Transcript chapter 18 flip chart directions for folding.

1. SELECT FOUR PIECES OF COLORED PAPER.
2. ARRANGE THE PAPERS IN A STACK WITH
EACH PAPER ABOUT ½ TO ¾ INCH EXTENDED
OVER THE LAST ONE.
3. FOLD THE PAPERS IN HALF WITH THE CENTER
½ TO ¾ INCH FROM TOUCHING EQUALLY.
4. STAPLE ON THE FOLD LINE AS CLOSE TO THE
FOLD AS POSSIBLE.
5. YOU WILL WRITE THE TOPIC HEADING ON
THE SMALL MARGIN OF THE PAPER.
TOPICS:
1. TITLE PAGE
2. IDENTIFY AND EXPLAIN 3 MAIN TYPES OF FOOD
CONTAMINANTS
3. DIFFERENTIATE AMONG THE DIFFERENT TYPES OF
FOODBORNE ILLNESS
4. NAME PATHOGENS THAT CAUSE FOODBORNE ILLNESS
FOOD INTOXICATION: fungus
Clostridium Perfringens (common food fugus)
Staphylococcus (staph)
Clostridium botulinum (Botulism)
Escherichia Coli (e coli)
FOOD INFECTION: bacteria
Listeria Monocytogenes (listeria)
Salmonella
PARASITIC INFECTION: (parasites)
Trichinella Spiralis (trichinosis)
VIRAL INFECTIONS: (virus)
Rotavirus
Hepatitis A
SAFETY and SANITATION FLIPCHART
(YOUR NAME, FOOD SCIENCE 1, PERIOD NUMBER)
1
3 MAIN TYPES OF FOOD CONTAMINANTS
2
FOODBORNE ILLNESS TYPES
3
PATHOGEN FACTS
PATHOGEN
FOOD INTOXICATION: FUNGI
Clostridium Perfringens
(fungus)
Staphylococcus
(staph)
Clostridium
Botulinum
(botulinum)
Escherichia Coli (ecoli)
DESCRIPTIVE FACTS
COMMON FOOD SOURCES
4
PREVENTION
PATHOGEN
DESCRIPTIVE FACTS
COMMON FOOD SOURCES
PREVENTION
DESCRIPTIVE FACTS
COMMON FOOD SOURCES
PREVENTION
DESCRIPTIVE FACTS
COMMON FOOD SOURCES
PREVENTION
FOOD INFECTION: BACTERIA
Listeria Monocytogenes (listeria)
Salmonella
PATHOGEN
PARASITIC INFECTION: PARASITE
Trichinella Spiralis
PATHOGEN
VIRAL INFECTION: VIRUS
Rotavirus
Hepatitus A
5. DESCRIBE THE TWO WAYS PATHOGENS ENTER THE FOOD
SUPPLY.
6. ILLUSTRATE (DRAW AND LABEL) FOOD HANDLING
PROCEDURES THAT WILL HELP PREVENT THE GROWTH OF
ILLNESS CAUSING MICROBES
7. LIST AND EXPLAIN THE 7 STEPS OF HACCP
PATHOGEN PATHWAYS
5
FOOD SPOLIAGE SIGNS
6
STORAGE TIPS
7
HACCP STEPS
8
7 Steps of the HACCP System
1. Determine potential hazards.
2. Develop a flowchart for each procedure in the
company, plant or restaurant.
3. Set standards that are needed at each control point.
(Standards should be specific and
measurable.)
4. Monitor the critical control points.
5. Correct problems as soon as they are discovered.
6. Keep records.
7. Verify the HACCP system once it is in place.
(Usually this is done by an official inspector
from the FDA, USDA or local health
department.)