Transcript Food Safety

Food Safety
Food Safety
• You can’t SEE, TASTE, or SMELL them.
• Foodborne bacteria are sneaky they can
spread throughout the kitchen.
• If eaten, they can cause foodborne illness!
How do we keep from getting
sick?
Diarrhea
Headaches
Fever
Stomach Cramps
4 Steps
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Clean
Separate
Cook
Chill
Clean
• Wash hands and surfaces often.
• Bacteria can spread throughout the kitchen.
• It can be on cutting boards, knives,
washrags, and counter tops.
Clean: Hand Washing
• Wash hands with HOT
and SOAPY water
before:
– Handling food
– After using the
restroom
– Changing diapers
– And handling pets
Clean: Hand Washing
• How long should you wash your hands to
send bacteria down the drain?
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A.
B.
C.
D.
5 seconds
10 seconds
15 seconds
20 seconds
D. 20 seconds
Clean: Dishwashing
• Wash cutting boards,
knives, utensils, and
countertops in HOT
SOAPY water after
each food item AND
before going on to the
next one.
Separate
• Don’t cross contaminate.
• Cross contamination is how bacteria spreads
from one food product to another.
• Especially raw meat, poultry, and seafood.
Separate
• Separate raw meat,
poultry, and seafood
from other foods in the
shopping cart.
Separate
• Store raw meat,
poultry and seafood on
the bottom shelf of the
refrigerator so juices
don’t drip onto other
foods.
Separate
• If possible use one
cutting board for raw
meat products and
another for salads and
foods that are ready to
be eaten.
Separate
• ALWAYS wash
cutting boards, knives,
and other utensils with
hot soapy water after
they come in contact
with raw meat,
poultry, or seafood.
Separate
• NEVER place cooked
food on a plate which
previously held raw
meat, poultry, or
seafood.
Cook
• Cook food to proper temperatures.
• Food safety experts agree that foods are
properly cooked when they are heated for a
long time and a high enough temperature to
kill the harmful bacteria that cause
foodborne illness.
Cook
• Cook roasts and steaks to at least 145
degrees F. Use a meat thermometer.
• Poultry should be cooked to 180 degrees F.
• Ground meats should be cooked to 160
degrees F due to bacteria being spread
during grinding. Don’t eat if still pink!
Cook
• Eggs: Cook until the
yolk and white are
firm, not runny.
• Don’t use recipes
where the eggs remain
raw or only partially
cooked.
• Salmonella can grow
inside fresh unbroken
eggs.
Cook
• Cook fish until it is
opaque and flakes
easily with a fork.
• Make sure there are no
cold spots in food
where bacteria can
survive- when using
the microwave oven.
• When reheating
sauces, soups, and
gravies, bring to a
boil.
• Heat other leftovers
thoroughly to 165
degrees F.
Cook: Microwave
• Microwaves don’t
cook like other
appliances.
• They can get food hot
enough to kill bacteria,
but due to uneven
cooking it may not kill
all.
Cook: Microwave
• Therefore YOU have to
– Arrange
– Cover
– Rotate
– Stir
– And Turn Foods
so they reach a safe temperature inside.
Microwaves?
• In a regular oven, hot air makes both food
and its container hot, while in the microwave
the air is cool.
• Cooking occurs when microwaves cause food
molecules to vibrate, resulting in heat from
friction.
Microwave Cooking
• Microwaves go only about an inch deep in
most foods, the center cooks when heat
travels inward from outer areas.
• After cooking food needs to stand for up to
1/3 of the cooking time or as the recipe
directs, the food will continue to cook.
• The carryover heat helps equalize the
temperature through the food.
Cook: To Defrost
• Never defrost foods on the counter at room
temperature.
• Defrost gradually at a safe temperature in
the refrigerator for a day or two.
• Use the microwave for quick defrosts, then
cook immediately.
• Food is in the danger zone between 40-140
degrees F.
Cook: Leftovers
When in
doubt…
Throw it out
• Whether from home, a restaurant, or deli
you need to refrigerate or freeze leftover
foods within 2 hours of cooking.
• Divide into shallow dishes so they will
cool quickly to a safe temperature.
• Foods left out over 2 hours should be
discarded.
• Use leftovers from in 3-4 days or freeze.
Cook
• Remember- For food to be safe it MUST
reach a temperature hot enough and and for
enough time to kill bacteria.
Chill
• Refrigerate properly and promptly.
• Temperatures should be 40 degrees F or
lower to slow the growth of harmful
microbes.
• Use a refrigerator thermometer to check.
Chill: Use this tool to keep cool.
• a thermometer
to check 40 degrees or lower.
Chill: The Chill Factor
• Refrigerate or freeze perishables, prepared
foods and leftovers within 2 hours of
purchase or use.
• Always marinate foods in the refrigerator.
Chill: Divide and Conquer
• Separate large amounts of leftovers into
small, shallow containers for quicker
cooling in the refrigerator.
Chill: Avoid the Pack Attack
• Do NOT overstuff the refrigerator.
• Cold air must circulate to keep the food
safe.
Chill: Rotate Before It’s Too
Late
• Use or discard chilled foods as recommended
in the USDA Cold Storage Chart found at
http://www.foodsafety.gov/~fsg/f01chart.html.
• Don’t go too low. As you approach 32
degrees F ice crystals can begin to form and
lower the quality of some foods such as raw
fruits, vegetables, and eggs.
Chill: When in doubt—
Throw it out.
• What if you forget and keep something too long or
you just don’t know???
• Danger– Never taste foods that looks or smells
strange to see if you can still use it. Just discard it.
• Is it Moldy? The mold you see is only the tip of
the iceberg. The poisons which mold can form are
found under the surface of the food.
Keep Hot Foods Hot
and Cold Foods Cold
• Harmful bacteria can multiply between 40
and 140 degrees F.
• Keeping food warm or cool is not enough.
Use chafing dishes, slow cookers, and
coolers when needed.
• You must keep it out of the danger zone.
Foodborne Illness
• Each year millions of people get sick from
foodborne illnesses.
• An estimated 2-3% of these lead to more
serious long-term illnesses.
Foodborne Illnesses: E. Coli
• E.coli can cause
kidney failure in
young children and
infants.
Foodborne Illness: Salmonella
• Salmonella can lead to
reactive arthritis and
serious infections.
Foodborne Illness: Listeria
• Listeria can cause
meningitis and
stillbirths
Foodborne Illness: Bacteria
• Campylobactor maybe
the most common
factor in Guillain-Barr
Syndrome.
Botulism
• With food borne botulism,
symptoms begin within 6 hours to
2 weeks (most commonly between
12 and 36 hours) after eating toxincontaining food.
Botulism
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Symptoms of botulism include
double vision,
blurred vision,
drooping eyelids,
slurred speech,
difficulty swallowing,
dry mouth,
muscle weakness .
Botulism
Paralysis of breathing muscles can
cause a person to stop breathing and
die, unless assistance with breathing
(mechanical ventilation) is provided
Botulism
• Botulism is not spread from one person to another
• Food borne botulism can occur in all age groups
• A common cause of this illness is improperly
preserved home-processed foods with low acid
content, such as green beans, beets, and corn.
• The actual number of cases in the United States is
small with approximately 9 outbreaks of food
borne botulism per year
Remember to-•
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Clean
Separate
Cook
Chill
• To Fight Harmful Bacteria and keep your food
safe!
Food Safety Starts with YOU-