Transcript Safety and Sanitation

How to Prevent
Food Borne Illness
Nutrition & Food Prep II
Sources
 Food
Borne Illness comes from:
Bacteria
 Parasites
 Viruses
 Toxins
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Conditions
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Bacteria grow best when they have:
Food
 Moisture
 Warmth
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The Cool Rules
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Divide & Conquer
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The Chill Factor
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Put leftovers in small, shallow containers and cool right away in
the refrigerator
Refrigerate or freeze perishables and leftovers within 2 hours
The Thaw Law
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Never defrost on the counter!
Thaw food in the refrigerator,
the microwave, or in cold water
Danger Zone
Keep Hot Foods Hot
and Cold Foods Cold!!!!
 The danger zone is
any food in the
temperature range from
40 to 140 degrees
 This is the ample
temperature range for
bacterial growth
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Rules to Live By!
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Don’t taste or eat food from a can or jar
that is bulging, damaged, or leaking
Boil home-canned foods 15 to 20
minutes before tasting or eating
Keep yourself and your work area clean
Get rid of insects and rodents immediately
Keep pets out of the kitchen!
Cross Contamination
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The spread of harmful bacteria from one
food source to another
After handling of cutting raw meat, poultry,
or fish, thoroughly wash your hands, the
work area, and utensils before working
with ready to eat food
Use color coded cutting boards
Types of Food Borne Illness
Salmonella
 E-Coli
 Campylobacter
 Botulism
 Staph
 Toxoplasmosis
 Clostridium Perfringens
 Listeria
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Salmonella
Caused by a bacteria
 Sources: Raw/undercooked poultry, eggs, meat.
Unpasteurized milk, through cross contamination
 Symptoms: Stomach pain, diarrhea
 Begins 6-48 hrs after eating and may last 3-5 days,
serious for infants and elderly
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E Coli
Caused by a Toxin
 Sources: Contaminated water, raw/rare ground beef,
unpasteurized milk
 Symptoms: Abdominal cramps, bloody diarrhea,
nausea
 Begins 3-4 days after eating, lasts up to 10 days, often
requires hospitalization, can lead to kidney failure
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Campylobacter
(Traveler’s Diarrhea)
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Caused by a toxin
Sources; Contaminated water from foreign
countries, unpasteurized milk
Symptoms: Cramps, diarrhea, fever
Can begin 30 minutes after ingesting, can
last up to 5 days
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Botulism
Caused by a toxin
 Sources: Improperly canned/vacuum sealed foods,
foods left at room temp or warm with limited oxygen
 Symptoms: Very sudden, affects the nervous system,
respiratory system paralyzes, usually fatal
 Begins 12-48 hours after eating
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Staph
Caused by a toxin
 Sources: Spread by improper food handling through
human skin, in nose or throat, not covering a wound
 Symptoms: nausea, vomiting, diarrhea
 Begins 30 min-8 hrs after eating, lasts a day or two
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Toxoplasmosis
Caused by a parasite in mammals, reptiles and birds
 Sources: Undercooked meat/poultry, cleaning litter
boxes without washing hands afterwards
 Symptoms: cold or flu symptoms, can cause nerve
damage, especially harmful for pregnant women
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Clostridium
Perfringens
Caused by a toxin from a bacteria
 Sources: Food in little to no oxygen, also called the
“cafeteria germ”, foods in large quantities that are left
at room temperature
 Symptoms: diarrhea, gas pains
 Begins 9-15 hours after eating, last for a day, harmful
for the elderly and ulcer patients
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Listeria
Caused by a bacteria
 Sources: in the environment, can slowly grow in
refrigerators set at harmful temperatures
 Symptoms: Rare, can be fatal causes fever, chills, back
and stomach pains in adults, very harmful for
newborns, causes respiratory and eating problems,
meningitis, miscarriages and
stillbirths
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Burn Prevention
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Always use pot holders/mitts
Use tumblers for hot dishes of food
Never turn on the burners unless you are actually cooking
Pay attention to what’s going on in the kitchen!!!
Know where the fire extinguisher and fire blanket are
located
Injury Prevention
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Unless you know what you are doing with a knife, you
shouldn’t be using it
Pay attention to what you are doing when using a knife
Never throw a dirty knife into the dish water
NEVER PLAY AROUND WITH KNIVES
Fall Prevention
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If you spill something on the floor, make sure you clean it up
right away
If you cant reach something in the cupboard get someone to
help you
Where secure shoes on lab days
Don’t run around in the kitchens (duh….)
Shock Prevention
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Don’t plug in appliances near a sink full of water
Don’t wash out appliances if they are still plugged in
If an appliance says “Don’t submerge in water”, wash of the
surfaces with a damp hot towel
If an outlet gets dirty, let the teacher clean it up
Why Practice Safety and Sanitation?
You Tell Me!