Seating ChartTV

Amande Jessmiu Janay Marisa Summer Adam Damian Brendon

Canyon Richard Austin Sable Devin Kara Jacob Ashley

Elizabeth Brianne Casey Kenneth

2-person TeamsTV

4Amande

4Jessmiu

3Janay

3Marisa

2Summer

2Adam

1Damian

1Brendon

8Canyon

8Richard

7Austin

7Sable

6Devin

6Kara

5Jacob

5Ashley

10Elizabeth

10Brianne

9Casey

9Kenneth

What I’ve Leaned While Teaching at the CIA

My hearing is not what it was twenty years

ago.

• When asking a question speak a bit louder.

• Make sure other students can here your comments.

Homework Assignments

Before class meets

• Read Chapters to be Discussed• Complete Discussion Questions• Review Case in Points• Complete Study Questions

(use answer key pp AK-1 back of SS text)

Homework AssignmentsExample – Chapter 3

• Read Chapters to be Discussed (pp 3-1 to 3-9)

• Complete Discussion Questions ( 3-8)

• Review Case in Points (pp 3-1 /3-8 )

• Complete Study Questions (3-9)

(use answer key pp AK-1 back of SS text on pp AK 4)

Grade Determination• Daily Performance- --------------10%• Quiz 1 (SS)----------------------------5%• Exam 1 (SS) ------------------------20%• NRA ServSafe Exam -------------40%• Quiz 2 (Nutrition) ------------------5 %• Exam 2 (Nutrition----------------20%

• Total----------------------------------100%

If you miss a quiz or exam it’s up to you to arrange to take a makeup.

65%

Diagnostic Test

Food Safety Part 1Introduction

http://www.youtube.com/watch?v=URgF2Er026c&feature=relmfu

Food Safety Part 2Holding Times &

Temperature

http://www.youtube.com/watch?v=DXmgTeu74bY&feature=relmfu

Food Safety Part 3 Personal Hygiene

http://www.youtube.com/watch?v=YaKZwCOhAcs&feature=relmfu

Food Safety Part 4Cooking Temperature

http://www.youtube.com/watch?v=XS26g757Ocw&feature=relmfu

Food Safety Part 5Adulterated Food

http://www.youtube.com/watch?v=vX74QnHefe8&feature=relmfu

Food Safety Part 6Review

http://www.youtube.com/watch?v=Iz4SjUBiqkc&feature=relmfu

Food Safety Flash Cards http://quizlet.com/1857664/servsafe-practice-test-flash-cards/

Bill Marler, AttorneyAn accomplished personal injury lawyer and national expert in

foodborne illness litigation, William Marler has been a major force in food safety policy in the United States and abroad.

His law firm is Marler Clark.

Chamberlain Farms owner Tim Chamberlain said he has been growing melons in southwestern Indiana for 30 years without an outbreak. He does not believe his farm is the source of the contamination, but he does not dispute what authorities have said.

First Some Review -Understanding the Microworld

“FATTOM” - helps us to remember the conditions that support bacterial growth

• F = Food• A = Acidity (pH)• T = Time: 4 hours or more

• T = Temperature• O = Oxygen

• M = Moisture (aW)

Bacteria

• Microscopic single cells• Lots of moisture required• Cause most food illness• Given the right conditions

they can rapidly grow– Binary Fission

• Some form spores (pp 2-7)

Give the Right Conditions & Enough Time Microorganisms will Quickly Multiply

(see 2-6) text

What are six common symptoms of a foodborne illness listed on pp 2-3?

