Transcript Food and Safety Storage

Food and Safety Storage
GOAL 3.01:
DEMONSTRATE
SANITATION PRACTICES .
Foodborne Illness
1. salmonella/salmonellosis*caused by raw or undercooked
poultry, eggs, meat, and seafood,
unpasteurized milk
2. E. coli/hemorrhagic colitis*unchlorinated water, raw or rare
ground beef, raw alfalfa sprouts,
unwashed produce,
unpasteurized milk or apple cider
3.Clostridium botulinum/botulism*improperly processed, homecanned and commercially canned
foods; garlic in oils; vacuumedpacked or tightly wrapped food
4.Listeria monocytogenes/ listeriosis*raw or undercooked meat, poultry,
or fish; unwashed produce; soft
cheese; unpasteurized milk; ready
to eat foods (hotdogs, lunch meat,
dry sausage)
Food Poisoning
5. Clostridium
perfringens/perfringens
food poisoning*environments where there is little or
no oxygen
*found in food served in quantity and
left for long periods of time on a steam
table or at room temperature
6. Staphylococcus aureus/
staphylococcal food poisoning*prepared left too long at room
temperature
*found in meat, poultry, egg
products, tuna, chicken, potato and
egg salad; cream-filled pastries
7. Hepatitis A*caused by unsanitary
conditions- not washing hands/
food being contaminated by
feces/ undercooked shellfish
Prevention Procedures
1. Sanitation- prevention of illness
through cleanliness and food
safety
2. Personal Hygiene-
*shower, bathe, wash hair
*wash hands- 20 second scrub using
warm soapy water, scrub under
fingernails with a brush
*keeps nails trimmed and remove
chipped nail polish
*wash hands before going into the
kitchen after handling meat, fish,
eggs
*wash hands after blowing your
nose, touching your hair, face, or
any other part of the body, using
the restroom
*do not cough or sneeze towards
food
*wear clean clothes/clean apron
*cover wounds with rubber or
plastic gloves (wash them as
much as your hands)
*remove dangling jewelry
A Clean Kitchen
1. Keep pets out of the kitchen.
2. Wash work surfaces and utensils
in hot, sudsy water before you
prepare food.
3. Wash the tops of cans before
opening them.
4. If you use a spoon to taste food,
wash it before you use it again.
5. Change dishtowels often. Use
separate towels to dry hands,
wipe dishes, and wipe
countertops.
6. Replace dishtowels at the end of
each day.
Washing Dishes
1. Use hot sudsy water.
2. Scrape and rinse dishes first.
3. Group like items in this order:
*glasses, flatware, plates, bowls,
kitchen tools, serving pieces,
containers, cookware
*wash knives separately
4. Change water as needed.
5. Rinse with hot water.
Cross Contamination
*occurs
when harmful bacteria
spreads from one food to another
*noted bacteria carriers- juice from
meat, poultry, or seafood
Prevent Cross Contamination
1. Wash dining table before and
after eating.
2. Handle cooked foods with clean
utensils.
3. Place serving utensils in every dish.
4. Do not refill a serving dish that has
been sitting out.
5. Hold cups by the bottom third, and
flatware by the handles.
6. Do not overlap plates when caring
them.
7. Use 2 cutting boards- one for meat/
one for other foods.
8. Use plastic cutting boards. Bacteria
can be washed from it more easily.
Cook Food Thoroughly
 Food temperature affects bacterial
growth.
 Bacteria grows faster in room
temperature.
 High temperature kills most bacteria.
 Cold temperature slows the bacteria
growth.
 Taste animal sources only after they
are fully cooked.
 Never partially cook food and then
wait to finish cooking later.
 Cook food evenly in the microwave
by using a cover.
 When reheating food, reheat to a
temperature of 165 degree.
Sell-by Dates
 last day the product should remain
on the store shelf
 allows for reasonable amount of
time for home storage and use
 also called “best if purchased by”
Use-by Date
 suggests the last date the product
can be used with high quality
 also called “quality assurance
date”
 if a date appears without wording
on baked goods, it is usually a useby date