FOOD SAFETY(YOUR NOTES SHOULD FOCUS ON UNDERLINED INFORMATION)

CONTAMINATION VS. CROSS-CONTAMINATION

ContaminationThe presence of harmful substances not originally present in the food

Cross-contaminationWhen harmful substances are transferred from one surface or food to another

3 FOOD SAFETY HAZARDS

1) Physical

2) Chemical

3) Biological

PHYSICAL FOOD SAFETY HAZARD

Most common, but least likely to cause illness

Consists of foreign objects that accidentally get

into food

• Ex. hair, dirt, glass, etc.

CHEMICAL FOOD SAFETY HAZARD

Can include the following chemicals

• Pesticides

• Food additives

• Preservatives

• Cleaning supplies

• Toxic metals that leach from cookware and equipment

BIOLOGICAL FOOD SAFETY HAZARDS

Cause 90% of food borne illness

Includes bacteria, viruses, parasites and fungi (more info on the next slide)

Also, certain foods (plants, mushrooms and fish) can carry harmful toxins

BIOLOGICAL FOOD SAFETY HAZARDS CONTINUED

1) Bacteria

- Found everywhere

- Reproduce by cellular division (double every 20 minutes)

- Need moisture to reproduce

i.e. e. coli, salmonella

2) Virus

- Need a living host to reproduce

i.e. hepatitis A

3) Parasites

- need a living host to survive

i.e. tapeworm, trichinosis

3 MAIN WAYS FOOD CAN BECOME UNSAFE

1. Time-temperature abuse

2. Cross-contamination

3. Poor personal hygiene

Keep food out of the

Temperature Danger Zone

40-140

WHAT CAN YOU DO TO PREVENT FOOD FROM BECOMING UNSAFE?•Wash hands - not just once, but several times while handling food, and always after handling raw meats

•Pull hair back

•Roll sleeves up

•Wear gloves if you have a cut/bandaid

•Keep refrigerated food cold as long as possible

•Sneeze into your shoulder/arm, then wash hands

•Don’t lick your fingers, touch your face, fix your hair, etc. while handling food

FOOD BORNE ILLNESSES

Common Symptoms• Upset stomach• Vomiting• Diarrhea

Treatment for mild cases• Drink plenty of water to prevent dehydration• Get plenty of rest

Treatment for severe cases• Hospitalization

• Intravenous (IV) fluids• Antibiotics

WHY IS FOOD SAFETY IMPORTANT?

Owen • Drank raw milk that was

contaminated

• E. coli 0157:H7

• Hemolytic uremic syndrome

• Hospitalized for more than a week

• Multiple blood transfusions and kidney dialysis

• Healthy today without long term health issues