Nutrition and Wellness Entry task #1: (on your own paper) Turn in all measuring entry tasks 1-4 1. What is foodborn illness? 2. How can it be prevented?

Nutrition and WellnessNutrition and Wellness

Entry task #1:Entry task #1: (on your own (on your own paper)paper)

Turn in all measuring entry tasks 1-4Turn in all measuring entry tasks 1-4

1.1. What is foodborn illness?What is foodborn illness?2.2. How can it be prevented?How can it be prevented? (complete sentences)(complete sentences)

Do not turn in paper until end of unitDo not turn in paper until end of unit

Today:Today:Measuring and kitchen math testMeasuring and kitchen math test

Food SafetyFood SafetyVideoVideo

Nutrition and WellnessNutrition and Wellness

Entry task #2:Entry task #2: (on yesterday’s (on yesterday’s

paper)paper)

1.1. When is it important to wear gloves When is it important to wear gloves when serving or preparing food?when serving or preparing food?

2.2. What temperatures refer to the What temperatures refer to the “Danger Zone?”“Danger Zone?”

3.3. How long should we wash our How long should we wash our hands?hands?

Do not turn in entry task paper until end of unitDo not turn in entry task paper until end of unit

Today:Today:Food Safety thermometerFood Safety thermometer

Nutrition and WellnessNutrition and Wellness

Entry task #3:Entry task #3: (on yesterday’s (on yesterday’s

paper)paper)

1.1. List four symptoms of food List four symptoms of food poisoning.poisoning.

Do not turn in entry task paper until end of unitDo not turn in entry task paper until end of unit

Today:Today:Finish Food Safety Finish Food Safety

thermometerthermometerPeriods 5 min. shortPeriods 5 min. short

Nutrition and WellnessNutrition and Wellness

Entry task #4:Entry task #4: (on entry task (on entry task

paper)paper)

1.1. Discuss two separate parts of the Discuss two separate parts of the video , Food In., where they video , Food In., where they referenced food safety issues or referenced food safety issues or prctices.prctices.

Do not turn in entry task paper until end of unitDo not turn in entry task paper until end of unit

Today:Today:Food safety bookFood safety book

This week’s lab: taco salad This week’s lab: taco salad

Nutrition and WellnessNutrition and Wellness

Entry task #5:Entry task #5: (on entry task (on entry task

paper)paper)

1.1. Give an 3 examples of foods which Give an 3 examples of foods which are most likely to become unsafe.are most likely to become unsafe.

Turn in entry task paper 1-5Turn in entry task paper 1-5

Today:Today:Food safety powerpointFood safety powerpoint

This week’s lab: taco salad This week’s lab: taco salad

Nutrition and WellnessNutrition and Wellness

Entry task #2:Entry task #2: (on entry task (on entry task

paper)paper) Which of these is still safe to eat after

sitting at room temperature for more than two hours? (A) baked potato, (B)

meat loaf wrapped in foil, (C) meat loaf in a pan, (D) boiled rice, (E) none

of the above.

Turn in entry task paperTurn in entry task paper

Today:Today:Food safety brochure/music Food safety brochure/music

videovideoFinish Ch. 5Finish Ch. 5

Food SafetyFood Safety

Foodborne Illness vs. Food Foodborne Illness vs. Food PoisoningPoisoning

Foodborne Illness is when people get Foodborne Illness is when people get sick from the food they eat because sick from the food they eat because it has harmful chemicals or germs.it has harmful chemicals or germs.

Food Poisoning are chemicals, Food Poisoning are chemicals, bacteria, or certain foods (poisonous bacteria, or certain foods (poisonous mushrooms) that can cause mushrooms) that can cause poisoning. Symptoms are noticed poisoning. Symptoms are noticed hours after eating and include hours after eating and include vomiting. vomiting.

