1.Amuse Bouche:Last year you learned about food-borne illnesses and food safety. What practice do you think are most important for keeping food safe?Write responses on your slate.Be prepared to share your responses

2. Announcements: Congratulations to our new FCCLA Officers!!! Tardy Reminders/Procedures Please have supplies with you each day (binder, paper, water bottle,something to write with) Thursday will be our first day in the kitchen- please review the requiredlab dress code and plan accordingly! Procedures and Reminders for first catering event (Thursday, August16th) First FCCLA Meeting- Mark Your Calendar! 3. Transition K-W-L What IWhat I What I would likeknowlearnedto learn4 4. Objectives:Student will be able to:Recall important informationrelated to sanitation.Identify key terms in foodsafety. 5. 3rd/4thYear + Students: Set up Dining Room for 100 guests/ 6 chairs per table One rectangular table for beverages; 2 for food (Set up on East Side of Dining Room) Registration Table (Rectangular) 6. Think-Pair-Share: Who isresponsible for the safety offood in the food serviceindustry? 7. Regulatory Agencies defendingfoodsafety.com 8. Video: New Federal GuidelinesView: for Food Safetyhttp://www.eggsafety.org/mediacenter/videos/67-new-federal-guidelines-for-food-safety What regulatory agencies are mentioned inthis video clip? How do the new guidelines protectconsumers?8/16/2012 9 9. What is HACCP? 10. HACCP TermsHACCP (Hazard Analysis Critical Control Point) a systematic approach to the identification, evaluation and control of food safety hazards.Flow of Food - the actual movement ofwww.intelihealth.com/ food through a kitchen from the point it is received (delivered) to the time it is disposed 11. www.abc-safetytraining.co.uk/haccp.htmHACCP Terms (cont.)Critical Control Point:(CCPs) -A stepin the flow of food where contamination can be prevented or eliminated.Critical Control Limit the minimum criteria that must be met at each Critical Control Point throughout the flow of food.Temperature Danger Zone 41F to 135F 12. Example of Critical Control Points Seafood: Fishing Boat- Raw Material- Processing- Shipment- Safe Food 13. Example HACCP Plan: 14. Introducing:FAT TOM Guidelines on how to keep food safe: F = Food T = Time A = AcidityO = OxygenT = Temperature M = Moisture 15. Protecting the Food Supplyhttp://www.fda.gov/AboutFDA/Transparency/Basics/ucm206201.htmAccording to this video, what is the the new emphasis ofthe Office of Food Supply? 16. WhatHazardscouldoccur???SpoilageContaminationFood-borneIllnesses 17. SIGNS OF SPOILAGE OR CONTAMINATION 18. Signs of Spoilage orContamination 19. Signs of Spoilage orContamination 20. Signs of Spoilage orContamination 21. What tips are provided foravoiding food poisoning? 22. What do the Colors Mean?Red Cutting Board- Red MeatsYellow- PoultryBlue- RTEWhite- DairyTan- SeafoodGreen- Produce (Fruit or Veggies) 23. Number 1 cause of Foodborne Illness: NorovirusCloses more facilities than any microorganism in the WorldRestaurantsSchoolsHotelsCasinosHospitalsNursing homes 24. COST OF A TYPICAL NOROVIRUSOUTBREAK (U. S DOLLARS 2007) 25. Norovirus and FoodsProduce/ salads andshellfish are the foodsmost commonlyassociated withNorovirus 26. Norovirus No long term immunity Susceptibility related toblood group Transmitted byaerosolized vomit andfeces Only infects humans 27. NorovirusCan survive up to 4 weeks on surfaces like stainless steelFood handlers are believed to be the major source of contamination50% of produce pickers in Mexico have norovirus on there hands most pickers now use gloves Why is this important toknow??? 28. OTHER POPULAR FOOD-BORNE ILLNESSES: Campylobacter (poultry) Salmonella (poultry, beef, pork) E.Coli (beef) 29. PLAY!ORPASS Foodborne Illnesses List three symptoms offoodborne illnesses. 30. Pathogens Often Transmitted by FoodContaminated by Infected EmployeesSigns of Foodborne Illness1. Hepatitis A virus Fever, jaundice2. Salmonella typhiFever Diarrhea, fever,3. Shigella species vomiting Vomiting, diarrhea,4. Noroviruses abdominal cramps, nausea5. StaphylococcusDiarrhea, vomiting6. Streptococcus Fever, sore throat 31. 5 PRACTICES OF GOOD PERSONAL HYGIENE AND HEALTHFULNESS1. Hygienic Hand Practices http://www.flickr.com/photos/arlingt onva/4314530838/2. Maintain Personal Cleanliness http://www.flickr.com/photos/ minnellium/4214127988/3. Wear clean and appropriate uniforms4. Maintain Good Health5. Report Illness http://www.flickr.com/photos/mikebaird/3239627157/http://www.flickr.com/photos/spcbrass/369210589/ 32. Cross-ContaminationCross-contamination is the physicalmovement or transfer of harmful bacteriafrom one person, object or place toanother. http://ucanr.org/sites/foodsafety/ 33. Write on your SlatesName a situation that couldlead to cross contamination. 34. When Handling Potentially HazardousFoods: Wash hands between tasks Clean & Sanitize or change cuttingboards/knives/equipment betweentasks Clean & Sanitize work area betweentasks Gloves for RTE foods http://chargerchant.wordpress.com/2010/11/page/9/ 35. WHEN STORING POTENTIALLY HAZARDOUSFOODS: RTE & cooked food on top Keep raw food separate Store poultry/eggs on the bottom Mark everything clearly http://ucanr.org/sites/foodsafety/ 36. Receiving Foods:Check for Damage/LeakageCheck for freezer burnVerify temperaturehttp://www.startacateringbusiness.co.ukStore immediately in proper area(dry, fridge, frozen, etc.) 37. 4 Guidelines for keeping foodsafe:CleanWash hands and surfaces often.SeparateDont cross-contaminate.CookCook to proper temperatures, checking with a food thermometer.ChillRefrigerate promptly. http://www.foodsafety.gov/ 38. Clean Separate Cook chill 39. Preparedness 101:The ZombieApocalypsehttp://blogs.cdc.gov/publichealthmatters/2011/05/pr eparedness-101-zombie-apocalypse/ 40. Write onyour SlatesHow do you know if your facility has pest or insect infestation or habitation? 41. Signs of InsectsLarvaDroppingsOdorsSightings of insects 42. Signs of RodentsDroppingsNestingSightingsDamage 43. Review: 3 Compartment SinkWhat do you do before?What are the compartments for? 44. Which Is Correct?(hold up # of fingers)1. Ice scoop stays in the machine.2. Ice scoop is put in/on storage container.3. Ice scoop is left on counter. 45. Sanitation Hot Spots Ice Machine Fridge Freezer Handwashing sink Prep Sink 3 Compartment Sink Dish Station 46. 8 X 11Colorful & creativeCorrect & useful information is includedDue Monday, August 20th***The BEST poster for your topic will be laminated and displayed*** 47. According to this video, whatsteps should you take to keep lunches safe? 48. Closure: K-W-L What IWhat I What I would likeknowlearnedto learn49