Culinary

1. Culinary Foodborne illness 1 PROPERTY OF PIMA COUNTY JTED, 2010

2. Bell Work • Think of a time when you, or someone you know, became sick from the food that they ate. • 2. Discuss what you think may have caused the sickness with your neighbor. Consider the acronym FAT TOM in your discussion. • 3. Be prepared to share your ideas with the class. Teacher will call on 3 non-volunteers to share their ideas with the class. • Turn in your bell work • Today you will learn about foodborne illness, which causes millions of people to become sick each year.

3. Objective PROPERTY OF PIMA COUNTY JTED, 2010 Define foodborne illness Describe the six most common pathogens that cause foodborne illnesses Describe basic foodborne illness prevention measures Describe the major reasons for food spoilage and contamination Describe cross contamination and use of acceptable procedures when preparing and storing potentially hazardous food. List the signs or indicators of food spoilage and contamination 3

4. Now for SANITATION. How much do you already know about staying sanitary in the kitchen? Let’s test your knowledge. Read the story “SCHOOL DANCE DISASTER” on the next slides. Every time you come to an underlined phrase you will need to make a decision. Is this situation SANITARY or UNSANITARY? Once you have decided on your answer, click on the link to see if you are correct.

5. SCHOOL DANCE DISASTER Justin, a 12 year old middle school student, volunteered to help prepare food for the big 8th grade dance. He had just moved to this area, but never had a food class before. All the guys in his neighborhood were busy cooking because they learned so much from their foods teacher in school and Justin wanted to be part of the fun. The first item to prepare was egg salad sandwiches. As Justin put the eggs in the water to boil, he filled the pot a little too full and it spilled by the time all the eggs were put in it. He grabbed the towel he used for drying dishes and immediately wiped up the spill on the floor. While the eggs were cooling, Justin began the chicken salad. The chicken had thawed on the counter since last night, so it was ready to be boiled. He thought it smelled odd, but decided to use it anyway since he didn’t have time to wait for more chicken to thaw. The boiling water would certainly kill any germs, he thought. Justin was dressed in a long baggy shirt. As he tried to fix his sleeves one more time, his cat, G-Unit, jumped onto the counter looking for attention. The family adores G-Unit and always lets him sit wherever he wants. Justin went back to cooking while G-Unit kept his eye on the chicken salad. Finally he finished and packed it into a box sitting on the table along with some sandwiches which were already packed.

6. The last item to be made was the fruit salad. Justin grabbed some cans of peaches, fruit cocktail and pineapple chunks. One can was dented but Justin thought it was fine. The can wasn’t leaking so it must be OK to use. He added the other fresh fruit and stirred it with a wooden spoon. It looked so good he just had to taste it, and he licked the wooden spoon. Justin thought he should add some cinnamon, so he sprinkled it on the salad and stirred it again with the same wooden spoon. Now all the food was ready and it was time to change closes and get his mother to take him to the dance. At the dance Justin was happy to see all the food he prepared disappeared quickly. Everyone had a great time, but as people started leaving they were getting stomach cramps….. After completing the story, click HERE to continue learning about Sanitation.

7. OH NO! Justin should NEVER use the dish towel to wipe up the floor!! If he forgets to put it into the laundry right away, he could spread germs from the dirty floor to clean dishes! A better and more sanitary solution would be to use a mop to clean up the spill on the floor. Click HERE to return to the story.

8. OH NO! Allowing meat to thaw on the counter can allow bacteria to grow and multiply in your food. A better and more sanitary solution would be to thaw meat, fish and poultry in the refrigerator. Keep HOT foods HOT and COLD foods COLD! Click HERE to return to the story.

9. OH NO! JUSTIN!!! Believe your nose! Food that smells spoiled is probably not safe to use! Although boiling water might indeed kill any germs, no amount of boiling can return SPOILED food to a condition that is safe to eat. Click HERE to return to the story.

10. OH NO! JUSTIN!!! Keep pets off kitchen counters and tables. They can spread germs….even G-Unit! Click HERE to return to the story.

11. OH NO! Salmonella can grow in cans that are dented or bulging. NEVER NEVER use foods from dented cans. Click HERE to return to the story.

