Transcript Safeguarding

SAFEGUARDING THE
FAMILY’S HEALTH
Foodborne Illnesses
• Foodborne illnesses: disease transmitted by
food
• Food contamination
• Contamination: substance that maybe harmful that has
accidentally gotten into food
• Microorganism: living substance so small it can be
seen only under a microscope
• Bacteria: single-celled or noncelluar microorganisms - not all are
harmful
Foodborne Illnesses cont.
• Food contamination cont.
• Soil, insects, humans, and cooking tools can all transfer
bacteria to foods
• Hazard analysis and Critical Control Point (HACCP) food processors need to follow a quality control
• Health inspectors spot-check farms and plants
• Thorough cooking will kill bacteria
• Refrigeration will slow their growth
Foodborne Illnesses cont.
• Bacterial illnesses
• E coli, salmonellas, botulism (toxins)
• Toxins: poisons produced by bacteria
• Bacteria affects people different
• Infants, pregnant women, older adults, and people with
impaired immune system
• Symptoms may appear 30 minutes to 30 days after
eating tainted food
• Longer time it takes symptoms to appear, the harder it is to
pinpoint
• Abdominal cramps, diarrhea, fatigue, headache, fever, and
vomiting
Foodborne Illnesses cont.
• Bacterial illnesses
• Botulism - affect the nervous system
• Bulging cans of food
• Double vision, inability to swallow, speech difficulty, and gradual
respiratory paralysis
• Death rate is high
• Treating bacterial Foodborne illnesses
• Rest, drinking liquids
• See doctor if symptoms do not go away
Foodborne Illnesses cont.
• Other foodborne illnesses
• Parasite - microorganism that needs another organism,
called a host to live
• Red meat and pork
• Protozoa - tiny, one-celled animals
• Polluted water, vegetables in polluted soil
• Virus - smallest and simplest known type of
microorganisms
• Raw shellfish, contaminated water
• Natural toxins - mushrooms and leaves of rhubarb
Four steps to food safety
• Clean
• Separate
• Cook
• Chill
Clean
• Sanitation: means maintaining
clean conditions to prevent
disease and promote good health
• Wash hands - 20 seconds, soap,
and warm water
• Wash after using the toilet, or
touching your face, hair, or any
unsanitary object
• Cover coughs and sneezes, wash
immediately
• Wash after handling raw meat, fish,
poultry and egg
• Keep hair tied back
Clean cont.
• Clean clothes and apron - avoid
baggy clothes
• Cover all open sores or cuts
• Kitchen - non smoking area
• Keep work area clean
• Use paper towels and soap to clean
meat juices
• Remove dirty utensils
• Wash tops of cans
Clean cont.
• Thoroughly wash cutting boards, counters, and
utensils
• Dispose of garbage properly and promptly
• Wash dishes promptly - hot water and soap
• In this order: glasses, flatware, plates and bowls, pots
and pans, and greasy utensils
• Do not store food under the sink
• Wash dishcloths and sponges daily
Separate
• Separate cooked and ready-to-eat
foods from raw foods
• Cross-contamination: occurs
when harmful bacteria from one
food are transferred to another
food
• Keep raw meat separate from
other foods
• Do not taste and cook with the
same spoon
Separate cont.
• Use clean utensils, containers, & cutting boards
• Don’t use hand towels to clean dishes
• Keep pets and insects out of the kitchen
• Never taste any food that looks unsafe
• Use different sauces & utensils for marinating,
basting, & serving
Cook
• Use thermometer
• Cook food thoroughly
• Boil home canned food for 10-20 minutes
• Use only clean, fresh, unbroken eggs
• Do not eat raw cookie dough or taste partially
cooked containing meat, poultry, fish, or eggs
Chill
• Keep cold foods cold - below 40 F
• Bacteria multiples fastest between 40-140
• Refrigerate leftovers promptly - eat or freeze
within 3 days
• Thaw foods in refrigerator or microwave
• Cold running water
• Keep refrigerator and freezer clean
• Package food items properly
Chill cont.
