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Food Safety Unit 8th FCS

• All students will identify the common causes of food contamination.

• All students will practice preventive measures when shopping for, storing, and preparing food to avoid foodborne illness.

• All students will identify groups most at risk for foodborne illness.

• All students will recognize symptoms of foodborne illness.

• All students will compare the roles of food producers, food processors, government agencies, and consumers in protecting the safety of the food supply.

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Sanitation • practices that prevent disease

Proper clothing

Cook – Keep hot

No cross contamination Wash

Hand washing

Throw

out

Keep cold

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You must change your habits!! Stop these.

Nail biting – hands in mouth Picking the nose

Hands on face

Playing with hair

Cover your cough!

Sneeze in sleeve. 4

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Louis Pasteur (1822-1895)

French Chemist and Microbiologist

Glass flask used by Louis Pasteur, 1860s.

A sanitation process by

which germs are killed

by boiling and then

product is kept in an air

tight container.

Pasteurization:

The search for safe food practices…

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Common Contaminants

Harmful Bacteria

Harmful Organisms

Natural Toxins

Chemicals

Undesirable

substances

that should

not be in

food.

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Cornell Note taking Method 1. Pathogens - organisms that cause

foodborne illnesses

2. Microorganism - tiny living being

3. Cross - - microbes moving across

Contamination surfaces

4. Spoilage - loss of nutritional value

- loss of quality - decayed

5. Contaminated - unfit for consumption (eat)

due to undesirable substance

in food

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Harmful Bacteria

6. Bacteria - single celled

microorganisms that live in

soil, water and in the bodies

of plants and animals

7. Toxins - poison produced by bacteria

8. Spores - asexual reproductive cells

- able to survive high heat 8

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Your body’s response to attack 9. Diarrhea evacuate the lower digestive track

10. Vomiting evacuate the upper digestive track

11. High Fever burn up the invader

12. De-hydration lower-than-normal amount of

body fluids

If these continue at a high rate or long period of time, you must

seek medical attention to avoid complications of de-hydration.

Many people mistakenly think that food poisoning is the Flu.

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Who is at risk for foodborne illness?

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Common foodborne bacteria

• Salmonella

• Staphylococcus (staph)

• E. Coli O157

• Listeria Monocytogenes

• Clostridium Perfringens

• Clostridium Botulinum

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Salmonella Symptoms:

Stomach pain

diarrhea

nausea

fever, chills, and headache.

Cause: Bacteria

- undercooked foods

- eggs, poultry, and meat

- unpasteurized milk

- contaminated fresh

fruits/veggies

Salmonella colony = 16 hr growth

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Staphylococcus (staph)

Symptoms: quick onset (1/2 hr to 6 hrs)

- Nausea,

- vomiting

- diarrhea

- can lead to heart damage if not

treated

Cause: - Bacteria

- Foods made by hand

- Found on human skin, in nose,

and in throat. (touching face)

- Improper food handling

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E. Coli O157:H7 Symptoms:

Severe abdominal cramps!!

Diarrhea, nausea, vomiting

Begins 1-8 days after eating

Cause: Bacteria

- found in digestive track

- raw or rare ground beef

- unpasteurized milk/juice

- contaminated fruits/veggies

- not washing after using restroom

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Listeria monocytogenes

Symptoms:

Fever/chills

headache/ backache

diarrhea

Cause: Bacteria

- Is able to grow under

refrigeration

- Unpasteurized dairy products

- Contaminated cut cuts, hot dogs

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Clostridium botulinum

Symptoms:

Affects nervous system- possibly fatal

- paralysis

- double vision, droopy eyelids, trouble

speaking and swallowing, and

difficulty breathing

Onset 12 to 36 hours

Cause: Bacteria

- Grows little/no oxygen

- Spores can survive cooking temperature

- Improper canning- broken seals-cans

- Food held at room temperature for

extended time without oxygen

ex. Foil wrapped potatoes

- Cut cold meats

Botulism

Botox shots are

extremely low doses

of dead cells.

