Transcript 2-5 Food Safety

By: Sheila Tarrant
What is food poisoning?
• Food poisoning is also known as foodborne illness or food
borne disease
• This is any illness that results from eating contaminated
food
• CDC estimates that each year roughly 1 in 6 Americans or
48 million people gets sick, 128,000 are hospitalized, and
3,000 die of foodborne diseases.
Number of Cases
According to the
CDC, these are the
top 5 pathogens
contributing to
domestic
foodborne illness.
What are some causes?
• Harmful bacteria are the most common causes but here
are a few other causes:
• Viruses
• Molds, toxins, and contaminates
• Parasites
• Allergens
Symptoms of Food Poisoning
•
•
•
•
•
•
•
The symptoms include:
Nausea
Vomiting
Watery diarrhea
Fever
Abdominal pain and cramping
These symptoms could start in hours to even days
after eating contaminated food.
Steps to Prevention
• Wash your hands, utensils, and food prep
surfaces often
You want to wash your hands with warm soapy water,
use hot soapy water for utensils, cutting boards, and
surfaces
• Keep raw foods separate from ready to eat foods
When shopping keep raw meat, seafood, and poultry
away from prepared foods to prevent cross
contamination
Prevention
• Cook foods to a safe temperature
Cook ground beef to 160 F, steaks, roasts chops, such as lamb, pork and veal,
to at least 145 F, chicken and turkey to 165 F. The safest way to insure your
food is cooked properly is to use a food thermometer.
• Make sure to defrost food safely
Don't thaw food at room temperature, the safest way to thaw food is to defrost
it in the refrigerator. However if you decided to use a frozen food later and
you use a microwave to defrost, be sure to cook it immediately.
Reporting Food Poisoning
• If you believe you or someone you know became ill
from eating a certain food, please contact your local
health department
• Lake Jackson local department # 979-415-2430
• For more information about food safety please visit
foodsafety.gov
Websites Used
• http://www.cdc.gov/foodsafety/prevention.html
• http://www.mayoclinic.org/diseasesconditions/food-poisoning/basics/prevention/CON20031705
• http://www.mayoclinic.org/diseasesconditions/food-poisoning/basics/symptoms/CON20031705
• http://www.foodsafety.gov/poisoning/index.html#
* Why?...

Danger Zone
* Bacteria multiply fastest at
___________________
* Refrigerate to _______ within
____ hours.
* “Keep it ______; Keep it _____;
or _______________________.”
On a plate or pan
If thaw in microwave then must ___________
* ______ water is better than ______
* Minimum ______ seconds
* ______ ‘em & ______ ‘em
• Esp. rough skins
(e.g. strawberries,
potatoes,
cantaloupe)
• Brush under
running water
* Have multiple ________________ cutting boards.
* Use a _____________ board for raw meats
* Use a _______________board for fruits & veggies
* Wash in _________________
* Also clean the ___________________ and utensils.
Why not? ______________
What’s wrong? _________________
Note proper location
Note proper location on poultry
* 165-170o F
* So hot U have to let it cool down
before U eat it.
________, ______________, and
___________ are NOT reliable
indicators of contaminated foods.