1. Sit in assigned seat and discuss with your tablemates.
Have you ever had food poisoning before? If so, do you know what from? How did you feel?

2.
Pay attention to all the things that are dangerous in this video…

3. America’s Most Unwanted

4. What is a foodborne illness?
Sickness caused by eating food that contains a harmful substance.

5. At Risk
EVERYONE is potentially at risk for food- borne illness, but the following groups are at higher risk than others:
Pregnant women
Individuals with compromised immune systems
Children
Seniors

6. What Causes Foodborne Illness? (a.k.a. food poisoning)
Foods that are not stored or prepared in a clean or safe manner.
Dirty kitchen
Pathogen-organism or substance that invades the body and damages cells
Bacteria-tiny animals with 1 cell

7. E. Coli Most types are harmless but some do cause serious illness
Found in undercooked meat (hamburger) and unwashed veggies
Can cause death especially for high risk people
Prevention
Cook all raw meats thoroughly
Never eat undercooked meat

8. E Coli Video

9. Salmonella
Symptoms
Diarrhea
Fever
Chills
Stomach pain
headache
One of the most common causes of food borne illnesses
Raw poultry and eggs are main food sources
Can also enter through cross- contamination

10. What is cross-contamination?

11. Staphylococci Most common type of bacteria that produce toxin in foods
Protein rich foods and cream filled pastries are the most common sources
Moist salads (potato salad, macaroni salad)
Enters food when you sneeze or cough or hands are dirty.
Not destroyed by heat
Only way to prevent is to prevent the growth (avoid the danger zone)

12. Listeria Found mostly in raw milk
Heat kills the bacteria (all milk in US is warmed)
Brie and Camembert cheeses, hot dogs, and lunch meats are main sources
Unwashed fruits and vegetables also a source (when polluted water is used to water crops)
Symptoms
Diarrhea
Fever
Chills
Stomach pain
Headache
Confusion
Loss of balance

13. Clostridium Perfringens
Symptoms
Diarrhea
Fever
Chills
Stomach pain
headache
Banquet germs
Gravy, protein rich foods, stews, soups, creamy foods
Unwashed fruits and vegetables
Cross-contamination

14. Botulism Symptoms Muscle weakness Most deadly bacteria Slurred speech
Difficulty swallowing
Breathing problems
Most deadly bacteria
Find mostly in foods canned at home
Found in raw honey
Prevention
Can foods properly
Don’t feed honey to infants

15. Campylobacter 2nd most common cause of illness
Found in almost all raw poultry
Prevention
Safe food handling
Cook to safe temperature
Refrigerate food promptly

16. Four Steps to Food Safety
Read with your group
and sum up how to fight BAC
on your paper!
Challenge:
You should have less than 10 words per box!

17. Clean Wash hands in warm, soapy water
Personal Hygiene
Kitchen
Wash hands in warm, soapy water
20-second scrub
Wash before and after preparing food in the kitchen.
Cover coughs and sneezes
Clean and sanitize all surfaces and utensils in hot, sudsy water.
Change dish towels often
Dispose of garbage promptly

18. Separate Separate cooked and ready-to-eat foods from raw foods.
Do not taste and cook with the same spoon.
Never use the same utensil, cutting board, or plate for raw and cooked foods.
This step prevents cross-contamination which occurs when harmful bacteria spread from one food to another.

19. Cook
Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill harmful bacteria.
Use a thermometer to check food temperatures.
Do not taste uncooked or partially cooked dishes.
Reheat foods thoroughly to 165 degrees F.

20. Chill Do not allow foods to sit out longer than 2 hours.
Divide larger amounts of food into small portions to chill faster.
Refrigerators should be kept at 40 degrees Fahrenheit or below.
Freezers should be kept at 0 degrees or below
Thaw foods in refrigerator, cold water or the refrigerator
When in doubt “Throw it Out!”

21. More tips… Serve food while it is hot
Keep cold foods cold until you are ready to use them
Take groceries right home after shopping
Put frozen and refrigerated foods away first
Thoroughly heat leftovers
Date frozen foods
Keep canned and dry foods in a cool dry area
When packing food for an outing use a cooler and keep it closed and out of the sun
Place leftovers in the fridge immediately

24. Is It Done Yet?

25. WHEN IN DOUBT…
THROW IT OUT!!!

26. Basic Food Safety Videos