• Diarrhea • Vomiting• Fever• Nausea• Abdominal cramps• Jaundice

The Latest Big Five Pathogens (pp 2-3)

1. Shigella spp.

2. Salmonella typhi

3. Enterohemorrhagic or shiga toxin-producing E. coli

4. Hepatitis A

5. Norovirus

Intoxication: Bacillus cereusIllness: Bacillus cereus

Gastroenteritis Bacteria: Bacillus cereus

(Diarrheal Toxin / Infection)

Most Common Symptoms

Cooked corn Cooked potatoes

Cooked vegetables Meat products

Watery diarrhea Abdominal cramps

and pain Vomiting is absent

Most Common SymptomsCommonly Associated Food

Listeria

Commonly Linked Food Most Common Symptoms

Raw meatPregnant women:

MiscarriageReady-to-eat food such as: Deli-meat Hot dogs Soft cheese

Newborns:

Sepsis

Pneumonia

Meningitis

Unpasteurized dairy products

Illness: Listeriosis

Bacteria: Listeria monocytogenes

2-8

2-9

Listeria in sandwich cold-cuts killed 8, sickened 20 over past 10 years in UK hospitals

Who are these cooks in hospitals or aged facilities that keep feeding cold-cuts to the vulnerable?

Do they have any food safety training? Didn’t they hear about the 23 elderly who were killed by Maple Leaf cold-

cuts in Canada in 2008?

http://www.barfblog.com

Food Linked with the Bacteria Prevention Measures

• Ready-to-eat food• Beverages

• Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the operation

• Wash hands

• Cook food to minimum internal temperatures

2-6

Salmonella Typhi Source: People

Salmonella typhi

Contaminated drinks & food Third World Food Vendors

Salmonella

Commonly Linked Food Most Common Symptoms

Poultry and eggs Diarrhea

Dairy products Abdominal cramps

Produce Vomiting

Fever

Illness: Salmonellosis

Bacteria: Salmonella spp.

2-13

2-22

Illness: Clostridium perfringens Gastroenteritis continued

Bacteria: Clostridium perfringens

Botulism

8.

When making flavored oils, wash and dry the herbs before use and keep the oil refrigerated at 41 F or below. Discard it after 7days.

After baking potatoes handle as a PHF/TCS

item and maintain at 41 F or below. Discard it after

7days.

Shigella spp

Control of flies inside and outside the operation will help to reduce the risk of

Shigella

Staphylococcal Gastroenteritis

Commonly Linked Food Most Common Symptoms

Food requiring handling during preparation, including:

Salads containing TCS food (i.e., egg, tuna, chicken, macaroni)

Nausea

Deli meat Vomiting and retching

Abdominal cramps

Illness: Staphylococcal gastroenteritis

Bacteria: Staphylococcus aureus

2-18

Preventing Staphylococcal Gastroenteritis

•Most Important Prevention Measure– Practice personal hygiene•Other Prevention Measures– Wash hands, particularly after touching the

hair, face, or body– Cover wounds on hands or arms– Hold, cool, and reheat food correctly

2-19

Infection: Vibrio GastroenteritisIllness: Vibrio parahaemolyticus

Gastroenteritis Bacteria: Vibrio parahaemolyticus

Commonly Associated Food Most Common Symptoms

Raw or partially cooked oysters

Diarrhea and abdominal

cramps Nausea and

vomiting Low grade fever

and chills

E coli 0157:H7

Commonly Linked Food Most Common Symptoms

Ground beef (raw and undercooked) Diarrhea (becomes bloody)

Contaminated produce Abdominal cramps

Kidney failure (in severe cases)

Illness:Hemorrhagic colitis

2-10

Shiga toxin-producing including: O157:H7, O26:H11, O111:H8, and O158:NM

Preventing Hemorrhagic Colitis

2-11

Cookground beef to internal temperature of 155 degrees F

for 15 seconds.

Hepatitis A Virus found in sewage, can

be transmitted by infected humans

Norovirus is a growing problem with food and

person to person transmission

– Viruses (pp 2-16)

• Leading cause of foodborne illness• Can survive refrigerator and freezer temperatures• Cannot grow in food, but once eaten, they can

grow inside a person’s intestines.• Can contaminate both food and water.• Can be transmitted from person to person, from

people to food and food contact surfaces• Hepatitis A Virus and Norovirus

The virus replicates in the liver and is shed in high concentrations in feces from 2 weeks before to 1 week after symptoms appear

Infection produces a self-limiting disease that does not result in chronic infection or chronic liver disease. Initial symptoms are followed in several days by jaundice (yellowish tint of skin and eyes).

