• Wash hands with warm water and soap for at
least 20 seconds.
• Clean all surfaces and utensils with hot water
and soap, including cutting boards, counter
tops, peelers and knives that will touch fresh
fruits or vegetables before and after food
preparation.
• Rinse fresh fruits and vegetables under running
tap water, including those with skins and rinds
that are not eaten.
Scrub vegetables, like potatoes, with a clean
vegetable brush while rinsing with running tap
water.
COOK foods to a safe temperature to kill
microorganisms.
7
SEPARATE raw, cooked, and ready- to-eat
foods while shopping, preparing or storing
foods.
8
Use different cutting boards
Use one cutting board
for raw meat, poultry and
seafood …
… and a separate one
for fresh produce.
9
• A sickness that results from eating foods that are
contaminated with pathogens.
• Common symptoms include: diarrhea,
abdominal cramps, fever, headache,
and vomiting.
• Consequences can be severe and may lead to
hospitalization or even death.
How many people in the United States get sick
each year from food they eat?
• 76 million people
become sick from
foodborne illnesses
• 5,000 people die
11
How do you know if YOU
have a foodborne illness?
12
Some possible signs and symptoms
Fever
Upset stomach
Diarrhea
OOPS!
Vomiting
Dehydration (sometimes severe)
from losing bodily fluids
13
5 RISK FACTORS
FOR
FOOD BORNE
ILLNESS
FOODS HELD AT DANGER ZONE
UNDERCOOKED FOODS
EGGS SHOULD BE COOKED TO A
MINIMUM OF 145 for at least 15 seconds
DIRTY EQUIPMENT
FOODS FROM AN UNSAFE SOURCE
POOR PERSONAL HYGIENE
Pathogens
• Microorganisms that can cause disease.
Potentially Hazardous Foods
Foods that support
the growth of
pathogens
cooked foods
LOW IN
ACIDITY
HIGH IN ACIDITY
F
Moist protein-rich foods, such as meat, milk, eggs and fish, are
potentially hazardous. That is, they are most likely to cause
foodborne illness because they are a food source for pathogenic
bacteria and can support growth of these bacteria.
Bacteria grow best in an environment that is neutral or slightly
acidic. Most bacterial growth is inhibited in very acidic
conditions. That is why acidic foods, like vinegar and fresh
fruits (especially citrus), seldom provide a favorable climate for
pathogenic bacteria. Most bacteria will not grow at pH levels
below 4.6 because the environment is too acidic.
Pathogenic microorganisms reproduce by cell
division.
One becomes two.
Two become four.
Four becomes eight.
When foods are held in the TEMPERATURE
DANGER ZONE (TDZ) (40° to 140°F) for more
than two hours, pathogens will have multiplied
to such high levels in the food, eating this food
will make people ill rapidly.
A multiplication quiz
The number of bacteria can
double in 20 minutes!
How many bacteria will grow from 1 BACTERIA left at
room temperature 7 hours?
30
Answer: 2,097,152!
Refrigerate perishable foods within TWO hours!
31
T
Microorganisms grow and reproduce quickly
between the temperatures of 40° and 140°F (5° to
57° c) . One important rule of food safety is to limit
time that foods are in the DANGER ZONE – NO
MORE THAN 2 HOURS.
Keep foods refrigerated (below 41°F) until it is time
to cook.
Cool left over foods quickly.
DANGER
ZONE
Bacteria multiply
rapidly between
40 & 140°F
33
The TWO-hour rule
Refrigerate perishable foods
so TOTAL time at room
temperature is less than
TWO hours
(Only ONE hour when
temperature is above 90°F)
34
O XYGEN
Most microorganisms need oxygen
(air) to grow. When foods such as
meat, spaghetti sauce or vegetables
are canned, oxygen is excluded from
the environment. Therefore, growth of
bacteria are controlled and the food is
preserved. Such foods are shelf stable
and do not require refrigeration until
they are opened.
Bacteria, yeast, and molds multiply rapidly
with a high water activity level.
Meat, produce and soft cheeses are examples
of foods with a high moisture content.
Foods preserved with salt or sugar, such as
beef jerky or jams and jellies have a lower
moisture content because salt and sugar
deprive microorganisms of water and inhibit
their reproduction.
Pathogens have difficulty growing in foods
such as dry noodles, flours, candies and
crackers.
CROSS CONTAMINATION
FOOD TO FOOD
EQUIPMENT TO FOOD
PEOPLE TO FOOD
GOOD PERSONAL HYGIENE
The most
important tool you
have to prevent
foodborne illness is
good personal
hygiene. Personal
hygiene is the way
a person maintains
their health,
appearance and
cleanliness.
A cough or sneeze can transmit
thousands of microorganisms
that may cause disease
FREQUENT HANDWASHING
Wash your hands!
Handwashing is the most effective way
to stop the spread of illness.
43
Wash hands after …
Handling pets
Using bathroom or
changing diapers
Sneezing, blowing
nose & coughing
AND before ...
Touching a cut or
open sore
Handling food
44
How to wash hands
1. Wet hands with
WARM water
2. Soap and scrub for 20
seconds
3. Rinse under clean,
running water
4. Dry completely using
a clean cloth or paper towel
45
CLEAN CLOTHING / APRONS
Hair restraint
No Jewelry
CLEAN FINGERNAILS
Kitchen clean-up
Sanitizing solution for cleaning
1 Tablespoon Bleach to
1 gallon HOT water
FIRST IN
FIRST OUT
CUSTOMER SERVICE RULES
Rule #1: The customer is always right!
Rule #2: If you think the customer
is wrong, read Rule # 1.
Rule #1: The customer is always right!