Transcript 1 lesson - Beulah School District 27

Teens Serving Food
Safely
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• How many of you have experienced a food
borne illness?
• Do you know what a food borne illness is?
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• 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?
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• Food borne illness:
• Becoming ill from eating foods that contain
live bacteria, microorganisms or the
poisons (toxins) they may produce
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• Symptoms are “flu” like and are often
dismissed as the flu
• Increasingly becoming more recognized
• Some bacteria was not know 20 yrs ago
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Fight BAC campaign
• Food safety campaign
• Stress four main points
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• #1 Clean
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• #2 Separate
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• #3 Cook
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• #4 Chill
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• Post test = 80% to get certificate
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• 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
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• Reason:
• Help prevent you and your family from
getting sick
• No one wants to be sick on days off from
school
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• 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
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Life and Death
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Children
Pregnant women
Elderly
Weakened immune systems
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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 if reported
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• 30 different microorganisms related to
food borne illnesses
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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
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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
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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
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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
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E. Coli 0157:H7
• 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
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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
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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?
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•E.Coli
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• 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?
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• Salmonella
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• 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 Kim’s
family have?
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•campylobacter
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• Important to see a doctor for treatment
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FAT TOM
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F ood
A cidity
T ime
T emperature
O xygen
M oisture
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• Food
• Bacteria need food to grow
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• 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
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• Time
• Temperature
• Anything over two
hours is unsafe
• 40 degrees to 140
degrees is the
DANGER ZONE
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• Oxygen
• Some need oxygen and others do not
• Clostridium botulinum, (botulism) doesn’t
need oxygen
– Improperly canned foods
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• Moisture
• Bacteria needs moisture
• Flour. Uncooked pasta, rice, cereal do not
grow bacteria
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Time for a Game
• Who wants to be a Millionaire???
• 1 game host
• Draw two names
• One contestant and the other sign holder
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Question
• Pathogens that were not previously know
to cause human illness are called?
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A)
B)
C)
D)
energetic
Egyptian
Emerging
Elemental
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• C) emerging
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• Botulism is most commonly caused when
this home activity is done improperly?
• A) Canning
• B) Baking
• C) Grilling
• D) Vacuuming
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• A) canning
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• 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 0157;H7
• D) Vibrio cholerae
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• B) Campylobacter jejuni
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• 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
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• D) Logarithm
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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
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• D) contaminate
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• This government agency regulates food
safety of produce, dairy, eggs, and meat.
• A) CDC
• B) NIH
• C) FDA
• D) USDA
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• D) USDA
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• 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
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• C) Tomato
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• Which of these is not a cause of emerging
pathogens?
• A) DNA Mapping
• B) Transduction
• C) Transformation
• D) Conjugation
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• A) DNA Mapping
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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
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• C) Blind date
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• The growth of this foodborne pathogen is
of greatest concern at refrigerator
temperatures.
• A) Listeria
• B) Salmonella
• C) E.Coli
• D) SHigella
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• A) Listeria
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• 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
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• C) Food left out for more than 2 hours at
room temperature
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• 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%
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• D) 97%
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GAME 4
• What businesses employ the greatest
number of high school students?
• A) Supermarkets
• B) Movie theatres
• C) Delicatessens
• D) Fast food restaurants
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• D) Fast food restaurants
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• 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
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• B) 41 degrees – 140 degrees F
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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
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• B) It damages the bacterial DNA
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• 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
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• A) 13 hours
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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
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• B) Teenagers
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• 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%
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• A) 25%
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• 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
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• A) 76,000,000
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• What process did NASA adopt in the
1970’s to ensure that food is safe for
astronauts in space?
• A) Pasteurization
• B) Acidification
• C) HACCP
• D) Biotechnology
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• C) HACCP
• Hazard Analysis Critical Control Point
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