• Refrigerate all custard food items
• Refrigerate all food items separately
• Do not refreeze foods - unless they still have ice
crystals
• Place perishable items in your cart last
• Place left over in refrigerator within 2 hours
Cooking for special occasions
• Make sure you have the room for refrigeration
and heating
• Buffet - use small dishes and refill
• Large amount of food take longer to cook
• Serve food immediately
• When outside keep food cold
Eating safely when eating out
• Check the surrounds make sure they are clean
• Watch your waiter - clean clothes, hair back, not
touching your food, not coughing or sneezing on
your food
Storing food for emergencies
• American Red Cross recommends storing at least
3 days supply of food and water for each family
member
• Keep food that will not spoil and food that does
not require cooking
Safety in the kitchen
• Many accidents are due to carelessness
• Preventing
• Poisonings
• Cuts
• Burns & fires
• Falls
• Electric shock
• Chocking
Preventing Chemical Poisonings
• Keep all hazardous products in a location where
children cannot reach them - not under kitchen
sink
• Keep chemicals in their original packaging
• Do not rely on safety closures
• Do not leave chemicals unattended
• Pesticides and insecticides - wash all produce
Preventing Chemical Poisonings cont.
• Keep medicine out of reach - do not
refer to medicine as candy
• Read all labels
• Treating poisonings
• Call poison control center immediately
• Have poison container with you
• Follow direction on the label
Preventing Cuts
• Keep knives sharp - dull blades can slip and
cause cuts
• Move blades away from the body - never point a
blade at anyone
• Do not try to catch a falling knife
• Use knives only for its intended purpose
• Wash and store knives separate
Preventing Cuts cont.
• Never put fingers near beaters, blades of
blender, food processors, garbage disposal
• Never pick up broken glass with your bare
hands
• Treating cuts
• Cover the wound with sterile cloth
• Apply firm pressure
• Small cut - clean with soap, antiseptic, bandage
• Large cut - continue pressure and go to hospital
Preventing Burns and Fires
• Use pot holders - keep dry
• Turn pot handles inward
• Avoid steam burns - open lids away from you
• Never open pressure cooker before the pressure
has gone down
• Do not let children play near or cook without
supervision
• Turn off range and unplug appliances when not in
use
• Ground all electric appliance - avoid light weight
extension cords
Preventing Burns and Fires cont.
• Be cautious with liquids heating in a microwave -
it an reach 212 F without showing signs of boiling
• When near the range - tight clothes or roll sleeves
up
• Do not hang curtains over flames or range
• Be careful with candles or open flames
• Manually lighting gas range - match first then gas
• Clean grease from exhaust hoods
Preventing Burns and Fires cont.
• Never leave pan of hot grease unattended
• Can burst into flames - if smoke, then it is only 10-20
degrees from flames
• Do not put fire out by water - it will only spread and
jump
Preventing Burns and Fires cont.
• Keep fire extinguisher handy
• Stop, drop, and roll
• Smoke alarms - check monthly (2 time a year)
• Treating burns
• Place burn under cold water
• Do not apply ointments or grease of any kind
• Do not break blister
Prevents Falls
• Do not stand on a chair or box
• Let floor dry before you walk on it
• Wipe up spills immediately
• Remove all clutter from floor
• Find throw rug with a nonskid backing
• Treating falls
• If broken bone do not move it
• Do not give the victim any food or drink
Preventing Electric Shock
• Never stand on a wet floor or work near a wet
counter when using electric appliances
• Do not touch any electrical plugs, switches, or
appliances with wet hands
• Do not run electrical cords under rugs
• Unplug toaster before trying to pull toast out with
a knife
Preventing Electric Shock cont.
• Hold onto the plug not the cord when unplugging
• Do not use damage appliances
• Treating electric shock
• Immediately disconnect the power source
• Do not touch the victim if connected to power
• Nonconducting material - rope, long piece of dry cloth,
wooden pole
• Call for help
Preventing Chocking
• Chew food thoroughly before swallowing
• Avoid talking and laughing when you have food in
your mouth
• Do not give children small, round pieces of food
(hot dogs or carrots)
• Cut slices in haves or quarters.
Preventing Chocking cont.
• Treating choking
• Abdominal thrust: procedure use the save
choking victims
• Stand behind the victim - wrap arms
around their waist
• Your thumb toward the victim, place first
against their abdomen - fist should be
above the navel and below the rib cage
• Grasping your fist with other hand - use
quick thrust to press upward into the
victims abdomen - repeat if needed