• 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.

• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten.

Scrub vegetables, like potatoes, with a clean vegetable brush while rinsing with running tap water.

7

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

8

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

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

9

Use different cutting boards

Use one cutting boardfor raw meat, poultry and seafood …

… and a separate one for fresh produce.

• 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

How many people in the United States get sick each year from food they eat?

• 76 million people become sick from foodborne illnesses

• 76 million people become sick from foodborne illnesses

• 5,000 people die• 5,000 people die

12

How do you know if YOU have a foodborne illness?

13

Some possible signs and symptoms

Upset stomach

Dehydration (sometimes severe) from losing bodily fluids

Fever

Vomiting

OOPS!

Diarrhea

5 RISK FACTORSFOR

FOOD BORNE ILLNESS

FOODS HELD AT DANGER ZONE

UNDERCOOKED FOODS

EGGS SHOULD BE COOKED TO A MINIMUM OF 145 for at least 15 seconds

DIRTY EQUIPMENT

FOODS FROM AN UNSAFE SOURCE

POOR PERSONAL HYGIENE

Pathogens

• Microorganisms that can cause disease.

Potentially Hazardous Foods

Foods that support the growth of pathogens

High in PROTEIN

HIGH IN MOISTURE cooked foods

LOW IN

ACIDITY

HIGH IN ACIDITY

FAT TOM F.A.T.T.O.M. explains what allows foodborne pathogens to grow.

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.

OODF

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.

CIDITY

A

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.

TI

ME

30

A multiplication quiz

How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours?

The number of bacteria can double in 20 minutes!The number of bacteria can double in 20 minutes!

31

Answer: 2,097,152!Answer: 2,097,152!

Refrigerate perishable foods within TWO hours! Refrigerate perishable foods within TWO hours!

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.

EMPERATURET

33

DANGER ZONE

DANGER ZONE

Bacteria multiplyrapidly between

40 & 140°F

2 hour time limit

34

The TWO-hour rule

Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours

Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours

(Only ONE hour when temperature is above 90°F)

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.

XYGENO

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.

OISTURE

M

CROSS CONTAMINATION

FOOD TO FOOD

EQUIPMENT TO FOOD

PEOPLE TO FOOD

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

FREQUENT HANDWASHING

43

Wash your hands!

Handwashing is the most effective way to stop the spread of illness.

44

Wash hands after …

Using bathroom orchanging diapers

Handling pets

Touching a cut or open sore Handling food

AND before ...

Sneezing, blowing nose & coughing

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 usinga clean cloth or paper towel

CLEAN CLOTHING / APRONS

Hair restraint

No Jewelry

CLEAN FINGERNAILS

Kitchen clean-up

Wash Rinse

Sanitize Air Dry

Sanitizing solution for cleaning

1 Tablespoon Bleach to 1 gallon HOT water

F I F O

FIRST INFIRST OUT

CUSTOMER SERVICE RULES

Rule #1: The customer is always right!

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

Rule #1: The customer is always right!