Transcript Preparing Food Safely

Preparing Food Safely
What is Foodborne Illness?
• Foodborne Illness= sickness that results
from eating food that is not safe to eat.
• Can range from mild to very serious- even
fatal!
• Safe food practices are extremely
IMPORTANT!
Meet the Microorganisms
• Microorganisms= tiny living creatures
that can be seen only with a microscope.
• They are the cause of MOST cases of
Foodborne Illness.
• Include different types of bacteria, parasites,
and viruses.
• Not all Microorganisms are harmful. Some are
used to make foods such as yogurt, vinegar,
and some cheeses.
How is Food Contaminated?
• You can’t see, smell, or taste microorganisms.
• They can get into your food at anytime during
the preparation, serving, or storage.
• With the right conditions microorganisms can
multiply to dangerous levels.
• To survive bacteria needs:
Food
Moisture
Right Temperatures
Danger Zone
The temperature
range in which
bacteria grow
fastest.
Between 40 and 140°F.
At room temperature
bacteria can double
their numbers every
30 Minutes!
When Foodborne Illness Strikes!
What are the Symptoms?
• Symptoms vary and many of them are similar
to those of other illnesses such as the flu.
• Normally, symptoms occur within 4 to 48
hours.
• Can occur as early as 30 minutes
and as late as 2 weeks after
eating harmful bacteria.
Foodborne
Illness
Possible
Sources
Symptoms
Timing
undercooked
meat
•Unwashed
produce
•Diarrhea-often bloody,
•Vomiting
eating contaminated
food. Lasts about 8
days.
Botulism
•Canned foods
that aren’t
processed or
stored properly.
•Double vision
•Difficulty speaking
•Swallowing and breathing
•Can be fatal if not treated
immediately and properly.
Can appear 4 to 8
days after eating
food. May last years!
Salmonella
•Raw and
undercooked
eggs, poultry,
meat, fish
•Nausea & Vomiting
•Abdominal pain
•Diarrhea
•Fever
•Headache.
Begin 6 to 48 hours
after eating food.
May last 1-2 days.
Staphylococc
al Food
Poisoning
•Prepared foods
left too long at
room
temperature.
•Nausea & Vomiting
•Abdominal pain
•Exhaustion
•Headache & Muscle Pain
30 minutes to 8
hours after eating.
Lasts about 2 days.
Most•Raw
Common
Illnesses
or
•SevereFoodborne
abdominal pain
2 to 5 days after
E. Coli
When Foodborne Illness Strikes!
Who is at Risk?
• Anyone can suffer from foodborne illness.
• Those with weaker immune systems area at
greater risk of becoming sick after eating
contaminated foods. This includes:
– Infants
– Young children
– Pregnant women
– Older people
When Foodborne Illness Strikes!
What Should You Do?
1. Rest and drink plenty of fluids. Call your
doctor immediately if you have:
–
–
–
–
–
Bloody diarrhea
Frequent diarrhea and vomiting
Stiff neck and severe headache
Dizziness or blurred vision
High or persistent fever.
When Foodborne Illness Strikes!
What Should You Do?
2. If a portion of the food is still available, wrap is
securely, label it “DANGER” and refrigerate it.
If it was packaged save the can, carton, or
packaging materials.
3. Call your local health department to report the
incident if the subject food was…
– From a restaurant or other food services facility
– A packaged food sold at stores or
– Eaten at a large gathering such as wedding
reception, or a church or community event.
Preventing Foodborne Illness
• You can fight bacteria and other
microorganisms that cause foodborne illness
by:
– Taking steps to keep harmful microorganisms from
getting to food or spreading from one food to
another.
– Not giving bacteria the time and conditions they
need to multiply.
– Destroying harmful bacteria through proper
cooking.
Review
1. T or F Raw eggs, poultry, meat, and fish are
often contaminated with harmful bacteria?
2. For what groups of people do foodborne
illnesses pose the greatest risk?
3. What is the temperature range in which
bacteria grows rapidly?
Review Answers
1. True
2. Infants, pregnant women, older adults, and
people with impaired immune systems
3. Between 40°F - 140°F
Shop Safely & Store Food Right!
Food Safety When You Shop
• Look at the dates on packages that tell you
about a food’s freshness.
• Choose canned goods that are free of dents,
bulges, rust, or leaks.
