1. SAFETY & SANITATION

2. Objectives Identify ways foods become contaminated Define different types of food borne illnesses Ways to prevent food poisoning How to prevent kitchen accidents

3. Sanitation: * keeping foods free from contamination Safety: * practicing safety procedures to prevent accidents.

4. Foodborne Illnesses most cases are mistaken for the “flu”because - food does not look or taste bad even though soil, insects, humans and cooking tools transfer contaminants to foods caused by bacteria, parasites & viruses

5. Bacterial Foodborne Illness

6. Botulism

7. Campylobacteriosis * most common FBI in US

8. E Coli

9. Listeriosis

10. Perfringens

11. Salmonella * Cause of 2 nd most common FBI in US

12. Parasites – need host to survive Roundworms (Trichinosis)- undercooked pork Protozoa – (Giardia) – water contaminated with feces of infected animals

13. Virus Hepatitis A – polluted shellfish and vegetable beds

14. Local, state & federal guidelines regulate food production & safety

17. Cross Contamination Food To Food -Raw food comes in contact with cooked food *Meat drippings from raw meat drip onto cooked vegetables * Raw chicken on grill touches steak that is cooked

18. People to Food Handling food after using toilet Touching raw meat and then preparing other foods Wiping a counter with towel and then using it to dry your hands

19. Equipment to Food Using unclean equipment to prepare food Using cutting board & same knife to prepare different foods, such as cutting chicken & then making a salad Storing cooked food in a container that previously stored raw food.

20. Temperature Guide for Food Safety Danger Zone: 40 – 140 F Do Not Leave Food Out for More Than 2 Hours at Room Temperature !

21. Kitchen Accidents Most caused by carelessness Most common are: poisoning cuts burns & fires electric shocks