Keeping Food Safe to Eat!

Keeping Food Safe to Eat!Unit 3Workspace, Tools and Techniques1Food-borne Illness = Food PoisoningMost cases can be traced to

MICROORGANISMS=

tiny living creatures visible only through a microscope2Foodborne Illnesses76 million Americans become infected each year!There are over 250 different types of foodborne diseasesOver 325,000 hospitalizations and 5,000 deaths each year in the United States3Foodborne IllnessesMost Common CausesBacteriaVirusesParasites

Most Commons SourcesRaw meatpoultryraw eggsunpasteurized milkraw shellfish4Salmonella - FactsOver 2000 types of this bacteria are killed by cooking (heat)

5Salmonella - SourceRaw PoultryRaw EggsRaw MeatRaw FishUnpasteurized Milk

6Salmonella - SymptomsNauseaVomiting Diarrhea Becomes active within 12-72 hours after consuming contaminated foodLast 4-7 days

7Salmonella - PreventionCook foods thoroughly!Wash hands often!Sanitize food preparation tools/areasPrevent cross-contamination

8Staph - FactsIs NOT destroyed by heat!Keep foods out of TDZ!Bacteria thrives at room temp9Staph - SourceHuman bodynasal and throat passagesCuts/SoresSneezing/Coughing10Staph - SymptomsNauseaDiarrheaVomitingStomach CrampsBegins 8 - 12 hours after eatingLast up to 2 days11Staph - PreventionCover mouth/nose when coughing/sneezingWash hands oftenWear Band-Aids on cuts

12E-Coli - FactsCan cause death especially in children and elderly

13E-Coli - SourceRaw/Undercooked beefEspecially hamburgerUnpasteurized Milk

14E-Coli - SymptomsNauseaVomitingStomach crampsBloody Diarrhea 15E-Coli - PreventionCook meat thoroughlyKeep hot foods hot, cold foods cold!16

17Botulism - FactsThe strongest type of food poisoning. This bacteria will grow if there is no oxygen. 1 Tablespoon in New Yorks water supply would kill the whole city!!

Over half of the cases of botulism are fatal!18Botulism - SourceImproperly processed low-acid foodsExample - poorly processed canned goods

19Botulism - SymptomsHeadacheBloatingNauseaDiarrhea12-36 hours after eatingDouble visionDifficulty speaking, swallowing, breathing20Botulism - PreventionNever buy cans or jars that are leaking, rusting, bulging or have holes!21Perfringens - Factsbanquet germsMost outbreaks occur in restaurants, picnics, and banquetsThrive in room temperatureCommon in foods that have been left out for a long time

22Perfringens - SourceEnter food through polluted water and unwashed fruits/veggies, or dust that settles on food.23Perfringens - SymptomsBegin 4 - 22 hours after eatingLast about one dayStomach pain/discomfort

24Perfringens - PreventionKeep foods out of TDZWash fruits/veggies!

25Four Major Food Safety AgenciesFDA - Food and Drug AdministrationFSIS - Food Safety Inspection ServiceEPA - Environmental Protection AgencyNMFS - National Marine Fisheries Service26Food contaminationMost Common Reason = Human Error!Contamination Can Occur =the farmthe packerthe shipperthe businessthe home56% of food contaminations originate in the home!27Prevention!!5 ways to prevent food contamination at home!

Wash your hands before handling foodStore foods at proper temperatureCook all foods quickly and thoroughlyUse different cutting boards for raw meatFollow the rule, when it doubt, throw it out!28Food Safety IncidentsHouston, TX - 1997A report came in from a food safety team reporting that during a routine safety inspection, the team discovered mouse droppings in food and behind some equipment. The business was closed down immediately and the owner of the business was find $16,000 under the Food Safety Law!29Food Safety IncidentsSan Diego, California - 1999A customer of a local pizza shop filed a report stating that when she had bought a pizza she had found a piece of metal on her pizza. The case went under investigation immediately. Officers visited the factory where the pizza was made and discovered that there were areas of damaged machinery with pieces of metal missing from the machines. The company was fined $8,000 and was required to fix their machinery to meet food safety standards.30Food Safety IncidentsNew York City, New York - 2001In September of 2001, a doctor reported a patient who had come in with Salmonella poisoning to the Food Safety Team. After an investigation, they discovered that 10 other people had come down with the same type of salmonella poisoning after eating takeout from the same restaurant. Samples of the food were collected, and the team discovered that the mayonnaise served with the food was contaminated. The restaurant was closed and the owner was fined $5,000.31