Foodborne Infections (Most Foodborne Infections (Most Common)Common)

Caused by germs that Caused by germs that grow in food or inside grow in food or inside of our bodies. of our bodies. Symptoms include Symptoms include diarrhea, vomiting, diarrhea, vomiting, fever, headache, fever, headache, stomach ache, or a stomach ache, or a positive test for positive test for Salmonella, E. Coli, or Salmonella, E. Coli, or Hepatitis A and may Hepatitis A and may occur several hours to occur several hours to several weeks after several weeks after eating food.eating food.

Brief Descriptions of Foodborne Brief Descriptions of Foodborne Illnesses Illnesses

Salmonella-a bacterium that is widespread in the Salmonella-a bacterium that is widespread in the intestines of birds, reptiles and mammals. It intestines of birds, reptiles and mammals. It causes fever, diarrhea and abdominal cramps.  causes fever, diarrhea and abdominal cramps. 

E. Coli bacterial pathogen that has a reservoir in E. Coli bacterial pathogen that has a reservoir in cattle and other similar animals.  Human illness cattle and other similar animals.  Human illness typically follows consumption of food or water typically follows consumption of food or water that has been contaminated with microscopic that has been contaminated with microscopic amounts of cow feces.  The illness it causes is amounts of cow feces.  The illness it causes is often a severe and bloody diarrhea and painful often a severe and bloody diarrhea and painful abdominal cramps, without much fever.  abdominal cramps, without much fever. 

Campylobacter-a bacterial pathogen that causes Campylobacter-a bacterial pathogen that causes fever, diarrhea, and abdominal cramps.  It is the fever, diarrhea, and abdominal cramps.  It is the most commonly identified bacterial cause of most commonly identified bacterial cause of diarrhea illness in the world.  diarrhea illness in the world. 

Foodborne Illnesses Foodborne Illnesses ContinuedContinued

Hepatitis A-Ingestion of Hepatitis A-Ingestion of fecal matter, even in fecal matter, even in microscopic amounts, from microscopic amounts, from close person-to-person close person-to-person contact or ingestion of contact or ingestion of contaminated food or contaminated food or drinks. drinks.

Botulism-occurs when a Botulism-occurs when a person ingests pre-formed person ingests pre-formed toxin that leads to illness toxin that leads to illness within a few hours to days. within a few hours to days.

Trichinosis-caused by Trichinosis-caused by eating raw or undercooked eating raw or undercooked meat of animals infected meat of animals infected with the larvae of a species with the larvae of a species of worm called of worm called TrichinellaTrichinella. .

Highly Susceptible Highly Susceptible PopulationsPopulations

Highly Susceptible Populations are Highly Susceptible Populations are people that get sick more often or have people that get sick more often or have more serious illness. These people are:more serious illness. These people are:

*Younger than 5 years old*Younger than 5 years old*Older than 65 years old*Older than 65 years old*Pregnant*Pregnant*Immune-compromised (due to cancer, *Immune-compromised (due to cancer,

AIDS, diabetes, certain AIDS, diabetes, certain medications/conditions)medications/conditions)

Common Foods Causing Common Foods Causing Foodborne IllnessFoodborne Illness

Undercooked Undercooked meatsmeats

Raw oystersRaw oysters Undercooked eggsUndercooked eggs SproutsSprouts Unpasteurized Unpasteurized

milk/juicesmilk/juices

Jack in the BoxJack in the Box

January 1993January 1993 The primary cause The primary cause

of the outbreak of the outbreak was adulterated was adulterated hamburger patties hamburger patties manufactured and manufactured and sold to the sold to the restaurant chain by restaurant chain by one of its suppliers.one of its suppliers.

Litigation that Litigation that resulted from this resulted from this outbreak took outbreak took years, and tens of years, and tens of millions of dollars, millions of dollars, to resolve. to resolve.

