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Learning Objectives:
1. Audience will be able to identify 2 examples for how a foodborne illness can arise
2. Audience will be able to identify at least 2 food safety techniques that they can use
when handling food
Icebreaker: (Emily)
Fact or Fiction:
A foodborne illness occurs by eating food that has been contaminated by a
pathogen
Pathogens are germs, such as bacteria, viruses and parasites that can cause illness
More than 250 pathogens and toxins are known to cause foodborne illness
1 in 12 Americans get sick from foodborne illness each year -Fiction
1in 6 Americans get sick from foodborne illness each year
128 thousand Americans are hospitalized each year from foodborne illness
1000 Americans die each year from foodborne illness -Fiction
3000 Americans are die annually from foodborne illness
Reducing foodborne illness by 10% would keep 1 million Americans from getting
sick each year -Fiction
Corrections: Reducing foodborne illness by 10% would keep 5 million Americans
from getting sick each year
A foodborne outbreak occurs when 1 or more people get the same illness after
eating the same food -Fiction
A foodborne outbreak occurs when 2 or more people
Some foods that have been linked to outbreaks include eggs, fish and shellfish,
meat, nuts, poultry, raw (unpasteurized) milk, and raw fruits and vegetables
Lesson Content
Foodborne illness (Carol Anne)
Definition:
Physical: hair, fingernails, bandages, dirt, bugs, metal shavings, glass, etc.
A lot of different types of biological foodborne illness out there (>250). Most
common foodborne illnesses (relate to media - which ones we hear about)
Different symptoms depending on pathogen
GI tract first affected usually nausea, vomiting, diarrhea, cramps
E. Coli
Salmonella
Norovirus
Listeria*
How does foodborne illness occur (FAT TOM)?
Food: Some microorganisms have simple nutrient requirements, some require a
complex diet with protein (meat, milk, eggs and fish - protein rich) Some plant foods
-cooked potatoes and legumes, raw seed sprouts, cut melons, cut leafy greens, and
cut tomatoes are also PHF.
Acidity: Measured by pH - acidity/alkalinity. Grow best if neutral/slightly acidic (6.67.5 is ideal)- why citrus fruits are a place bacteria may grow.
Time: Grow by cell division - need time to do this. If food/acidity/temperature are
ideal & bacteria have enough time, can grow rapidly. Danger zone temp (see
below) - no more than 2 hours
Temperature: Danger zone: 41-135 degrees; keep cold foods cold (below 41)
until its time to cook, keep hot food hot
Oxygen: If need oxygen aerobic. A few can grow without (canned foods Clostridium botulinum)
Moisture: Need water to grow. Moist foods (dairy, meats, fruits, veg) contain more
water. Less likely to grow in foods that dont contain much water (dry goods like
noodles, cereals)
Most common foodborne illness contributors:
Meats/Fish: microbes present in healthy animals (usually intestines) that are raised
for food. Meat/poultry can become contaminated during slaughter by contact with
small amounts of intestinal contents
Eggs: Salmonella common, can infect ovary of a hen - can contaminate egg even
before shell is formed.
Fruits/Veggies (cut melon is common): water used to grow/wash/chill produce can
be cause of contaminated
Raw Sprouts: conditions under which they are sprouted are ideal for growing
microbes (and then not usually cooke)
PHF (foods possibly dangerous once theyve been cooked): cooked potatoes, cooked
noodles, cooked rice
How to stay safe
Shopping (Emily)
Protecting against food poisoning begins in the store, not at home. To keep the
foods that you bring home and cook with safe, it is important to carefully select,
package and transport food from the grocery store to home
What are some ways contamination can happen while in the grocery store?
Cart organization:
Make perishable foods, such as frozen foods, meat, seafood and poultry, your last
grocery store stop to minimize time spent at room temperature
Place these products in plastic wrap or bags before placing into your cart, to prevent
juices from leaking
Study- 85% of stores supply meat bags to customers but only 20% of customers use
them
Keep these foods separate from other foods in the cart, where they cannot drip or
leak onto your other items
Inspect:
Food packages for holes, tears and openings
Frozen foods for signs of thawing -> ice build-up
Check safety seals on lids. A loose lid indicates that the vacuum has been lost and
the product potentially has been contaminated
Avoid cans that are deeply dented, rusted or bulging
Deep dents and bulges are a sign of botulism
Sharp dents may damage seem and allow bacteria to enter
Pay attention to dates:
Sell-By date indicates how long the product can remain on sale at the store. Avoid
purchasing past the sell-by date
Best if Used By (or Before) date is recommended for flavor and quality, but is not
