3. Wash hands with warm water and soap for at least 20 seconds. Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.

4. Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. S crub vegetables, like potatoes, with a clean vegetable brush while rinsing with running tap water.

7. 7 COOK foods to a safe temperature to kill microorganisms.

8. 8 SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods.

9. 9 Use different cutting boards Use one cutting board for raw meat, poultry and seafood … … and a separate one for fresh produce.

10. A sickness that results from eating foods that are contaminated with pathogens. Common symptoms include: diarrhea, abdominal cramps, fever, headache, and vomiting. Consequences can be severe and may lead to hospitalization or even death.

11. 11 How many people in the United States get sick each year from food they eat? 76 million people become sick from foodborne illnesses 5,000 people die

12. 12 How do you know if YOU have a foodborne illness?

13. 13 Some possible signs and symptoms Upset stomach Dehydration (sometimes severe) from losing bodily fluids Fever Vomiting OOPS! Diarrhea

14. 5 RISK FACTORS FOR FOOD BORNE ILLNESS

15. FOODS HELD AT DANGER ZONE

16. UNDERCOOKED FOODS EGGS SHOULD BE COOKED TO A MINIMUM OF 145 for at least 15 seconds

17. DIRTY EQUIPMENT

18. FOODS FROM AN UNSAFE SOURCE

19. POOR PERSONAL HYGIENE

20. Pathogens Microorganisms that can cause disease.

21. Potentially Hazardous Foods Foods that support the growth of pathogens

23. cooked foods

24. LOW IN ACIDITY

25. HIGH IN ACIDITY

27. Moist protein-rich foods, such as meat, milk, eggs and fish, are potentially hazardous. That is, they are most likely to cause foodborne illness because they are a food source for pathogenic bacteria and can support growth of these bacteria. F

28. Bacteria grow best in an environment that is neutral or slightly acidic. Most bacterial growth is inhibited in very acidic conditions. That is why acidic foods, like vinegar and fresh fruits (especially citrus), seldom provide a favorable climate for pathogenic bacteria. Most bacteria will not grow at pH levels below 4.6 because the environment is too acidic. A

29. Pathogenic microorganisms reproduce by cell division. One becomes two. Two become four. Four becomes eight. When foods are held in the TEMPERATURE DANGER ZONE (TDZ) (40° to 140°F) for more than two hours, pathogens will have multiplied to such high levels in the food, eating this food will make people ill rapidly.

30. 30 A multiplication quiz 1 BACTERIA How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours? The number of bacteria can double in 20 minutes!

31. 31 Answer: 2,097,152! Refrigerate perishable foods within TWO hours!

32. Microorganisms grow and reproduce quickly between the temperatures of 40° and 140°F (5° to 57° c). One important rule of food safety is to limit time that foods are in the DANGER ZONE – NO MORE THAN 2 HOURS. Keep foods refrigerated (below 41°F) until it is time to cook. Cool left over foods quickly. T

33. 33 DANGER ZONE Bacteria multiply rapidly between 40 & 140°F

34. 34 The TWO-hour rule Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours (Only ONE hour when temperature is above 90°F)

35. Most microorganisms need oxygen (air) to grow. When foods such as meat, spaghetti sauce or vegetables are canned, oxygen is excluded from the environment. Therefore, growth of bacteria are controlled and the food is preserved. Such foods are shelf stable and do not require refrigeration until they are opened. XYGEN O

36. Bacteria, yeast, and molds multiply rapidly with a high water activity level. Meat, produce and soft cheeses are examples of foods with a high moisture content. Foods preserved with salt or sugar, such as beef jerky or jams and jellies have a lower moisture content because salt and sugar deprive microorganisms of water and inhibit their reproduction. Pathogens have difficulty growing in foods such as dry noodles, flours, candies and crackers. M

37. CROSS CONTAMINATION

38. FOOD TO FOOD

39. EQUIPMENT TO FOOD

40. PEOPLE TO FOOD

41. The most important tool you have to prevent foodborne illness is good personal hygiene. Personal hygiene is the way a person maintains their health, appearance and cleanliness. A cough or sneeze can transmit thousands of microorganisms that may cause disease GOOD PERSONAL HYGIENE

42. FREQUENT HANDWASHING

43. 43 Wash your hands! Handwashing is the most effective way to stop the spread of illness.

44. 44 Wash hands after … Using bathroom or changing diapers Handling pets Touching a cut or open sore Handling food AND before... Sneezing, blowing nose & coughing

45. 45 How to wash hands 1. Wet hands with WARM water 2.Soap and scrub for 20 seconds 3.Rinse under clean, running water 4.Dry completely using a clean cloth or paper towel

47. CLEAN CLOTHING / APRONS

48. Hair restraint

49. No Jewelry

50. CLEAN FINGERNAILS

51. Kitchen clean-up

52. W ash R inse S anitize A ir Dry

53. Sanitizing solution for cleaning 1 Tablespoon Bleach to 1 gallon HOT water

55. FIRST IN FIRST OUT

56. CUSTOMER SERVICE RULES

57. Rule #1: The customer is always right!

58. Rule #2: If you think the customer is wrong, read Rule # 1.

59. Rule #1: The customer is always right!