food safety and foodborne illness prostart 1. resultant knowledge give examples of potentially...
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Food Safety and Foodborne Illness
ProStart 1
Resultant Knowledge
• Give examples of potentially hazardous foods.• Distinguish between situation in which
contamination and cross-contamination occur.• List the conditions under which bacteria
multiply rapidly, use the letters FAT-TOM.• Define the food temperature danger zone and
list temperatures that fall within that zone.
What is contamination?
• Direct Contamination– Happens when raw foods are exposed to harmful
microorganism• Soil, water
• Cross Contamination– The movement of harmful microorganisms from
one place to another• foodhandler
Biological HazardsFoodborne Illness
• What is it?– Microorganism transferred by food that cause illness
• Causes/Sources– Mircroorganisms, cross-contamination, poor
personal hygiene, food handler’s illness• Key Ideas– # grows each year– Children, elderly, pregnant, and weakened immune
system are at high risk
Bacteria
• What is it?
• Cause/Source
• Key Ideas
Virus
• What is it?
• Cause/Source
• Key Ideas
Fungi
• What is it?
• Cause/Source
• Key Ideas
Yeast
• What is it?
• Cause/Source
• Key Ideas
Mold
• What is it?
• Cause/Source
• Key Ideas
Parasites
• What is it?
• Cause/Source
• Key Ideas
Food Temperatures
• Why are there different temperatures? They are all protein.
Who is FAT TOM?
• Food• Acidity• Temperature
• Time• Oxygen• Moisture
FAT TOM
• Food– Bacteria needs food to
grow
• Acidity– Don’t grow well in acidic
environment
• Temperature– Thrive in the danger
zone
• Time– It take time to grow
• Oxygen– Some need it to live
• Moisture– Prefer high moisture and
protein
The Danger Zone
• Bacteria can thrive• Between 41 F and 135 F• Some bacteria can
survive freezing and cooking temperatures
Potentially Hazardous Foods
• Foods that are moist• Contain protein• History of outbreak• Potential for
contamination due to production and processing methods
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