• Place raw meat, poultry, and fish in plastic
bags to keep their juices from dripping on
other foods in the cart.
• Make sure food packages don’t have holes,
tears, open corners, or broken safety seals.
Food Safety When You Shop (cont’d)
• Check that refrigerated foods feel cold and frozen
foods feel solid. Avoid frozen foods with ice crystals
or discoloration they may have been thawed, and
refrozen.
• Plan your shopping so that you select refrigerated
foods , frozen foods, and hot items from the deli
last. That way they’re at room temperature for a
short time.
• After you shop take the food home right away and
store it properly. If it will take longer than 30
minutes to get home, bring an insulated cooler for
perishable foods.
Storing Food
•
•
To keep foods safe and fresh at home, you
must know how to store it!
There are 3 basic food storage areas:
1. Dry Storage
2. Refrigerator Storage
3. Freezer Storage
Dry Storage
• What it Means:
– A cabinet or other area that’s clean, dry, dark,
and cool (below 85°F).
– Don’t store foods under the sink or in cabinets
next to heat-producing appliances (including
the refrigerator).
– Don’t store household cleaning products or
trash in the same cabinet as food.
Dry Storage
• What to Store Here:
– Canned Goods
– Cereals
– Crackers
– Pasta
– Dry Beans
– Baking Mixes
– Vegetable Oil
– Peanut Butter
*Make sure to check the label for foods that need to
be refrigerated after opening.
Dry Storage
• Storage Tips:
– Rotate canned and packaged goods by putting
new purchases in the back behind older ones.
– This will help you remember to use the older
items first.
Refrigerator Storage
• Proper Temperatures:
– Between 32 and 40°F.
– Use a refrigerator thermometer to check.
• What to Store Here:
– Perishables such as: meat, poultry, fish, dairy
foods, eggs, fresh fruits and vegetables, and
leftovers.
– Check package labels for foods that need
refrigeration after opening.
Refrigerator Storage
• Storage Tips:
– To keep foods from drying out, use foil, plastic
wrap, plastic bags or airtight containers. This will
also keep odors from transferring to other foods.
– Leave space between foods to allow room for
cold air to circulate.
– Wipe up spills immediately and remove spoiled
foods.
– Use door shelves for foods that aren’t highly
perishable, such as condiments. Interior doors
and shelves stay colder than door shelves.
Freezer Storage
• Proper Temperatures:
– 0°F or less.
– Check with a freezer thermometer.
• What to Store Here:
– Food purchased frozen, as well as foods that can
be frozen for longer storage. This includes: meat,
poultry, fish, breads, and home-prepared foods
such as casseroles.
Freezer Storage
• Storage Tips:
– Store foods purchased frozen in their original packages.
– Wrap other foods properly to avoid freezer burn- changes in
color, flavor, and texture that result when food loses moisture
in the freezer.
• Food with freezer burn has areas that look white and dried up. It Isn’t
harmful, but it’s not appealing either.
– Use freezer paper, heavy-duty foil, plastic freezer bags, and
airtight containers.
– Label foods you freeze yourself with the name of the food,
date frozen, and number of servings.
– Rotate foods as you store them, putting oldest foods toward
the front.
When Food Spoils…
• Never taste foods that you suspect are
spoiled.
• Some foods will:
– Loose nutrients
– Go stale
– Wilt
– Grow microorganisms
Discard Without Tasting…
• Canned goods that leak, bulge, have a foul odor, or are
badly dented.
• Jars that are cracked or have loose or bulging lids.
• Any container that spurts liquid when you open it.
• Food that is slimy, mushy, discolored, or just doesn’t look
or smell right.
• Moldy foods- in most case (see next slide).
• Leftovers that have been in the refrigerator more than 4
days- and the mystery foods that are “who-knows-howold!”
• Any food your not sure of- When in doubt throw it out!
Dealing With Mold…
• On hard cheeses- such as cheddar- you can safely
cut away small areas of mold. Cut at least 1 inch
around the moldy area. Put the remaining cheese
in a fresh wrapper or container.
• Discard all other foods that are moldy.
• Mold gives off invisible spores- that’s how it
spreads. Wrap moldy food well before you throw it
out. Check other foods for mold too. Clean the
container and refrigerator well.
Keep it Clean!
