1. Food Safety and Food Borne Illnesses
By Rhonda Brown

2. Since the Last Presentation
Rich Products Corporation, a Buffalo, NY firm, is recalled approximately 196,222 pounds of frozen chicken quesadilla and various other heat treated, not fully cooked frozen mini meals and snack items because they may be contaminated with E. coli, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) announced on March 28, 2013.

3. Last Presentation Interesting facts Definition of Foodborne Illness
Who are most prone?
Most common pathogens
Internal Temperatures

4. Learning Objectives
After this 20 minute presentation, students will be able to:
What does FATTOM mean
Identify the temperature danger zone
Name the steps to keeping food safe

5. Overview of Food Borne Illness
Interesting Facts
F A T T O M
Steps to keeping food safe
Cool
Separate
Cook
Chill
Case study
Conclusion
References

6. Interesting Facts 1 in 6 Americans gets sick 128,000 are hospitalized
3,000 die
Symptoms similar to an intestinal flu

7. F A T T O M
Food
Acid
Time
Temperature
Oxygen
Moisture

8. Steps to Keeping Food Safe
Clean
Separate
Cool
Chill

9. Clean Keep hands clean Wash surfaces Wash utensils after each use
How
When
Wash surfaces
Sanities
Wash utensils after each use
Washing sequence
Wash fruits and veggies

10. Separate What is cross contamination cutting boards Utensils storage
Wooden boards
Utensils
storage
Utensils- talk about to don’t use the same utensil wen cutting meat then veg
Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another.

11. Cook Temperature danger zone 41˚F to 135˚F Use a food thermometer
Calibrate your thermometer
Keep food hot at 140˚
Reheat to 165˚
Product
Internal Temp
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
145 °F (62.8 °C)
Ground meats
160 °F (71.1 °C)
All Poultry
165 °F (73.9 °C)
Eggs
Fish & Shellfish
Calibrate your thermometer

12. Chill Cool food you chill Fridge(40° F) and freezer (0°F) temperature
Store in the right order
Thaw out food properly
Cool by butting in ice bath and mixing , use a ice paddle for batch cooking.
Your fridge should be between 40 ˚F and 32 ˚F, and your freezer should be 0 ˚F or below.
Don’t leave out food to thaw because it’s great environment for bacteria to grow on your food especially if you are keeping the food out for a long time. Let water run over the package or pit it in the bottom of your refrigerator .

13. Case Study
Liz works at a small local restaurant. Liz arrived at her job at 11:00 one morning and she immediately took out some chicken from the freezer that had to be prepped and rested it on the counter top to thaw out. She then lightly washed her hands and started taking inventory. A lunch order came in for a chicken Alfredo and she started making that order. When taking out the milk she realized that the fridge was not cool so she made a note to get it fixed. She then continued making the order. Liz got raw chicken, butterflied it on a cutting board and placed it on the grill. When the chicken was cooked she placed the chicken on the cutting board that she previously used and cut it into strips to be placed on top of the cooked pasta. She then continued taking inventory.

14. Case Study
Liz works at a small local restaurant. Liz arrived at her job at 11:00 one morning and she immediately took out some chicken from the freezer that had to be prepped and rested it on the counter top to thaw out. She then lightly washed her hands and started taking inventory. A lunch order came in for a chicken Alfredo and she started making that order. When taking out the milk she realized that the fridge was not cool so she made a note to get it fixed. She then continued making the order. Liz got raw chicken, butterflied it on a cutting board and placed it on the grill. When the chicken was cooked she placed the chicken on the cutting board that she previously used and cut it into strips to be placed on top of the cooked pasta. She then continued taking inventory.

15. Conclusion
Pathogens need conditions to grow and you can remember the conditions through FATTOM.
Food- pathogens get there energy to grow
Acidity- pathogens grow best in foods with little to no acid
Temperature- temperature danger zone 41˚F - 135˚F
Time- After 4 hours pathogens grow at a high level
Oxygen- some pathogens require oxygen to grow
Moister- pathogens need moister to grow

16. Conclusion
Steps to keeping food safe

17. References
(n.d.). Retrieved from U.S Department of Health and Human Services website: ex.html
CDC. (2012, October 26). Centers for disease control and prevention. Retrieved from
National restaurant Association. (2010). Servsafe coursebook. (5 ed.). Prentice Hall.

18. Picture References

19. Any Questions

20. Quiz What does FATTOM mean? Identify the temperature danger zone
10˚F to 56˚F
41˚F to 135˚F
34˚F to 165˚F
Name the steps to keeping food safe