Serving Food Safely

1
Serving Food Safely
2

• How many of you have experienced a food borne
  illness?
• Do you know what a food borne illness is?

3

• Do you generally have to eat something to become
  ill with a food borne illness?
• Can you tell by visually looking at food that it
  can make you sick?

4

• Food borne illness
• Becoming ill from eating foods that contain live
  bacteria, microorganisms or the poisons (toxins)
  they may produce

5

• Symptoms are flu like and are often dismissed
  as the flu
• Increasingly becoming more recognized
• Some bacteria was not know 20 yrs ago

6
Fight BAC campaign

• Food safety campaign
• Stress four main points

7

• 1 Clean

8

• 2 Separate

9

• 3 Cook

10

• 4 Chill

11

• Food safety knowledge can help you and others
• Avoid getting sick
• Make informed choices regarding places and foods
  you eat
• Get a job in a food-related field

12

• Help prevent you and your family from getting
  sick
• No one wants to be sick on days off from school

13

• If you are in food service industry it is your
  responsibility to be safe and clean
• Food borne illness is a matter of life and death

14
Life and Death

• Children
• Pregnant women
• Elderly
• Weakened immune systems

15
Food borne Illness Stats

• 76 million cases of food borne illness
• 325,000 hospitalizations
• 5,000 deaths
• Many are unreported
• According to the CDC 1 in 38 of salmonella
  poisoning are reported

16

• 30 different microorganisms related to food borne
  illnesses

17
Campylobacter

• 2 5 days to appear last 7 10 days
• Causes abdominal cramps, bloody diarrhea, nausea,
  headaches, muscle pain and fever
• Found in undercooked meat, poultry and raw milk

18
Campylobacter cont.

• Leading cause of bacterial diarrhea in the US
• 2 4 million cases a year
• Kids under 5 years old and young adults (15 29)
  are most likely to become sick

19
Shigella

• 12 50 hours to appear
• Causes abdominal cramps, diarrhea, fever,
  sometimes vomiting and bloody stools
• Due to unsanitary practices by humans, milk/dairy
  products and contaminated water
• 300,000 cases annually in the US
• 10 15 fatality with certain strains

20
Salmonella

• 6 48 hours to appear lasts 1 2 days
• Causes abdominal cramps, diarrhea, nausea,
  vomiting, headache and fever
• found in undercooked chicken, eggs and milk
• 2 4 million cases annually in US

21
E. Coli 0157H7

• 12 17 hours to appear last about 8 days
• Causes severe abdominal pain, bloody diarrhea,
  and can produce deadly toxin generally no fever
• Found in undercooked hamburger meat,
  unpasteurized fruit juice and produce
• 50 mortality rate in elderly

22
Foodborne Illness Pathways

• Bacteria is consumed
• Incubation/delay before we are sick
• Attach to cells in intestines and multiply
• Toxins absorbed in bloodstream and can invade
  deep body tissues

23
Name the Bacteria

• Kiley ate an undercooked hamburger for dinner and
  woke up the next morning with extreme abdominal
  cramps and diarrhea but no fever. Kiley had to
  be hospitalized. What food borne illness might
  Kiley have?

24

• E.Coli

25

• Ted ate some cookie dough that contained raw
  eggs. Two days later he suffered from abdominal
  cramps, diarrhea, nausea, vomiting, headache, and
  fever. He had a food borne illness that is
  responsible for millions of cases of food borne
  illness each year. What kind of food borne
  illness did Ted have?

26

• Salmonella

27

• Kim lives on a dairy farm. Her family sometimes
  drinks unpasteurized milk. One day after
  drinking unpasteurized milk, Kim and her family
  started getting headaches, muscle pain, bloody
  stool, diarrhea and abdominal cramps. What kind
  of food borne illness might Kims family have?

28

• campylobacter

29

• Important to see a doctor for treatment

30
FAT TOM

• F ood
• A cidity
• T ime
• T emperature
• O xygen
• M oisture

31

• Food
• Bacteria need food to grow

32

• Acidity
• Acidity of PH measured on scale of 1 14
• 7 is neutral
• Does not grow well in acidic food
• Pickles and ketchup
• Grows well in
• Meat, milk, eggs

33

• Time
• Anything over two hours is unsafe

• Temperature
• 40 degrees to 140 degrees is the DANGER ZONE

34

• Oxygen
• Some need oxygen and others do not
• Clostridium botulinum, (botulism) doesnt need
  oxygen
• Improperly canned foods