The bad news is that 10%–15% of patients may experience a relapse of symptoms up to six months after becoming infected with the virus.

Note: A vaccine for Hepatitis A is available that provides long-term protection. However the vaccine must be given before exposure to the virus. Some states are now requiring school age children to be vaccinated for the Hepatitis A virus.

“Cruise Ship Diarrhea”“Day Care Diarrhea”

“Community Wide Diarrhea”Norovirus

• Do not grow and multiply in food

• Spread by hands contaminating food, person consumes food & the viruses grows inside the body

• Causing numerous cases of foodborne illness

• Hourly handwashing to be recommended

This person’s clean-looking but unwashed hand is touching a sterile nutrient rich gel. After 24 hours, these large colonies provide visible evidence of the microorganisms that were transferred from the hand to the gel.

4-18

Diseases not transmittedthrough food

• Hepatitis B / C• Blood borne• OSHA requires training for workers who

may be exposed to blood borne pathogens

• HIV (Human Immunodeficiency Virus)

• Tuberculosis (TB)

Major Foodborne Illnesses Caused by Parasites (pp 2-20)

• Anisakis (worm)

• Cryptosporidium• Giardia• Cyclospora

protozoans

Illness: Anisakiasis Parasite: Anisakis simplex

Most Common SymptomsCommonly Associated Food Most Common Symptoms

Raw and undercooked: Herring

Cod Halibut

Mackerel Pacific salmon

Non-invasive Tingling in throat

Coughing up wormsInvasive

Stomach pain Nausea Vomiting Diarrhea

Infection: Anisakiasis

Preventing Anisakiasis • Most Important Prevention Measures

– Cook fish to required minimum internal temperatures

– Purchase fish from approved, reputable suppliers

• If fish will be served raw or undercooked:– Purchase sushi-grade fish– Ensure sushi-grade fish has been frozen

properly by the supplier

Sushi Gradepp ??

“Parasite destruction guarantee”, which is accomplished by ‘freezing and storing seafood at -4°F (-20°C) or below for 7 days (total time), or freezing at -31°F (-35°C) or below until solid and storing at -31°F (-35°C) or below for 15 hours, or freezing at -31°F (-35°C) or below until solid and storing at -4°F (-20°C) or below for 24 hours’ which is sufficient to kill parasites.

Illness: Cryptosporidiosis Parasite: Cryptosporidium parvum

Commonly Associated Food Most Common Symptoms

Untreated or improperly treated

water Contaminated

produce

Watery diarrhea Stomach cramps

Nausea Weight loss

• 400,000+ sick with Crypto

• Several thousand hospitalized

1993 Milwaukee

Illness: Giardiasis Parasite: Giardia duodenalis

Improperly treated water Contaminated food

Initially: FeverLater:

Loose stools Abdominal

cramps Nausea

Commonly Associated Food Most Common Symptoms

Preventing Giardiasis• Most Important Prevention Measure

– Use properly treated water• To prevent the transfer

of the parasite to food:– Exclude foodhandlers with diarrhea– Wash hands properly to minimize the risk of

cross-contamination

Illness: Cyclosporiasis Parasite: Cyclospora cayetanensis

Commonly Associated Food Most Common Symptoms

Produce irrigated or washed with water

containing the parasite

Nausea (mild to severe)

Abdominal cramping

Mild fever Diarrhea alternating

with constipation

Fungi (Molds and Yeasts)

• Require less moisture• Can grow in acid pH• Very adaptable• Grow slower than

bacteria• Molds – multicellular• Form spores that are

less resistant than bacterial spores

• Yeasts bud

Basic Characteristics of Mold

• Mold– Spoils food and sometimes causes illness– Grows well in acidic food with low water

activity– Is not destroyed by freezing– Can produce toxins such as aflatoxins

Basic Characteristics of Yeast

• Yeast– Can spoil food rapidly– May produce a smell or taste of

alcohol as it spoils food– May appear as a pink discoloration

or slime and may bubble

Mold (pp 2-24)

FDA recommends cutting away moldy areas in hard cheese - at least one inch (2.5 centimeters). Same procedure can be used for salami, firm fruit and vegetables.