Keeping Things Clean
• From the supermarket to your table,
one way to prevent foodborne illness is
by following rule of sanitation.
• Sanitation: preventing illness through
cleanliness.
• Keeping yourself and the kitchen clean
helps get rid of some microorganisms.
Personal Cleanliness
• YOU can be a source for bacteria.
• Wash Your Hands!
– Wash vigorously with warm water & soap.
– Wash front and back, in between fingers,
under fingernails.
– Wash for at least 20 seconds!
Personal Cleanliness
• When do you need to wash your hands?
– Before you begin preparing foods.
– After handling raw foods.
– Between handling different kinds of food.
– After using the toilet or changing a
diaper.
– After touching pets
– After touching your mouth, nose, hair,
or other parts of your body while
preparing food.
More Ways to Keep Clean
• Don’t handle food if you have diarrhea,
a fever, or other symptoms of illness.
• Before you begin to prepare food, tie
back long hair.
• Wear clean clothing. An apron will help
protect you against spills and spatters.
• Cover any cuts or sores on your hands
with a clean waterproof bandage- or
wear clean plastic rubber kitchen gloves.
• Wash gloved hands as often as bare
hands.
• Don’t sneeze or cough over food.
The Clean Routine
• Clean kitchen surfaces and appliancesinside and out- on a regular basis. Use
hot soapy water, a disinfectant cleaner,
or a mixture of bleach and water.
• Keep the kitchen clean as you work,
wiping up spills right away.
• Consider using paper towels to clean
kitchen surfaces. If you use cloth
towels or sponges, rinse them well
between uses. Wash them often in the
hot cycle of the washing machine.
The Clean Routine (cont’d)
• Always use clean utensils and dishes.
• Keep dirty dishes away from food
preparation areas.
• Wash dishes promptly.
• Wipe the tops of canned foods before
opening them.
• Clean the blade of the can opener after
each use.
Avoiding Cross-Contamination
• Cross-Contamination: occurs when
harmful bacteria are transferred from
one food to another.
• Keep raw meat, poultry, fish, and their
juices away from ready-to-eat foods in
your shopping cart, grocery bags,
refrigerator, and while preparing foods.
• Use one cutting board for meat, poultry,
and fish and another for other foods.
• Use plastic or other non-porous cutting
boards.
Avoiding Cross-Contamination
• Make sure cutting boards are free from
cracks and crevices- these are perfect
hiding places for bacteria.
• Wash everything that comes in contact
with raw meat, poultry, and fish in hot
soapy water immediately. This includes
utensils, cutting boards, dishes, the
counter, and your hands.
• Never place cooked or ready-to-eat
foods on an unwashed plate or cutting
board that previously held raw products.
Controlling Temperatures
Thawing Foods Safely
• Some frozen foods require thawing before
cooking.
• If these foods are allowed to thaw at room
temperature, the outer surface may reach
the danger zone.
• Bacteria on the surface can grow while the
center of the food is still thawing.
• Methods for thawing frozen foods include:
– In the refrigerator
– In cold water
– In the microwave oven
Thawing in the Refrigerator
• Place frozen foods on the lowest shelf
in a plastic bag to collect any juices.
• This takes planning- many frozen foods
take a full day or longer to thaw in the
refrigerator.
Thawing in Cold Water
• Faster than refrigerator thawing, but
requires more attention.
• Place the frozen item in a sink or large
bowl filled with cold water.
• Be sure the food is wrapped in a leakproof package or plastic bag.
• Change the water frequently to make
sure it stays cold.
Thawing in the Microwave Oven
• Place frozen item in a microwave-safe
container and defrost on the “low” or
“defrost” setting. Check your owners
manual for specific instructions.
• Cook food right away- some areas of
the food may begin to cook during
microwave thawing and it’s not safe to
cook food only partially.
Cooking Food Thoroughly
• Foods are properly cooked when they
are heated for a long enough time and
at a high enough temperature to
destroy harmful bacteria.
• Always cook food thoroughly, and
finish cooking once you start.
• Don’t try to roast your turkey for ½
the cooking time today and the rest
tomorrow- that won’t do the job.
Cooking Food Thoroughly
• The best way to determine if food is
cooked thoroughly is by measuring the
internal temperature with a clean meat
thermometer.
