Transcript Keeping Food Safe - Teacher Site Home

Safety & Sanitation
NUTRITION & WELLNESS
After studying this unit, you will be able to:
 List common food contaminates.
 Practice preventive measures when shopping for,
storing and preparing food to avoid food borne
illness.
 Identify population groups that are most at risk for
food borne illness.
 Recognize symptoms of food borne illnesses.
 Discuss the roles of food producers, food processors,
government agencies, and consumers in protecting
the safety of food supply.
Common Food Contaminants
LESSON 1
Foodborne Illness
 Also known as food poisoning.
 Is a disease transmitted by food.
 Millions of people in the United States get some sort
of foodborne illness each year.
 Many cases go unreported because people mistake
the symptoms for stomach flu.
Common Food Contaminants
 Foodborne illness occurs when food is contaminated.
 A contaminate is an unwanted substance that
inadvertently gets into food.
 Microorganisms are the most common type of
food contaminates.
 Important to note that even though microorganisms
are tiny, the diseases they cause can have a huge
impact on an individual.
Harmful Bacteria
 Is the most common cause of
foodborne illness in this country.
 These single-celled microorganisms
live in soil, water and bodies of
plants and animals.
Harmful Bacteria
 All foods contain bacteria, but not
all bacteria is harmful.
 Certain types of bacteria are
purposely added to foods to
manufacture desired products.
Harmful Bacteria
 Bacteria is one of the sources that
cause foods to spoil.
 Unfortunately, foods that contain
illness-causing bacteria often look,
smell and taste wholesome.
Spoilage and Contamination
 What is the difference???
Spoiled
food has lost nutritional
value and quality characteristics, such
as flavor and texture, due to decay
Contaminated food has become
unfit to eat due to the introduction of
undesirable substances.
Harmful Bacteria
 Health experts are most alarmed about controlling
the five types that lead to the most common or
serious illnesses.
 These types are:
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E. coli 0157:H7
Salmonella
Listeria monocytogenes
Campylobacater jejuni
Staphylococcus
Other Microorganisms
 Other foodborne microorganisms
that can cause illness include:
Parasites
Viruses
Molds
Parasite
 An organism that lives off another organism, which
is called a host.
 Trichinella is a food parasite that is found in raw or
undercooked pork. It can cause a disease called
trichinosis.
 Trichinosis is prevented by cooking pork to an
internal temperature of at least 145 degrees F.
Protozoa
 Are single-celled animals.
 Some types are parasites that can cause foodborne
illness.
 Found in water that has been polluted with animal or
human feces.
 Safe drinking water is tested and treated to destroy
this and other dangerous microorganisms.
Virus
 A disease-causing agent that is the smallest type of
life-form
 Most likely to catch these viruses by eating raw or
undercooked shellfish, such as oysters, clams and
mussels.
 Most shellfish is safe, but those taken from polluted
waters or handled by infected workers run a high risk
of being contaminated.
Molds
 Mainly connected with food spoilage.
 Often form on foods that have been stored for
extended periods after opening.
 Some produce toxins.
 When mold forms on liquids or soft foods, such as
jelly it is best to throw the entire food away.
 When mold forms on solid foods , such as breads and
hard cheeses, it can be cut off by cutting into the food
one-half inch deeper than the mold and discard the
moldy portion.
Natural Toxins
 Substances that plants produce to protect themselves
against insects, birds and animals.
 Many are not toxic to humans but some can be.
 Best to avoid foods that do not come from reputable
food sellers
 Some types of fish, including tuna and blue marlin,
also produce a natural toxin when they begin to spoil
and is not destroyed by cooking. People who eat fish
containing this toxin, known as scombroid toxin,
may develop symptoms of foodborne illness
immediately and last less than 24 hours.
Chemicals
 Chemical that come into contact with the food supply
can be another source of foodborne illness.
 Some are intentionally used to manufacture and
process foods.
 Chemicals in this category are:
 Pesticides
 Food
Additives
Pesticides
 Substances used to repel or destroy
insects, weeds or fungi on plant
crops.
 Also used to protect foods during
transportation.
Food Additives
 Chemicals added to food during
processing.
Pesticide Residues
 Chemical particles left on food after it is prepared for
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consumption.
