Food Safety and Foodborne Illness ProStart 1. Resultant Knowledge Give examples of potentially hazardous foods. Distinguish between situation in which.

Food Safety and Foodborne Illness

ProStart 1

Resultant Knowledge

• Give examples of potentially hazardous foods.• Distinguish between situation in which

contamination and cross-contamination occur.• List the conditions under which bacteria

multiply rapidly, use the letters FAT-TOM.• Define the food temperature danger zone and

list temperatures that fall within that zone.

What is contamination?

• Direct Contamination– Happens when raw foods are exposed to harmful

microorganism• Soil, water

• Cross Contamination– The movement of harmful microorganisms from

one place to another• foodhandler

Biological HazardsFoodborne Illness

• What is it?– Microorganism transferred by food that cause illness

• Causes/Sources– Mircroorganisms, cross-contamination, poor

personal hygiene, food handler’s illness• Key Ideas– # grows each year– Children, elderly, pregnant, and weakened immune

system are at high risk

Bacteria

• What is it?

• Cause/Source

• Key Ideas

Virus

• What is it?

• Cause/Source

• Key Ideas

Fungi

• What is it?

• Cause/Source

• Key Ideas

Yeast

• What is it?

• Cause/Source

• Key Ideas

Mold

• What is it?

• Cause/Source

• Key Ideas

Parasites

• What is it?

• Cause/Source

• Key Ideas

Food Temperatures

• Why are there different temperatures? They are all protein.

Who is FAT TOM?

• Food• Acidity• Temperature

• Time• Oxygen• Moisture

FAT TOM

• Food– Bacteria needs food to

grow

• Acidity– Don’t grow well in acidic

environment

• Temperature– Thrive in the danger

zone

• Time– It take time to grow

• Oxygen– Some need it to live

• Moisture– Prefer high moisture and

protein

The Danger Zone

• Bacteria can thrive• Between 41 F and 135 F• Some bacteria can

survive freezing and cooking temperatures

Potentially Hazardous Foods

• Foods that are moist• Contain protein• History of outbreak• Potential for

contamination due to production and processing methods