Transcript Monday wrap up - Steilacoom High School

FEBRUARY 3, 2015
Entry task:
What do you know about food-borne illnesses?
Target for today:
Identify risks of unsafe food handling.
COMING UP…
Today
 We will go over food-borne illnesses
 Discuss upcoming Food-Borne Illness Project
Wednesday
 Scary Video
Thursday - Friday
 Computer lab
MONDAY WRAP UP
Handwashing activity
REVIEW: HOW LONG SHOULD YOU SCRUB YOUR HANDS?
How did it go?
What did you notice?
Will it change the way you wash your hands?
IT MUST HAVE BEEN SOMETHING I ATE!
 Many people get sick each
year from the food they eat.
 They may have diarrhea,
vomiting, an upset stomach,
fever, or cramps.
 They often think they have the
flu, but the real problem is
food-borne illness caused by
bacteria in the food or viruses
transmitted to food eaten a few
hours or several days ago.
WHAT IS A FOOD-BORNE ILLNESS?
Food-Borne Illness - A sickness a person gets as
a result of eating food contaminated by harmful
bacteria, a virus or toxin.
Examples of Food-Borne Illnesses:
 E-coli
 Botulism
 Salmonella
 Listeria
Symptoms of food-borne illnesses vary depending on the
type of illness
48 MILLION (1 in 6) people in the United States get sick
from contaminated food each year!
FOOD CONTAMINANTS
Contaminant- substance that could be harmful
that has accidentally gotten into food.
Two main types of contaminants:
1. Bacteria – very small living organism, they
live EVERYWHERE!
2. Virus – a type of tiny germ which attacks the
body
BACTERIAL ILLNESSES
• Foods may have some bacteria on them when
you buy them (HINT: Why it is important to wash
your produce!!!)
• Most people can handle small amounts of
harmful bacteria
• Harmful bacteria and food-borne illness pose a
greater risk for some groups of people including:
 infants, pregnant women, older adults and people
with impaired immune systems
BACTERIAL ILLNESSES [CONTINUED]
• Symptoms may appear 30 minutes or many days
after eating contaminated food
• Common symptoms are: abdominal cramps,
diarrhea, fatigue, headache, fever and vomiting
• Typically last for a few days, but can last a
week or longer
VIRAL INFECTIONS
• Cause
about one half (50%) of the cases of
food-borne illness
• Food-borne viral illnesses usually last 1 – 3 days
• Symptoms
similar to
bacterial illness
HOW ARE FOODS CONTAMINATED?
Cross contamination! – occurs when bacteria or a
virus on one food/person is transferred to another
food
Three main ways cross contamination can occur:
1. Food to Food
2. Equipment to Food
EXAMPLES?
3. People to Food
OTHER WAYS FOODS ARE CONTAMINATED
• Contaminated while growing
• Contaminated during processing (slaughter or
washed with bad water)
• Food left out, unrefrigerated or stored
improperly
• Food not cooked thoroughly!
• Inadequate HANDWASHING! (see, there it is again)
LET’S PLAY A GAME…
Decide if the following statements are:
FBI FEAR
( Unsafe )
or
IN THE CLEAR
( Safe )
FBI FEAR
or
IN THE CLEAR
Use same cutting board and same knife to cut
fresh vegetables and raw meat?
Safe or unsafe?
Why?
FBI FEAR
or
IN THE CLEAR
Use different cutting board and same knife to cut
fresh vegetables and raw meat?
Safe or unsafe?
Why?
FBI FEAR
or
IN THE CLEAR
Is it ok to store raw chicken on the top shelf of a
refrigerator with other produce and foods
underneath on a separate shelf as long as the
chicken is in a sealed bag?
Safe or unsafe?
Why?
FBI FEAR
or
IN THE CLEAR
Touching raw meats and then preparing
vegetables without washing hands between tasks
Safe or unsafe?
Why?
FBI FEAR
or
IN THE CLEAR
Using a wet washcloth to clean off an area where
raw meat was placed and the washing the rest of
the counter
Safe or unsafe?
Why?
FBI FEAR
or
IN THE CLEAR
Using a clean knife to cut open a package of raw
hamburgers and then cutting the sandwich you
made for lunch?
Safe or unsafe?
Why?
FBI FEAR
or
IN THE CLEAR
Using the restroom in between cooking tasks and
not washing your hands before returning to
cooking.
Safe or unsafe?
Why?
FBI FEAR
or
IN THE CLEAR
Leaving your raw chicken on the counter to thaw
all day while you are at school
Safe of Unsafe?
Why?
REMEMBER HOW BACTERIA AND VIRUSES
SPREAD!
Cross Contamination:
 Food to food
 Equipment to food
 People to food
Not washing hands
Improper ways of storing food
Not cooking to correct temperature
COOK THOROUGHLY!
Use meat thermometer to check temperatures.
Always keep hot foods hot and cold foods cold.
HANDLE FOOD PROPERLY
Prepare foods as directed and properly clean them.
Clean your hands, utensils and workspace before and
during cooking
What are things you should remember when
preparing foods? i.e., fruits, vegetables, meats such
as chicken, beef, dairy products?
WHAT CONDITIONS ENCOURAGE BACTERIA TO
GROW?
Oxygen
Moisture
Warm Temperature
STORE FOOD PROPERLY
Store food at correct temperatures. Know the
Danger Zone for certain foods!
 The Danger Zone is the temperature range of
40° - 140° F. where certain foods could begin to
develop harmful bacteria.
 Don’t keep these foods longer than 2 hours
at room temperature.
 What foods should not be kept in the Danger Zone
for too long?
PROPER FOOD STORAGE
Think about the refrigerator…
Store foods ready to eat near the
top and RAW foods on the bottom
WHY?
FIGHT BAC!
By following these steps you can
avoid food borne illnesses
What does this mean?
BACTERIA CONTROL TABLE
212 boiling point of water
165-212 most bacteria destroyed by cooking temperatures
140-165 warm temperatures prevent growth but some bacteria surive
120-140 some bacterial growth may occur and many can surrive in this
range
40-145 DANGER ZONE with rapid growth of bacteria and production of
toxins. Food should move through this temperature range within 2 to 3
hours§ to avoid spoilage.
40-60 some growth of food poisoning bacteria may occur
32-40 cold temperature slows the growth of spoilage causing bacteria
0-32 Freezing temperature, bacterial growth stopped but many can still
survive
and become active and dangerous as the temperature increases during
defrosting.
FOODBORNE ILLNESS BROCHURE
Meet in lab tomorrow!
Choose partners wisely.
FEBRUARY 22, 2008
Entry task:
 What food borne illness did you choose? Why did you choose that particular food
borne illness?
Target for today:
 Choose reliable and important information to appear on your brochure.