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Seating Chart

Seating Chart. TV. 2-person Teams. TV. 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

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Seating Chart

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  1. Seating Chart TV

  2. 2-person Teams TV

  3. 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.

  4. 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)

  5. 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)

  6. 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%

  7. Diagnostic Test

  8. 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.

  9. 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.

  10. First Some Review - Understanding the Microworld

  11. “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)

  12. 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)

  13. Give the Right Conditions & Enough Time Microorganisms will Quickly Multiply(see 2-6) text

  14. What are six common symptoms of a foodborne illness listed on pp 2-3? • Diarrhea • Vomiting • Fever • Nausea • Abdominal cramps • Jaundice

  15. The Latest Big Five Pathogens (pp 2-3) Shigella spp. Salmonella typhi Enterohemorrhagic or shiga toxin-producing E. coli Hepatitis A Norovirus

  16. Intoxication: Bacillus cereus Illness:Bacillus cereus GastroenteritisBacteria: Bacillus cereus (Diarrheal Toxin / Infection) Most Common Symptoms Commonly Associated Food Most Common Symptoms • Watery diarrhea • Abdominal cramps and pain • Vomiting is absent • Cooked corn • Cooked potatoes • Cooked vegetables • Meat products

  17. Listeria Illness: Listeriosis Bacteria: Listeria monocytogenes 2-8

  18. 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 2-9

  19. Salmonella Typhi Source: People 2-6

  20. Salmonella typhi Contaminated drinks & food Third World Food Vendors

  21. Salmonella Illness:Salmonellosis Bacteria:Salmonella spp. 2-13

  22. Illness:Clostridium perfringens Gastroenteritis continued Bacteria: Clostridium perfringens 2-22

  23. Botulism

  24. 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.

  25. Shigella spp Control of flies inside and outside the operation will help to reduce the risk of Shigella

  26. Staphylococcal Gastroenteritis Illness: Staphylococcal gastroenteritis Bacteria: Staphylococcus aureus 2-18

  27. 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

  28. Infection: Vibrio Gastroenteritis Illness:Vibrio parahaemolyticus GastroenteritisBacteria: 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

  29. E coli 0157:H7 Shiga toxin-producing including:O157:H7, O26:H11, O111:H8, and O158:NM Illness: Hemorrhagic colitis 2-10

  30. Preventing Hemorrhagic Colitis Cookground beef to internal temperature of 155 degrees F for 15 seconds. 2-11

  31. Norovirus is a growing problem with food and person to person transmission Hepatitis A Virus found in sewage, can be transmitted by infected humans

  32. 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

  33. 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.

  34. “Cruise Ship Diarrhea”“Day Care Diarrhea”“Community Wide Diarrhea” Norovirus

  35. 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

  36. 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.

  37. 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) 4-18

  38. Major Foodborne Illnesses Caused by Parasites (pp 2-20) • Anisakis (worm) • Cryptosporidium • Giardia • Cyclospora protozoans

  39. Infection: Anisakiasis Illness:AnisakiasisParasite: Anisakis simplex Most Common Symptoms Commonly Associated Food Most Common Symptoms Non-invasive • Tingling in throat • Coughing up worms Invasive • Stomach pain • Nausea • Vomiting • Diarrhea Raw and undercooked: • Herring • Cod • Halibut • Mackerel • Pacific salmon

  40. 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

  41. 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.

  42. Illness:CryptosporidiosisParasite: Cryptosporidiumparvum Commonly Associated Food Most Common Symptoms • Untreated or improperly treated water • Contaminated produce • Watery diarrhea • Stomach cramps • Nausea • Weight loss

  43. 1993 Milwaukee • 400,000+ sick with Crypto • Several thousand hospitalized

  44. Illness:GiardiasisParasite: Giardiaduodenalis Commonly Associated Food Most Common Symptoms Initially: • Fever Later: • Loose stools • Abdominal cramps • Nausea • Improperly treated water • Contaminated food

  45. 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

  46. Illness:CyclosporiasisParasite: Cyclospora cayetanensis Commonly Associated Food Most Common Symptoms • Nausea (mild to severe) • Abdominal cramping • Mild fever • Diarrhea alternating with constipation • Produce irrigated or washed with water containing the parasite

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