1. © 2009-2014 National Pasteurized Eggs, Inc. v3659 SafeEggs.com/foodservice FOOD SAFETY — The fork stops here !

2. Recalls & Headlines - 2009 Half a million pounds of ground beef recalled 28 sick, 2 deaths Nestles toll house cookies confirmed for the presence of E. coli – 69 people sickened, one mother fighting for her life JB Swift Beef Co. recalled beef products potentially contaminated with E. coli after 24 people being ill

3. Recalls & Headlines - 2009 Serrano Peppers – Salmonella “ St. Paul ” over 1,300 people ill Sprouts recalled – Salmonella Iceless green onions – Salmonella Peanut Butter – Salmonella (2008-2009) 700 people sick, 9 died 400 products recalled

4. More than a number …. 76 million people sick 325,000 people hospitalized 5,000 people die Foodborne illness costs the US up to $35 billion … but it ’ s not really about dollars.

5. From the Farm to the Fork! Germs in soil & water Enter the food supply on the farm Or … in harvesting Or … in processing & packaging Or … in food service

6. Meet Typhoid Mary A cook in the early 1900s Had Salmonella in her body but was not sick Spread Salmonella through food she prepared Infected more than 47 people (3 died) Improper handwashing spread the germs Lived many years in quarantine

7. What do you know? Can ’ t see, taste, or smell germs People usually get sick in 1 to 3 days, but it can be up to 6 weeks! Some people think they have “ the flu ” Symptoms: nausea, vomiting, diarrhea, fever, headache, body ache … even a sore throat

8. The “ 200 Club ” There are more than 200 germs that can cause foodborne illness. “ BAD GUYS ” : Bacteria Viruses Parasites Molds Chemicals Physical objects Salmonella bacteria

9. Meet the Newcomers! Norwalk virus (Norovirus) – 1968 – school children & staff became sick in Norwalk, Ohio E. coli – 1982 – first linked to ground beef Listeria monocytogenes – became a serious concern in mid 1980s E. coli – 1992 – showed up in apple cider Clostridium botulinum – 1994 – in baked potatoes in El Paso 30 people sick Cyclospera (parasite) – Guatemalan raspberries – 1996 Salmonella Newport – 2002 – new, antibiotic-resistant strain in ground beef – caused an outbreak E. Coli in spinach – 2006 200 people sick; $10 million in damage to our economy

10. Antibiotic Resistance Many of today ’ s toughest germs are “ antibiotic resistant ” This means they were stressed and grew stronger

11. Globetrotters! Dangerous germs spread faster through food and people Now a global “ germ pool ”

12. “ Sam & Ella ’ s ” Top 5! 1 – Food from unsafe sources 2 – Undercooking food 3 – Holding at wrong temperature 4 – Contaminated equipment 5 – Poor personal hygiene

13. What YOU Can Do Keep cold food cold and hot food hot because: bacteria multiply quickly in the danger zone!

14. Check final temperature with thermometer (don ’ t eyeball it) What YOU Can Do

15. Clean & sanitize Wash your hands frequently & well Use gloves or utensils – no bare hands Prevent cross contamination (germs traveling) … clean and separate!

16. How do you hit a moving target? New germs Germs in new foods Worldwide “ germ pool ”

17. The Fork Stops Here!