F. A .T. T .O. M .

F.A.T.T.O.M.

FoodO Bacteria like protein-rich foods.

O MeatO Milk

O CheeseO EggsO Fish

ACIDITY(Low)O Bacteria grow best in an

environment that is neutral or only slightly acidic.

O Acidic foods, like vinegar and fresh fruits (especially citrus), seldom provide a favorable climate for pathogenic bacteria.

O Most bacteria will not grow at pH levels below 4.6 because the environment is too acidic.

O Microorganisms thrive in a pH range between 6.6 and 7.5.

Acidity of Certain Foods

https://www.extension.iastate.edu/foodsafety/lesson/L4/L4p4.html

Time

O Food may become dangerous if left out for 2 hours or more.

O Bacteria double every 20 minutes

Temperature

O Danger zone = 40-140 °F

O Room temperature is ideal for bacterial growth

O ServSafe says 41-135 °F

OxygenO Most bacteria needs

oxygen to grow.O If something needs

oxygen to grow this is called Aerobic

O If something does NOT need oxygen to grow, this is called AnaerobicO I.E. Botulism does

not need oxygen to grow (canned goods) It is rare but deadly.

MoistureO Bacteria LOVE

wet/moist foods!O Not foods such as

crackers and breads at room temperature.

O Things well preserved with salt and sugar deprive bacteria of water and limit its reproduction. O Examples of this are

jams, jellies, and beef jerky.

4 Day = Throw AWAY

Quick Practice QuizO https://

www.extension.iastate.edu/foodsafety/lesson/L4/L4test.html

1. Bacteria prefer _____-_____ foodsO High-acidO Protein-richO MoldyO All of the above

2. Most pathogenic bacteria prefer environmental conditions that areO DryO WetO AcidicO All of the above

3. Most types of bacteria cannot live in foods that areO AcidicO Neutral O AlkalineO Odorous

4. Cooked meats at room temperature are in the Temperature Danger Zone (TDZ), which is between ________? O Room temperature and freezingO 40°F to 140°FO 41°F to 180°FO 70°F to 140°F

5. Pathogenic bacteria require time to multiply in a warm, moist, high protein environment. Generally, they must be in the TDZ more than _____________ to reach dangerous numbers that can cause foodborne illness.O 8 hours O 4 hoursO 2 hoursO 6 hours

6. Improperly canned foods could cause which of the following foodborne illnesses? O BulimiaO ConjunctivitisO BotulismO Cancer

7. Bacteria wouldn't multiply very fast in a box of corn flakes becauseO Cereal is low in moistureO The box is too high in the cupboardO Corn flakes are high in protein O Corn flakes are too acidic

8. Is it safe to eat an orange that has been kept at room temperature for more than two hours?O YesO No

9. Beef jerky is shelf stable and safe to eat becauseO It is low in moistureO It has low water activityO It has been preserved by saltO All of the above

10. A chicken salad sandwich left in the TDZ could have a growth of pathogenic bacteria becauseO It is a protein-rich foodO It has neutral pHO It has a high water activityO All of the above

11. Each of the letters in FATTOM represent a condition necessary for microorganisms to grow and multiply. The letters "O" and "M" stand for which two conditions?O Oxygen and MineralsO Oxygen and MoistureO Oleo and MargarineO Old and Moldy

12. You bring a sack lunch to school, but find out the cafeteria is serving pizza, so you decide to have that instead and leave the lunch in your locker. After school, you open your lunch to eat as a snack. What do you decide to do with the chicken sandwich?O Throw it out because it's been in the TDZ for

more than two hours.O Eat it before your mom picks you up so she

doesn't get mad. O Microwave it so you can eat it hot.O Share it with your best friend.

13. You bought a hamburger on the way home from school and were about to eat it when a friend stopped by to go to a movie.When you came home four hours later, you noticed it sitting where you left it. You know it's been in the TDZ for more than two hours, but you are pretty hungry. You shouldO Reheat the burger in the microwave to kill all the

bacteriaO Throw the burger away because you don't want to

get sick O Scrape off the toppings and just eat the beef O Cover the burger and save it for later.

14. Mom bought some steaks at the grocery store, but while unpacking the groceries, she received a phone call. After 20 minutes you notice the meat is still on the counter. You shouldO Put the meat in the refrigerator to keep the bacteria

from multiplyingO Tell your mom the steak has been in the Danger

Zone too long and ask if you can throw it awayO Stop worrying about it because no air can get to the

meat through the plastic wrapO turn on the air conditioner and go play a video game

http://youtu.be/lW-AFKNSy6U

The 4 C’s of Food Safety and Sanitation

Nu

trit

ion

& W

elln

ess

20

15

-20

16

Clean

Cook

Combat Cross Contamination aka Separate

Chill

To fight bacteria that cause foodborne illness, just follow these 4 Fight BAC Steps to Food Safety!

Wash up! Make sure you have handwashing soap and

either paper towels or clean towels at every sink

Wash your hands at least 20 seconds before, during, and after preparing food. Also after using the bathroom, changing diapers,

handling pets, touching your face, hair or clothing and cell phones

Clean all kitchen surfaces Wash all items you use in the kitchen with hot

soapy water Keep your refrigerator clean

Throw out perishable foods within one week

Clean

Cook it to the correct temperature Ground beef = 160°F Poultry = 170°F (pieces) - 180°F (whole) Eggs = until firm Seafood = until opaque Leftovers = 165°F Use shallow containers in the microwave and stir often

Use a thermometer

Cook

Keep harmful bacteria from SPREADING! Safely separate in the grocery cart,

refrigerator and when preparing Use more than one cutting board Wash up between touching meat, eggs and

other bacteria carriers Clean surfaces and plates Seal raw meats in containers or plastic bags

Combat Cross-Contaminationaka Separate

Refrigerate food quickly (within 2 hours) less if it’s hot outside

Set home refrigerators to <40°F and the freezer at 0°F

Marinate foods in the refrigerator Thaw foods in the refrigerator, in cold water

or the microwave Use flat containers so things cool quicker Don’t pack the refrigerator too full (cold air

needs to circulate) Use ice or cold packs when picnicking

Chill

Toss it Out!

When in doubt