food safety basics

7/21/2019 Food Safety Basics

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F O O D S A F E T Y T I L L A M O O K H I G H S C H O O L



F O O D S A F E T Y

• What do you think?

1. The best way to clean your hands before preparing

food is to...

2. If you have diarrhea, it’s okay to prepare food for

others in the family if you wash your hands first.

3. When you can’t see any pink color inside a cooked

hamburger patty you know all of the harmful germs

have been killed and the hamburger is safe to eat.



F O O D S A F E T Y

4. Cooking eggs until both the yoke and the egg white

are firm will kill harmful bacteria.

5. Hamburger patties should be cooked until thetemperature in the middle is what temperature?

6. Using the same cutting board for cutting up raw

chicken and then cutting up raw vegetables for asalad is safe as long as you wipe off the board in

between.



F O O D S A F E T Y

8. After you have shaped ground beef patties with your

hands, what should you do before you continue to

cook your meal?

9. If you use a washcloth to wipe up liquid from meat or

chicken, you can safely continue to use the cloth for

washing dishes if you rinse the cloth in hot water.

10. Pasteurization of milk and fruit juice helps prevent

foodborne pathogens.



F O O D S A F E T Y

10. It is safe to use raw eggs in a recipe that will not becooked.

11. Cooked rice at room temperature for more than four

hours can be eaten.

12. Cooked meat at room temperature for more than

four hours should be thrown away.

13. A whole apple at room temperature for more than

four hours can be eaten.



T Y P E S O F F O O D

C O N T A M I N A T I O N

• US is one of the safest

food supplies in the world.(Mixed report)

• Even with an exceptional

record, people still

become ill due to

foodborne pathogens.



V I D E O

Protection of Food Supply Faces Problems

http://www.cbsnews.com/news/protection-of-food-supply-faces-problems/



T Y P E S O F F O O D C O N TA M I N AT I O N

• Contamination: (Self define)

• The state of being impure or unfit for use due to the

introduction of unwholesome or undesirable elements.

• Types of Food Contaminants

• Physical

• Chemical

• Microbial




• What do you think a physical contaminant is and givesome examples of each.

• Share (2 O’clock Partner)




• Physical Contaminant

• Physical items that are mixed with the food

themselves but do not spoil or change how the foodtastes.

• Can still be harmful if consumed.

• Examples: metal filings, glass shards, packaging

materials, insects, and rodent droppings.





• Does this belong here?




• Chemical Contaminants

• Insecticides

• Herbicides

• What are these?

• USDA monitors all pesticide use in the US.




• Chemical contaminants also enter the food supply

through water.

• Mercury, cadmium, lead, chloroform, benzene, and

polychlorinatedbiphenyls (PCBs) can get into the water

supplies that are used to process food.





• Sources of Toxic

Substances

• Pesticides - must be

biodegradable in order

to use.

• Industrial Waste




• What are some ways that pollutants from industry can

get into the water supply?

• Share (4 O’clock partner)

• Cresent, OR. Gas Stations 1998

• Underground tank leaked.

• 1 of 702 in Oregon removed.



F O O DS P O I L A G E

M I C R O B I A L C O N T A M I N A N T S



M I C R O B I A L C O N TA M I N A N T S

• What are some signs that you see of food that is nolonger fit for consumption?

• Share (4 O’clock partner)



F O O DS P O I L A G E

M I C R O B I A L C O N T A M I N A N T S



M I C R O B I A L C O N TA M I N A N T S

• Some microbial contaminants work against each other.

• 1928 Sir Alexander Fleming discovered that mold onlab plates killed Staphylococcus bacteria by oozing

juice.

• Harvested “ooze” and became the active ingredient inpenicillin, most widely antibiotic used in the world.



F O O D B O R N EI L L N E S S

F O O D S A F E T Y



T Y P E S O F F O O D B O R N E I L L N E S S

• We have all experienced some sort of foodborne

illness.

• Many “think” they are coming down with stomach flu.

• Symptoms include:

• diarrhea, stomach cramps, and vomiting

• Some are more sensitive to pathogens than others.




• Some Facts!!!

• US has one of the safest food supplies in the world.

• FDA estimates 48 million cases of foodborne illness

annually. (That is 1 in 6 people.) How many in the

room?

• Of that, 325,000 hospitalizations and 5,000 deaths.




• Who regulates what?

Food and Drug

Administration (FDA)

U.S. Department of

Agriculture (USDA)

• All food, except meat,

poultry, and processed

eggs. (Not shelled eggs.)

• Chemicals

• Food additives• Food and drugs for pets and

farm animals.

• Household devices (e.g.

microwaves)

• Meat

• Poultry

• Processed Eggs




• Project - FBI Group Research

• http://scienceblog.nathansandberg.me/2013/09/food-

science-foodborne-illness-fbi.html

• Many organisms can cause foodborne illness.

• Design 8.5” x 11” poster, educating the public on one of

the following Foodborne Illness-Causing Organisms.

• Foodborne Illness-Causing Organisms in the U.S. http://

bit.ly/FoodBorneIllness (Listed on Topics/Readings)

http://bit.ly/FoodBorneIllness



H O W PAT H O G E N S E N T E R T H E F O O D

S U P P L Y

• Two main ways food can become contaminated withpathogens:

1. transmission by animals

2. improper handling procedures

• Cross-contamination

• Poor personal hygiene

• Time and Temperature Abuse



H O W PAT H O G E N S

E N T E R T H E F O O D

S U P P L Y Cross Contamination

• Bacteria spread very quickly.

• NEVER serve cooked mealson plates or using utensils

that have touched raw food

items.

• Running those dishes underhot water is not enough.

• Just be safe and use clean

dishes and utensils.



H O W PAT H O G E N S E N T E R T H E F O O D

S U P P L Y

Cross Contamination

• Leftover sauces or marinades should never be used for

a second meal unless sterilized.

• Bring sauce or marinade to a rolling boil to sterilize.

• Never cut fruit or vegetables on a board that has been

used to cut raw meat.

• Surfaces MUST be washed and sanitized.



T I M E A N D

T E M P E R A T U R E

A B U S E

• The number one cause of

foodborne illness is failure

to properly cool and heat

foods.



P O O R P E R S O N A L H Y G I E N E

• Proper hand washing could eliminate close to half of

all foodborne illness cases.

• Women wash hands more often than men (74% vs.61%).

• Students who wash their hands four times a day had

24% fewer sick days.

-CDC W h

a t i s t h i s

?

food safety basics

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