Transcript Food Safety

Food Safety
Everything you need to know to
stay safe in the kitchen. From Ch.
34 of Today’s Teen, the CDC, and
www.foodsafety.gov.
What is Foodborne Illness?
• Foodborne Illness or food poisoning is caused
by eating spoiled food containing harmful
bacteria.
– Bacteria: are one-celled living organisms so small
they can be seen only with a microscope.
– There are three things needed for bacteria to
thrive: heat, moisture, and the right temperature
(40-140 degrees F).
• According to the CDC, about 48 million
Americans become ill due to food poisoning
every year.
Types of Foodborne Illness
• Food poisoning can occur due to foodborne
bacteria, viruses, and microbes.
• The top five foodborne illnesses are caused
by the norovirus and by Samonella,
Clostridium Perfringens, Staphylococcus and
Campylobacter bacteria.
• A total of 31 pathogens are responsible for
causing illness and are tracked by the public
health system.
• To report a case of foodborne illness, call the
What are the symptoms?
• Norovirus, sometimes called “stomach flu,”
can be contracted from a sick person or
contaminates food, water, or surfaces.
– Symptoms: diarrhea, throwing up, nausea,
stomach pain, fever, headache, body aches
• Salmonella can be contracted from a variety
of contaminated foods; most commonly:
chicken and eggs.
– Symptoms: diarrhea, fever, and abdominal
cramps that develop 12 to 72 hours later
What are the symptoms?
• Clostridium Perfringens be contracted from
eating contaminated beef, poultry, gravies,
and pre-cooked foods.
– Symptoms: abdominal cramps beginning 6 to 24
hours after ingestion
• Staphylococcus can be contracted from food
handled by infected food workers.
– Symptoms: nausea, retching, stomach cramps,
and diarrhea stating 30 minutes to 6 hours later
What are the symptoms?
• Campylobacter be contracted from eating raw
or undercooked poultry.
– Symptoms: diarrhea, cramping, abdominal pain,
and fever within two to five days later
How do we prevent illness?
• Clean
– Wash hands the right way—for 20 seconds with
soap and warm running water.
• It is important to rewash your hands after sneezing or
coughing, touching raw meat or poultry, your body or
hair, garbage, toilet, animals, petfood, or animal waste.
How do we prevent illness?
• Separate
– Use separate cutting boards and plates for
produce and for meat, poultry, seafood, and eggs.
• Cross-contamination: is when bacteria is transferred
from one food to another.
– Keep meat, poultry, seafood, and eggs separate
from all other foods at the grocery.
– Keep meat, poultry, seafood, and eggs separate
from all other foods in the fridge.
How do we prevent illness?
• Cook
– Use a food thermometer.
– Keep food hot after cooking (at 140 ˚F or above).
– Microwave food thoroughly (to 165 ˚F).
How do we prevent illness?
• Chill
– Refrigerate
perishable
foods within
two hours.
– Never thaw or
marinate foods
on the counter.
– Know when to
throw food out.
Kitchen Safety
How to prevent accidents from
occurring in the kitchen.
What can happen in the kitchen?
• A hazard is an item or situation that could
cause an accident.
• You can prevent most accidents from
happening by being mindful of your actions
and practicing safe habits.
• There are five common types of injuries in
the kitchen: electrical shock, burns, falls,
cuts, and poisonings.
FIRES
• A fire extinguisher should be available at all
times.
• It is possible to put out a fire without a fire
extinguisher, but first turn off the heat
source. Then, try to put out the fire. If that
fails, get away and call the fire department.
• NEVER pour water on a grease fire. Try to
smother the flames with a lid or baking soda.
• If your clothes catch on fire, do not run.
Instead, stop, drop, and roll.
BURNS
• Make sure pan handles are out of the traffic
path. The handle should face the center of
the range or the countertop.
• Use potholders instead of dishcloths.
• When lifting a lid from a pot, tilt it like a
shield to block steam.
• Leaving food unattended is a terrible
mistake.
• When cooking with hot fat, ensure items are
free of water droplets and ice crystals.
ELECTRICAL SHOCK
• Never an appliance with a worn or frayed
electrical cord.
• Make sure not to overload electrical outlets.
• Your hands should be dry when touching
electrical plugs, switches, or appliances.
• Never yank on cords to disconnect them. Use
the plug instead.
• Unplug a toaster before trying to remove
items that are jammed.
FALLS
• Wipe up spills when they happen.
• A step stool should be used to reach for items
on high shelves.
• Rugs should have a nonskid backing.
• Obstacles should be removed from the traffic
flow in the kitchen.
CUTS
• Sharp knives should be washed alone.
• Always wash and dry knives from the back
of the blade.
• Keep knives sharp. Dull knives are more
dangerous.
• Cut away from yourself and always use a
cutting board.
• Store knives separately from other utensils.
• Before throwing away can lids, place them in
the empty can.
POISONING
• Keep medicines, cleaning supplies, and all
other household chemicals away from food
storage areas.
• Keep food and utensils out of range when
spraying chemicals. Wipe food preparation
areas thoroughly when you finish spraying.