Transcript Providing Safe Food

Objective 1.01
Understand causes of foodborne illness
1-27-2017
Bell Ringer: Food Safety Video
Complete Apply your knowledge p.1.7, 1.13 Case Study 1.11
Complete Study questions 1.12
Quiz on Chapter:1 Review
Teacher Input: Forms of Contamination. PowerPoint
Student Input: Notes on Forms of Contamination
https://www.youtube.com/watch?v=URgF2Er026c:
Objective 1.0
Understand causes of foodborne illness
1-27-2017
Teacher Input: Forms of Contamination. PowerPoint
Student Input: Notes on Forms of Contamination
Student Input: “Bad Bug Booklet”
How Contamination Happens
Contaminants come from a variety of places:
2-2

Animals we use for food

Air, contaminated water, and dirt

People
o
Deliberately
o
Accidentally
How Contamination Happens
People can contaminate food when:
2-3

They do not wash their hands after using
the restroom

They are in contact with a person who is
sick

They sneeze or vomit onto food or foodcontact surfaces

They touch dirty food-contact surfaces and
equipment and then touch food
Biological Contamination
Common symptoms of foodborne illness:

Diarrhea

Vomiting

Fever

Nausea

Abdominal cramps

Jaundice (yellowing of skin and eyes)
Onset times:
2-4

Depend on the type of foodborne illness

Can range from 30 minutes to six weeks
What Bacteria Need to Grow
F
A
T
Acidity
Temperature
T
O
M
Time
Oxygen
Moisture
Food
2-10
The “Big Six” Pathogens
Food handlers diagnosed with illnesses from
the “Big Six” pathogens cannot work in a
foodservice operation while they are sick.
2-5

Shigella spp.

Salmonella Typhi

Nontyphoidal Salmonella (NTS)

Shiga toxin-producing Escherichia coli (STEC),
also known as E. coli

Hepatitis A

Norovirus
Major Bacteria That Cause Foodborne Illness
The FDA has identified four types of bacteria that cause severe
illness and are highly contagious:
2-6

Salmonella Typhi

Nontyphoidal Salmonella

Shigella spp.

Shiga toxin-producing Escherichia coli
Salmonella Typhi
Nontyphoidal Salmonella
Shigella
Shiga toxin-producing Escherichia coli-
Hep A
Norovirus
Major Bacteria That Cause Foodborne Illness
Bacteria: Salmonella Typhi (SAL-me-NEL-uh TI-fee)
Source: People
Food Linked with the Bacteria
Prevention Measures
• Ready-to-eat food
• Beverages
• Exclude food handlers diagnosed with an
illness caused by Salmonella Typhi from
the operation
• Wash hands
• Cook food to minimum internal
temperatures
2-7
Major Bacteria That Cause Foodborne Illness
Bacteria: Nontyphoidal Salmonella (SAL-me-NEL-uh)
Source: Farm animals
Food Linked with the Bacteria
•
•
•
•
Poultry and eggs
Meat
Milk and Dairy products
Produce, such as tomatoes, peppers, and
cantaloupes
Prevention Measures
• Cook poultry and eggs to minimum internal
temperatures
• Prevent cross-contamination between
poultry and ready-to-eat food
• Keep food handlers who are vomiting or
have diarrhea and have been diagnosed
with an illness from nontyphoidal
Salmonella out of the operation
2-8
Major Bacteria That Cause Foodborne Illness
Bacteria: Shigella spp. (shi-GEL-uh)
Source: Humans
Food Linked with the Bacteria
Prevention Measures
• Food easily contaminated by hands, such as • Exclude food handlers who have diarrhea
salads containing TCS food (potato, tuna,
and have been diagnosed with an illness
caused by Shigella spp. from the operation
shrimp, macaroni, chicken)
• Exclude food handlers who have diarrhea
from the operation
• Food that has made contact with
contaminated water, such as produce
• Wash hands
• Control flies inside and outside
the operation
2-9
Major Bacteria That Cause Foodborne Illness
Bacteria: Shiga toxin-producing Escherichia coli
(ess-chur-EE-kee-UH-KO-LI)
Source: Intestines of cattle; infected people
Food Linked with the Bacteria
Prevention Measures
• Ground beef (raw and undercooked)
• Contaminated produce
• Exclude food handlers who have diarrhea
and have been diagnosed with a disease
from the bacteria
• Cook food, especially ground beef, to
minimum internal temperatures
• Purchase produce from approved,
reputable suppliers
• Prevent cross-contamination between raw
meat and ready-to-eat food
2-10
Major Viruses that Cause Foodborne Illnesses
The FDA has identified two viruses that are highly contagious
and can cause severe illness:

Hepatitis A

Norovirus
Food handlers diagnosed with an illness from hepatitis A or
Norovirus must not work in an operation while they are sick.
2-11
Major Viruses That Cause Foodborne Illness
Virus: Hepatitis A (HEP-a-TI-tiss)
Source: Infected people
Food Linked with the Virus
Prevention Measures
• Ready-to-eat food
• Exclude food handlers who have been diagnosed
• Shellfish from contaminated water
with hepatitis A from the operation
• Exclude food handlers who have jaundice for seven
days or less from the operation
• Wash hands
• Avoid bare-hand contact with ready-to-eat food
• Purchase shellfish from approved, reputable suppliers
2-12
Major Viruses That Cause Foodborne Illness
Virus: Norovirus (NOR-o-VI-rus)
Source: Infected people
Food Linked with the Virus
Prevention Measures
• Ready-to-eat food
• Exclude food handlers who are vomiting or have
• Shellfish from contaminated water
diarrhea and have been diagnosed with Norovirus
from the operation
• Wash hands
• Avoid bare-hand contact with ready-to-eat food
• Purchase shellfish from approved, reputable suppliers
2-13
Biological Toxins
Origin:

Naturally occur in certain plants, mushrooms,
and seafood
Seafood toxins:


2-14
Produced by pathogens found on certain fish
o
Tuna, bonito, mahimahi
o
Histamine produced when fish is timetemperature abused
Occur in certain fish that eat smaller fish that
have consumed the toxin
o
Barracuda, snapper, grouper, amberjack
o
Ciguatera toxin is an example
Biological Toxins
Illness:

Symptoms and onset times vary with illness

People will experience illness within minutes
General symptoms:
2-15

Diarrhea or vomiting

Neurological symptoms
o
Tingling in extremities
o
Reversal of hot and cold sensations

Flushing of the face and/or hives

Difficulty breathing

Heart palpitations
May Use Your Notes!!
Name (3) ways food handlers can pass on contaminants.
Name (6) symptoms of a foodborne illness. What are the offset
times.
The _______ has identified four types of bacteria that cause severe
illness and are highly contagious. Name them.
Name 6 conditions in which bacteria needs to grow!
https://www.youtube.com/watch?v=Ewm8BHzrQSs
Imported Cantaloupe infected with Salmonella
Continued
Familiarize yourself with the “Big Six” pathogens. (2.5, 2.6 and 2.7 in the
Servsafe Book)
*Shigella spp.
*Salmonella Typhi
*Nontyphoidal Salmonella (NTS)
•
Shiga toxin producing Escherichia coli..(E-Coli)
•
Hepatitis A (Virus)
•
Norovirus (Virus)
•
Extra credit will be given for Literiosis, Clostridium perfringens, .
“Bad Bug” Book
Instructions: Students will make a Bad Bug Book. Each student
will include the Big Six Pathogens along with (1) graphic of the
Bug and detailed information to include:
•
•
Foods Linked with the virus/Bacteria.
All Prevention Methods
•
How Long will the symptoms last? if applicable
•
Treatment Methods (Grammar/complete sentences a
MUST)/Organization/flow of information
Materials Needed: Construction paper/pipe Cleaners
Hole Puncher/Makers/Colored Pencils/Scissors etc.
Objective 1.0 1-29-2016
Understand causes of foodborne illness
Student Input: Turn in Bad Bug Books
Teacher Input: “Typhoid Mary” Documentary 55 mins
https://www.youtube.com/watch?v=8JPCZOb7z2w
Teacher Input: Complete Chapter 2 Lecture/notes
Group Input: Complete Apply your Knowledge 2.10 & 2.11
Typhoid Mary
Table 1- Watch the documentary take notes on how you think the Health
Inspectors viewed the case, and how would you have handled the situation.
Table 2- Watch the documentary through Mary’s eyes, take notes on how she was
feeling . How did she feel from the first accusation, second accusation,
testing, isolation and the ending result.
Table 3- Watch the documentary through the eyes of the families who members
contracted typhoid fever and how did they feel?
Table 4-How did the general public view the issue of an Typhoid Fever outbreak
and was Mary named in the first accusation?
Table 5-Give a general overview of the documentary, how did she get the name
Typhoid Mary, what bacteria was linked with Typhoid Fever? Explain how the
fever/bacteria was contracted?
Deliberate Contamination of Food
Groups who may attempt to contaminate food:

Terrorists or activists

Disgruntled current or former staff

Vendors

Competitors
FDA defense tool:

2-16
A.L.E.R.T.
Deliberate Contamination of Food
Assure
Look
Employees
Reports
Threat
2-17
Make sure products received are from safe sources
Monitor the security of products in the facility
Know who is in your facility
Keep information related to food defense accessible
Develop a plan for responding to suspicious activity or
a threat to the operation
Responding to a Foodborne-Illness Outbreak 8-31-2015


