FOOD SAFETY & SANITATION
WHERE AMERICA STANDS: FOOD SAFETY
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NOTECATCHER BINGO:
MAKE A BINGO CARD FROM THE FOLLOWING WORDS. YOU MAY HAVE A
FREE SPACE IN THE CENTER SQUARE OF YOUR BINGO CARD.
Servsafe
Toxin
Rinse
Rhubarb leaves
Hepatitis A
Botulism
Chemical contaminants
Spitting
Pathogen
Cleaning products
Microorganism
Acidity
Hygiene
Time
Pesticides
Temperature
E. Coli
F.A.T.T.O.M
Moisture
Fungi
Sanitize
Carbohydrates
Microbial contaminants
Bacteria
Oxygen
Spoilage
Physical contaminants
Food intoxication
Viruses
parasites
Fermentation
Protein
Sugar
Food Safety & Sanitation
Servsafe Principals
Food Science and Nutrition
Personal Behaviors That Can
Contaminate Food
A
Scratching the scalp
E
Touching a pimple/sore
B
Running fingers
through hair
F
Wearing a dirty uniform
G
Coughing/sneezing
into the hand
H
Spitting
C
Touching the nose
D
Rubbing an ear
4-2
Good personal hygiene includes:
Maintaining personal cleanliness
Wearing proper work attire
Following hygienic hand practices
Avoiding unsanitary habits and actions
Maintaining good health
Reporting illnesses
4-3
Proper Handwashing Procedure
4-4
1
Wet hands with running
water as hot as you can
comfortably stand (at
least 100°F/38°C).
2
Apply soap.
4
Clean under fingernails
and between fingers.
5
Rinse thoroughly under
running water.
3
6
Vigorously scrub
hands and arms for at
least twenty seconds.
Dry hands and arms
with a single-use paper
towel or warm-air hand
dryer.
Proper Dishwashing Procedure
1.
2.
3.
4.
5.
Scrap/Pre-rinse
Wash
Rinse
Sanitize
Air-dry
Three Types of Foodborne
Contaminants
Physical
Chemical
Microbial
Also called Microbial Contaminants
Biological Toxins
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
3-2
Accidental Introduction
of Foreign Objects
Metal shavings
Fingernails
Staples
Hair
Glass
Bandages
Naturally Occurring
Objects That Pose
a Hazard
Bones
3-15
Types of Chemical Contaminants
Toxic metals
3-12
Pesticides
Pesticide photo courtesy of the National Pest Management Association
Cleaning
products
Toxic Metals
Toxic metal poisoning can occur when:
Utensils or equipment containing
toxic metals are used to prepare food
(especially acidic food)
Carbonated beverage dispensers
are installed improperly
3-13
Chemicals
Store away from food, utensils, and equipment
Follow manufacturers’ directions for using them
Label them properly if they are transferred
to new containers
Pesticides
Should only be applied by a licensed
pest control operator (PCO)
Wrap and store food prior to application
3-14
Do not store food this way
Microbial Contaminants
Microbial contaminants are most likely of all contaminants to cause foodborne illnes
 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
Microorganisms That Can Contaminate
Food and Cause Foodborne Illness
2-3
(F.A.T.T.O.M)
2-6
Food
Microorganisms require nutrients found
in potentially hazardous food to grow
Proteins
Carbohydrates
2-7
Acidity
Pathogenic bacteria grow well in food that
is slightly acidic or neutral (pH of 4.6 to 7.5)
2-8
Temperature
Most microorganisms grow well at temperatures
between 41˚F and 135˚F (5˚C and 57˚C)
2-9
Time
Foodborne microorganisms need
sufficient time to grow
4 hours or more in TDZ = growth high
enough to cause illness
2-10
Oxygen
Some pathogens require oxygen to grow,
while others grow when oxygen is absent
2-11
Moisture
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
2-12
Basic Characteristics
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
2-4
Caused by Bacteria
Salmonellosis (eggs, poultry)
Bacillus cereus Gastroenteritis
Shigellosis
Botulism (canned foods, honey)
Listeriosis (soft cheese,
uncooked meats, un-washed
vegetables.)
Campylobacteriosis
Staphylococcal
Gastroenteritis (red meat,
poultry, eggs, crème filled
baked goods, salads, mayo)
Clostridium perfringens
Gastroenteritis (protein
based foods)
2-14
Hemorrhagic colitis
Vibrio
Gastroenteritis/Septicemia
Yersiniosis
E Coli (cheese, ground meat,
fresh produce, unpasteurized fruit
juice)
Basic Characteristics
Unlike 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
2-27
Caused by Viruses
Hepatitis A
Norovirus Gastroenteritis
Rotavirus Gastroenteritis
2-28
Basic Characteristics
Living organisms that need a host to survive
Small, often microscopic
Grow naturally in many animals and
can be transmitted to humans
Pose a hazard to food and water
2-35
Caused by Parasites
Trichinosis (uncooked wild game)
Anisakiasis
Giardiasis (fresh water from lakes, rivers
unprocessed)
Toxoplasmosis
Intestinal Cryptosporidiosis
Cyclosporiasis
2-36