1. FOOD SAFETY Module 2

2. Outline 1) What is foodborne illness? 2) The DANGER ZONE 3) Food Contaminants: Microorganisms Natural Toxins Chemicals 4) Prevention: Clean Separate Cook Chill 5) When foodborne illness happens: At-risk people Symptoms Treatment Reporting

3. 1) What is Foodborne Illness It is also called food poisoning and it is a disease transmitted by food. It can happen to anyone. Millions of people get some type of foodborne illness each year. However, many cases go unreported because people mistake their symptoms for “stomach flu”. It can be avoided.

4. 2) DANGER ZONE Bacteria multiplies quickly between the temperatures 40°F and 140°F (4°C and 60°C) To keep food out of the danger zone, keep cold food cold and hot food hot. When reheating food, reheat to 165°F

5. The DANGER ZONE

6. 3) Food Contaminants Foodborne illness occurs when food is contaminated. A contaminant is an undesirable substance that accidentally gets into food. Many contaminated foods do not look or smell spoiled, but they can still cause illness. There are 3 main types of contaminants:  MICROORGANISMS  NATURAL TOXINS  CHEMICALS

7. Microorganisms Microorganisms are living beings that are so small that you can only see them with a microscope, but they can have a huge effect on people. There are 4 types of microorganisms that cause foodborne illness:  Bacteria  Parasites  Protozoa  Viruses

8. Bacteria These are single-celled microorganisms that live in soil, water, and the bodies of plants and animals. The 5 most common types of bacteria are:  E. coli  Salmonella  Listeria  Campylobacter  Staph

9. Parasites This is an organism that lives off another organism, called a host. Example: Trichinella is a parasite sometimes found in raw or undercooked pork. It can cause a disease called trichinosis.

10. Protozoa These are single-celled animals. Some types of protozoa are parasites that can cause foodborne illness.

11. Viruses This is a disease-causing agent that is the smallest type of life-form. Example: Hepatitis A or Norwalk virus. These can be contracted from eating raw or undercooked shellfish, such as oysters, clams, and mussels. *Norwalk Virus

12. Natural Toxins These are substances produced by plants to protect themselves against insects, birds, and animals. Although many are not toxic to humans, others are. For instance, illness can result from eating some wild berries and mushrooms. You should avoid foods that do not come from reputable food sellers.

13. Chemicals Chemicals that come in contact with the food can be another source of foodborne illness. Some chemicals are purposely used to produce and process foods. Example: pesticides and food additives. A pesticide is a substance used to repel or destroy insects, weeds, or fungi on plant crops. They are also used to protect foods during transportation. Food additives are chemicals added to food during processing.

14. 4) Prevention Prevention is the best approach. If in doubt about a food, throw it out. All of the guidelines for keeping food safe to eat can be summed up in four basic steps:  Clean  Separate  Cook  Chill

15. *Brainstorm 5 examples for each of these steps: Clean  Ex: wash hands Separate Cook Chill

16. Clean Wash hands Keep long hair tied back Wear clean clothes Wear band-aid and gloves if cut Kitchen should be non-smoking Cough into elbow, away from food Wash hands after touching raw meat. Wipe up spills as they happen. Use paper towel to wipe up juices from raw meat and poultry. Wash dishes in hot water and detergent. Dispose of garbage promptly. Never store food under kitchen sink. Wash dishcloths and sponges daily.

17. Separate “Separate” is mostly important in avoiding cross contamination. Cross-contamination occurs when harmful bacteria from one food are transferred to another food.  Put raw meats in separate plastic bags at the store.  Store raw meats in containers to keep them separate in the fridge.  Use one spoon for tasting and one for stirring.  Use clean utensils and containers.  Never use a hand towel to dry dishes.  Keep pets out of the kitchen.  Never taste any food that looks or smells questionable.  Store non-perishables in tightly sealed containers.

18. Cook  Use a thermometer to check temperatures. Always keep hot foods hot – above 140ºF.  Do not partially cook foods and then set them aside or refrigerate them to complete the cooking later.  Reheat leftovers to 165ºF. When reheating sauces, soups, and gravies, make sure they come to a full boil.  Dispose of any damaged cans.  Use only clean, unbroken, fresh eggs.  Do not eat raw cookie dough or taste partially cooked dishes containing meat, poultry, fish, or eggs.

19. Chill  Keep cold foods cold – below 40ºF.  The danger zone includes room temperature so you shouldn’t allow food to sit out for more than two hours.  Refrigerate leftovers promptly. Eat or freeze refrigerated leftovers within three days.  Use shallow containers for refrigerator storage to help food reach safe, cool temperatures faster.  Thaw foods in the refrigerator or in the microwave immediately before cooking. DO NOT thaw food on the kitchen counter or table.  Make the grocery store your last stop on the way home. Put perishable items in your shopping cart last. Refrigerate or freeze them as soon as you get home.

20. 5) When Foodborne Illness Happens Foodborne illnesses can affect people differently. A contaminated food eaten by two people may cause different symptoms in each person. The following factors may play a role in the way your body reacts to certain contaminants:  genetic makeup  age  state of health

21. At-Risk People Infants and children Pregnant women People with immune disorders Older adults Substance abusers

22. Symptoms Range in severity. Most common – vomiting, stomach cramps, and diarrhea. Symptoms generally appear within a day or two after eating tainted food. However, some illnesses take up to 30 days to develop. Symptoms usually only last a few days. A small percentage of cases lead to other illnesses. Complications cause by foodborne illness result in thousands of deaths each year.

23. Treatment Drink plenty of water to prevent dehydration. Get lots of rest. If symptoms are severe, call a doctor.  high fever  blood in stools  dehydration (noticed by dizziness)  diarrhea or vomiting lasting more than a few hours People at high-risk should seek medical care immediately. If symptoms include double vision, inability to swallow, or difficulty speaking, you should go directly to a hospital. These symptoms suggest botulism, which can be fatal without immediate treatment.

24. Reporting If you suspect the contaminated food came from a public source, you should call your local health department. If you at the food at a restaurant or large gathering, you should file a report. Also report commercial products suspected of causing illness (canned goods, store-bought salads, or cooked meats). If you still have some of the suspected food, wrap it in a plastic bag and store in fridge. Health officials may want to examine the food to see if a product recall is necessary.