1. FOOD SAFETY (YOUR NOTES SHOULD FOCUS ON UNDERLINED INFORMATION)

2. CONTAMINATION VS. CROSS-CONTAMINATION Contamination  The presence of harmful substances not originally present in the food Cross-contamination  When harmful substances are transferred from one surface or food to another

3. 3 FOOD SAFETY HAZARDS 1)Physical 2)Chemical 3)Biological

4. PHYSICAL FOOD SAFETY HAZARD Most common, but least likely to cause illness Consists of foreign objects that accidentally get into food Ex. hair, dirt, glass, etc.

5. CHEMICAL FOOD SAFETY HAZARD Can include the following chemicals Pesticides Food additives Preservatives Cleaning supplies Toxic metals that leach from cookware and equipment

6. BIOLOGICAL FOOD SAFETY HAZARDS Cause 90% of food borne illness Includes bacteria, viruses, parasites and fungi (more info on the next slide) Also, certain foods (plants, mushrooms and fish) can carry harmful toxins

7. BIOLOGICAL FOOD SAFETY HAZARDS CONTINUED 1)Bacteria - Found everywhere - Reproduce by cellular division (double every 20 minutes) - Need moisture to reproduce i.e. e. coli, salmonella 2)Virus - Need a living host to reproduce i.e. hepatitis A 3)Parasites - need a living host to survive i.e. tapeworm, trichinosis

8. 3 MAIN WAYS FOOD CAN BECOME UNSAFE 1.Time-temperature abuse 2.Cross-contamination 3.Poor personal hygiene

9. Keep food out of the Temperature Danger Zone 40  -140 

10. WHAT CAN YOU DO TO PREVENT FOOD FROM BECOMING UNSAFE? Wash hands - not just once, but several times while handling food, and always after handling raw meats Pull hair back Roll sleeves up Wear gloves if you have a cut/bandaid Keep refrigerated food cold as long as possible Sneeze into your shoulder/arm, then wash hands Don’t lick your fingers, touch your face, fix your hair, etc. while handling food

11. FOOD BORNE ILLNESSES Common Symptoms Upset stomach Vomiting Diarrhea Treatment for mild cases Drink plenty of water to prevent dehydration Get plenty of rest Treatment for severe cases Hospitalization Intravenous (IV) fluids Antibiotics

12. WHY IS FOOD SAFETY IMPORTANT? Owen Drank raw milk that was contaminated E. coli 0157:H7 Hemolytic uremic syndrome Hospitalized for more than a week Multiple blood transfusions and kidney dialysis Healthy today without long term health issues