Transcript FOOD SAFETY - Saint Paul Public Schools

FOOD SAFETY
Cross-contamination:
letting micro-organisms from one food get into another.
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Example 1: cutting meat
on a cutting board, then
cutting vegetables on the
same board without
washing it first.
Example 2: Putting raw
meat on a plate, putting
the meat on the grill and
cooking it thoroughly.
After the meat is cooked
thoroughly putting the
meat back on the same
plate.
Food-borne illness:
an illness caused by bacteria.
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Danger Zone: The
temperature at which
bacteria multiplies most
rapidly. 40-140 degrees
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Perishable: A food which
is likely to spoil quickly
4 things that bacteria need to
survive:
1. Food
2. Moisture
3. Temperature
(danger zone)
4. Time
FOOD-BORNE ILLNESS FACTS
 Most
cases of food-borne illness are
caused by bacteria in red meat, poultry,
raw eggs, and raw and partially cooked
seafood.
 About 9,000 victims die each year from
food-borne illness.
 Salmonella bacteria is the most common
cause of food-borne illness.
Risky Foods
food where bacteria can grow
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Animal Source
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Cooked Plant source
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Bacteria loves protein
Cooked grains (Starch
and moisture)
Cooked vegetables
Baked goods safe
Raw Seed Sprouts
 Cut Melons
FOOD TEMPERATURES
BE SAFE, NOT SORRY!!
160-212 degrees F.
High temperature destroys most bacteria
Danger Zone
40-140 degrees
32-40 degrees F.
Refrigerator temperatures, slow bacterial growth
0 degrees F.
Freezing temperatures
No bacterial growth
HOW TO KEEP FOODS SAFE
Clean: wash hands, utensils, counter tops with hot
water and soap.
Separate: Keep raw meat, poultry, eggs and seafood
away from ready to eat foods. (prevent
cross-contamination)
Cook: cook foods to proper internal temperatures.
Check for doneness with food thermometer.
Chill: refrigerate of freeze perishables within two hours.
Make sure refrigerator is set at no higher than 40
degrees and freezer is set at 0 degrees.
PACKAGE DATES
 Sell-by date: The last day a food
product is to be sold: allows for short storage
time in consumer’s refrigerator.
 Expiration date: The last day a food
should be eaten or used.
 Freshness date (best if used by):
The date at which a food will have passed it’s
quality peak.
Disease
Onset
Symptoms
Foods
Contaminatio
n source
Prevention
Salmonella
12-36 hrs.
Diarrhea,
abdominal
pain, chills,
fever
Raw Poultry,
raw eggs
Infected food
handler,
animals
Cook eggs
and meat
thoroughly,
wash hands,
utensils
Staphylococcus
1-6 hrs.
Nausea,
vomiting,
diarrhea,
cramps
Ham, meat,
poultry, creamfilled pastries,
cheese, potato
salad
Handlers with
sore throat or
infected cuts
Heat food,
cool foods
rapidly
E. Coli
12-72 hrs.
Diarrhea
Undercooked
ground meats,
bagged
spinach
Intestinal track
of animals
Cook ground
meats
thoroughly
Botulism
12-36 hrs.
Fatigue,
weakness,
double vision,
slurred speech
Vegetables,
fruits, meat,
fish, poultry,
condiments
Soil or dust
Thorough
heating and
rapid cooling
of foods.
Clostridium
perfringens
8-22 hrs.
Diarrhea,
cramps
Cooked meat
and poultry
Soil, raw foods
Thorough
heating and
rapid cooling
of foods.
SAFETY TIPS!!
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Heat foods
thoroughly, cool foods
rapidly.
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Foods high in acidity
(ph above 7) are not
as likely to contain
bacteria. (Example:
tomato, vinegar,
citrus-lemon)
REFRIGERATED FOODS
Eggs
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Raw: 5 weeks
Hard cooked: 1 week
Fish
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Fresh:1-2 days
Cooked: 3-4 days
Meats
_ Fresh: 3-4 days
_ Ground: 1-2 days
_ lunch: 4-6 days
_ Ham: 1 week
_ Whole chicken: 2-3 days
_ Pieces chicken: 1-2 days