Transcript Sanitation ppt

Food Safety & Sanitation
Foods & Nutrition 1
Dirty Dining
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Journal: What are your reactions to the
video?
Food Borne Illness
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Result from eating contaminated foods
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For bacteria growth
 warmth,
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moisture, and food are needed
Cannot be detected from appearance or
smell.
Food Borne Illness Statistics
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The CDC estimates that food borne illnesses cause:
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approximately 76 million illnesses
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325,000 hospitalizations
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5,000 deaths in the United States each year
PREVENTION?
Are there rules for maintaining sanitation in food
handling and storage?
Clean and sanitize work surfaces (counters, dishes,
cutting boards, equipment, utensils) after preparing each
food item.
 Wash dishes in hot soapy water
 Use plastic or nonporous cutting boards
 Store raw meat covered in the refrigerator so
it will not touch, contaminate, or drip.
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Prevention Preparation: Cont.
Don’t eat pink ground beef
 Don’t eat raw eggs
 Always wash items after they come in
contact with raw meat
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Use a clean thermometer to measure internal
temperature of foods
Never placed cooked food on plate that held
raw meat or eggs.
Prevention
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Don’t buy dented or bulging cans
Throw out food with an off odor –
DO NOT TASTE IT OR USE IT
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“When in Doubt, Throw it Out”
Keep clothing clean and loose hair
pulled back.
Wash hands with hot soapy water for
20 sec.
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Wash Hands
HAND WASHING
Use Step 1
HOT running water.
Step 2
Apply SOAP
Step 3
Wash vigorously for at
least
20 seconds.
Step 4
Rinse away the soap and
germs.
Step 5
DRY with hot air dryer or
single use towels
The best defense
against the spread of
infection is
HANDWASHING.
Before
Cook
You
Before You Eat
AFTER
Restroom
 Sneezing/Coughing
 Touching eggs, raw meat, or poultry
 Touch non-kitchen things
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2. What three conditions are usually present for
bacterial growth?
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moisture
food
warmth
3. Cross-contamination is the transfer of harmful
bacteria from on food to another.
Temperatures
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What is the temperature danger zone? 40 -140 F
What temperature should the freezer be? 0 degrees F
What temperature should the refrigerator be? 40F or less
What temperature should ground meat be cooked to? 160 F
What temperature should poultry be cooked to? 180 F
At what temperature should you hold hot foods? 140 F
At what temperature should you reheat food to? 165 F
Use a clean thermometer to check the internal temperature
of foods.
Cook eggs until the yolks are firm.
HOLDING, COOLING, REHEATING
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Keep hot foods hot and cold foods cold.
Foods should not be in the danger zone (sitting out) for
more than 2 hours - refrigerate or freeze as soon as
possible.
Place food in shallow containers and refrigerate
immediately.
Air in the refrigerator and feezer needs to move to keep
things cool. Leave some space around the containers in
your refrigerator and freezer.
When in doubt, _________Throw it
out_____________________________ !!!!
THAWING
The safest way to thaw is in the refrigerator;
NEVER defrost at room temperature.
 You can thaw in the microwave, but you
must cook the food immediately.
 You can also thaw in the sink with cold
water.
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WANTED FBI AGENTS
Groups based on candy pieces.
 Gather information for assigned FBI Agent
 Create a 1 minute brochure, skit, song,
commercial or Public Service announcement
to give your information.
 Tell the class about it
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Prevention: Storage
Throw food with off-odor away
 Don’t use bulging cans
 Store raw meat covered in fridge so it will not
contaminate other foods
 Keep freezer at 0*
 Store foods in fridge so air can circulate
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Danger Zone
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Temperature range of 40*-140*
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Bacteria reproduce rapidly
Freezer stops bacteria growth
 Fridge slows bacteria growth
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Prevention: Cooling & Reheating
Keep hot foods hot & cold foods cold
 Reheat to 165*
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Cooling
Place hot foods in shallow containers
 Foods should not be in danger zone for more
than 2 hours
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Thawing Foods
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In the fridge
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In a sink full of cold water
(change frequently)
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In the microwave
Botulism: bottles & babies
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Source
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Improperly canned
foods
Honey
Symptoms
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Affects nervous system
Double vision
Not able to speak or
swallow
E-Coli
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Sources
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Undercooked ground beef
Un-pasteurized milk & juice
Fecal matter & infected soil
Symptoms
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Cramps
Diarrhea
Nausea
Vomiting
Fever
Hepatitis A
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Source
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Fecal matter
Symptoms
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Fever
Loss of appetite
Nausea
Vomiting
Jaundice
Salmonella
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Source
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Fresh poultry
Raw eggs
Symptoms
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Cramps
Diarrhea
Nausea
Chills
Fever
Headache
Staphylococci
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Source
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Human skin, nose & throat;
passed by not washing hands
Symptoms
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Nausea
Vomiting
Diarrhea