State and federal agencies set strict guidelines on
how much pesticides can be used on crops.
Limits are set to protect public health.
Government agencies also check the food supply to
be sure foods are safe.
Washing and drying produce and removing outer
leaves of leafy vegetables will help limit your intake
of harmful residues.
Environmental Contaminates
 Substances released into the air or water by
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industrial plants and eventually make their way into
foods.
Can build up in the body over time until they reach
toxic levels.
Can accumulate in fatty tissue of fish that live in
waters polluted by industrial waste.
Eating lean fish may help one avoid chemical toxins.
Some health experts suggest people eat freshwater
fish not more than once a week to avoid the potential
buildup of toxins, just in case contamination exits.
Helpful Microorganisms
 Some microorganisms are used to change foods to
create positive effects on food taste and texture.
 Examples:
Special molds are used to age some cheeses
 Lactic acid bacteria is added to yogurt to give it a tangy taste and
thick, creamy texture.
 Yeast is another type of microorganism. Yeast is used in baking as
a leavening agent which is a substance that creates a gas that
causes batter and dough to rise.
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Contaminates…
What do we
know about
them?
Outwitting the Food
Contaminators
LESSON 2
 Most foodborne illness is due to inappropriate food
handling.
 Care needs to be used when buying, storing and
preparing food.
 Exceptional care should be taken to correct
surroundings that permit bacteria to spread and
multiply.
Open Meat Market
Shopping with Safety in Mind
 The first step toward avoiding food contaminates in
the home is to be sure to purchase safe foods.
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Which means shopping in stores known for food safety and
sanitation.
Sanitation involves keeping everything that comes in contact
with food clean to help prevent disease.
Make sure that your grocery store’s refrigerator, shelves and
floors are clean.
Poor sanitation in these areas may point toward low standards
for food handling.
Shopping with Safety in Mind (cont.)
 Step two is to select foods that appear
fresh and wholesome.
 Look
for freshness dates on food labels to know
how long the food can be safely stored at home.
 Do not buy food in cans that are swollen, rusted
or dented.
 Remember bacteria can infect an improperly
sealed can.
Shopping with Safety in Mind (cont.)
 Step three is to avoid foods that have not been stored
at safe freezer temperatures.
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Shop for refrigerated and frozen foods last to help them stay
cold.
Put each package of raw meat, poultry or fish in a separate
plastic bag to keep their juices from dripping onto other food
items.
Do not buy frozen foods that are leaky, deformed or covered
with a heavy layer of frost.
Pass up frozen foods with watermarks on the packaging
indicating the food has thawed and then refrozen.
Shopping with Safety in Mind (cont.)
 Finally, get foods home quickly.
 Keep
refrigerated and frozen foods
together so they help keep each other cold.
 Keep hot foods separated from cold foods.
 The warmer the weather, the sooner you
need to get foods home and stored
properly.
Storing Foods Safely
 Guideline one: At home from the grocery
store, put away perishable foods first.
Refrigerator temperature should be 40 degrees F or
below and the freezer should be 0 degrees F or lower.
 Important to note: Cold temperatures do slow
bacterial growth but do not kill bacteria.
 Keeping a refrigerator/freezer thermometers in the
refrigerator and freezer compartments will help to insure
you are maintain the correct temperatures for proper
food storage.
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Storing Foods Safely
 Guideline two: Eggs should be stored in the
cartons they were purchased in.
 Cartons
help reduce the evaporation of moisture
from the egg through the porous eggshell.
 The door of the refrigerator is not as cold as the
interior so eggs should be stored on the interior
shelf of the refrigerator.
Storing Foods Safely
 Guideline 3: To keep bacteria from settling
on foods wrap or cover all foods stored in
the refrigerator or freezer.
 This
also prevents foods from dripping onto one
another.
 Plastic and glass are goods covers and can be
reused.
 Plastic wrap and aluminum foil are good choices
but cannot be reused because they cannot be
easily sanitized.
Storing Foods Safely
 Guideline 4: The sooner foods are chilled,
the less chance there will be fore bacteria to
grow to unsafe numbers.
 Best
to store foods in shallow containers to
promote swift cooling.
 position foods in the refrigerator in a way that
allows air to flow freely around the containers.
