FOOD SAFETY

TILLAMOOK HIGH SCHOOL

FOOD SAFETY
What do you think?

1. The best way to clean your hands before preparing

food is to...
2. If you have diarrhea, its okay to prepare food for
others in the family if you wash your hands first.
3. When you cant 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.

FOOD SAFETY
4. Cooking eggs until both the yoke and the egg white
are firm will kill harmful bacteria.
5. Hamburger patties should be cooked until the
temperature in the middle is what temperature?
6. Using the same cutting board for cutting up raw
chicken and then cutting up raw vegetables for a
salad is safe as long as you wipe off the board in
between.

FOOD SAFETY
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.

FOOD SAFETY
10. It is safe to use raw eggs in a recipe that will not be
cooked.
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.

TYPES OF FOOD
C O N TA M I N AT 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.

Protection of Food Supply Faces Problems

VIDEO

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

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

What do you think a physical contaminant is and give

some examples of each.

Share (2 Oclock Partner)

T Y P E S O F F O O D C O N TA M I N AT I O N
Physical Contaminant
Physical items that are mixed with the food

themselves but do not spoil or change how the food

tastes.

Can still be harmful if consumed.

Examples: metal filings, glass shards, packaging

materials, insects, and rodent droppings.

TYPES OF FOOD
C O N TA M I N AT I O N

Does this belong here?

T Y P E S O F F O O D C O N TA M I N AT I O N
Chemical Contaminants
Insecticides
Herbicides
What are these?
USDA monitors all pesticide use in the US.

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

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.

TYPES OF FOOD
C O N TA M I N AT I O N

Sources of Toxic

Substances
Pesticides - must be

biodegradable in order
to use.
Industrial Waste

T Y P E S O F F O O D C O N TA M I N AT I O N
What are some ways that pollutants from industry can

get into the water supply?

Share (4 Oclock partner)

Cresent, OR. Gas Stations 1998
Underground tank leaked.
1 of 702 in Oregon removed.

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

FOOD
SPOILAGE

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 no

longer fit for consumption?

Share (4 Oclock partner)

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

FOOD
SPOILAGE

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 on

lab plates killed Staphylococcus bacteria by oozing

juice.

Harvested ooze and became the active ingredient in

penicillin, most widely antibiotic used in the world.

FOOD SAFETY

FOODBORNE
ILLNESS

TYPES OF FOODBORNE ILLNESS

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.

TYPES OF FOODBORNE ILLNESS

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.

TYPES OF FOODBORNE ILLNESS

Who regulates what?

Food and Drug

U.S. Department of
Administration (FDA) 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

TYPES OF FOODBORNE ILLNESS

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)

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 LY
Two main ways food can become contaminated with

pathogens:

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
ENTER THE FOOD
S U P P LY
Cross Contamination
Bacteria spread very quickly.
NEVER serve cooked meals

on plates or using utensils

that have touched raw food
items.
Running those dishes under

hot 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 LY
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.

TIME AND
T E M P E R AT U R E
ABUSE

The number one cause of

foodborne illness is failure

to properly cool and heat
foods.

POOR PERSONAL HYGIENE

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.

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-CDC