PPT-1 2 Food Safety Terms Bacteria

Tiny onecelled microorganisms found everywhere in the environment also referred to as microbes Some microbes are safe and can be eaten in the form of food examples are cheese and yogurt but others are harmful and need to be avoided because they can lead to foodborne illness. . USDA NIFSI Food Safety in the Classroom. ©. University of Tennessee, Knoxville 2006. What are bacteria?. Single celled organisms. Very small. Need a microscope to see. Can be found on most materials and surfaces. Focus on Foods. What is a Food borne illness. A Food Borne Illness . is a sickness caused by eating food that contains a harmful substance.. Bacteria . are single celled microorganisms.. A . contaminant. Food Safety & Sanitation. Food-Borne Illnesses. Test Your Food Safety Knowledge. True. or . False. ?. It is okay to eat hamburgers that are pink, but not red, in the middle.. False. . . Ground meat needs to be cooked until the juices run clear and there is no pink inside. If you use a thermometer, the internal temperature should be at least 160 degrees F. It is especially important to cook ground beef thoroughly to be sure that harmful bacteria like . Photo Credit CDC Amanda Mills. What is a foodborne illness?. A disease carried to humans by food. Symptoms include nausea, vomiting, stomach cramps, fever, and diarrhea . Photo Credit CDC . What causes foodborne illness?. If you have any questions, please call (928) 402-8811.. Abbreviations used in this presentation. Abd. – Abdominal. FBI – Foodborne Illness. N/V – Nausea and Vomiting. S/S – Signs and Symptoms. 1. Food Safety . Divided into . causitive. categories called “hazards”. Biological Hazards - bacteria, molds, natural occurring toxins. Chemical Hazards – chemicals like petroleum, herbicides, pesticides, heavy metals. . What is a foodborne illness?. A disease carried to humans by food. Symptoms include nausea, vomiting, stomach cramps, fever, and diarrhea . Photo Credit CDC . What causes foodborne illness?. Mostly caused by pathogenic microorganisms. The Good, the Bad and the Ugly…. What are bacteria?. Unicellular (single-celled) organisms. Prokaryotic (no nucleus). Microscopic (very small). Can be found on most materials and surfaces. Billions on and in your . The Allen Center for Nutrition.  . Provided by a grant from. . the Allen Foundation. Why is food safety important. Food safety begins with simply washing your hands every time you use the bathroom, change a diaper, and before preparing food.. The Good, the Bad and the Ugly…. What are bacteria?. Unicellular (single-celled) organisms. Prokaryotic (no nucleus). Microscopic (very small). Can be found on most materials and surfaces. Billions on and in your . Why it matters?. 76 million food borne illnesses are reported each year. 300,000 people are hospitalized each year. 5,000 people die each year. You pay money to buy food trusting it was handled properly. people who help collect data for research projects conducted by professional scientists. microscopic living organisms. an action by a food manufacturer to protect from food that might cause health problems. Assistant. . P. rofessor. . Sema AYDIN. What is Food Safety?. . Food . safety refers to the potential hazardous agents or contaminants present in food that can cause food borne . illness. . They . Class: Target Level:. Preparing & Cooking Food. When preparing & cooking food it is important to have . personal and food hygiene standards.. Personal Hygiene: . food handlers are a common source of pathogenic bacteria and contamination so personal hygiene must be of utmost importance: wear a clean apron, remove all jewellery, tie back hair, have short finger nails & no nail varnish..