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Buckle Up with Food Safety Lecture Series

DAY 1. Buckle Up with Food Safety Lecture Series. 119 Food Technology Agriculture Technology Department Plymouth High School. Food Safety. Illness: caused by germs being spread. Spread by Money Doorknobs Railings Common drinking cups Others

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Buckle Up with Food Safety Lecture Series

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  1. DAY 1 Buckle Up with Food SafetyLecture Series 119 Food Technology Agriculture Technology Department Plymouth High School

  2. Food Safety • Illness: caused by germs being spread. • Spread by • Money • Doorknobs • Railings • Common drinking cups • Others • Food is a great vector to harbor pathogens.

  3. Food Safety • Food poisonings and infections • Symptoms: violent illness of the stomach and intestinal tract. Termed gastroenteritis. • Caused by bacteria • Some release toxins that disrupt the digestive tract when swallowed • Other food poisoning agents • Mercury in fish • others

  4. Food Safety • Centers for Disease Control (CDC) • Most cases reported in food related sicknesses • Improper holding temperatures • Poor personal hygiene • Inadequate cooking • Contaminated equipment • Food source is unsafe

  5. Food Safety • Cross-contamination with ready-to-eat foods • Hands touch raw foods • Poultry and red meat • Surfaces: • cutting boards and cleaning cloths • Dripping fluids

  6. Food Safety • People most at risk • Young children • Pregnant women • Elderly • And chronically ill people • A healthy immune system can fight food bourn illnesses

  7. Sanitation Personal Wash your hands Hair nets Beard net (men) Equipment Utensils Machinery Surfaces Floors/walls Why is sanitation important? ?

  8. What “things” in our food make us sick or worse…die? • Activity • Stump The Teacher • DIRECTIONS: Work with your partner to complete the question. You get 120 seconds to form your answers. One member may come up to the board and write your answers. • PURPOSE: To know why we sanitize our work space and ourselves!

  9. What “things” in our food make us sick, or worse…die? • Bacteria • Fungi • Viruses • Parasites • They Cause: • Spoilage of foods • Food borne toxins • Food borne infections • Viral borne infections

  10. Food borne Diseases Staphylococcal food poisoning Salmonellosis Shigellosis Listerosis Campylobacteriosis Vibrio infection Cholera Giardiasis Amebiasis Coliforms Botulinum toxin Perfringen food poisoning Mycotoxins Trichinosis E.coli O157H7 Hepatitis A virus

  11. Assignment for Tuesday 5 pts If you want to email me your information, I can put it into this ppt for you to talk from. Must be sent before 6:30am on Tuesday for me to use it. walter.taylor@uwrf.edu • Pick a food borne disease • Be ready to give a brief presentation • Include the following items in the presentation • Scientific name of microorganism causing the disease • Photo (if able) • Source of Illness • Symptoms

  12. Control of Microorganisms • pH • Oxygen • Moisture availability • Nutrient availability • Storage temperature • Psychrotrophic: tolerate low temps • Thermotropic: tolerate high temperatures

  13. Microorganism Growth Curve Log Phase Stationary Phase No. of Organisms Lag Phase Death Phase Time Common Sigmoid Curve

  14. What are the Government Agencies that relate toFood Processing? • Activity • Stump The Teacher • DIRECTIONS: You can work with a partner. You get 30 seconds to form your answers. One member may come up to the board and write your answers. • PURPOSE: To understand all the people involved in policies writing and enforcement.

  15. GOVERNMENT AGENCIES • USDA-United States Department of Agriculture • www.usda.gov • FSIS- Food Safety and Inspection Service • www.fsis.usda.gov • FDA-United States Food and Drug Administration • www.fda.gov • EPA-United States Environmental Protection Agency • www.epa.gov

  16. Things to remember during the semester! Processing Handling Critters in the work space Cleaning Sanitizing

  17. Ponder this question every day you are making food products! How will you make sure the food products you make this semester are safe for you and your classmates to consume?

  18. END OF DAY 1, Week 2 • Assignment Due Tuesday! • Tuesday: • Presentations of Food borne Diseases

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