Storing Foods Safely
 Guideline 5: To help remember how long
leftovers have been stored in the refrigerator
label with date first prepared.
 Leftovers
can be safely stored in the refrigerator
for only three to four days.
Storing Foods Safely
 Guideline 6: Store non-refrigerator foods,
such as pasta, dry beans and canned goods
in a cool, dry place.
Do not store food with cleaning supplies which are likely
to be toxic.
 Avoid storing foods in damp area, such as under the sink
because dampness encourages bacterial growth.
 Make sure boxes and bottles are tightly closed and plastic
bags are completely sealed.
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Keeping Clean in the Kitchen
 When working with food, one of the most
important points to remember is to use good
personal hygiene.
 Hygiene
refers to practices that promote good
health.
 It involves making a conscientious effort to keep
dirt and germs from getting into food.
Keeping Clean in the Kitchen
 Rule one: Always wash your hands with soap and warm
running water for 20 seconds before beginning to work
with food.
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To ensure you are washing your hands for 20 seconds sing “Happy
Birthday” or the “ABC” song twice while washing.
20 seconds is the time required to ensure hands are thoroughly
clean.
Do not forget to clean under your nails and around cuticles.
Use a paper towel to dry your hands and clean cloth towel to dry
dishes. Do not use the same towel to do both.
This will keep bacteria that multiply on a damp hand towel from
getting on clean dishes.
http://www.youtube.com/watch?v=ssktVpcv9WI
Keeping Clean in the Kitchen
 Rule two: If you have any kind of cut of
infection on your hand, wear gloves when
preparing foods.
 Bacteria
grows in open wounds and may
contaminate the food you are preparing.
 Treat gloved hands just like bare hands, washing
them whenever they come in contact with
unclean surfaces.
Keeping Clean in the Kitchen
 Rule three: Rewash your hands every time
your touch dirty objects.
 Including
pets, money, unwashed utensils.
 iPods and cell phones should not be out on
counters during labs.
 Wash hands after coughing, sneezing, touching
or combing your hair and using the bathroom.
Keeping Clean in the Kitchen
 Rule four: Wear clean clothes and a
clean apron when working with food.
 If
you have long hair, it should be pulled back to
keep loose strands from falling into food.
Keeping Clean in the Kitchen
 Rule five: Work areas need to be keep clean at all
time when preparing foods to avoid any crosscontamination from developing.
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Cross-Contamination occurs when harmful bacteria from one
food is transferred to another food.
Cross-Contamination can occur when:
One food drips or touches another.
 An object that touches a contaminated food later touches another
food.
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Keeping Clean in the Kitchen
 Rule six: To prevent cross-contamination, be sure to
wash all utensils and surfaces thoroughly after each
use.
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Use a bleach solution of 2 teaspoons of bleach to a quart of
water to help eliminate bacteria.
Choose tools and cutting boards that are easy to clean.
Allow cutting boards to air dry rather than drying them with
cloth towels that can transmit bacteria.
Keeping Clean in the Kitchen
 Rule seven: Keep shelves, drawers and
other surfaces clean, including stove top,
microwaves, counter tops and paper towel
holder.
 Bacteria
from these areas can be transferred to
foods by utensils and dishes or just through the
air.
Keeping Clean in the Kitchen
 Rule eight: After each lab place soiled
dishcloths and towels in the proper
place.
 At
home always allow dishcloths and sponges to
dry thoroughly. Replacing dishcloths daily and
wash sponges in a bleach solution.
 Remember that damp cloths and sponges are a
breeding ground for bacteria.
Preparing Foods Safely
 Following safety guidelines when preparing and
serving foods is a major part of food safety.
 Cooking temperatures kill most bacteria.
 Guideline 1: Refrigerate leftover foods as soon as
possible.
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Never allow cooked foods to say at room temperature for more
than two hours because bacteria will grow rapidly in
temperatures between 60 to 125 degrees F.
Serve cold foods at or below 40 degrees F and hot foods about
140 degrees F
Preparing Foods Safely
 Guideline 2: Never thaw frozen meats on a
countertop.
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Bacteria in the thawed portion of the meat will grow rapidly at
room temperature.
The safest way to thaw all foods is in the refrigerator.
Also acceptable is to place the food under cold running water.
