Transcript Ch.6 Food Safety & Sanitation

Food Borne Illness

Journal Question:


How do you promote cleanliness when
you are making food?
Vocabulary:





Food borne illness
Contaminant
Bacteria
Microorganism
Toxin
The Problem
Undercooked meat, food handling, and
cross-contamination cause food borne
illness.
 Almost 80 million Americans suffer from food
borne illnesses a year.
 Food borne illnesses are almost 100%
preventable.
 Food borne illnesses cost the U.S. $23 billion
annually.

The Problem (Cont.)


Food borne illnesses resemble flu symptoms:
stomach pain, diarrhea, nausea, chills, fever, and
headache.
Food borne illness can be fatal.




5,000 people die each year
Symptoms usually appear 4-6 hours, but can
appear up to 30 days after food consumption
Most susceptible people are the elderly, children
under five, and people with weakened immune
systems.
Report food borne illness to your doctor and local
health department
The Good News!!!

US food supply is one of the safest worldwide.
Bacteria
 Bacteria
is the most common
cause of food borne illness
 Examples:
 Salmonella
 Botulism
 Listeria
 E.
Coli
 Campylobacter Jejuni
HOW TO KEEP FOODS
SAFE
Clean: wash hands (20 seconds or more), utensils, counter
tops with hot water and soap.
Separate: Keep raw meat, poultry, eggs and seafood
away from ready to eat foods. (prevent
cross-contamination)
Use different cutting boards for different foods
Cook: cook foods to proper internal temperatures.
Check for doneness with food thermometer.
Chill: refrigerate of freeze perishables within two hours.
Make sure refrigerator is set at no higher than 40
degrees and freezer is set at 0 degrees.
Shopping For Food
Check expiration dates.
 Select dent-free cans. Avoid bulging
cans
 Avoid cross-contamination in shopping
cart – raw meat juices.
 Refrigerate or freeze foods promptly.

Storing Food
Keep refrigerator at 40°F or below and
freezer at 0° or below
 Use meat, poultry, and seafood in 2-3
days of purchase
 Over wrap meat, poultry, and seafood
so juices won’t drip
 Refrigerate leftovers in shallow
containers
 Clean refrigerator and freezer regularly.

Preparing Food
Wash hands thoroughly with soap and
water
 Surfaces, utensils, and cooking
equipment should be clean before
using
 Thaw frozen food in running water, the
refrigerator or microwave oven
 Wash surfaces, utensils, and cooking
equipment after contact with raw food
items

Cooking with Care
Cook meat and poultry to their proper
temperatures as specified in recipe.
 Use a meat thermometer in several
places to check for doneness.
 Fish should flake with a fork.
 Eggs should be cooked so they are not
runny.

Safe Serving
Wash hands before serving food.
 All surfaces, serving dishes, and
utensils should be clean.
 Serve grilled food on a clean plate.
 Picnic – keep perishables in a cooler
with ice or cold pack and in the shade.

The Clean Home






Bacteria can multiply quickly in towels, sponges, and
cloths.
Wash sponges and dish cloths daily in washing
machine. Sponges can be sterilized in dishwasher.
Paper towels reduce risk of cross-contamination.
Use separate cutting boards to reduce the risk.
Plastic cutting boards are dishwasher safe.
1 T. bleach to 1 gallon of water is an effective
cleaner.