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SERVSAFE Principles. Food Science and Nutrition. Personal Behaviors That Can Contaminate Food. Touching a pimple/sore Wearing a dirty uniform Coughing/sneezing into the hand Spitting . Scratching the scalp Running fingers through hair Touching the nose Rubbing an ear .

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servsafe principles

SERVSAFE Principles

Food Science and Nutrition

slide2

Personal Behaviors That Can Contaminate Food

Touching a pimple/sore

Wearing a dirty uniform

Coughing/sneezing into the hand

Spitting

Scratching the scalp

Running fingersthrough hair

Touching the nose

Rubbing an ear

A

E

F

B

G

C

H

D

4-2

slide3

Good personal hygiene includes:

Maintaining personal cleanliness

Wearing proper work attire

Following hygienic hand practices

Avoiding unsanitary habits and actions

Maintaining good health

Reporting illnesses

4-3

slide4

Proper Hand washing Procedure

2

1

Apply soap.

Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C).

3

Vigorously scrub hands and arms for at least twenty seconds.

4

Dry hands and arms with a single-use paper towel or warm-air hand dryer.

5

6

Clean under fingernailsand between fingers.

Rinse thoroughly under running water.

4-4

proper dishwashing procedure
Proper Dishwashing Procedure
  • Pre-rinse/wipe-off
  • Wash
  • Sanitize (Rinse)
  • Air-dry or towel dry
slide6

IMPORTANT TERMS TO ADD TO VOCABULARY

  • Anaerobic – Bacteria that will survive with out oxygen, generally fatal.
  • Flammable – Materials such as potholders, clothing and aerosol cans that can start fires when near a heat source.
  • Infective Dose – The number of organisms that will make you ill.
  • Toxin – poison released from a microorganism.
slide7

Three Types of Food-borne Contaminants

Biological

Chemical

Physical

Biological Toxins

May be produced by pathogens found on food

May occur naturally in plants or animals

May occur as a result of an animal’s diet

3-2

slide8

Chemicals

Store away from food, utensils, and equipment

Follow manufacturers’ directions for using them

Label them properly if they are transferredto new containers

Pesticides

Should only be applied by a licensed pest control operator (PCO)

Wrap and store food prior to application

Do not store food this way

3-14

slide9

Accidental Introductionof Foreign Objects

Metal shavings

Staples

Glass

Fingernails

Hair

Bandages

Naturally Occurring Objects That Pose a Hazard

Bones

3-15

slide10

Plant Toxins

Some plants are:

Naturally toxic

Rhubarb leaves

Apricot kernels

Water hemlock

Toxic when raw, but safe when cooked

Red kidney beans

Fava beans

3-10

slide11

Mushroom Toxins

Present in certain varietiesof wild mushrooms

Can cause severe illness

Are not destroyed by cooking or freezing

3-11

slide13

Basic Characteristics

Living, single-celled

Can be carried by food, water, soil, humans, or insects

Can reproduce rapidly under favorable conditions

Some survive freezing

Some form spores

Some spoil food; others cause illness

Some produce toxins that cause illness

2-4

bacteria
Bacteria

http://www.sciencebuddies.org/mentoring/project_ideas/MicroBio_img_009.jpg

Bacteria are really small. You can see colonies of bacteria growing on a petri dish but individual bacteria can only be seen on high power using a microscope.

listeria monocytogenes
Listeria monocytogenes

http://www.wadsworth.org/databank/listeria.htm

http://textbookofbacteriology.net/Listeria.html

e coli
E. coli

http://upload.wikimedia.org/wikipedia/commons/7/73/Ecoli_colonies.png

http://www.scottcamazine.com/photos/EColi/pages/01toxigenicE_coli_jpg.htm

staphylococcus aureus
Staphylococcus aureus

http://en.wikipedia.org/wiki/Staphylococcus_aureus

slide19

Food

Microorganisms require nutrients found in potentially hazardous food to grow

Proteins

Carbohydrates

2-7

slide20

Acidity

Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)

2-8

slide21

Temperature

Most microorganisms grow well at temperatures between 41˚F and 140˚F (5˚C and 57˚C)

140’F

(57’C)

2-9

slide22

Time

Foodborne microorganisms need sufficient time to grow

4 hours or more in TDZ = growth high enough to cause illness

2-10

slide23

Oxygen

Some pathogens require oxygen to grow, while others grow when oxygen is absent

2-11

slide24

Moisture

Most microorganisms grow well in moist food

Moisture is calculated using a measurement called water activity (aw)

Potentially hazardous food typically has an awof .85 or higher

2-12

slide25

Caused by Bacteria

Salmonellosis (eggs, poultry)

Listeriosis(soft cheese, uncooked meats, un-washed vegetables.)

StaphylococcalGastroenteritis(red meat, poultry, eggs, crème filled baked goods, salads, mayo)

Botulism (canned foods, honey)

E Coli (cheese, ground meat, fresh produce, unpasteurized fruit juice)

2-14

most susceptible
MOST SUSCEPTIBLE
  • INFANTS
  • ELDERLY
  • PEOPLE RECOVERING FROM ILLNESSES, SURGERIES OR ACCIDENTS
  • PEOPLE WITH BIRTH DEFECTS AND PROLONGED ILLNESSES OR HEALTH CONDITIONS
  • PREGNANT AND NURSING MOTHERS
slide27

Basic Characteristics

Unlike bacteria, they rely on a living cell to reproduce

Unlike bacteria, they do not reproduce in food

Some may survive freezing and cooking

Can be transmitted from person to person, from people to food, and from people to food-contact surfaces

Can contaminate both food and water supplies

2-27

slide28

Caused by Viruses

Hepatitis A

Norovirus Gastroenteritis

Rotavirus Gastroenteritis

2-28

slide29

Basic Characteristics

Living organisms that need a host to survive

Small, often microscopic

Grow naturally in many animals andcan be transmitted to humans

Pose a hazard to food and water

2-35

slide30

Caused by Parasites

Trichinosis (uncooked wild game)

Anisakiasis

Giardiasis (fresh water from lakes, rivers unprocessed)

Toxoplasmosis

Intestinal Cryptosporidiosis

Cyclosporiasis

2-36

slide31

FUNGI

  • Begins as surface bacteria
  • Fuzzy, furry appearance
  • Releases spores into the air
  • Penetrates the interior of the food
  • Latter stages of deterioration are soft, spongy and watery
lab 18a molds fungi
Lab 18A – Molds (Fungi)

http://leavingbio.net/FUNGUS/Fungi2_files/image041.jpg

Bread molds

http://www.backyardnature.net/f/bredmold.htm

fruit molds
Fruit molds

http://thumbs.ifood.tv/files/images/food/fruit-mold-08.jpg

http://www.lenscope.com/?c=1264

cheese molds
Cheese Molds

http://i-cdn.apartmenttherapy.com/uimages/kitchen/2010_09_14-moldycheese.jpg

http://www.lenscope.com/?c=1264

review
REVIEW
  • Name the four types of pathogens.
  • How do you test a food to see if it is safe to eat it?
  • What are three categories of contaminates?
  • What is a danger zone? What are the temperatures of the danger zone?
  • List the order for correctly washing dishes.
  • Explain cross-contamination and list the common three pathways of cross-contamination.
  • How long before a food-borne illness will make you sick?
  • For what do the letters of FAT TOM stand?
  • What groups of people are most susceptible to illness and death from food-borne illnesses?