Guidelines for Preventing Foodborne Illness in School

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Food Borne illness
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F.B.I

• Food-borne illness is an illness or disease
  transmitted to humans through contaminated food.

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Outbreaks

• When a group of people consumes the same
  contaminated food, and two or more become ill.

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Who is most at risk for FBI

• Infants and pre-school age children
• Pregnant women
• Elderly people whose immune systems have
  weakened with age
• People taking medications- such as antibiotics or
  immune suppressants
• People who are ill- or who have had recent
  surgery or chronic illness

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What are the symptoms of foodborne illnesses?

• Diarrhea.
• Vomiting.
• Stomach Cramps.
• Headache

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What causes foodborne illnesses?

• C O N T A M I N E N T S
• also know as..stuff that gets inside food

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How does food get contaminated?

• Sometimes it happens at the source.
• When the animal is slaughtered or when it is
  irrigated with contaminated water.

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The more common ways that food becomes unsafe

• Purchasing foods from unsafe sources
• Holding food at the wrong temperatures
• Using contaminated equipment
• Failing to cook food properly
• Poor personal hygiene

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Types of Contamination

1. Biological
2. Physical
3. Chemical

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Biological Contaminants

• Bacteria
• Virus
• Parasites
• Fungi

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Physical Contaminants

• Glass
• Hair
• Fingernails
• Metal shards (from cans)
• Paper
• Etc.etc.etc.

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Chemical Contaminants

• Window cleaner
• Soap
• Pesticides
• Bleach
• Hairspray, Gel
• Nail polish, Perfume
• Etc.etc.etc..

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Potentially Hazardous Food

• Any food that allows harmful bacterial to grow
• These foods MUST be handled more carefully

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Potentially Hazardous Foods

• Milk and milk products
• Shell Eggs
• Tofu and other soy protein foods
• Garlic and oil mixtures
• Cooked rice, beans, potatoes
• Sliced melons
• Mayonnaise
• Meat beef, pork, lamb,
• Poultry
• Fish
• Shellfish and crustaceans

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Time Temperature Abuse

• Anytime that food has been allowed to remain at
  an incorrect temperature it easy for
  microorganisms to grow rapidly.

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DANGER ZONE

• Rapid Bacterial growth happens in the danger zone
  between 40? to 140? degrees Fahrenheit

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Bacteria grow when they have

• F A T T O M
• FOOD
• ACIDITY
• TEMPERATURE 40? -140?
• TIME
• OXYGEN
• MOISTURE

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• F A
  T
• food acidity temp
• T O
  M
• time oxygen moisture

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Cross Contamination

• This happens when micro organisms are TRANSFERRED
  from one source to another

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What causes cross-contamination?

• Foods- especially raw protein foods like meat,
  dairy and eggs
• Human hands
• Utensils
• Work surfaces, including cutting boards and prep
  tables
• Kitchen Equipment
• Cleaning materials, including dish towels and
  sponges

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More on CC

• Surfaces are not clean and sanitized before
  touching cooked or ready to eat food
• Raw contaminated ingredients are added to food
  that receives no further cooking
• Raw food is allowed to drip fluids into cooked or
  ready to eat foods

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• A food handler touches contaminated food and then
  touches other food
• Contaminated towels are not cleaned and sanitized
  before being used on food contact surfaces

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Keys to Food Safety

• Keep hot foods hot
• Keep cold foods cold
• Be aware of the Danger Zone
• Avoid Cross Contamination
• Wash Hands
• Use Hot water and soap for cleaning

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The Food Gambler
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Dun Get Sicki Wid It
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You Better wash Your Hands
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Microbe Medley
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Dude Wash Your Hands