Transcript FOOD SAFETY
FOOD SAFETY Cross-contamination: letting micro-organisms from one food get into another. – Example 1: cutting meat on a cutting board, then cutting vegetables on the same board without washing it first. – Example 2: Putting raw meat on a plate, putting the meat on the grill and cooking it thoroughly. After the meat is cooked thoroughly putting the meat back on the same plate. Food-borne illness: an illness caused by bacteria. • Danger Zone: The temperature at which bacteria multiplies most rapidly. 40-140 degrees • Perishable: A food which is likely to spoil quickly 4 things that bacteria need to survive: 1. Food 2. Moisture 3. Temperature (danger zone) 4. Time FOOD-BORNE ILLNESS FACTS • Most cases of food-borne illness are caused by bacteria in red meat, poultry, raw eggs, and raw and partially cooked seafood. • About 9,000 victims die each year from food-borne illness. • Salmonella bacteria is the most common cause of food-borne illness. Risky Foods food where bacteria can grow • Animal Source – Bacteria loves protein • Cooked Plant source – Cooked grains (Starch and moisture) – Cooked vegetables – Baked goods safe • Raw Seed Sprouts • Cut Melons FOOD TEMPERATURES BE SAFE, NOT SORRY!! 160-212 degrees F. High temperature destroys most bacteria Danger Zone 40-140 degrees 32-40 degrees F. Refrigerator temperatures, slow bacterial growth 0 degrees F. Freezing temperatures No bacterial growth HOW TO KEEP FOODS SAFE Clean: wash hands, 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) 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. PACKAGE DATES • Sell-by date: The last day a food product is to be sold: allows for short storage time in consumer’s refrigerator. • Expiration date: The last day a food should be eaten or used. • Freshness date (best if used by): The date at which a food will have passed it’s quality peak. Disease Onset Symptoms Foods Contaminatio n source Prevention Salmonella 12-36 hrs. Diarrhea, abdominal pain, chills, fever Raw Poultry, raw eggs Infected food handler, animals Cook eggs and meat thoroughly, wash hands, utensils Staphylococcus 1-6 hrs. Nausea, vomiting, diarrhea, cramps Ham, meat, poultry, creamfilled pastries, cheese, potato salad Handlers with sore throat or infected cuts Heat food, cool foods rapidly E. Coli 12-72 hrs. Diarrhea Undercooked ground meats, bagged spinach Intestinal track of animals Cook ground meats thoroughly Botulism 12-36 hrs. Fatigue, weakness, double vision, slurred speech Vegetables, fruits, meat, fish, poultry, condiments Soil or dust Thorough heating and rapid cooling of foods. Clostridium perfringens 8-22 hrs. Diarrhea, cramps Cooked meat and poultry Soil, raw foods Thorough heating and rapid cooling of foods. SAFETY TIPS!! • Heat foods thoroughly, cool foods rapidly. • Foods high in acidity (ph above 7) are not as likely to contain bacteria. (Example: tomato, vinegar, citrus-lemon) REFRIGERATED FOODS Eggs – Raw: 5 weeks – Hard cooked: 1 week Fish – Fresh:1-2 days – Cooked: 3-4 days Meats _ Fresh: 3-4 days _ Ground: 1-2 days _ lunch: 4-6 days _ Ham: 1 week _ Whole chicken: 2-3 days _ Pieces chicken: 1-2 days