEAN thermometer to check the internal temperature
Eggs= firm yolks

6. Temperature Control Safety
Storing your foods safely
Remember to keep hot foods hot and cold foods cold!!
Foods should not be in the danger zone (sitting out) for more than 2 hours!! - refrigerate or freeze as soon as possible.
If foods have been left out for more than 4 hours, throw them away!
Store foods in shallow containers for safe keeping with a date and label
Air in the refrigerator and freezer needs to circulate to keep things cool.

7. Foods MOST at risk for TCS
Leftovers should only be store for 3-4 days
Some foods have a greater risk for microbe (Pathogen) growth.
The best way to control this growth is to control the factors of TIME and TEMPERATURE abuse
Dairy
Meat/Fish
Eggs
Shellfish
Cooked Starches: beans, rice, potatoes,
Fresh Fruits and Veggies: melons, lettuce, tomatoes
When in doubt: THROW IT OUT

8. When in doubt, throw it out!
SIGNS OF UNSAFE FOOD
MOLD - OK except for hard cheese COLOR - unusual
DANGER ZONE - more than 2 hours JARS - unsealed or push top
CANS - bulged leaking ODOR - off, unusual
TEXTURE - slimy, gritty, or withered DATES - check expired or sell by
UNWASHED - fruits and vegetables TEMPERATURE - hot food hot; cold food cold
* You know food has spoiled by its LOOK, SMELL, or TASTE.
* If can lids BULGE or jar lids don’t POP their contents may be unsafe to eat.
* Heat all HOME CANNED vegetable and meats (low acid foods) in an open kettle for 10 minutes before tasting and/or eating.
* Micro-organisms can be both good and bad.
When in doubt, throw it out!

9. THAWING your foods
Safest way::: Refrigerator for 3-4 days (reduces time in the danger zone)
NEVER defrost at room temperature
You can thaw foods in the microwave but you must use foods immediately.
You can also that in a sink with running water. But this uses lots of water!
As part of the cooking process

10. FOOD BORNE ILLNESSES
Noroviruses: Virus groups that cause food borne illnesses, transferred by humans
Clostridium Perfringens: bacterial groups that cause food borne illnesses, comes from foods
Fungi: Yeast and mold
Who is most at risk for catching foodborne illnesses?
YOPI (Young, old, pregnant or immune compromised)

11. Foodborne infections= illness from bacteria, like Salmonella
Foodborne intoxications= illness from toxins ( dead bacteria produces these) like Staph
Foodborne toxin-mediated infections= illness by toxins that are still growing in our bodies, like E.Coli

12. Bacterial Growth occurs when…..
Food
Acid
Time
Temperature
Oxygen
Moisture
FAT TOM
People who have signs of vomiting, diarrhea, jaundice, sore throat, or a fever should NOT be around food. They can pass on viruses and bacteria.

13. E-COLI SOURCES SYMPTOMS Undercooked ground beef Fruit Vegetables
Unpasteurized milk
SYMPTOMS
2-9 Days
Nausea
Vomiting
Bloody Diarrhea
Fever
Stomach cramps
Kidney problems
Lasts 8 days
Death

14. E-COLI PREVENTION Cook foods to the proper temperature
Keep hot foods hot and cold foods cold

15. SALMONELLA SOURCES SYMPTOMS Raw, undercooked eggs Fresh poultry
6-48 hours
Diarrhea
Nausea
Vomiting
Abdominal pain
Chills
Fever
Lasts 1-4 Days

16. SALMONELLA PREVENTION Cook poultry/eggs thoroughly Wash hands often
Sanitize food preparation tools, area, and surfaces
Prevent cross contamination

17. Camplobacteriosis Sources: Symptoms: Raw poultry Unpasteurized milk
Contaminated water
Symptoms:
Bloody diarrhea
Fever
Cramps

18. Camplobacteriosis PREVENTION
Cook poultry items thoroughly
Wash hands often, ESPCIALLY after the bathroom
Drink pasteurized milk and safe drinking water that has been treated properly.

19. STAPHYLOCOCCUS SYMPTOMS SOURCES 6-12 hours Nausea Vomiting Diarrhea
Human body!!! (cuts, sores, sneezing, coughing, mucus)
Meat
Cheese
Potato and meat salads
SYMPTOMS
6-12 hours
Nausea
Vomiting
Diarrhea
Cramps
Lasts 2-3 days

20. STAPHYLOCOCCUS PREVENTION Cover mouth when sneezing or coughing
Wash hands often (especially after coughing, sneezing, and going to the bathroom)
Wear Band-aids (and gloves) on cuts and sores

21. HEPATITIS A SOURCES SYMPTOMS
Virus from fecal bacteria transferred by human through improper hand washing
Any food source
Unclean water
SYMPTOMS
25-30 Days
Abdominal pain
Nausea
Jaundice
Fatigue
Fever
Diarrhea
Appetite loss
Lasts 1-2 Months

22. HEPATITIS A
PREVENTION
Hepatitis A vaccine
Good sanitation
Clean water

23. BOTULISM SOURCES Improperly canned and bottled foods
Low-acid foods (not fruits)
SYMPTOMS
12-36 Hours
Headache
Bloating
Nausea
Diarrhea
Double vision
Slurred speech
Difficulty speaking, swallowing, and breathing
Lasts several days to a year, CAN KILL.

24. BOTULISM PREVENTION Don’t try something to see if “it’s still good”
Proper methods of canning low-acid foods
Check for signs of unsafe food (bulging, holes, and rust
MOST DEADLY if you don’t do anything about it

25. CROSS CONTACT Allergens: proteins that cause allergies
Cross-Contact: when one food allergen comes into contact with another food
The BIG 8:
Milk
Soy
Eggs
Fish
Shellfish
Tree Nuts
Peanuts
Wheat