1. Food Borne illness

2.  Food-borne illness is an illness or disease transmitted to humans through contaminated food.

3.  When a group of people consumes the same contaminated food, and two or more become ill.

4. 1. Infants and pre-school age children 2. Pregnant women 3. Elderly people –whose immune systems have weakened with age 4. People taking medications- such as antibiotics or immune suppressants 5. People who are ill- or who have had recent surgery or chronic illness

5. Diarrhea. Vomiting. Stomach Cramps. Headache

6. C O N T A M I N E N T S also know as…..stuff that gets inside food

7. Sometimes it happens at the source….  When the animal is slaughtered or when it is irrigated with contaminated water.

8.  Purchasing foods from unsafe sources  Holding food at the wrong temperatures  Using contaminated equipment  Failing to cook food properly  Poor personal hygiene

9. 1. Biological 2. Physical 3. Chemical

10.  Bacteria  Virus  Parasites  Fungi

11.  Glass  Hair  Fingernails  Metal shards (from cans)  Paper  Etc….etc….etc….

12.  Window cleaner  Soap  Pesticides  Bleach  Hairspray, Gel  Nail polish, Perfume  Etc…….etc…….etc…..

13.  Any food that allows harmful bacterial to grow  These foods MUST be handled more carefully

14.  Milk and milk products  Shell Eggs  Tofu and other soy protein foods  Garlic and oil mixtures  Cooked rice, beans, potatoes  Sliced melons  Mayonnaise  Meat: beef, pork, lamb,  Poultry  Fish  Shellfish and crustaceans

15. Anytime that food has been allowed to remain at an incorrect temperature it easy for microorganisms to grow rapidly.

16.  Rapid Bacterial growth happens in the danger zone between 40  to 140  degrees Fahrenheit

17. F A T T O M FFOOD AACIDITY TTEMPERATURE – 40  -140  TTIME OOXYGEN MMOISTURE

18. F A T food acidity temp T O M time oxygen moisture

20.  This happens when micro organisms are TRANSFERRED from one source to another

21.  Foods- especially raw protein foods like meat, dairy and eggs  Human hands  Utensils  Work surfaces, including cutting boards and prep tables  Kitchen Equipment  Cleaning materials, including dish towels and sponges

22.  Surfaces are not clean and sanitized before touching cooked or ready to eat food  Raw contaminated ingredients are added to food that receives no further cooking  Raw food is allowed to drip fluids into cooked or ready to eat foods

23.  A food handler touches contaminated food and then touches other food  Contaminated towels are not cleaned and sanitized before being used on food contact surfaces

24.  Keep hot foods hot  Keep cold foods cold  Be aware of the Danger Zone  Avoid Cross Contamination  Wash Hands  Use Hot water and soap for cleaning