Gather information
o
Ask the person for general contact information
o
Ask the person to identify the food eaten
o
Ask for a description of symptoms
o
Ask when the person first got sick
Notify authorities
o
2-18
Contact the local regulatory authority if an
outbreak is suspected
Responding to a Foodborne-Illness Outbreak


2-19
Segregate product
o
Set the suspected product aside if any remains
o
Include a label with “Do Not Use”
and “Do Not Discard” on it
Document the information
o
Log information about suspected product
o
Include a product description, product date, lot
number, sell-by date, and pack size
Responding to a Foodborne-Illness Outbreak


Identify staff
o
Keep a list of food handlers scheduled at time of incident
o
Interview staff immediately
Cooperate with authorities
o

2-20
Provide appropriate documentation
Review procedures
o
Determine if standards are being met
o
Identify if standards are not working
Preventing Allergic Reactions
To help prevent allergic reactions, service staff should:
2-21

Describe menu items to guests, and identify any allergens in the item.

Suggest menu items without the allergen.

Clearly identify the guest's order for kitchen and service staff.

Deliver food separately to prevent cross-contact.
Avoiding Cross-Contact
When preparing food for a guest with a known allergy,
kitchen staff should:
2-22

Check recipes and food labels for the allergen

Use cleaned and sanitized utensils

Wash hands and change gloves

Use separate fryers and cooking oils

Label packages properly
Objective 1.0
Understand causes of foodborne illness
Bell Ringer: Review Questions
Teacher Input: Forms of Contamination. PowerPoint
Student Input: Notes on Forms of Contamination
Video: Forms of Contaminates Servsafe Video
Group Work. Apply Your Knowledge 2.11 (What have I got and
What’s it stand for?) 2.12 2.14 2.16 (2.19) Chapter Review Case
Study
Bellringer
Who could be responsible for contaminating food? (Name 4)
The FDA has created a tool that can be used to develop a food
defense program. (What is it?)
Food Allergens
Food allergen:
2-45

A protein in a food or ingredient some people
are sensitive to

These proteins occur naturally

When an enough of an allergen is eaten, an
allergic reaction can occur
Food Allergens
Allergy symptoms:

Nausea

Wheezing or shortness of breath

Hives or itchy rashes

Swelling in various parts of the body, including the face, eyes,
hands, or feet

Vomiting and/or diarrhea

Abdominal pain
Allergic reactions:
2-46

Symptoms can become serious quickly

A severe reaction, called anaphylaxis, can lead to death
Food Allergens
The Big Eight food allergens:
2-47

Milk

Eggs

Soy

Fish

Tree nuts, such as almonds, walnuts, and pecans

Peanuts

Crustacean shellfish, including lobster, shrimp,
and crab

Wheat
Prevent Allergic Reactions
Service staff:
2-49

Describe menu items to guests,
identify any allergens in the item

Suggest menu items without the allergen

Clearly identify the guest’s order for
kitchen and service staff

Deliver food separately to prevent
cross-contact
Bell ringer
What is the food service manager’s most important role?
What conditions bacteria need to grow?
What is the temperature danger zone? Between ____ and
__bacteria grows more rapidly.
I may be able to keep food safe by controlling FAT TOM, but I will
most likely be able to control only______ and _____________.
Name the bacteria that are linked with beverages and ready to eat
foods?
What does ALERT stand for explain each area of concern.
Objective 1.0
Understand causes of foodborne illness 2-2-2016
Bell Ringer: Review from Chapter :2 Forms of Contamination
Student Input: Notes on Forms of Contamination
Video: Video 2: Food borne Illness Microorganisms (22) MINS
Servsafe Video/Study Guide
Group Work. Apply Your Knowledge 2.11 (What have I got and
What’s it stand for?) 2.12 2.14 2.16 (2.19) Chapter Review Case
Study
Teacher Input: Chapter:3 Notes
Exit Ticket: Quiz Chapter: 2
Prevent Allergic Reactions
Kitchen staff:

2-50
Avoid cross-contact
o
Do NOT cook different types of food
in the same fryer oil
o
Do NOT put food on surfaces that
have touched allergens
Prevent Allergic Reactions
Kitchen staff:

2-51
Avoid cross-contact
o
Check recipes and ingredient labels
o
Wash, rinse, and sanitize cookware, utensils,
and equipment before preparing an allergen
special order
o
Make sure the allergen doesn’t touch anything
for customers with food allergies (food,
beverages, utensils, etc.)
o
Wash your hands and change gloves before
prepping food
o
Label food packaged on-site for retail use
Quiz
Chapter :2 Forms of Contamination finish Video Graphic organizer
Take You time, Good Luck. After you have completed the quiz sit
and wait patiently to others are finished (NO talking) otherwise
will result in a 0.
Review all Check
your knowledge for Chapter :2