Transcript FOOD SAFETY2

FOOD SAFETY
Module 2
Outline
1) What is foodborne illness?
2) The DANGER ZONE
3) Food Contaminants:
Microorganisms
Natural Toxins
Chemicals
4) Prevention:
Clean
Separate
Cook
Chill
5) When foodborne illness happens:
At-risk people
Symptoms
Treatment
Reporting
1) What is Foodborne Illness
 It is also called food poisoning and it is a disease
transmitted by food. It can happen to anyone.
 Millions of people get some type of foodborne illness
each year. However, many cases go unreported
because people mistake their symptoms for
“stomach flu”.
 It can be avoided.
2) DANGER ZONE
 Bacteria multiplies quickly between the
temperatures 40°F and 140°F (4°C and 60°C)
 To keep food out of the danger zone, keep cold
food cold and hot food hot.
 When reheating food, reheat to 165°F
The DANGER ZONE
3) Food Contaminants
 Foodborne illness occurs when food is contaminated.
 A contaminant is an undesirable substance that accidentally
gets into food.
 Many contaminated foods do not look or smell spoiled, but
they can still cause illness.
 There are 3 main types of contaminants:
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MICROORGANISMS
NATURAL TOXINS
CHEMICALS
Microorganisms
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Microorganisms are living beings that are so small that
you can only see them with a microscope, but they can have
a huge effect on people.
There are 4 types of microorganisms that cause foodborne
illness:
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Bacteria
Parasites
Protozoa
Viruses
Bacteria
 These are single-celled microorganisms that live in
soil, water, and the bodies of plants and animals.
 The 5 most common types of bacteria are:
E. coli
 Salmonella
 Listeria
 Campylobacter
 Staph
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Parasites
 This is an organism that lives off another organism, called a
host.
 Example: Trichinella is a parasite sometimes found in raw
or undercooked pork. It can cause a disease called
trichinosis.
Protozoa
 These are single-celled animals.
 Some types of protozoa are parasites that can cause
foodborne illness.
Viruses
 This is a disease-causing agent that is the smallest type of
life-form.
 Example: Hepatitis A or Norwalk virus. These can be
contracted from eating raw or undercooked shellfish, such
as oysters, clams, and mussels.
*Norwalk Virus
Natural Toxins
 These are substances produced by plants to protect
themselves against insects, birds, and animals.
 Although many are not toxic to humans, others are. For
instance, illness can result from eating some wild berries and
mushrooms.
 You should avoid foods that do not come from reputable food
sellers.
Chemicals
 Chemicals that come in contact with the
food can be another source of foodborne
illness.
 Some chemicals are purposely used to
produce and process foods. Example:
pesticides and food additives.
 A pesticide is a substance used to repel or
destroy insects, weeds, or fungi on plant
crops. They are also used to protect foods
during transportation.
 Food additives are chemicals added to
food during processing.
4) Prevention
 Prevention is the best approach.
 If in doubt about a food, throw it
out.
 All of the guidelines for keeping
food safe to eat can be summed
up in four basic steps:
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Clean
Separate
Cook
Chill
*Brainstorm 5 examples for each of these steps:
 Clean
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Ex: wash hands
 Separate
 Cook
 Chill
Clean
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Wash hands
Keep long hair tied back
Wear clean clothes
Wear band-aid and gloves if cut
Kitchen should be non-smoking
Cough into elbow, away from food
Wash hands after touching raw meat.
Wipe up spills as they happen.
Use paper towel to wipe up juices from
raw meat and poultry.
Wash dishes in hot water and detergent.
Dispose of garbage promptly.
Never store food under kitchen sink.
Wash dishcloths and sponges daily.
Separate
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“Separate” is mostly important in avoiding
cross contamination.
Cross-contamination occurs when harmful
bacteria from one food are transferred to
another food.
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Put raw meats in separate plastic bags at the
store.
Store raw meats in containers to keep them
separate in the fridge.
Use one spoon for tasting and one for stirring.
Use clean utensils and containers.
Never use a hand towel to dry dishes.
Keep pets out of the kitchen.
Never taste any food that looks or smells
questionable.
Store non-perishables in tightly sealed
containers.
Cook
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Use a thermometer to check temperatures.
Always keep hot foods hot – above 140ºF.
Do not partially cook foods and then set them
aside or refrigerate them to complete the cooking
later.
Reheat leftovers to 165ºF. When reheating
sauces, soups, and gravies, make sure they come
to a full boil.
Dispose of any damaged cans.
Use only clean, unbroken, fresh eggs.
Do not eat raw cookie dough or taste partially
cooked dishes containing meat, poultry, fish, or
eggs.
Chill
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Keep cold foods cold – below 40ºF.
The danger zone includes room temperature so
you shouldn’t allow food to sit out for more than
two hours.
Refrigerate leftovers promptly. Eat or freeze
refrigerated leftovers within three days.
Use shallow containers for refrigerator storage to
help food reach safe, cool temperatures faster.
Thaw foods in the refrigerator or in the
microwave immediately before cooking. DO
NOT thaw food on the kitchen counter or table.
Make the grocery store your last stop on the way
home. Put perishable items in your shopping
cart last. Refrigerate or freeze them as soon as
you get home.
5) When Foodborne Illness Happens
 Foodborne illnesses can affect people differently. A
contaminated food eaten by two people may cause different
symptoms in each person.
 The following factors may play a role in the way your body
reacts to certain contaminants:
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genetic makeup
age
state of health
At-Risk People
 Infants and children
 Pregnant women
 People with immune disorders
 Older adults
 Substance abusers
Symptoms
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Range in severity.
Most common – vomiting, stomach cramps, and diarrhea.
Symptoms generally appear within a day or two after eating tainted food.
However, some illnesses take up to 30 days to develop.
Symptoms usually only last a few days.
A small percentage of cases lead to other illnesses.
Complications cause by foodborne
illness result in thousands
of deaths each year.
Treatment
Drink plenty of water to prevent dehydration.
 Get lots of rest.
 If symptoms are severe, call a doctor.
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high fever
blood in stools
dehydration (noticed by dizziness)
diarrhea or vomiting lasting more than a few hours
People at high-risk should seek medical care immediately.
 If symptoms include double vision, inability to swallow, or difficulty
speaking, you should go directly to a hospital. These symptoms
suggest botulism, which can be fatal without immediate treatment.
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Reporting
If you suspect the contaminated food came from a public source, you
should call your local health department.
 If you at the food at a restaurant or large gathering, you should file a
report.
 Also report commercial products suspected of causing illness (canned
goods, store-bought salads, or cooked meats).
 If you still have some of the suspected food, wrap it in a plastic bag and
store in fridge. Health officials may want to examine the food to see if a
product recall is necessary.
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