35

• Moisture
• Bacteria needs moisture
• Flour. Uncooked pasta, rice, cereal do not grow
  bacteria

36
Time for a Game

• Who wants to be a Millionaire???
• 1 game host
• Draw two names
• One contestant and the other sign holder

37
Question

• Pathogens that were not previously know to cause
  human illness are called?
• A) energetic
• B) Egyptian
• C) Emerging
• D) Elemental

38

• C) emerging

39

• Botulism is most commonly caused when this home
  activity is done improperly?
• A) Canning
• B) Baking
• C) Grilling
• D) Vacuuming

40

• A) canning

41

• This bacterium is a leading cause of diarrhea in
  the U.S., resulting in up to 6 million illnesses
  each year.
• A) Lactobacillus
• B) Campylobacter jejuni
• C) E. Coli 0157H7
• D) Vibrio cholerae

42

• B) Campylobacter jejuni

43

• What mathematical value is used to calculate the
  reduction of a bacteria in order to make food
  safe?
• A) Quotient
• B) Square Root
• C) Radius
• D) Logarithm

44

• D) Logarithm

45
Game 2

• Which of these is not one of the Four Steps to
  Food Safety according to the Fight BAC Campaign?
• A) Clean
• B) Chill
• C) Cook
• D) Contaminate

46

• D) contaminate

47

• This government agency regulates food safety of
  produce, dairy, eggs, and meat.
• A) CDC
• B) NIH
• C) FDA
• D) USDA

48

• D) USDA

49

• Which of these foods is not kept safe through the
  process of pasteurization?
• A) Milk
• B) Orange Juice
• C) Tomato
• D) Liquid eggs in cartons

50

• C) Tomato

51

• Which of these is not a cause of emerging
  pathogens?
• A) DNA Mapping
• B) Transduction
• C) Transformation
• D) Conjugation

52

• A) DNA Mapping

53
Game 3

• Which of these would not be found on a food
  label?
• A) Expiration date
• B) Sell by date
• C) Blind date
• D) Use by date

54

• C) Blind date

55

• The growth of this foodborne pathogen is of
  greatest concern at refrigerator temperatures.
• A) Listeria
• B) Salmonella
• C) E.Coli
• D) SHigella

56

• A) Listeria

57

• Which of the following conditions could be the
  cause of foodborne illness?
• A) Curdled milk
• B) Freezer burn
• C) Food left out for more than 2 hours at room
  temperature
• D) Raw eggs that float in water

58

• C) Food left out for more than 2 hours at room
  temperature

59

• What percent of people say they wash their fruits
  and vegetables before eating them? (1998 FDA
  survey)
• A) 52
• B) 79
• C) 65
• D) 97

60

• D) 97

61
GAME 4

• What businesses employ the greatest number of
  high school students?
• A) Supermarkets
• B) Movie theatres
• C) Delicatessens
• D) Fast food restaurants

62

• D) Fast food restaurants

63

• What food temperatures make up the Danger Zone?
• A) 0 degrees 32 degrees F
• B) 41 degrees 140 degrees F
• C) 140 degrees 180 degrees F
• D) 180 degrees 210 degrees F

64

• B) 41 degrees 140 degrees F

65

• How does irradiation make food safe?
• A) It sterilizes it
• B) It damages the bacterial DNA
• C) It makes it glow in the dark
• D) It boils all the water out of the food

66

• B) It damages the bacterial DNA

67

• How long does it take Salmonella to grow from 10
  bacteria per gram to 1,000,000 per gram at room
  temperature?
• A) 13 hours
• B) 24 hours
• C) 48 hours
• D) 72 hours

68

• A) 13 hours

69
GAME 5

• Which of these groups is typically not at high
  risk for foodborne illness?
• A) Children under age one
• B) Teenagers
• C) Women who are pregnant
• D) Adults over age 65

70

• B) Teenagers

71

• What percent of people say they do not wash their
  hands after handling raw meat? (1998 FDA Survey)
• A) 25
• B) 10
• C) 44
• D) 59

72

• A) 25

73

• How many cases of gastrointestinal illnesses
  caused by food does the CDC estimate each year?
• A) 76,000,000
• B) 5,200
• C) 323,000
• D) 500,000

74

• A) 76,000,000

75

• What process did NASA adopt in the 1970s to
  ensure that food is safe for astronauts in space?
• A) Pasteurization
• B) Acidification
• C) HACCP
• D) Biotechnology

76

• C) HACCP
• Hazard Analysis Critical Control Point