12. OH NO! Justin’s mouth can be a home to millions of bacteria. Never lick a spoon or taste from a spoon and then put that spoon back into the food. Use a clean spoon for every taste. Never put a spoon that’s been in your mouth back into the food you are cooking! Click HEREto return to the story.

13. CLEAN: Wash hands and surfaces often. SEPARATE: Don’t cross contaminate COOK: To proper temperatures CHILL: Refrigerate promptly.

14. Signs of Spoilage or Contamination Check the Date Google images Google Images

15. Signs of Spoilage or Contamination Check the Smell Google Images

16. Signs of Spoilage or Contamination What does it L K like?

17. Signs of Spoilage or Contamination Google image Google Image What does it feel like?

18. Reported Cases • Even though the United States has one of the safest food supplies in the world, there are an estimated two million reported cases of foodborne illness each year. Reported cases of foodborne illness are just the tip of the iceberg.

19. Preparation Practice • the most commonly reported food preparation practice that contributed to foodborne disease was improper holding temperatures

20. What is Foodborne Illness • A foodborne illness is a disease that is transmitted to humans by food.

21. Who’s at risk? • Infants, young children, pregnant women, the elderly, and people who are chronically ill have a greater risk of developing a foodborne illness because their immune systems may not be able to fight off the bacteria and viruses that cause the illness. Those at greater risk should avoid consuming potentially hazardous foods that are raw or not fully cooked.

22. How does food become hazardous? • Food becomes hazardous by contamination. Contamination is the unintended presence of harmful substances or microorganisms in food. Food can become contaminated from chemical, physical or biological sources.

23. Types of Hazards • Chemical hazards: Chemical hazards include substances such as cleaning solutions and sanitizers.Physical hazards: Physical hazards are foreign particles, like glass or metal. Biological hazards: Biological hazards come mainly from microorganisms including bacteria, viruses and parasites.

24. What is Cross-contamination? • Cross-contamination is the transportation of harmful substances to food by: • Hands that touch raw foods, such as chicken, then touch food that will not be cooked, like salad ingredients. • Surfaces, like cutting boards or cleaning cloths, that touch raw foods, are not cleaned and sanitized, then touch ready-to-eat food. • Raw or contaminated foods that touch or drip fluids on cooked or ready-to-eat foods. Keep it straight...Don't cross-contaminate!

25. Why are microorganisms important? • Microorganisms are everywhere. You may not see, taste, or smell them, but they hide on your body, in the air, on kitchen counters and utensils, and in food. The main microorganisms are viruses, parasites, fungi and bacteria.

26. What are the greatest threat to safety? • Of all the microorganisms, bacteria are the greatest threat to food safety. Bacteria are single-celled, living organisms that can grow quickly at favorable temperatures. Some bacteria are useful. We use them to make foods like cheese, buttermilk, sauerkraut, pickles, and yogurt. Other bacteria are infectious disease-causing agents called pathogens, that use the nutrients found in potentially hazardous foods to multiply.

27. What conditions encourage bacteria to grow? • Bacteria can live in hotter and colder temperatures than humans, but they do best in a warm, moist, protein-rich environment. Bacteria grow fastest in the temperature range between 41F and 135F which is known as the Temperature Danger Zone or "TDZ".

28. How can I handle food safely? • The most important tool you have to prevent foodborne illness is good personal hygiene. Personal hygiene is the way a person maintains their health, appearance and cleanliness. Not only can you become the victim of illness, but you can also be the carrier! A cough or sneeze can transmit thousands of microorganisms that may cause disease. A cough or sneeze can transmit thousands of microorganismsthat may cause disease

29. Wash Your Hands Often • Your hands can be the most potentially dangerous serving equipment you use. Scratching your scalp, running your fingers through your hair, or touching a pimple can cause the transmission of pathogenic organisms into food.

30. Closure 1. On your Notes, write a preventative measure you learned today that could have prevented the foodborne illness. 2. Submit your Notes to the teacher when you finish.

31. SUMMARY: Basic rules of kitchen sanitation include practicing good personal hygiene, keeping the kitchen sanitary and preparing and storing food properly. By following the guidelines we have just learned, you can feel more confident that the food prepared in your kitchen is safe to eat. IT IS BETTER TO BE SAFE THAN SORRY!