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Clostridium Perfringens

Symptoms:

Diarrhea – severe gas pains

Onset with 9 to 15 hours

Duration 24 hours – at-risk

populations- it can last longer

Cause: Bacteria

Food left out on steam table too long

Food left at room temperature over 2 hrs.

Spore can survive with little/no oxygen

Spore can survive cooking temperatures

“Cafeteria germ” 17

Harmful Organisms

13. Parasites - an organism that lives off a

host

14. Host -an organism that is eaten by a

parasite

15. Protozoa -single celled animals

16. Virus -smallest type of form of life

- chief cause of foodborne illness

17. Fungi - classified as plants ( molds and yeast)

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Trichinella Symptoms: Trichinosis

- stomach cramping

- diarrhea

- muscle pain

Cause: Parasite

- eggs of round worm

-undercooked pork

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Tapeworm (cysticercosis)

Symptoms:

- diarrhea

- weight loss

- expelling worm segments

Cause: Parasite

- worm

- cysts in meat (pork)

- undercooked meat

- segments can break off

and travel the body

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Toxoplasmosis gondii

Parasite - cyst

Symptoms:

Cri du chat: “Cry of the Cat”- a

condition that is caused by

Toxoplasmosis.

An unborn child can develop

severe intellectual disabilities.

Cause: Parasite

Eating undercooked meats

Cleaning a cat’s litter box

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Pinworms Symptoms: – White worms at the anus

– Itchy

– Abdominal pain

Cause: Parasite

Not washing hands after using bathroom!!

– Dirty finger nails, eggs under the nail

– Biting finger nails, putting hands in mouth

– Humans are the only natural host for this parasite.

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Entamoeba histolytica

(Amebiasis)

Symptoms:

severe diarrhea

amoebic dysentery

severe dehydration

Causes: Protozoa

-fecal contamination of

food and water supply.

- poor water treatment

systems

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Giardia lamblia Symptoms:

– Severe gas pains

– foul smelling stools (sulfur)

– Severe diarrhea

Causes: Protozoa

- contaminated water

- do not drink untreated H2O

Hiker’s Trot

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Hepatitis A Symptoms:

Inflammation of the Liver

Jaundice: yellow skin & eyes

Loss of Appetite

Fatigue

Joint pain

Cause: Virus

A enters the body through the

mouth, goes into the digestive

system and leaves the body in the

feces.

Improper hand washing

21. Bilirubin: chemical that the

liver normally processes out

as a waste- builds up in

tissues and causes the

yellowing.

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Cold Sores; Herpes Simplex Virus

• Symptoms: severe blisters around the mouth

• Cause: Virus

– Shared eating utensils, razors and towels, as well as kissing, may spread herpes simplex virus type 1

– Direct contact (hands to face)

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Conjunctivitis: Pink Eye

• Symptoms: – Red or very pink eye – Crusty discharge – Burning and itching – Infection of membranes

lining the eyelids and covering the white part of the eye

• Causes: – Bacteria and/or Virus – Direct contact – Very contagious (hand to

surface contact)

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Influenza “The Flu”

Symptoms: Fever (usually high) • Headache • Tiredness (can be extreme) • Cough • Sore throat • Runny or stuffy nose • Body aches • Diarrhea and vomiting (more

common among children than adults)

Cause: VIRUS • Spreads from person to person in

respiratory droplets when people who are infected cough or sneeze.

• Touching something with influenza virus on it and then touching their mouth, nose or eyes.

swine flu

Images of the H1N1 Influenza Virus

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Natural Toxins

Certain Mushrooms

Poisonous berries

Spoiled fish = scombroid toxin

Commercially grown

mushrooms are safe to

eat.

