Learning objectives:

After completing this session, the participant will be able to:

*Identify foods most likely to become contaminated *Explain the difference between clean and sanitized *Verbalize and demonstrate proper hand washing

techniques *Explain the importance of controlling time and

temperature *State how food becomes contaminated *Name 1 factor needed for bacteria to grow

Food Safety:

Importance of food safety:

*Serving safe food is important for health as well as financial reasons

*Food safety directly affects you, your co-workers, your customers, and the food service operation itself

*Although serving safe food takes a little extra time and effort, it is part of being a professional

Food Safety:

Foodborne Illness:

*Foodborne illness is a disease that is carried or transmitted to human beings by food

*Foodborne illness may be caused by microorganisms, which are tiny, single-celled organisms, such as bacteria

*Under the proper conditions, bacteria can grow, divide, and multiply enough to make people sick. This means that the food is contaminated

*Allowing food to remain in the temperature danger zone, 40 degrees F-140 degrees F (4.4 degrees C-60 degrees C) for 4 hours or more provides conditions favorable for growth of bacteria and cause illness.

Food most likely to become contaminated:*Moist, high protein foods on which bacteria can

grow most easily are classified as Potentially Hazardous Foods

*The four categories of potentially hazardous foods are: fresh meat, such as beef or pork; poultry, such as chicken or turkey; seafood or fish; and dairy products, such as milk and cheese

How food becomes unsafe:

*Contamination is the unintended presence of harmful substances or microorganisms in food. There are three main types of hazards

Biological Hazards: Bacteria, viruses, parasites, and fungi. Contamination by bacteria is the greatest threat to food safety.

Chemical Hazards: Pesticides, food additives, cleaning supplies

Physical Hazards: Foreign matter such as dirt, broken glass and crockery, and other objects that accidentally get into food.

Cross-contamination is the transfer of harmful substances or micro-organisms to food.

Cross-contamination occurs when: 1. Hands touch raw foods and then

touch cooked or ready-to-eat foods 2. Food-contact surfaces touch raw foods,

are not cleaned and sanitized, and the touch food that is ready-to-eat

3. Cleaning clothes and sponges touch raw food, equipment, or utensils; are not cleaned and santizized; and are then used on surfaces, equipment, and utensils, for ready- to-eat foods

4. Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods

.

Clean vs. Sanitary

*Clean means free of visible soil *Sanitary means free of harmful levels of

disease causing micro-organisms and other harmful contaminants

*Sanitation is the creation and maintenance of healthful or hygienic conditions

*Sanitization is the use of heat or chemicals to destroy 99.999% of the disease causing micro-organisms on a food contact surface

Potentially Hazardous foods:

Factors most often named in Foodborne Outbreaks: * Failure to properly cool food. This is the leading cause of

foodborne outbreaks *Failure to thoroughly heat or cook food to a temperature which kills

bacteria *Infected employees who practice poor personal hygiene at home

and at work *Preparing food a day or more in advance of being served *Raw food is mixed with food that has already been cooked *Allowing foods to stay for too long at temperatures that favor

bacterial growth * Failure to reheat cooked foods to temperatures that kill bacteria *Cross-contamination of cooked food by raw food *Inadequate cleaning of equipment

Types of Foodborne Illness:

Salmonella:Symptoms- Abdominal pain, headache, nausea,

vomiting, fever, and diarrheaSource- Domestic and wild animals, also human

beings Food involved- Poultry and poultry salads, meat

and meat products, milk, shell eggs, and other protein foods

Types of Foodborne Illness:

Shigella: Symptoms- Fever, chills, diarrhea, and dehydration

Source- Human beings (intestinal tract), fliesFood Involved- Potatoes, tuna, shrimp, turkey, and

macaroni salad, lettuceStaphylococcus:

Symptoms- Nausea, vomiting, dehyrdrationSource- Human beings (skin, nose, throat, infected

sores), also animals

Types of Foodborne Illness:

E. coli:Symptoms- Diarrhea, severe abdominal pain,

nausea, vomiting occasional feverSource- Animals, particularly cattle, human beings

(intestinal tract)Food involved- Raw and undercooked ground beef

and other red meats, imported cheese, unpasteurized milk

Hepatitis A is a contagious viral disease, which causes inflammation of the liver. These microorganisms contaminate food through poor personal hygiene by food handlers, contaminated water supplies, or shellfish taken from sewage-contaminated water.

The best defense against foodborne viruses is to use good personal hygiene

Personal Hygiene:

*Personal hygiene is the way a person maintains their health, appearance, and cleanliness

*Good personal hygiene can help prevent the spread of infectious diseases and foodborne illness

*Frequent and thorough hand washing is the most critical aspect of personal cleanliness. Dirty hands and fingernails can contaminate food products

ALWAYS WASH YOUR HANDS BEFORE: *beginning work *Putting on a new pair of gloves

ALWAYS WASH YOUR HANDS AFTER: *Using the restroom *Handling raw foods *Touching your hair, face, or body *Eating or drinking *Sneezing or coughing *Cleaning *Taking out the garbage *Touching anything that may contaminate

your hands

GOOD PERSONAL HYGIENE ALSO INCLUDES THE FOLLOWING:

*Keep nails short and clean *Cover all cuts and sores with bandages and plastic

gloves *Wash your hands before putting on gloves and

changing gloves *Wash your hair and bathe daily *Wear a clean uniform and apron. Work clothes

should be worn only on the job, not for personal use *Wear hair restraints *Do not wear excessive jewelry to work. It is hard to

clean. It can also fall off and get lost in food.

Personal hygiene and food safety quiz:

1. True or False: Foodborne illness is a disease that is carried or transmitted to human beings by food

2. True or False: Clean and sanitary mean the same thing

3. True or False: Raw food should never be mixed with food that has already been cooked

CIRCLE THE CORRECT ANSWER

4. Sanitary means:A. Free of visible soilB. Coated with disinfectantC. Washed by a chemical solutionD. Free of harmful levels of contamination

5. Personal hygiene isA. The spread of bacteriaB. Reporting an illness to your supervisorC. The way a person maintains their health, appearance, and cleanlinessD. Using a hand sanitizer

TRUE OR FALSE:

6. You do have to wash your hands before putting on a pair of gloves

7. The temperature danger zone for potentially hazardous foods is 40 degrees F-120 degrees F

CIRCLE THE CORRECT ANSWER 8. When a person washes their hands they should also wash their:

• A. Gloves• B. Elbows• C. Face• D Lower arms up to the elbows

9. Name 2 illnesses employees MUST report to their supervisors

10. List 3 examples of when an employee should wash their hands