1. Intro to food safety Foods 2150

2. Handling food  Microorganisms can grow in and on food when not handled properly

3. Personal Hygiene- Cross contamination  Cross contamination - Cross-contamination is how bacteria can spread. It occurs when juices from raw meats or germs from unclean objects touch cooked or ready-to-eat foods.  Why is it so important to wash your hands BEFORE you begin? You can cause food born illness by direct contact with food if you do not practice good hygiene  When to wash your hands  Before you begin  After breaks  Before handling raw food (fish, poultry)  After you touch your hair face body  After you sneeze, or use a tissue  After using the washroom  After using cleaning supplies  Wash hands – soap and water  If your sick – wash hands more frequently while your cooking/handling food  Hair is tied back!

4. Temperature danger Zone  41F to 135 F (5 – 57C)  At room temperature or slightly above this is the temperature that most bacterial like to grow in  Hot foods need to stay hot  Cold foods need to stay cold  Bacterial will multiply within 2 hours of these warm conditions  Food should be thrown away after 4 hours if they are not held hot (135F)  Frozen foods: when frozen the bacterial is not dead and will begin to grow once warmth is felt (example thawing out ground beef at room temperature)

5. In order to grow and multiply germs need: Warmth FoodMoisture Time Acidity oxygen

6. Food born illness There are several forms of bacterial, viruses and parasites that can cause food born illnesses

7. Salmonellosis (Bacteria)  Symptoms:  Cramps, nausea, headache, fever, diarrhea, vomiting  Foods involved  Poultry and poultry products, eggs, meat and meat products, fish, dairy products, protein foods, fresh produce

8. E Coli - bacteria  Symptoms: Server abdominal cramps, diarhea, vomiting, mild fever, kidney failure  Foods involved:  Raw ground beef, undercooked meat, unpasteurized milk and apple cider or juice, mayonnaise, lettuce, melons, fish from contaminated water

9. Botulism - Bacteria  Symptoms: constipation and diarrhea, vomiting, fatigue, vertigo, double vision, dry mouth, paralysis, death  Foods involved:  Under processed foods, canned low acid foods, sautéed onions in butter sauce, baked potatoes, untreated garlic and oil products

10. Hepatitis A - Virus  Symptoms: fatigue, discomfort,, fever, headache, nausea, loss of appetite, vomiting, jaundice  Foods involved:  Water, ice, salads, cold cuts, sandwiches, shellfish, fruit, fruit juices, milk and milk products, vegetables