Jack in the BoxJack in the Box

Washington reported Washington reported 602 patients with 602 patients with bloody diarrhea bloody diarrhea

477 were culture-477 were culture-confirmed with E. confirmed with E. coli infectionscoli infections

4 children died4 children died

Jack in the Box Jack in the Box reported that in reported that in the 18 months the 18 months following the following the outbreak the outbreak the company lost company lost approximately approximately $160 million$160 million

Top 3 Ways to Top 3 Ways to Protect YourselfProtect Yourself

Good personal Good personal hygienehygiene

Correct Correct temperaturestemperatures

Prevention of cross Prevention of cross contaminationcontamination

Leading Causes of Leading Causes of IllnessIllness

Lack of hand Lack of hand washingwashing

Sick people Sick people working with foodworking with food

Not properly Not properly cooking, cooling, or cooking, cooling, or reheating foodreheating food

Hand Washing Hand Washing Wash hands before food preparation Wash hands before food preparation Hand washing should last at least 20 seconds.Hand washing should last at least 20 seconds.*Step 1 Wet hands*Step 1 Wet hands*Step 2 Scrub (10-15) seconds*Step 2 Scrub (10-15) seconds*Step 3 Rinse*Step 3 Rinse*Step 4 Dry*Step 4 Dry Washing hands often is the most important Washing hands often is the most important

thing you can do to keep germs out of your thing you can do to keep germs out of your body and food.body and food.

Hand sanitizers can NOT replace hand Hand sanitizers can NOT replace hand washing.washing.

Cooking TemperaturesCooking Temperatures

165 degrees Fahrenheit for poultry, 165 degrees Fahrenheit for poultry, stuffed foods, and casserolesstuffed foods, and casseroles

155 degrees Fahrenheit for 155 degrees Fahrenheit for hamburger and sausagehamburger and sausage

145 degrees Fahrenheit for eggs, 145 degrees Fahrenheit for eggs, fish, and porkfish, and pork

140 degrees Fahrenheit vegetables 140 degrees Fahrenheit vegetables to be held to be held

Cross ContaminationCross Contamination Happens when bacteria from raw foods get onto Happens when bacteria from raw foods get onto

other foods.other foods. Blood or juice from raw chicken or other meat gets Blood or juice from raw chicken or other meat gets

onto a counter, cutting board, utensils, or hands, onto a counter, cutting board, utensils, or hands, bacteria can spread to other food. bacteria can spread to other food.

It is important to keep raw meat away from other It is important to keep raw meat away from other food.food.

Lemon videoLemon video

Proper Way to Thaw FoodProper Way to Thaw Food

In refrigerator (safest and slowest)In refrigerator (safest and slowest) Submerged under cold running waterSubmerged under cold running water As part of cooking process or in As part of cooking process or in

microwave (needs to be completely microwave (needs to be completely cooked after thawed)cooked after thawed)

Three Approved Methods for Three Approved Methods for Cooling FoodCooling Food

All of the following are done uncovered.All of the following are done uncovered. Shallow pan- no more than 2 inches Shallow pan- no more than 2 inches

deep.deep. Size reduction- cut solid foods to small Size reduction- cut solid foods to small

foods. foods. Time and temperature monitored-Time and temperature monitored-

need to use a log and must be need to use a log and must be completely cooled within 6 hours. completely cooled within 6 hours.

Washing Dishes by HandWashing Dishes by Hand Scrape leftover food Scrape leftover food

into the garbageinto the garbage Wash dishes in hot Wash dishes in hot

soapy water soapy water Rinse dishes with Rinse dishes with

clean, hot water clean, hot water Sanitize by soaking Sanitize by soaking

the dishes in warm the dishes in warm water and an water and an approved sanitizer (1 approved sanitizer (1 teaspoon of bleach teaspoon of bleach with 1 gallon of water)with 1 gallon of water)

Air dry all dishes and Air dry all dishes and utensils utensils

Food Safety and Food Safety and SanitationSanitation

Importance of Food Safety and Importance of Food Safety and SanitationSanitation

Lack of proper food safety and food sanitation Lack of proper food safety and food sanitation can cause:can cause:

Loss of customers and salesLoss of customers and sales Loss of prestige and reputationLoss of prestige and reputation Lawsuits—resulting in lawyer and court feesLawsuits—resulting in lawyer and court fees Increased insurance premiumsIncreased insurance premiums Lowered employee moraleLowered employee morale Employee absenteeismEmployee absenteeism Need for retraining employeesNeed for retraining employees EmbarrassmentEmbarrassment

Biological ContaminationBiological Contamination

BacteriaBacteria Can multiply rapidly to disease-Can multiply rapidly to disease-

causing levels at favorable causing levels at favorable temperaturestemperatures

Can produce toxins in food that can Can produce toxins in food that can poison humans when the food is poison humans when the food is eateneaten

Cause most foodborne illnessesCause most foodborne illnesses

Biological ContaminationBiological Contamination——continuedcontinued

Viruses Viruses Do not grow in food, but can be Do not grow in food, but can be

transported by food itemstransported by food items Transported by many food items, Transported by many food items,

including ice and waterincluding ice and water

Biological ContaminationBiological Contamination——continuedcontinued

ParasitesParasites Live inside a host to surviveLive inside a host to survive Can cause people to become infected Can cause people to become infected

if they eat raw or undercooked meatif they eat raw or undercooked meat

FungiFungi Molds: Cause illnesses, infections, and Molds: Cause illnesses, infections, and

allergiesallergies Yeast: Spoils foodYeast: Spoils food

FAT-TOMFAT-TOM

FoodFoodAcidityAcidityTimeTimeTemperatureTemperatureOxygenOxygenMoistureMoisture

Conditions that favor the growth of most foodborne organisms

Temperature Danger ZoneTemperature Danger Zone

4141˚̊F (5F (5˚̊C) to 140C) to 140˚̊F F (57(57˚̊C)C)

Cross-ContaminationCross-Contamination

The spread of harmful microorganisms The spread of harmful microorganisms from one surface to another, or to foodfrom one surface to another, or to food

Can be prevented by proper sanitary Can be prevented by proper sanitary practicespractices

Example: Possible cross-contamination Example: Possible cross-contamination between chicken and lettucebetween chicken and lettuce

Isolation of workstations is important Isolation of workstations is important when preparing potentially hazardous when preparing potentially hazardous foodfood

Ways to Reduce Cross-Ways to Reduce Cross-ContaminationContamination

Primary ways to reduce cross-contamination Primary ways to reduce cross-contamination include:include:

Personal cleanlinessPersonal cleanliness Dish, silver, and glassware cleanlinessDish, silver, and glassware cleanliness Equipment cleanliness, especially after useEquipment cleanliness, especially after use Pest managementPest management Proper storage and thawing of foodProper storage and thawing of food

Food Safety FactsFood Safety Facts

Danger Zone 41-140 degrees FahrenheitDanger Zone 41-140 degrees Fahrenheit Keep hot foods above 140 degrees Keep hot foods above 140 degrees

FahrenheitFahrenheit Keep Cold foods cold-Must be kept at 41 Keep Cold foods cold-Must be kept at 41

degrees Fahrenheit or colderdegrees Fahrenheit or colder All potentially hazardous salads (tuna, All potentially hazardous salads (tuna,

potato, macaroni, etc.) must be cooled to potato, macaroni, etc.) must be cooled to 41 degrees Fahrenheit within 4 hours. 41 degrees Fahrenheit within 4 hours.

Riskiest step in food preparation is cooling Riskiest step in food preparation is cooling food. Food must be cooled through food. Food must be cooled through danger zone as quickly as possible. danger zone as quickly as possible.

Food Safety Facts ContinuedFood Safety Facts Continued Cold foods that are to be reheated need to be Cold foods that are to be reheated need to be

heated to 165 degrees as quickly as possible heated to 165 degrees as quickly as possible (within 2 hours). (within 2 hours).

Potentially hazardous food may be at room Potentially hazardous food may be at room temperature for up to two hours.temperature for up to two hours.

If you do not know how long food has been out, it If you do not know how long food has been out, it should be thrown away.should be thrown away.

http://foodsafe.ucdavis.edu/html/video.html