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Food Borne Illness

Food Borne Illness. What is it? How can we prevent it?. What do I do?. Read assigned pages Group 1- p.280 Group 2 – p 281-2 Group 3- p 284 and column 1 on p 285 Group 4- p 285 through refrigerator storage on 287 Group 5- Freezer storage when power goes out

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Food Borne Illness

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  1. Food Borne Illness What is it? How can we prevent it?

  2. What do I do? • Read assigned pages • Group 1- p.280 • Group 2 – p 281-2 • Group 3- p 284 and column 1 on p 285 • Group 4- p 285 through refrigerator storage on 287 • Group 5- Freezer storage when power goes out • Write down 2 important points- on notecard • Close textbook when done

  3. Discuss with your group Make sure you have your notecard Go over what is on your cards and agree on 5 important points Write the points on your worksheet

  4. Share your knowledge Go to assigned groups Share your important points with your group members Now we know the focus of the week…

  5. Complete the following • Skim page 280 • Answer the questions in the packet • Stop when you get to Personal hygiene • (close textbook)

  6. Check your work

  7. What is a food borne illness? • A disease transmitted by food

  8. What causes it? (how does it show up in food?) • Improperly prepared or stored food

  9. What is a microorganism? • A living thing that is so small that it cannot be seen except through a microscope • Bacteria is the microorganism that causes food poisoning

  10. Food safety • Following the proper procedures to keep food safe to eat • Keep yourself and kitchen clean • Don’t cross contaminate • Cook food thoroughly • Refrigerate food promptly

  11. What happens if you do not follow Food safety rules?

  12. What are the common symptoms? • Cramps • Diarrhea • Fatigue • Headache • Fever • Vomiting

  13. When does it appear • 30 minutes-30 days after eating contaminated food

  14. How long does it last? • Usually 1-2 days

  15. How can you prevent it?

  16. How can you prevent it? • A. Keep food at proper temperatures • B. Don’t leave food out for more than 2 hours • C. Don’t cross contaminate

  17. D. Prepare foods properly • E. Thaw food in the microwave, refrigerator or under running water • F. Eat or freeze leftovers within 3 days

  18. What foods commonly cause food poisoning? • Ice • Meat • Poultry • Eggs • Salads with Mayo

  19. What are the different types? • Staphlococcal • Cramps, nausea and vomiting • Lasts 1-2 days • Appears 8-20 hours after eating • Ham, cheese salads with mayo • (typical picnic foods)

  20. Salmonella • Headache, Fever • Appears the same day you ate contaminated food • Poultry, eggs, red meat, dairy products

  21. Perfringens • Soups and stews • Boil for one minute

  22. Ecoli • Beef • Unwashed fruits and vegetables • Dirty hands • Lasts 4-10 days

  23. Listeriosis • Soft cheese • seafood

  24. Trichinosis • Ham

  25. Botulism • Canned food • Difficulty breathing • Blurred vision • Can cause death

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