Transcript b-food__nutrition-unit_6_ppt

Food & Nutrition
Unit 6—Safety & Sanitation
6.1—9 Terms
• Heimlich Maneuver
• Bacteria
• Temperature Danger
Zone
• Irradiation
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Cross Contamination
Safety
Sanitation
Canning
Food Borne Illness
1.
• Single celled microorganisms that live in
soil, water, & the bodies of plants &
animals--
1.
• Bacteria
2.
• Process of preserving food by heating &
sealing it in airtight containers for storage--
2.
• Canning
3.
• The transfer of harmful bacteria from one
food to another food--
3.
• Cross Contamination
4.
• A disease transmitted by food--
4.
• Food Borne Illness
5.
• Procedure that removes food or other
obstacles form a choking person’s
airways--
5.
• Heimlich Maneuver
6.
• A commercial food preservation method
that exposes food to gamma rays to
increase shelf life & kill harmful
microorganisms--
6.
• Irradiation
7.
• The condition of being secure from threat
of danger, harm or loss--
7.
• Safety
8.
• Maintaining a clean condition in order to
promote hygiene & prevent disease--
8.
• Sanitation
9.
• Zone from 41 degrees F to 135 degrees F
in which foods should not be stored or
kept for long periods of time due to risk of
spoilage & bacteria growth--
9.
• Temperature Danger Zone
6.2
• Describe food preparation, preservation, serving
& storage techniques that prevent food
poisoning—
• Improper food handling can contaminate food &
make you ill
• Kitchen accidents can cause severe injuries
• Food left at room temperature can become a
breeding ground
• Refrigeration slows bacteria growth
• Soil, humans, insects, cooking tools can all
transfer bacteria to food
Refrigerator
• Cold Storage
Safety in Kitchen
• Keep refrigerator & freezer clean
• Package food for refrigerator & freezer & store
promptly
• Moisture vapor proof packaging is best for
freezer—to prevent freezer burn
• Store leftovers in tightly covered containers
• Thaw foods immediately before cooking (do not
thaw)
• Do not leave food out of refrigerator longer than
2 hours
Safety in the Kitchen
• Reheat leftovers to 165 degrees F
• Remove stuffing from stuffed foods before
refrigerating
• Do not partially cook food & finish later
• Do not open bulging, dented cans
• Do not taste anything that looks or smells
off
• Store non-perishables in sealed
containers—away from pests
Safety in the Kitchen
• Do not refreeze foods
• Do not use broken eggs
• Do not eat any food containing uncooked
meat or eggs
6.2.1
• Investigate prevention of food spoilage in
the food industry--Research
6.2.2
• Recognize the temperature danger zones• Keep hot foods hot—above 140 degrees F
• Keep cold foods cold—below 40 degrees
F
• Bacteria multiply rapidly between these
temperatures
• Room temperature is an unsafe condition
6.3
• Differentiate between food borne illnesses
& the definition for each—
• Parasites—need another host to live
• Protozoa—tiny one celled animal
• Viruses—simplest known type of
microorganism
• Natural Toxins—mushrooms, poisonous
rhubarb plant, wild fruits, roots & berries
Microorganisms
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Campylobacteriosis
E. Coli Infection
Listeriosis
Perfringens poisoning
Salmonellosis
Shigellosis
Vibrio infection
• Trichinosis-wormuncooked pork
• Hepatitis A Virus—
bad water, sewage
• Toxoplasmosis
• Botulism
• Staphylococcal
Poisoning
Microorganisms-• Campylobactriosis—contaminated food &
water—great risk with raw or undercooked
foods of animal origin—household pets
with diarrhea are a source of infection
• E Coli—germ hat causes severe cramps &
bloody diarrhea--undercooked hamburgers
are a great risk—most common during
summer months & northern states
Campylobactriosis
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E Coli
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Salmonellosis
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Trichinosis
• Uncooked pork
Microorganisms-• Listeriosis—affects pregnant women in 3rd
trimester, children & adults whose immune
system is weakened by major diseases—
transmitted by soil, water, soft cheeses, milk,
deli cold cuts, undercooked chicken & hot dogs
& shellfish
• Perfringes—most reported—called ‘the food
service germ’—food served in quantity & left on
steam tables or at room temperature is a
danger—often called 24 hour flue
Microorganisms• Salmonellosis—found in raw &
undercooked eggs, poultry, meat, fish &
