Transcript Intro to food safety

Intro to food safety
Foods 2150
Handling food
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Microorganisms can grow in and on food when not handled properly
Personal Hygiene- Cross contamination
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Cross contamination - Cross-contamination is how bacteria can spread. It occurs when
juices from raw meats or germs from unclean objects touch cooked or ready-to-eat
foods.
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Why is it so important to wash your hands BEFORE you begin?
You can cause food born illness by direct contact with food if you do not practice good
hygiene
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When to wash your hands
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Before you begin
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After breaks
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Before handling raw food (fish, poultry)
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After you touch your hair face body
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After you sneeze, or use a tissue
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After using the washroom
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After using cleaning supplies
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Wash hands – soap and water
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If your sick – wash hands more frequently while your cooking/handling food
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Hair is tied back!
Temperature danger Zone
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41F to 135 F (5 – 57C)
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At room temperature or slightly above this is the temperature that most
bacterial like to grow in
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Hot foods need to stay hot
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Cold foods need to stay cold
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Bacterial will multiply within 2 hours of these warm conditions
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Food should be thrown away after 4 hours if they are not held hot (135F)
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Frozen foods: when frozen the bacterial is not dead and will begin to grow
once warmth is felt (example thawing out ground beef at room temperature)
In order to grow and multiply germs need:
Time
Acidity
Moisture
Food
Warmth
oxygen
Food born illness
There are several forms of bacterial, viruses and parasites that can cause
food born illnesses
Salmonellosis (Bacteria)
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Symptoms:
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Cramps, nausea, headache, fever, diarrhea, vomiting
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Foods involved
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Poultry and poultry products, eggs, meat and meat products, fish, dairy
products, protein foods, fresh produce
E Coli - bacteria
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Symptoms: Server abdominal cramps, diarhea, vomiting, mild fever, kidney
failure
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Foods involved:
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Raw ground beef, undercooked meat, unpasteurized milk and apple cider or
juice, mayonnaise, lettuce, melons, fish from contaminated water
Botulism - Bacteria
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Symptoms: constipation and diarrhea, vomiting, fatigue, vertigo, double
vision, dry mouth, paralysis, death
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Foods involved:
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Under processed foods, canned low acid foods, sautéed onions in butter
sauce, baked potatoes, untreated garlic and oil products
Hepatitis A - Virus
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Symptoms: fatigue, discomfort,, fever, headache, nausea, loss of appetite,
vomiting, jaundice
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Foods involved:
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Water, ice, salads, cold cuts, sandwiches, shellfish, fruit, fruit juices, milk
and milk products, vegetables