Long Term Effects
1. Kidney failure
2. Chronic arthritis
3. Brain and nerve damage
Whos at Risk?
1. Pregnant women
2. Older adults
3. Persons with chronic illnesses
Prevents the spread of pathogens to food.
1. Clean the surface
2. Rinse the surface
1. Each year, 1 in 6 Americans (or 48
million people) gets sick from and 3,000
die of Foodborne diseases.
2. Reducing foodborne illness by just 10%
would keep 5 million Americans from
getting sick each year.
Causes of Food Poisoning
How to Wash Your Hands
1. Wet hands and arms
2. Apply soap
3. Scrub hands and arms vigorously
4. Rinse hands and arms thoroughly
5. Dry hands and arms after Washing Your Hands
6. Use a paper towel to turn off faucet.
7. Use a paper towel to open restroom
Sources: Raw poultry, meat, and unpasteurized
This bacteria is found on poultry, cattle and sheep
and can contaminate the meat and milk of these
Cook meats to appropriate internal temperatures:
Ground Meats (Be
Water Disposal,Recycling, Pest Control
Get rid of Trash Quickly so it doesnt mix
with the food
Most garbage should be emptied every 4
Pests-mice, flies, roaches, mosquitos carry
Shut off places pests enter.
Clean & wipe crumbs/surfaces
Bacteria single celled LIVING organisms
(The volume/type of bacteria will determine
how sick you get.
Viruses living cells, need a host
Parasites multi-celled organisms larger
than bacteria/viruses (roundworms,
Fungi organisms (mold, yeast), ca
What is Cross Contamination?
Cross contamination is the physical movement or
transfer of harmful bacteria from one person, object or
place to another. It is a key factor in food poisoning, and
it has four common sources:
food, people, equipment and work s
Sources: Occurs when contaminated foods are left at
room temperature too long. Meats, poultry, eggs,
macaroni salads, cream filled pastries.
Prepare foods safely. Wash your hands before and
after handling food. Also wash
Shoes (slip resistant)
Do Not Wear
Aprons -Should be clean and removed when leaving the
food prep areas.
1. Eating or drinking
2. Handling raw meat poultry, or seafood
3. Prepping food
4. Putting on gloves
1. Cleaning tables or busing dirty dishes
2. Handling chemicals
3. Handling money
4. Handling raw meat poultry, or seaf