unpasteurized milk—wash hands after
restroom-reptiles harbor this bacteria
• Trichinosis—worm from undercooked pork
or from pigs fed meat scraps & garbage—
causes muscular pain & fever
Microorganisms• Botulism—paralyzes muscles—can cause
death—caused by improper home canning
(process of preserving food by heating &
sealing it in airtight containers for storage)
• Honey can contain these spores & should
not be fed to infants—this same bacterium
is used to produce Botox
Microorganisms• Staphylococcal—resembles tiny circles in
shape of grapes—found in mouth, eyes,
ears & sinuses—custard, cream-filled
pastry, milk, processed meats & fish are
sources—careful food preparation will
prevent it—skin infections should heal
before handling food
6.3.1
• Research current issues involving food borne
illnesses—
• Symptoms of foodborne illness—
• Abdominal Cramps
• Diarrhea
• Fatigue
• Headache
• Fever
• Vomiting
6.4
• State safety precautions to follow in the
kitchen—
• Keep work area clean—wipe as you go
• Use paper towels for spills & throw away—cloth
causes cross contamination
• Remove dirty utensils as you use them—place in
hot soapy water
• Never use same utensils—cutting boards for
both raw & cooked foods
• Wash tops of cans before opening them
Kitchen Safety
• Wash counters & boards with a chlorine
bleach solution regularly
• Keep pets & insects out of kitchen
• Wash dishes in hot water & detergent
• Rinse in scalding temperature & allow to
air dry
• Do not keep any food under sink
• Baking soda & vinegar are good for
cleaning counters & appliances
When Washing Dishes-•
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*Follow this order:
1. Glasses
2. Flatware
3. Dishes
4. Pots-Pans
5. Greasy Utensils
6.4.1
• Evaluate a kitchen for safety hazards—
• See handout
6.5
• Explain basic first aid procedures—
• A. Preventing chemical poisoning—
• Furniture polishers, cleaners, bleach—look like
food
• Keep all hazardous products in their original
containers
• Keep all medications up high
• Never leave these products out if interrupted
• Wash all fruit & vegetables before using
• *Keep these out of children’s reach
B. Preventing Cuts(Knives, sharp appliances, broken glass,
disposals)
• Store sharp knives separately
• Use knives correctly—not for household tasks
• Unplug mixers, food processors before
dislodging blades
• Dispose of can lids after opening cans
• Never pick up broken glass with your hands
• Cover cut with a clean cloth—apply pressure to
stop bleeding
C. Preventing Burns(scalding liquids, spattering grease, hot cooking
utensils, hot ranges, ovens, portable appliances)
• Use pot holders
• Open lids away from your face when cooking
• Make sure range top & ovens are off after using
• Keep small appliances unplugged when not in
use
• Do not keep paper or cloth items near the range
or oven
• Never leave the kitchen while cooking
C. Preventing Burns
• Keep a fire extinguisher handy
• Know that soda & flour will put out a small
grease fire—not water
• Place a burn in cold water bath
• Do not apply ointments of any kind
• Install a smoke alarm near kitchen
D. Preventing Falls•
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(unsteady step stools, wet or cluttered floors)
Do not stand on a chair to reach high places
Buy a small ladder
Never walk on wet surfaces
Wipe up spills immediately
Keep this traffic area clear of objects
Avoid throw rugs
Do not move any one that has fallen until you
know more
E. Preventing Electric Shock•
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(faulty wiring, overloaded outlets, damaged appliances)
Respect electricity
Do not use these items with wet hands
Use heavy gauge electric cords
Do not overload outlets
Place safety covers over unused outlets for children
Unplug toaster before dislodging bread
Unplug cords by pulling on the plug—not the cord
Do not use appliances with damaged cords
Do not touch someone who is being shocked—stop the
electricity from the source
F. Preventing Choking•
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(trapped food blocks the airway)
Chew food thoroughly before swallowing
Avoid talking & laughing when eating
Do not give children hot dogs, carrots,
peanuts
• Learn CPR & the Heimlich maneuver
G. Preventing Bumps• Keep all cabinet doors & drawers closed
• You can bump your head!
6.5.1
• Demonstrate basic first aid procedures--