1. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Buckle Up with Food Safety Lecture Series Agriculture Commodity Processing Agriculture Technology Department Plymouth High School DAY 3

2. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Find a news article of a food borne disease outbreak You will be sharing brief details of it to the class – Items to discover: 5 W’s – WHAT, WHO, WHERE, WHEN, WHY, and sometimes HOW Helpful hints: Awesome Sources to discover your topic: -Government Websites -Time Magazine -www.google.com or www.youtube.comwww.google.comwww.youtube.com -Local (The Press or Review) or regional newspapers ( www.jsonline.com, www.nytimes.com, www.chicagotribune.com )The Press www.jsonline.comwww.nytimes.comwww.chicagotribune.com

3. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Complete the Food Safety Review Cross word puzzle – Answers are from class and the reading handouts Academic Honesty! -You can use your notes and handouts - do not copy from your classmates

4. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Diarrhea Fever Vomiting Nausea Dizziness Lethargic Headaches Abdominal cramps Chills Other general symptoms

5. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Biological Chemical Physical Sources of Food Hazards

6. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Biological Sources of Food Hazards Microorganisms Not all are harmful What types of foods have good microorganisms in them?

7. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Chemical Sources of Food Hazards Chemical residues Additives Pesticide residue on fruits and vegetables

8. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Physical Sources of Food Hazards fallen from overhead machinery or people Metal filings hair

9. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Campylobacter jejuni: the most common cause of food-borne illness; contracted from raw and undercooked meat and poultry, raw milk and untreated water, resulting in severe diarrhea.

10. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Salmonella: the second most common cause of food-borne illness, contracted from raw and undercooked eggs, poultry and meat, dairy products, seafood, fruits and vegetables.

11. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Clostridium botulinum: contracted from home-prepared foods and herbal oils, resulting in muscle paralysis or botulism.

12. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor E. coli O157:H7: contracted from undercooked or raw hamburger meat, produce and raw milk, resulting in severe diarrhea and in some cases, renal failure.

13. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Listeria monocytogenes: contracted from soil, water, dairy products, raw and uncooked meat, poultry, seafood and contaminated produce, resulting in listeriosis – a serious disease affecting pregnant women, newborns and adults with a weakened immune system.

14. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Salmonellosis – www.ext.colstate.edu/pubs/foodnut/09300.html www.ext.colstate.edu/pubs/foodnut/09300.html Campylobacteriosis – www.extcolostate.edu/pubs/foodnut/09300.html www.extcolostate.edu/pubs/foodnut/09300.html Listeriosis – www.extcolostate.edu/pubs/foodnut/09300.html www.extcolostate.edu/pubs/foodnut/09300.html Vibriosis – www.metrokc.gov/HEALTH/prevcont/vibrio.htm www.metrokc.gov/HEALTH/prevcont/vibrio.htm Cholera – www.cdc.gov/nczved/dfbmd/disease_listing/cholera_gi.html www.cdc.gov/nczved/dfbmd/disease_listing/cholera_gi.html Trichinosis – www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm

15. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor www.ecolab.com

16. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor  Cleansers and Detergents  Removes organic matter (“dirt”)  Removes visible matter  Disinfectant and Sanitizer  Decrease microbial content  Rid invisible problems Kills Bacteria Kills Bacteria Stops Bacteria Growth Stops Bacteria Growth

17. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor ProsCons Antibacterial Soaps

18. Buckle Up with Food Safety Lecture Series Presented by Mr. Taylor Morbidity- makes you sick Mortality- you die  Anaerobic- dislikes O 2 Aerobic- likes O 2 Terms to Know