Transcript Terms to Know

Safeguarding the Family’s Health
Chapter 6
Objectives
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Discuss Causes symptoms and treatments
for common food borne illnesses
List the four key steps to food safety and give
examples
Give examples of how following food safety
guidelines can prevent kitchen accidents
Apply basic first aid measures in the home
Foodborne Illnesses
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Foodborne Illnesses:
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A disease transmitted by food
Millions of causes
Many go unreported because symptoms are
mistaken for the “flu”
Food Contamination
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Food contamination is what causes food borne
illnesses
Contaminant: substance that may be harmful that
has accidentally gotten into food
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Many are microorganisms
Microorganism: living substance so small it can be
seen only in a microscope
Many foods do not look or smell spoiled, but still can
cause illnesses
Bacteria
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Type of microorganism that causes many
food borne illnesses
BACTERIA: single-celled or noncelular
microorganisms
Live almost everywhere
Many are not harmful
Some normally found in foods
Bacterial Illnesses
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Campylobacteriosos
E. Coli
Listeriosis
Perfringens poisoning
Salmonellosis
Shigellosis
Vibiro infectio
Botulism and Staphylococcal poisoning are caused
by toxins produced by bacteria
Symptoms
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Vary depending on the type of bacteria
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May appear 30 minutes to 30 days after eating the food
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Common symptoms: stomach cramps, diarrhea, fatigue,
headache, fever and vomiting
– Can last a week or more
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BOTULISM: disease affects the nervous system, symptoms
include: double vision, inability to swallow, speech difficulty,
respiratory paralysis
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Death rate is high, but if caught quick enough it can be
treated with an anti-toxin
Parasites and Viruses
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Can cause foodborne illnesses too
Parasite: microorganism that needs a host to
live
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Hogs and red meat are often sources of parasite
foodborne illnesses
Hepatitis A is a virus that can be caused by
food
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Shellfish, can transmit this virus
STEPS to Food Safety
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CLEAN
Sanitation: maintaining clean conditions to prevent disease and
promote good health
Guidelines
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Wash hands for 20 seconds with soap and warm water
Keep hair tied back
Wear clean clothes
Use gloves if you have open cuts
Cover coughs and sneezes with a napkin and wash hands immediately
Keep work area clean, clean spills immediately, clean before moving to the
next task
Wash tops of cans before opening them
Thoroughly wash cutting boards, counters and utensils
SEPERATE
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Separate cooked and ready to eat foods from raw foods
Cross-contamination: occurs when harmful bacteria from one food are
transferred to another food
Guidelines
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Put raw foods in separate plastic bags when shopping
Keep raw foods in there own containers and separate from other foods in
the refrigerator
Do not taste foods with the same spoon, DO NOT LICK YOUR FINGERS
Use clean utensils and containers
Use separate towels for dishes and hands
Keep pets and insects out of the kitchen
Never taste foods that looks or smell questionable
Store non perishable items in tightly sealed containers
Cook
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Raw meat, poultry, seafood and eggs can contain
harmful bacteria, so they must be cooked to a safe
temperature
Guidelines
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Use thermometer to check food temperature, always keep hot
food above 140 degrees
Cook steaks and roasts to internal temps of 145, ground meat to
160, poultry to 180, breast pieces to 170
Do not partially cook foods then set them aside for later
Reheat leftovers to 165 degrees
Use only clean, fresh and unbroken eggs when called for
Do not eat raw cookie dough or taste partially cooked dishes
containing meat
Chill
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Chill promptly after buying or serving to keep the
bacteria from multiplying
Guidelines:
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Keep food cold, below 40 degrees
Bacteria multiply fastest at temperatures between 60 and
126
Refrigerate leftovers promptly and eat within three days
Thaw foods in the refrigerator or microwave immediately
before cooking
Use shallow containers for refrigerating to help food reach
cool temperatures faster
Cook/Chill
DANGER ZONE: Temperatures in this zone
allow rapid growth of bacteria and production
of toxins by some bacteria
Do not hold foods at this temperature for more
than 2 hours
Between 40 and 140 degrees
Preventing Poisoning
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Keep hazardous products where children cannot
reach them, do not store cleansers under the sink
Keep hazardous products in the original container
If phone or doorbell rings when you are using a
product, take it with you
Wash fresh fruits and veggies before use
Keep medications out of the kitchen
Read warning labels
Preventing Cuts
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Keep knives sharp
Use knives properly, cut away from you and never point the
knife at anyone
Do not try to catch a falling knife
Use knives only to cut
Wash and store knives separately
Dispose of can lids immediately
Never pick up broken glass with bare hands. Use a rubber
glove when picking up large pieces. Sweep small pieces up and
wipe the fragments with a damp paper towel
Preventing Burns and Fires
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Use potholders
Turn pan handles inward to prevent tipping
To avoid steam burn open lids away from you
Do not let children play near the stove
Turn of range and appliances when not in use
Wear tight fitting clothing when working near the range
Never leave hot pans unattended
Clean grease from vent hoods frequently
Keep a fire extinguisher handy
Stop, drop and roll if you catch on fire
Ensure that there is a working smoke alarm in the kitchen
Preventing Falls
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Do not stand on chairs
Wait until floor dries before walking on it
Wipe up spills immediately
Do not let children leave their toys on the
kitchen floor
If you use throw rugs, find the one with
nonstick backing
Preventing Shock
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Never stand on a wet floor or work near a
wet counter when using an electric appliance
Do not touch plugs, switches or appliances
when hands are wet
Do not use extension cords
Do not use damaged appliances
Preventing Choking
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Chew food thoroughly
Avoid talking and laughing with food in your
mouth
Treating Choking
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Abdominal Thrusts: exerting pressure on the
victims abdomen
Kitchen Safety Assignment
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Using the information from chapter six and today's notes
create a kitchen safety flyer
You may complete this on Publisher or on Paper
– Must include the four steps and steps to preventing
cuts, burns, falls and poisoning.
– Include pictures
– DUE ON TUESDAY