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SERVSAFE Principles

SERVSAFE Principles. Food Science and Nutrition. Personal Behaviors That Can Contaminate Food. Touching a pimple/sore Wearing a dirty uniform Coughing/sneezing into the hand Spitting . Scratching the scalp Running fingers through hair Touching the nose Rubbing an ear .

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SERVSAFE Principles

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  1. SERVSAFE Principles Food Science and Nutrition

  2. Personal Behaviors That Can Contaminate Food Touching a pimple/sore Wearing a dirty uniform Coughing/sneezing into the hand Spitting Scratching the scalp Running fingersthrough hair Touching the nose Rubbing an ear A E F B G C H D 4-2

  3. Good personal hygiene includes: Maintaining personal cleanliness Wearing proper work attire Following hygienic hand practices Avoiding unsanitary habits and actions Maintaining good health Reporting illnesses 4-3

  4. Proper Hand washing Procedure 2 1 Apply soap. Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C). 3 Vigorously scrub hands and arms for at least twenty seconds. 4 Dry hands and arms with a single-use paper towel or warm-air hand dryer. 5 6 Clean under fingernailsand between fingers. Rinse thoroughly under running water. 4-4

  5. Proper Dishwashing Procedure • Pre-rinse/wipe-off • Wash • Sanitize (Rinse) • Air-dry or towel dry

  6. IMPORTANT TERMS TO ADD TO VOCABULARY • Anaerobic – Bacteria that will survive with out oxygen, generally fatal. • Flammable – Materials such as potholders, clothing and aerosol cans that can start fires when near a heat source. • Infective Dose – The number of organisms that will make you ill. • Toxin – poison released from a microorganism.

  7. Three Types of Food-borne Contaminants Biological Chemical Physical Biological Toxins May be produced by pathogens found on food May occur naturally in plants or animals May occur as a result of an animal’s diet 3-2

  8. Chemicals Store away from food, utensils, and equipment Follow manufacturers’ directions for using them Label them properly if they are transferredto new containers Pesticides Should only be applied by a licensed pest control operator (PCO) Wrap and store food prior to application Do not store food this way 3-14

  9. Accidental Introductionof Foreign Objects Metal shavings Staples Glass Fingernails Hair Bandages Naturally Occurring Objects That Pose a Hazard Bones 3-15

  10. Plant Toxins Some plants are: Naturally toxic Rhubarb leaves Apricot kernels Water hemlock Toxic when raw, but safe when cooked Red kidney beans Fava beans 3-10

  11. Mushroom Toxins Present in certain varietiesof wild mushrooms Can cause severe illness Are not destroyed by cooking or freezing 3-11

  12. Microorganisms That Can ContaminateFood and Cause Foodborne Illness 2-3

  13. Basic Characteristics Living, single-celled Can be carried by food, water, soil, humans, or insects Can reproduce rapidly under favorable conditions Some survive freezing Some form spores Some spoil food; others cause illness Some produce toxins that cause illness 2-4

  14. Bacteria http://www.sciencebuddies.org/mentoring/project_ideas/MicroBio_img_009.jpg Bacteria are really small. You can see colonies of bacteria growing on a petri dish but individual bacteria can only be seen on high power using a microscope.

  15. Listeria monocytogenes http://www.wadsworth.org/databank/listeria.htm http://textbookofbacteriology.net/Listeria.html

  16. E. coli http://upload.wikimedia.org/wikipedia/commons/7/73/Ecoli_colonies.png http://www.scottcamazine.com/photos/EColi/pages/01toxigenicE_coli_jpg.htm

  17. Staphylococcus aureus http://en.wikipedia.org/wiki/Staphylococcus_aureus

  18. (F.A.T.T.O.M) 2-6

  19. Food Microorganisms require nutrients found in potentially hazardous food to grow Proteins Carbohydrates 2-7

  20. Acidity Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5) 2-8

  21. Temperature Most microorganisms grow well at temperatures between 41˚F and 140˚F (5˚C and 57˚C) 140’F (57’C) 2-9

  22. Time Foodborne microorganisms need sufficient time to grow 4 hours or more in TDZ = growth high enough to cause illness 2-10

  23. Oxygen Some pathogens require oxygen to grow, while others grow when oxygen is absent 2-11

  24. Moisture Most microorganisms grow well in moist food Moisture is calculated using a measurement called water activity (aw) Potentially hazardous food typically has an awof .85 or higher 2-12

  25. Caused by Bacteria Salmonellosis (eggs, poultry) Listeriosis(soft cheese, uncooked meats, un-washed vegetables.) StaphylococcalGastroenteritis(red meat, poultry, eggs, crème filled baked goods, salads, mayo) Botulism (canned foods, honey) E Coli (cheese, ground meat, fresh produce, unpasteurized fruit juice) 2-14

  26. MOST SUSCEPTIBLE • INFANTS • ELDERLY • PEOPLE RECOVERING FROM ILLNESSES, SURGERIES OR ACCIDENTS • PEOPLE WITH BIRTH DEFECTS AND PROLONGED ILLNESSES OR HEALTH CONDITIONS • PREGNANT AND NURSING MOTHERS

  27. Basic Characteristics Unlike bacteria, they rely on a living cell to reproduce Unlike bacteria, they do not reproduce in food Some may survive freezing and cooking Can be transmitted from person to person, from people to food, and from people to food-contact surfaces Can contaminate both food and water supplies 2-27

  28. Caused by Viruses Hepatitis A Norovirus Gastroenteritis Rotavirus Gastroenteritis 2-28

  29. Basic Characteristics Living organisms that need a host to survive Small, often microscopic Grow naturally in many animals andcan be transmitted to humans Pose a hazard to food and water 2-35

  30. Caused by Parasites Trichinosis (uncooked wild game) Anisakiasis Giardiasis (fresh water from lakes, rivers unprocessed) Toxoplasmosis Intestinal Cryptosporidiosis Cyclosporiasis 2-36

  31. FUNGI • Begins as surface bacteria • Fuzzy, furry appearance • Releases spores into the air • Penetrates the interior of the food • Latter stages of deterioration are soft, spongy and watery

  32. Lab 18A – Molds (Fungi) http://leavingbio.net/FUNGUS/Fungi2_files/image041.jpg Bread molds http://www.backyardnature.net/f/bredmold.htm

  33. Fruit molds http://thumbs.ifood.tv/files/images/food/fruit-mold-08.jpg http://www.lenscope.com/?c=1264

  34. Cheese Molds http://i-cdn.apartmenttherapy.com/uimages/kitchen/2010_09_14-moldycheese.jpg http://www.lenscope.com/?c=1264

  35. REVIEW • Name the four types of pathogens. • How do you test a food to see if it is safe to eat it? • What are three categories of contaminates? • What is a danger zone? What are the temperatures of the danger zone? • List the order for correctly washing dishes. • Explain cross-contamination and list the common three pathways of cross-contamination. • How long before a food-borne illness will make you sick? • For what do the letters of FAT TOM stand? • What groups of people are most susceptible to illness and death from food-borne illnesses?

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