Transcript 2 Lesson

Teens Serving
Foods Safely 2
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 What are the 4 most common types of
food borne illness??
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Campylbacter
Salmonella
Shigella
E.coli
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Botulism
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E. Coli
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Salmonella
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 Define food borne illness?
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 What does FAT TOM stand for?
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 F ood
 A cidity
 T ime
 T emperature
 O xygen
 M oisture
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 4 steps in Fight BAC
campaign
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 Clean
 Cook
 Separate
 Chill
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 Where do we find bacteria?
 Hands, clothes, skin, beds, kitchen
counter tops, eating utensils
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 Clean means to be free of soil and food
matter
 The first step to food safety and
sanitation is clean hands and clean
surfaces
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5 Basic Cleaning Steps
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1. Scraping and presoaking
2. Washing
3. Rinsing
4. Sanitizing
5. Air-drying
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Scraping
 Removes leftover food
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Washing
 Removes soil and dirt
 Warm water and dish soap are needed
 Change dishcloths often
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Rinsing
 Removes soap residue
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Sanitizing
 Important step
 Reduces number of microorganisms
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Air-drying
 Allows surfaces to dry without using a
towel
 Towels can be a source of contamination
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Sanitizing
 Heat
 Must reach 171
degrees
 Dishwasher for Ex.
 Chemical
 Chlorine, iodine,
quaternary
ammonium
 1T per gallon of
water
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 Too much chemical sanitization causes
off-flavors, odors and can corrode
equipment, waste money and violate
health department rules
 Too little can lead to bacterial growth
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Personal Hygiene
 Critical role
 Can lead to contamination of food and
other areas
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Proper Personal Hygiene
 Washing hands frequently
 Wearing gloves when handling read-toeat food
 Having clean fingernails
 Bandaging cuts and abrasions
 Washing hair
 Wearing proper hair restraints
 Abiding by proper jewelry restrictions
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Hand Washing
 Use warm water and soap to make soap
lather
 Rub soap lather on back of hands and in
between fingers
 Clean fingernails by rubbing in circular
motion against palms of hands
 Wash for 20 seconds: friction helps
remove bacteria
 Rinse hands with warm water and dry with
clean paper towels
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Hands Need to be Washed
 Before preparing food
 Before eating food
 After hands touch hair,
nose, face
 After being around or
taking care of the sick
 After going to the
bathroom
 After handling raw meat,
fish, or eggs
 After handling soiled
dishes
 After touching unclean
surfaces (money)
 After changing a diaper
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Glo Germ
 1. Rub a dime sized amount of glo germ
onto hands until completely coated.
 2. Wash hands as normally would.
 3. Check hands under black light.
 4. Wash hands for 20 seconds with hot,
soapy water.
 5. Return to black light.
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Simple Prevention
 Hand washing – easiest and most
inexpensive preventive medicine strategy
and costs less than one penny
 Hand transmission is a critical factor in
spread of bacteria and viruses causing
disease as colds, flu, foodborne illness
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Norwalk virus
 Outbreak on Disney Cruise Lines
 Gastrointestinal illness
 Hundreds of people were sick
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Infectious Diseases of
Children
 Reports 33% of daycare facilities “Had
poor hand washing techniques and no
policy for hand washing before eating or
after playing outside
 Researches recovered fecal coliforms
from hands of 1 of 5 staff members
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Wirthlin Worldwide Study
 95% of respondents say they always wash
their hands after going to the bathroom
 After observation in public restrooms the rate
was much lower
 New York City
 Males washed 43%
 Females 54%
 Other cities
 Males 75%
 Women 58%
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