Fun fact: PA is a leader in

mushroom production. 29

Chemicals

18. Pesticide substance used to repel or destroy

insects, weeds, and fungi

19. Pesticide particles left on food after it is prepared

Residues and consumed

20. Environmental substances released into air or water by

contaminants industrial plants

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Helpful Microogramisms

Yeast = leavening agent to

make bread rise. Mold = Blue Cheese

Bacteria aids in

digestion Bacteria culture

for yogurt. Bacteria culture 31

Worksheet Activity C & D

Master 20-2

Refrigerator’s temperature

should be 40 degrees or

lower.

Top freezer’s temperature

should be 0 degrees or

lower.

These temperature DO

NOT kill bacteria – just

slow growth.

Eggs should be stored in

original cartons on an

interior shelf- never the

door.

Cover all foods in

refrigerator and freezer.

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Place leftovers quickly

into the refrigerator.

Label and date foods in

freezer.

Reusable plastic or glass

lids.

DO NOT reused foil or

plastic wrap.

Hot foods need to stay

hot.

Cold foods need to stay

cold. 33

Tips for Buying Safe Foods • Check expiration dates

• Fresh, firm, fragrant fruit/veggies

• No dented, rusty cans

• No leaking packaging

• Meats/Fish – good color, fresh odor, no ammonia smell

• Bag foods to avoid cross contamination

• Avoid frozen items with heavy frost on them

• Buy cold or frozen items last to avoid warming

• Meats need USDA inspection stamp

• Store should have good food handling practices

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Tips for Preparing Safe Food

Thaw in refrigerator Internal temperature

indicates that the meat is

cooked. Foods should not

be served longer

than two hours at

room

temperature.

NEVER eat raw or undercooked

eggs.

Danger of salmonella

Separate plates for raw and

cooked. Brush grill sauces

on cooked side to avoid

cross contamination to

brush. 35

Cleaning Surfaces

1) Clear all food/debris off

the surface

2) With dish cloth or sponge, clean with soap and water

3) Spray sanitation solution on the surface.

4) Clean with a paper towel.

5) Dispose of the paper towel in the garbage.

- Dish clothes and sponges should be recycled often.

- When not in use, dry thoroughly.

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Take time to stay healthy

22. Hand washing the single most

important procedure

for preventing the

spread of biological

contamination.

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• Wet your hands with warm, running water and apply liquid soap or use clean bar soap. Lather well.

• Rub your hands vigorously together for at least 15 to 20 seconds. Sing “Happy Birthday” two times.

• Scrub all surfaces, including the backs of your hands, wrists, between your fingers and under your fingernails.

• Rinse hands completely.

• Dry your hands with a clean or disposable towel.

• Use a towel to turn off the faucet.

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Hazard Analysis critical control point (HACCP)

• Identifies steps in food production that are at risk of biological, chemical or physical contamination

• 7 step plan to eliminate contamination

– Set up food handling guidelines

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Government agencies to protect consumers

• FDA = US Food and Drug Administration

– monitors pesticides

– Inspects farms, food processors and imports

– Oversee food recalls

Food or product is deemed unsafe

for consumption. Consumers are

asked to send the products back to

the point of sale or manufacturer.

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• USDA = US Department of Agriculture

– Monitors safety and quality of

• Poultry

• Egg

• Meats

• Food Processor- handling and packaging

• Grade shield (A)

– Educate the Public

• Food safe handling

• Nutrition guidelines

FSIS = Food Safety and Inspection Service

works with USDA 41

• NMFS = National Marine Fisheries Service

– Currently voluntary to participate

• Inspected for quality

• Can earn quality seal

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• EPA = US Environmental Protection Agency

– Connected to food via the regulation of pesticides

– Sets standards for clean water

– Sets standards for pesticide residue

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• FTC = Federal Trade Commission

– Regulates truth in advertising

• No misleading consumers on contents or nutritional value

• Handles complaints against companies

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State Level Local Level

Inspect farms

- food producers

- food manufacturers

Inspect grocery stores

- food services

- schools

- nursing homes

- restaurants.

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