Fungi can infect & grow in various crops, including peanuts & corn, contaminating them with mycotoxins.

Production of aflatoxin is a serious concern.

Salem Witch Trails

Some think a fungus (Claviceps purpurea) contaminated rye bread with a mycotoxin called ergot producing the symptoms mistaken for witch craft.

Major Foodborne Illnesses Caused by Seafood Toxins

(pp 2-25)

•Seafood Toxin Illnesses– Scombroid poisoning

– Ciguatera fish poisoning

Scombroid poisoning Time / Temp abuse allowing

formation of histamines

Problem Fish: Tuna, Bonito, Mackerel, Mahi mahi

Prevention: Time / Temp Control

Scombroid Poisoning

Illness: Scombroid poisoning Toxin: Histamine

Commonly Linked Food Most Common Symptoms

Tuna Initially

Bonito Burning/tingling in mouth or throat

MackerelReddening of the face and neck

Mahi mahi Sweating Headache

Possibly later

Diarrhea Vomiting2-60

Ciguatera fish poisoning

• Tropical predatory fish having high levels of toxin produced by marine algae.

• Problem fish: Barracuda, Grouper, Jacks, Snapper• Prevention: Purchase tropical predatory fish

from approved, reputable supplier.

Ciguatera Fish Poisoning

Illness: Ciguatera fish poisoning Toxin: Ciguatoxin

Commonly Linked Food Most Common Symptoms

Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, and Caribbean Sea:

Reversal of hot and cold sensations

Barracuda Grouper Tingling in fingers, lips, or toes

Jacks Snapper Joint and muscle pain

Nausea

Vomiting

2-62

Major Foodborne Illnesses Caused by Shellfish Toxins

• Shellfish Toxin Illnesses– Paralytic shellfish poisoning (PSP) – Neurotoxic shellfish poisoning (NSP)– Amnesic shellfish poisoning (ASP)

Paralytic Shellfish Poisoning (PSP)

Illness: Paralytic shellfish poisoning (PSP) Toxin: Saxitoxin

Commonly Linked Food Most Common Symptoms

Shellfish found in colder waters such as those of the Pacific and New England coasts:

Numbness

Clams MusselsTingling in mouth, face, arms, and legs

Oysters Scallops Dizziness

Nausea

Vomiting

Diarrhea

Preventing Paralytic Shellfish Poisoning (PSP)

• Most Important Prevention Measure– Purchase shellfish from approved, reputable

suppliers

Neurotoxic Shellfish Poisoning (NSP)

Illness: Neurotoxic shellfish poisoning (NSP) Toxin: Brevetoxin

Commonly Linked Food Most Common Symptoms

Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, and Caribbean Sea:

Tingling and numbness of the lips, tongue, and throat

Clams Dizziness

Mussels Reversal of hot and cold sensations

Oysters Vomiting

Diarrhea

Preventing Neurotoxic Shellfish Poisoning (NSP)

• Most Important Prevention Measure– Purchase shellfish from approved, reputable

suppliers

Amnesic Shellfish Poisoning (ASP)

Illness: Amnesic shellfish poisoning (ASP) Toxin: Domoic acid

Commonly Linked Food Most Common Symptoms

Shellfish found in coastal waters of Pacific Northwest and east coast of Canada:

Initially Vomiting Diarrhea Abdominal pain

Clams Mussels Oysters Scallops

Possibly later Confusion Memory loss Disorientation Seizure Coma

Preventing Amnesic Shellfish Poisoning (ASP)

• Most Important Prevention Measure– Purchase shellfish from approved, reputable

suppliers

Mushroom Toxins

•Foodborne illnesses linked with mushrooms:

– Are caused by eating toxic wild mushrooms

– Occur when toxic mushrooms are mistaken for edible ones

– Can be prevented by purchasing from approved, reputable suppliers

Plant Toxins• Foodborne illnesses linked with

plant toxins– Usually happens when plants are

purchased from unapproved suppliers– Can happen when certain plants

aren’t cooked correctly (i.e., undercooked kidney beans)

– Can be prevented by purchasing plants from approved, reputable suppliers