1. SERVSAFE Principles Food Science and Nutrition

2. Personal Behaviors That Can Contaminate Food 4-2 Scratching the scalp Running fingers through hair Touching the nose Rubbing an ear Touching a pimple/sore Wearing a dirty uniform Coughing/sneezing into the hand Spitting A B C D E F G H

3. Good personal hygiene includes: 4-3 Maintaining personal cleanliness Wearing proper work attire Following hygienic hand practices Avoiding unsanitary habits and actions Maintaining good health Reporting illnesses

4. 4-4 Proper Hand washing Procedure Wet hands with running water as hot as you can comfortably stand (at least 100 ° F/38 ° C). 1 Apply soap. 2 Vigorously scrub hands and arms for at least twenty seconds. 3 Clean under fingernails and between fingers. 4 Rinse thoroughly under running water. 56 Dry hands and arms with a single-use paper towel or warm-air hand dryer.

5. Proper Dishwashing Procedure 1. Pre-rinse/wipe-off 2. Wash 3. Sanitize (Rinse) 4. Air-dry or towel dry

6. IMPORTANT TERMS TO ADD TO VOCABULARY Anaerobic – Bacteria that will survive with out oxygen, generally fatal. Flammable – Materials such as potholders, clothing and aerosol cans that can start fires when near a heat source. Infective Dose – The number of organisms that will make you ill. Toxin – poison released from a microorganism.

7. Three Types of Food-borne Contaminants 3-2 Biological Chemical Physical May be produced by pathogens found on food May occur naturally in plants or animals May occur as a result of an animal’s diet Biological Toxins

8. Chemicals 3-14 Should only be applied by a licensed pest control operator (PCO) Wrap and store food prior to application Pesticides Store away from food, utensils, and equipment Follow manufacturers’ directions for using them Label them properly if they are transferred to new containers Do not store food this way

9. Accidental Introduction of Foreign Objects 3-15 Metal shavings Staples Glass Naturally Occurring Objects That Pose a Hazard Bones Fingernails Hair Bandages

10. 3-10 Plant Toxins Some plants are: Toxic when raw, but safe when cooked Red kidney beans Fava beans Naturally toxic Rhubarb leaves Apricot kernels Water hemlock

11. 3-11 Mushroom Toxins Present in certain varieties of wild mushrooms Can cause severe illness Are not destroyed by cooking or freezing

12. 2-3 Microorganisms That Can Contaminate Food and Cause Foodborne Illness

13. 2-4 Living, single-celled Can be carried by food, water, soil, humans, or insects Can reproduce rapidly under favorable conditions Some survive freezing Some form spores Some spoil food; others cause illness Some produce toxins that cause illness Basic Characteristics

14. Bacteria Bacteria are really small. You can see colonies of bacteria growing on a petri dish but individual bacteria can only be seen on high power using a microscope. http://www.sciencebuddies.org/mentoring/project_ideas/MicroBio_img_009.jpg

15. Listeria monocytogenes http://www.wadsworth.org/databank/listeria.htm http://textbookofbacteriology.net/Listeria.html

16. E. coli http://upload.wikimedia.org/wikipedia/commons/7/73/Ecoli_colonies.png http://www.scottcamazine.com/photos/EColi/pages/01toxigenicE_coli_jpg.htm

17. Staphylococcus aureus http://en.wikipedia.org/wiki/Staphylococcus_aureus

18. 2-6 (F.A.T.T.O.M)

19. 2-7 Food Microorganisms require nutrients found in potentially hazardous food to grow Proteins Carbohydrates

20. Acidity 2-8 Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)

21. Temperature 2-9 Most microorganisms grow well at temperatures between 41˚F and 140˚F (5˚C and 57˚C) 140’F (57’C)

22. Time 2-10 Foodborne microorganisms need sufficient time to grow 4 hours or more in TDZ = growth high enough to cause illness

23. Oxygen 2-11 Some pathogens require oxygen to grow, while others grow when oxygen is absent

24. Moisture 2-12 Most microorganisms grow well in moist food Moisture is calculated using a measurement called water activity (a w ) Potentially hazardous food typically has an a w of.85 or higher

25. 2-14 Caused by Bacteria Salmonellosis (eggs, poultry) Listeriosis (soft cheese, uncooked meats, un-washed vegetables.) Staphylococcal Gastroenteritis (red meat, poultry, eggs, crème filled baked goods, salads, mayo) Botulism (canned foods, honey) E Coli (cheese, ground meat, fresh produce, unpasteurized fruit juice)

26. MOST SUSCEPTIBLE INFANTS ELDERLY PEOPLE RECOVERING FROM ILLNESSES, SURGERIES OR ACCIDENTS PEOPLE WITH BIRTH DEFECTS AND PROLONGED ILLNESSES OR HEALTH CONDITIONS PREGNANT AND NURSING MOTHERS

27. 2-27 Basic Characteristics Unlike bacteria, they rely on a living cell to reproduce Unlike bacteria, they do not reproduce in food Some may survive freezing and cooking Can be transmitted from person to person, from people to food, and from people to food-contact surfaces Can contaminate both food and water supplies

28. 2-28 Caused by Viruses Hepatitis A Norovirus Gastroenteritis Rotavirus Gastroenteritis

29. 2-35 Basic Characteristics Living organisms that need a host to survive Small, often microscopic Grow naturally in many animals and can be transmitted to humans Pose a hazard to food and water

30. 2-36 Caused by Parasites Trichinosis (uncooked wild game) Anisakiasis Giardiasis (fresh water from lakes, rivers unprocessed) Toxoplasmosis Intestinal Cryptosporidiosis Cyclosporiasis

31. FUNGI Begins as surface bacteria Fuzzy, furry appearance Releases spores into the air Penetrates the interior of the food Latter stages of deterioration are soft, spongy and watery

32. Lab 18A – Molds (Fungi) Bread molds http://www.backyardnature.net/f/bredmold.htm http://leavingbio.net/FUNGUS/Fungi2_files/image041.jpg

33. Fruit molds http://thumbs.ifood.tv/files/images/food/fruit-mold-08.jpg http://www.lenscope.com/?c=1264

34. Cheese Molds http://www.lenscope.com/?c=1264 http://i-cdn.apartmenttherapy.com/uimages/kitchen/2010_09_14-moldycheese.jpg

35. REVIEW 1. Name the four types of pathogens. 2. How do you test a food to see if it is safe to eat it? 3. What are three categories of contaminates? 4. What is a danger zone? What are the temperatures of the danger zone? 5. List the order for correctly washing dishes. 6. Explain cross-contamination and list the common three pathways of cross-contamination. 7. How long before a food-borne illness will make you sick? 8. For what do the letters of FAT TOM stand? 9. What groups of people are most susceptible to illness and death from food-borne illnesses?