Seating Chart
TV
Amande
Jessmiu
Janay
Marisa
Summer
Adam
Damian
Brendon
Canyon
Richard
Austin
Sable
Devin
Kara
Jacob
Ashley
Elizabeth
Brianne
Casey
Kenneth
2-person Teams
TV
4
Amande
4
Jessmiu
3
Janay
3
Marisa
2
Summer
2
Adam
1
Damian
1
Brendon
8
Canyon
8
Richard
7
Austin
7
Sable
6
Devin
6
Kara
5
Jacob
5
Ashley
10
Elizabeth
10
Brianne
9
Casey
9
Kenneth
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 Assignments
Example – 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 1
Introduction
Food Safety Part 2
Holding Times &
Temperature
Food Safety Part 3
Personal Hygiene
http://www.youtube.com/watch?v=URgF2Er0
26c&feature=relmfu
http://www.youtube.com/watch?v=DXmgTeu7
4bY&feature=relmfu
http://www.youtube.com/watch?v=YaKZwCOh
Acs&feature=relmfu
Food Safety Part 4
http://www.youtube.com/watch?v=XS26g757
Cooking Temperature Ocw&feature=relmfu
Food Safety Part 5
http://www.youtube.com/watch?v=vX74QnHe
Adulterated Food
fe8&feature=relmfu
Food Safety Part 6
http://www.youtube.com/watch?v=Iz4SjUBiqk
Review
c&feature=relmfu
Food Safety Flash Cards http://quizlet.com/1857664/servsafe-practicetest-flash-cards/
Bill Marler, Attorney
An 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 cereus
Illness:
Bacillus cereus
Gastroenteritis
Bacteria: Bacillus
cereus
(Diarrheal Toxin / Infection)
Commonly Associated Food



Most Common Symptoms
Most Common Symptoms
Cooked corn
Cooked potatoes


Abdominal cramps
and pain

Vomiting is absent
Cooked vegetables

Meat products
Watery diarrhea
Listeria
Illness:
Listeriosis
Bacteria: Listeria monocytogenes
Commonly Linked Food
Most Common Symptoms
Pregnant women:
Raw meat
Ready-to-eat food such as:

Deli-meat
Sepsis

Hot dogs
Pneumonia

Soft cheese
Meningitis
Unpasteurized dairy products
2-8
Miscarriage
Newborns:
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 coldcuts in Canada in 2008?
http://www.barfblog.com
2-9
Salmonella Typhi
Source: People
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
Contaminated drinks & food
Third World Food Vendors
Salmonella
Illness:
Salmonellosis
Bacteria: Salmonella spp.
Commonly Linked Food
Most Common Symptoms
Poultry and eggs
Diarrhea
Dairy products
Abdominal cramps
Produce
Vomiting
Fever
2-13
Illness: Clostridium perfringens
Gastroenteritis continued
Bacteria: Clostridium perfringens
2-22
8.
Botulism
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
Illness:
Staphylococcal gastroenteritis
Bacteria: Staphylococcus aureus
Commonly Linked Food
Food requiring handling during
preparation, including:
Salads containing TCS food
(i.e., egg, tuna, chicken, macaroni)
Deli meat
Most Common Symptoms
Nausea
Vomiting and retching
Abdominal cramps
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 Gastroenteritis
Illness:
Vibrio parahaemolyticus
Gastroenteritis
Bacteria: Vibrio
Commonly Associated Food

parahaemolyticus
Most Common Symptoms
Raw or partially
cooked oysters


Diarrhea and
abdominal
cramps

Nausea and
vomiting
Low grade fever
and chills
E coli 0157:H7
Shiga toxin-producing including: O157:H7,
O26:H11, O111:H8, and O158:NM
Illness: Hemorrhagic colitis
Commonly Linked Food
Most Common Symptoms
Ground beef (raw and undercooked)
Diarrhea (becomes bloody)
Contaminated produce
Abdominal cramps
Kidney failure (in severe cases)
2-10
Preventing Hemorrhagic Colitis
Cookground beef to internal
temperature of 155 degrees F
for 15 seconds.
2-11
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
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.
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.
“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.
Diseases not transmitted
through 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)
4-18
Major Foodborne Illnesses
Caused by Parasites (pp 2-20)
• Anisakis (worm)
• Cryptosporidium
• Giardia
• Cyclospora
protozoans
Infection: Anisakiasis
Illness: Anisakiasis
Parasite:
Commonly Associated Food
Raw and undercooked:
 Herring
 Cod
 Halibut
 Mackerel
 Pacific salmon
Anisakis simplex
Most Common Symptoms
Most Common Symptoms
Non-invasive
 Tingling in throat
 Coughing up worms
Invasive
 Stomach pain
 Nausea
 Vomiting
 Diarrhea
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 Grade
pp ??
“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
Untreated or
improperly treated
water


Contaminated
produce
Most Common Symptoms

Watery diarrhea

Stomach cramps


Nausea
Weight loss
1993 Milwaukee
• 400,000+ sick with Crypto
• Several thousand hospitalized
Illness: Giardiasis
Parasite:
Giardia duodenalis
Commonly Associated Food


Most Common Symptoms
Initially:
Improperly treated water
 Fever
Contaminated food
Later:
 Loose stools
 Abdominal
cramps
 Nausea
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
Mackerel
Reddening of the face
and neck
Mahi mahi
Sweating
Headache
Possibly later
Diarrhea
2-60
Vomiting
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
 Mussels
Tingling 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 Tingling and numbness of
the lips, tongue, and throat
Mexico, and Caribbean Sea:
 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
Possibly later
 Confusion
 Memory loss
 Disorientation
 Seizure
 Coma
 Clams
 Mussels
 Oysters
 Scallops
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