Learning objectives:

After completing this session, the participant will be able

to:
*Identify foods most likely to become contaminated
*Explain the difference between clean and sanitized
*Verbalize and demonstrate proper hand washing
techniques
*Explain the importance of controlling time and
temperature
*State how food becomes contaminated
*Name 1 factor needed for bacteria to grow

Food Safety:
Importance

of food safety:

*Serving safe food is important for health as well as

financial reasons
*Food safety directly affects you, your co-workers, your
customers, and the food service operation itself
*Although serving safe food takes a little extra time and
effort, it is part of being a professional

Food Safety:
Foodborne

Illness:

*Foodborne illness is a disease that is carried or transmitted to

human beings by food
*Foodborne illness may be caused by microorganisms, which are
tiny, single-celled organisms, such as bacteria
*Under the proper conditions, bacteria can grow, divide, and multiply
enough to make people sick. This means that the food is
contaminated
*Allowing food to remain in the temperature danger zone, 40
degrees F-140 degrees F (4.4 degrees C-60 degrees C) for 4 hours
or more provides conditions favorable for growth of bacteria and
cause illness.

Food most likely to become

contaminated:
*Moist, high protein foods on which bacteria can

grow most easily are classified as Potentially

Hazardous Foods
*The

four categories of potentially

hazardous foods are: fresh meat, such as
beef or pork; poultry, such as chicken or
turkey; seafood or fish; and dairy products,
such as milk and cheese

How food becomes unsafe:

*Contamination

is the unintended presence of

harmful substances or microorganisms in food.
There are three main types of hazards
Biological Hazards: Bacteria, viruses,
parasites, and fungi. Contamination by
bacteria is the greatest threat to food safety.
Chemical Hazards: Pesticides, food
additives, cleaning supplies
Physical Hazards: Foreign matter such as
dirt, broken glass and crockery, and other
objects that accidentally get into food.

Cross-contamination is the transfer of harmful substances or microorganisms to food.

Cross-contamination occurs when:

1. Hands touch raw foods and then

touch cooked or ready-to-eat foods

2. Food-contact surfaces touch raw foods,

are not cleaned and sanitized, and the touch
food
that is ready-to-eat

3. Cleaning clothes and sponges touch raw

food, equipment, or utensils; are not cleaned
and
santizized; and are then used on
surfaces,
equipment, and utensils, for readyto-eat foods

4. Raw or contaminated foods that touch or

drip fluids on cooked or ready-to-eat foods

Clean vs. Sanitary

*Clean

means free of visible soil

*Sanitary means free of harmful levels of
disease causing micro-organisms and other
harmful contaminants
*Sanitation is the creation and maintenance of
healthful or hygienic conditions
*Sanitization is the use of heat or chemicals to
destroy 99.999% of the disease causing microorganisms on a food contact surface

Potentially Hazardous foods:

Factors most often named in Foodborne

Outbreaks:

* Failure to properly cool food. This is the leading cause of

foodborne outbreaks
*Failure to thoroughly heat or cook food to a temperature which kills
bacteria
*Infected employees who practice poor personal hygiene at home
and at work
*Preparing food a day or more in advance of being served
*Raw food is mixed with food that has already been cooked
*Allowing foods to stay for too long at temperatures that favor
bacterial growth
* Failure to reheat cooked foods to temperatures that kill bacteria
*Cross-contamination of cooked food by raw food
*Inadequate cleaning of equipment

Types of Foodborne Illness:

Salmonella:
Symptoms-

Abdominal pain, headache, nausea,

vomiting, fever, and diarrhea
Source- Domestic and wild animals, also human
beings
Food involved- Poultry and poultry salads, meat
and meat products, milk, shell eggs, and other
protein foods

Types of Foodborne Illness:

Shigella:

Symptoms- Fever, chills, diarrhea, and dehydration

Source-

Human beings (intestinal tract), flies

Food Involved- Potatoes, tuna, shrimp, turkey, and
macaroni salad, lettuce

Staphylococcus:
Symptoms-

Nausea, vomiting, dehyrdration

Source- Human beings (skin, nose, throat, infected
sores), also animals

Types of Foodborne Illness:

E.

coli:
Symptoms-

Diarrhea, severe abdominal pain,

nausea, vomiting occasional fever
Source- Animals, particularly cattle, human beings
(intestinal tract)
Food involved- Raw and undercooked ground beef
and other red meats, imported cheese,
unpasteurized milk

Hepatitis A is a contagious viral disease, which causes

inflammation of the liver. These microorganisms
contaminate food through poor personal hygiene by food
handlers, contaminated water supplies, or shellfish taken
from sewage-contaminated water.

The best defense against foodborne viruses is to use

good personal hygiene

Personal Hygiene:

*Personal hygiene is the way a person maintains their

health, appearance, and cleanliness
*Good personal hygiene can help prevent the spread of
infectious diseases and foodborne illness
*Frequent and thorough hand washing is the most critical
aspect of personal cleanliness. Dirty hands and
fingernails can contaminate food products
ALWAYS WASH YOUR HANDS BEFORE:
*beginning work
*Putting on a new pair of gloves

ALWAYS WASH YOUR HANDS AFTER:

*Using the restroom
*Handling raw foods
*Touching your hair, face, or body
*Eating or drinking
*Sneezing or coughing
*Cleaning
*Taking out the garbage
*Touching anything that may contaminate
your hands

GOOD PERSONAL HYGIENE ALSO INCLUDES THE

FOLLOWING:
*Keep nails short and clean
*Cover all cuts and sores with bandages and plastic
gloves
*Wash your hands before putting on gloves and
changing gloves
*Wash your hair and bathe daily
*Wear a clean uniform and apron. Work clothes
should be worn only on the job, not for personal use
*Wear hair restraints
*Do not wear excessive jewelry to work. It is hard to
clean. It can also fall off and get lost in food.

Personal hygiene and food safety quiz:

1. True or False: Foodborne illness is a disease that is

carried or transmitted to human beings by food
2. True or False: Clean and sanitary mean the same
thing
3. True or False: Raw food should never be mixed with
food that has already been cooked

CIRCLE THE CORRECT ANSWER

4. Sanitary means:
A. Free of visible soil
B. Coated with disinfectant
C. Washed by a chemical solution
D. Free of harmful levels of contamination
5. Personal hygiene is
A. The spread of bacteria
B. Reporting an illness to your supervisor
C. The way a person maintains their health,
cleanliness
D. Using a hand sanitizer

appearance, and

TRUE OR FALSE:

6. You do have to wash your hands before putting on a pair of

gloves
7. The temperature danger zone for potentially hazardous foods is
40 degrees F-120 degrees F

CIRCLE THE CORRECT ANSWER

8. When a person washes their hands they should also wash their:
A. Gloves
B. Elbows
C. Face
D Lower arms up to the elbows

 9.

Name 2 illnesses employees MUST report to

their supervisors
10. List 3 examples of when an employee should
wash their hands