Transcript PowerPoint slide set

Preparing Food for
Fun or Profit
Prepared by:
Christine Smith, M.S.
Extension Agent, Food and Nutrition
Wayne County Cooperative Extension Center
Goldsboro, NC
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Purpose
The goal of this program is to help
food handlers who are selling food
for fun or profit do it safely.
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Key Terms
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Foodborne Illness
A disease that is carried or transmitted
to people by food
Outbreak
An incident in which two or more people
experience the same illness after eating
the same food
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Foodborne Illness
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Flu-like symptoms such as nausea,
vomiting, diarrhea, or fever.
Caused by bacteria or other pathogens
in food.
Most case of foodborne illness can be
prevented.
Proper cooking or processing of food
destroys bacteria.
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Potentially Hazardous Foods
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Who is at Risk?
 Infants and young children
 Pregnant women
 Older adults
 People taking certain medications
 People with weakened immune systems
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Fight BAC! (Bacteria)
Clean – Wash hands and
surfaces often.
Separate – Don’t Cross
Contaminate.
Cook – Cook to proper
temperatures.
Chill – Refrigerate
promptly.
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Fight BAC! (bacteria)
Wash hands and surfaces often
Wash and sanitize cutting
boards, dishes and countertops.
Always use a clean cutting board.
Hand washing is the single most important line of defense
in preventing foodborne illness.
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Proper Handwashing . . .
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SEPARATE: Don’t
cross-contaminate
 Wash hands after handling raw
foods or between tasks.
 Separate raw meat, poultry and
seafood from other foods.
 If possible, use a different cutting
board for raw products.
 Never place cooked food on a plate
which previously held raw meat.
 Use disposable gloves when
preparing or serving food.
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CHILL: Refrigerate promptly
 Refrigerate or freeze foods
quickly.
 Never defrost food at room
temperature.
 Divide large mounts of leftovers
into shallow containers.
 Do not pack the refrigerator.
 Discard any food left for more
than two hours.
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COOK: Cook to proper
temperature
 Use a thermometer to measure
internal temperature.
 Bring sauces, soups and gravy to a
boil when reheating.
 Do not use recipes in which eggs
remain raw or partially cooked.
 Always reheat foods to 165oF.
 Cook roast/steaks to at least 145oF.
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Temperature Danger Zone
Temperatures between 41F and 140F are
known as the danger zone.
 Keep Hot Foods HOT – Above 140F.
 Keep Cold Foods COLD – Below 41 F.
 Don’t Wait – REFRIGERATE
 If in Doubt, THROW IT OUT.
 Keep Everything CLEAN.
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When you cook use a thermometer
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Steps for Safe Meals
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Plan ahead.
Store and prepare food safely.
Cook food to safe internal temperatures.
Transport food safely.
Need to reheat? Food must be hot and
steamy for serving.
Keep potentially hazardous food out of the
“danger zone.”
When in doubt, throw out.
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