• Color and texture changes are not
always reliable signs.
Safe Internal Temperature
°F
°C
160
71
160
170
71
77
Poultry
Ground Products
Breasts, Thighs, Roasts
Whole Chicken or Turkey
Stuffing (cooked alone or in bird)
170
170
180
165
77
77
82
74
Fish
145
63
Eggs
Egg Dishes
160
71
Ham
Precooked (to reheat)
Not Precooked
140
160
60
71
165
74
When Is It Done?
Fresh Beef, Veal, Lamb, and Pork
Ground Products
Other Cuts:
Medium
Well-Done
Leftovers (reheating)
-Boil sauces, soups, and gravies for at least 1 minutes before eating.
-When microwaving, cover leftovers, stir, and rotate during heating.
Preventing Accidents
Basic Kitchen Safety Rules
• For General Safety:
 Don’t let hair, jewelry, sleeves, or apron
strings dangle. They could catch fire or get
tangled in appliances.
 Pay attention to the task you’re doing.
 Use the right tool for the job.
Basic Kitchen Safety Rules
• To Prevent Cuts:
 Store knives in a knife block, rack, or special
drawer divider.
 Don’t soak knives or other sharp utensils in a
sink where you cannot see them.
 Use a cutting board- don’t hold food in your
hand to cut.
 Clean up broken glass carefully. Use a broom
and dustpan or a wet paper towel.
Basic Kitchen Safety Rules
• To prevent bruises, falls, and back injuries:
 Close drawers and cabinet doors after you open
them.
 Wipe up spills, spatters, and peelings on the
floor immediately.
 Use a sturdy stepstool to reach higher shelves.
 Store heavy items within easy reach. Lift them
with care.
Basic Kitchen Safety Rules
• To prevent electrical shock:
 Keep small electrical appliances away from water.
Don’t use them when your hands are wet.
 Keep electrical chords away from the range and
other heat sources.
 Unplug small appliances before cleaning them. Don’t
put any electrical appliances in water unless it reads
“immersible.”
 NEVER insert a fork or other metal objects into a
toaster or other electrical appliance.
 Don’t plug too many appliances into one outlet.
Basic Kitchen Safety Rules
• To Prevent Burns:
 Keep pot holders and oven mitts within easy reach.
Use them whenever you handle hot items. Make
sure they are dry.
 Turn the handles of pots and pans toward the inside
of the range to prevent accidental spills.
 When lifting the cover of a hot pan, tilt it so the
steam flows out the back, away from you.
 If you spill something on a hot appliance, wait until it
cools before wiping up the spill.
Basic Kitchen Safety Rules
• To Prevent Fires:
 Keep flammable items, such as paper towels
and food packages, away from the range.
 Watch foods while they’re cooking on the
range.
 Store aerosol cans away from heat.
 Keep a fire extinguisher handy. Make sure you
know how to use it.
Basic Kitchen Safety Rules
• To Prevent Poisoning:
 Store household chemicals away from food and
out of children's reach. Keep the chemical in a
locked cabinet if possible. Be sure containers
are clearly labeled.
 Follow label directions when you use household
chemicals. Never mix 2 chemicals together.
Preparing for Kitchen Emergencies
• To Prepare Yourself for Emergencies:
 Keep a list of emergency telephone numbers
near each phone. Include the number of the
nearest poison control center.
 Keep a first aid kit and book of instructions
handy.
 Learn life-saving techniques. Such as the
Heimlich Maneuver- a frist aid technique for
choking and CPR- first aid to use when
someone’s breathing and heartbeat have
stopped.
Preparing for Kitchen Emergencies
• In an Emergency:
 Stay calm so you can think clearly and respond
quickly.
 Call for help if you need to.
 In case of poisoning, immediately call the
nearest poision control center. Be ready to
report the kind of poison, amount swallowed,
when it was swallowed, and any symptoms.
Follow the instructions you are given.
Putting Out A Kitchen Fire
• For a fire on the range top or in an electric
skillet:
1.Turn off the heat.
2.Put the cover on the pan- or pour salt or baking
soda on the flames.
 For a fire in the oven, broiler, microwave, or
toaster oven:
1.Turn off or disconnect the appliance.
2.Keep the appliance door closed. The fire will go
out once it runs out of oxygen. Make sure
nothing else around it can catch fire.