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Wash hands with warm water and soap for at least 20 seconds. Clean all surfaces and utensils with hot water and soap, including cutting boards, counter tops, peelers and knives that will touch fresh fruits or vegetables before and after food preparation.

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COOK foods to a safe temperature to kill microorganisms. including those with skins and rinds that are not eaten.


SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods.


Use different cutting boards

… and a separate one for fresh produce. shopping, preparing or storing foods.

Use different cutting boards

Use one cutting boardfor raw meat, poultry and seafood …


What is Foodborne Illness? shopping, preparing or storing foods.

  • A sickness that results from eating foods that are contaminated with pathogens.

  • Common symptoms include: diarrhea, abdominal cramps, fever, headache,

    and vomiting.

  • Consequences can be severe and may lead to hospitalization or even death.


How many people in the united states get sick each year from food they eat
How many people in the United States get sick each year from food they eat?

  • 76 million people become sick from foodborne illnesses

  • 5,000 people die


How do you know if you have a foodborne illness
How do you know if YOU food they eat? have a foodborne illness?


Some possible signs and symptoms

Fever food they eat?

Diarrhea

Upset stomach

OOPS!

Dehydration (sometimes severe)from losing bodily fluids

Vomiting

Some possible signs and symptoms


5 risk factors for food borne illness
5 RISK FACTORS food they eat?FOR FOOD BORNE ILLNESS



Undercooked foods
UNDERCOOKED FOODS food they eat?

EGGS SHOULD BE COOKED TO A MINIMUM OF 145 for at least 15 seconds


Dirty equipment
DIRTY EQUIPMENT food they eat?



Poor personal hygiene
POOR PERSONAL HYGIENE food they eat?


Pathogens
Pathogens food they eat?

  • Microorganisms that can cause disease.


Potentially hazardous foods
Potentially Hazardous Foods food they eat?

Foods that support the growth of pathogens


High in P food they eat?ROTEIN


high in moisture food they eat?

cooked foods


LOW IN food they eat?

ACIDITY


HIGH IN ACIDITY food they eat?


FAT TOM food they eat?

F.A.T.T.O.M. explains what allows foodborne pathogens to grow.


F food they eat?

OOD

Moist protein-rich foods, such as meat, milk, eggs and fish, are potentially hazardous. That is, they are most likely to cause foodborne illness because they are a food source for pathogenic bacteria and can support growth of these bacteria.


CIDITY food they eat?

A

Bacteria grow best in an environment that is neutral or slightly acidic. Most bacterial growth is inhibited in very acidic conditions. That is why acidic foods, like vinegar and fresh fruits (especially citrus), seldom provide a favorable climate for pathogenic bacteria. Most bacteria will not grow at pH levels below 4.6 because the environment is too acidic.


Pathogenic microorganisms reproduce by cell division. food they eat?

One becomes two.

Two become four.

Four becomes eight.

When foods are held in the TEMPERATURE DANGER ZONE (TDZ) (40° to 140°F) for more than two hours, pathogens will have multiplied to such high levels in the food, eating this food will make people ill rapidly.

T

I

M

E


A multiplication quiz
A multiplication quiz food they eat?

The number of bacteria can double in 20 minutes!

How many bacteria will grow from1 BACTERIAleft at room temperature 7 hours?


Answer 2 097 152
Answer: food they eat?2,097,152!

Refrigerate perishable foods within TWO hours!


T food they eat?

EMPERATURE

Microorganisms grow and reproduce quickly between the temperatures of 40° and 140°F (5° to 57° c) . One important rule of food safety is to limit time that foods are in the DANGER ZONE – NO MORE THAN 2 HOURS.

Keep foods refrigerated (below 41°F) until it is time to cook.

Cool left over foods quickly.


Danger zone
DANGER food they eat?ZONE

Bacteria multiplyrapidly between 40 & 140°F

2 hour time limit


The two hour rule
The TWO-hour rule food they eat?

Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours

(Only ONE hour when temperature is above 90°F)


O food they eat?

  • XYGEN

Most microorganisms need oxygen (air) to grow. When foods such as meat, spaghetti sauce or vegetables are canned, oxygen is excluded from the environment. Therefore, growth of bacteria are controlled and the food is preserved. Such foods are shelf stable and do not require refrigeration until they are opened.


OISTURE food they eat?

M

Bacteria, yeast, and molds multiply rapidly with a high water activity level.

Meat, produce and soft cheeses are examples of foods with a high moisture content.

Foods preserved with salt or sugar, such as beef jerky or jams and jellies have a lower moisture content because salt and sugar deprive microorganisms of water and inhibit their reproduction. 

Pathogens have difficulty growing in foods such as dry noodles, flours, candies and crackers.


Cross contamination
CROSS CONTAMINATION food they eat?


Food to food
FOOD TO FOOD food they eat?


Equipment to food
EQUIPMENT TO FOOD food they eat?


People to food
PEOPLE TO FOOD food they eat?


GOOD PERSONAL HYGIENE food they eat?


Frequent handwashing
FREQUENT food they eat? HANDWASHING


Wash your hands! food they eat?

Handwashing is the most effective way to stop the spread of illness.


Sneezing, blowing food they eat?nose & coughing

Handling pets

Using bathroom orchanging diapers

AND before ...

Touching a cut or open sore

Handling food

Wash hands after …


How to wash hands
How to wash hands food they eat?

1. Wet hands with WARM water

2. Soap and scrub for 20 seconds

3. Rinse under clean, running water

4. Dry completely usinga clean cloth or paper towel


Clean clothing aprons
CLEAN CLOTHING / APRONS food they eat?


Hair restraint
Hair restraint food they eat?


No jewelry
No Jewelry food they eat?


Clean fingernails
CLEAN food they eat? FINGERNAILS


Kitchen clean up
Kitchen clean-up food they eat?


R food they eat?inse

Wash

Sanitize

Air Dry


Sanitizing solution for cleaning food they eat?

1 Tablespoon Bleach to

1 gallon HOT water


F I F O food they eat?


FIRST IN food they eat?

FIRST OUT


Customer service rules

CUSTOMER SERVICE RULES food they eat?





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