Post on 23-Feb-2016
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SERVSAFE Principles
Food Science and Nutrition
Personal Behaviors That Can Contaminate Food
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Scratching the scalp
Running fingers through hair
Touching the nose
Rubbing an ear
Touching a pimple/sore
Wearing a dirty uniform
Coughing/sneezing into the hand
Spitting
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B
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D
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G
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Good personal hygiene includes:
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Maintaining personal cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Reporting illnesses
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Proper Hand washing Procedure
Wet hands with running water as hot as you can comfortably stand (at least 100°F/38°C).
1 Apply soap.2 Vigorously scrub hands and arms for at least twenty seconds.
3
Clean under fingernailsand between fingers.
4 Rinse thoroughly under running water.
5 6 Dry hands and arms with a single-use paper towel or warm-air hand dryer.
Proper Dishwashing Procedure
1. Pre-rinse/wipe-off2. Wash3. Sanitize (Rinse)4. Air-dry or towel dry
IMPORTANT TERMS TO ADD TO VOCABULARY
• Anaerobic – Bacteria that will survive with out oxygen, generally fatal.
• Flammable – Materials such as potholders, clothing and aerosol cans that can start fires when near a heat source.
• Infective Dose – The number of organisms that will make you ill.
• Toxin – poison released from a microorganism.
Three Types of Food-borne Contaminants
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Biological
Chemical
Physical
May be produced by pathogens found on food
May occur naturally in plants or animals
May occur as a result of an animal’s diet
Biological Toxins
Chemicals
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Should only be applied by a licensed pest control operator (PCO)
Wrap and store food prior to application
Pesticides
Store away from food, utensils, and equipment
Follow manufacturers’ directions for using them
Label them properly if they are transferredto new containers
Do not store food this way
Accidental Introductionof Foreign Objects
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Metal shavings
Staples
Glass
Naturally Occurring Objects That Pose a Hazard Bones
Fingernails
Hair
Bandages
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Plant ToxinsSome plants are:
Toxic when raw, but safe when cooked Red kidney beans
Fava beans
Naturally toxic Rhubarb leaves
Apricot kernels
Water hemlock
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Mushroom ToxinsPresent in certain varietiesof wild mushrooms
Can cause severe illness
Are not destroyed by cooking or freezing
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Microorganisms That Can ContaminateFood and Cause Foodborne Illness
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Living, single-celled
Can be carried by food, water, soil, humans, or insects
Can reproduce rapidly under favorable conditions
Some survive freezing
Some form spores
Some spoil food; others cause illness
Some produce toxins that cause illness
Basic Characteristics
Bacteria
• Bacteria are really small. You can see colonies of bacteria growing on a petri dish but individual bacteria can only be seen on high power using a microscope.
http://www.sciencebuddies.org/mentoring/project_ideas/MicroBio_img_009.jpg
Listeria monocytogenes
http://www.wadsworth.org/databank/listeria.htm
http://textbookofbacteriology.net/Listeria.html
E. colihttp://upload.wikimedia.org/wikipedia/commons/7/73/Ecoli_colonies.png
http://www.scottcamazine.com/photos/EColi/pages/01toxigenicE_coli_jpg.htm
Staphylococcus aureushttp://en.wikipedia.org/wiki/Staphylococcus_aureus
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(F.A.T.T.O.M)
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Food Microorganisms require nutrients found in potentially hazardous food to grow
Proteins
Carbohydrates
Acidity
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Pathogenic bacteria grow well in food that is slightly acidic or neutral (pH of 4.6 to 7.5)
Temperature
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Most microorganisms grow well at temperatures between 41˚F and 140˚F (5˚C and 57˚C)
140’F(57’C)
Time
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Foodborne microorganisms need sufficient time to grow
4 hours or more in TDZ = growth high enough to cause illness
Oxygen
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Some pathogens require oxygen to grow, while others grow when oxygen is absent
Moisture
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Most microorganisms grow well in moist food
Moisture is calculated using a measurement called water activity (aw)
Potentially hazardous food typically has an aw of .85 or higher
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Caused by BacteriaSalmonellosis (eggs, poultry)
Listeriosis (soft cheese, uncooked meats, un-washed vegetables.)
Staphylococcal Gastroenteritis (red meat, poultry, eggs, crème filled baked goods, salads, mayo)
Botulism (canned foods, honey)
E Coli (cheese, ground meat, fresh produce, unpasteurized fruit juice)
MOST SUSCEPTIBLE
INFANTS ELDERLY PEOPLE RECOVERING FROM ILLNESSES,
SURGERIES OR ACCIDENTS PEOPLE WITH BIRTH DEFECTS AND
PROLONGED ILLNESSES OR HEALTH CONDITIONS
PREGNANT AND NURSING MOTHERS
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Basic CharacteristicsUnlike bacteria, they rely on a living cell to reproduce
Unlike bacteria, they do not reproduce in food
Some may survive freezing and cooking
Can be transmitted from person to person, from people to food, and from people to food-contact surfaces
Can contaminate both food and water supplies
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Caused by Viruses Hepatitis A
Norovirus Gastroenteritis
Rotavirus Gastroenteritis
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Basic CharacteristicsLiving organisms that need a host to survive
Small, often microscopic
Grow naturally in many animals andcan be transmitted to humans
Pose a hazard to food and water
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Caused by Parasites Trichinosis (uncooked wild game)
Anisakiasis
Giardiasis (fresh water from lakes, rivers unprocessed)
Toxoplasmosis
Intestinal Cryptosporidiosis
Cyclosporiasis
FUNGI
• Begins as surface bacteria• Fuzzy, furry appearance• Releases spores into the air• Penetrates the interior of the food• Latter stages of deterioration are
soft, spongy and watery
Lab 18A – Molds (Fungi)
• Bread molds
http://www.backyardnature.net/f/bredmold.htm
http://leavingbio.net/FUNGUS/Fungi2_files/image041.jpg
Fruit moldshttp://thumbs.ifood.tv/files/images/food/fruit-mold-08.jpg
http://www.lenscope.com/?c=1264
Cheese Molds
http://www.lenscope.com/?c=1264
http://i-cdn.apartmenttherapy.com/uimages/kitchen/2010_09_14-moldycheese.jpg
REVIEW
1. Name the four types of pathogens.2. How do you test a food to see if it is safe to eat it?3. What are three categories of contaminates?4. What is a danger zone? What are the temperatures of the
danger zone?5. List the order for correctly washing dishes.6. Explain cross-contamination and list the common three
pathways of cross-contamination.7. How long before a food-borne illness will make you sick?8. For what do the letters of FAT TOM stand?9. What groups of people are most susceptible to illness and death
from food-borne illnesses?