a purchase or safety date
Use-By date is the date of last recommended usage for the product while at peak
quality. When shopping, make sure you are able to use the product by this date
***How long can use after dates -cooperative ext.
VIA FOODSHARE.ORG:
http://site.foodshare.org/site/DocServer/Food_Storage_and_Shelf_Life_Guidelines.pdf
?docID=5822
Expiration date/do not use after x date
Sell by date
At the register:
Have meat, seafood, poultry and eggs placed into a separate shopping bag
Pack frozen and refrigerated food separate from room temperature foods. This will
help keep cold foods chilled until you get home
The goal is to get groceries home and store them right away. If you will be out
longer than 30 minutes, bring a cooler and chill packs to keep with perishable food
items
Temp of refrigerated food can go up 8-10 degrees Fahrenheit on a typical trip home
from the store
Perishable food items must be refrigerated within 2 hours, and only 1 hour if it is
over 90 F outside
Why this strategy is important
Cross-contamination can happen right in the grocery cart or shopping bags
Foods can be time-temperature abused, when they go into your refrigerator already
harvesting a dangerous amount of microbial growth
Wash (Emily)
Washing hands
Only 24-52% of people wash their hands prior to food handling. This present risk of
spreading germs to food. Where are germs hiding? (door handles, cell phones,
bathrooms)
Hands should be washed prior to food preparation, and when switching from raw to
ready to eat foods (ie. raw meat to vegetables)
Hands should be washed in warm, soapy water. Lather with soap for 20 seconds, or
2 happy birthday songs
Washing surfaces
Use hot, soapy water with a clean paper towel or cloth to wipe up kitchen spills.
Kitchen cloths should be washed often on the hot cycle in the washer machine
Washing produce
E. coli and salmonella are the 2 most talked about contaminants of fresh produce,
other sources of contamination happen through the produces transfer of being
touched by pickers, transported to super markets, and exposure to employees and
customers in the grocery store
Produce should be washed under cold water to minimize exposure to potential
contaminants
You can use a vegetable brush for produce with thick skins where microbes may be
embedded deeper
Produce with peels that you cut through, such as melons, should also be washed.
The knife begins at the melons potentially contaminated surface and can carry the
microbes into the inner flesh if not washed prior to preparing
Produce with difficult to reach areas such as broccoli, cauliflower, and leafy greens
should be soaked for 1-2 minutes
Fragile produce such as raspberries can be cleaned in a colander and spray with
cold water
Wash cooking equipment
Always begin with clean cooking equipment and wash when changing from raw to
cooked foods
Why this strategy is important
Making sure hands, cooking equipment, and produce itself is clean, minimizes
potential consumption of contaminants.
Produce itself can become contaminated in the growing process, as well as the
multiple hands it progresses through transfer to market
Food
Temperature (F)
Rest
Time
160 None
165 None
145 3 minutes
165 None
165 None
165 None
165 None
165 None
Fresh pork
145 3 minutes
145 3 minutes
140 None
Eggs
Leftovers &
Casseroles
Seafood
Egg dishes
160 None
Leftovers
165 None
Casseroles
165 None
Fin Fish
(You can cook frozen foods but it will take ~50% longer than if it were fully thawed.
It can be effective to directly cook frozen vegetables)
Storing leftovers
Goal is to cool food quickly to minimize its time in the danger zone
Divide large amounts of foods into smaller, shallow containers
Cut large items, such as roasts and ham, into smaller portions
Leftover can be kept for 3-4 days in refrigerator, or 3-4 months in freezer
Reheating
Reheat to safe temp- Goal 165 F
Use oven, microwave, or sauce-pan
Rotate in microwave if doesnt have a turning plate- to ensure cooks evenly
Why this strategy is important
Cooking in larger quantities is a great way have ready-prepared meals on hand.
Failing to properly thaw, reheat and cool items however can leave them in the
temperature danger zone for longer than two hours, posing risk for excess microbial
growth.
Activity (part 2): Provide scenario on worksheet - have the group work together to
identify how/where foodborne illness could/did arise.
Evaluation Tool
Food Safety Bingo (Carol Anne)
Call to Action: Use these tips to correct sources of food contamination
* Pass out handout
* Carol Anne wrap up with personal evaluation