The microwave can be used when thawing something fast is
required but care should be taken so food does not cook.
Preparing Foods Safely
 Guideline 3: Do not eat or taste partly
cooked meat or poultry.
 Leftovers
should be reheated to a temperature of
165 degrees F.
 Use a meat thermometer to check the internal
temperature, by inserting the tip into the thickest
part of the meat, avoiding the bone and fat.
Preparing Foods Safely
 Guideline 4: Do not put cooked meat on the same
plate that held uncooked meat.
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Bacteria from the uncooked meat can remain on the plate and
contaminate the cooked meat.
Brush sauces only on cooked meat surfaces to prevent bacteria
on raw meat and poultry from getting on the brush and
contaminating the sauce.
When using marinade as a sauce for cooked meat, reserve part
of the marinade before adding the raw meat. Some sources say
that you can boil the marinade for two minutes after removing
the raw meat to make it safe to use as a sauce.
Preparing Foods Safely
 Guideline 5: Avoid eating raw or
undercooked eggs because of the
possibility of being contaminated with
salmonella bacteria.
 Cook
eggs until whites are completely set and
yolks are thickened.
Preparing Foods Safely
 Guideline 6: Follow instructions on product labels
when cooking foods in the microwave oven.
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Microwave ovens vary in power and operating efficiency.
Microwaves often do not cook foods evenly making some parts
of foods not reaching a high enough temperature to destroy
harmful microorganisms.
To facilitate even cooking, arrange foods evenly in covered
containers and stir or rotate foods several times during
cooking period.
To be sure food reaches a safe temperature use a temperature
probe or meat thermometer to check internal temperature.
Pack food to Go
It is important to take
special steps to keep foods
safe when transporting
them from home.
Pack food to Go
 The following guidelines should be used when
packing food to go:
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Place all perishable items in an insulated bag or cooler.
Be sure cold foods are frozen or well chilled before packing.
Use ice packs to keep cold foods safe for several hours.
Keep foods out of the direct sun and avoid storing in a hot car.
Best to refrigerate packed food until ready to eat.
Hot foods can be stored in a wide-mouth thermos to keep them
at safe, high temperatures for several hours.
Rinse the thermos in hot water before adding the food should
help to keep the food hot to the touch at serving time.
Review
Review
 Jolene has a tight schedule coming up tomorrow.
Tonight she plans to prepare a chicken casserole to
take to a potluck dinner tomorrow evening. She does
not want to drive home after work tomorrow to get
the casserole. She decides to bake to casserole in the
morning, pack in an insulated casserole keeper, and
leave it in her car until time to go to the dinner.
 What advice would you give Jolene?
When Foodborne Illness
Happens
LESSON 3
Who Is Most at Risk?
Notebook Activity:
 Make a list of types of people who tend to be
most susceptible to foodborne illness.
 Beside each type explain reason(s) why each
groups may be more vulnerable.
Recognizing the Symptoms
 The nature and quantity of bacteria in food affects
how sick a person will become.
 The symptoms of most food borne illnesses appear
within a day or two after ingesting spoiled food.
 But some illnesses can take up to 30 days to develop.
 Common symptoms are:
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Vomiting
Stomach cramps
Diarrhea
Recognizing the Symptoms
 Symptoms usually last only a few days.
 A tiny quantity of cases lead to other illnesses.
 Complications that have been linked to bacteria,
include:
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Miscarriages
Kidney failure
Arthritis
death
Treating the Symptoms
 Prevention is always the best
approach to foodborne illness.
 Do not eat any food you think could
be bad.
 Dispose of all bad food safely and
out of reach of humans and
animals.
Treating the Symptoms
 Treating foodborne illness at home is appropriate if
symptoms are mild and the person is not in a high
risk group.
 Replace loss of fluids caused by diarrhea and
vomiting by drinking plenty of water.
 Get plenty of rest
 Call the doctor if symptoms continue more that two
to three days
Treating the Symptoms
 For severe symptoms seek immediate medical
advice.
 Severe symptoms include:
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High fever
Blood in stools
Dehydration
Dizziness while standing
Diarrhea or vomiting lasting more than a few hours
Treating the Symptoms
 The following symptoms suggest botulism and need
immediate medical attention.
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Double vision
Inability to swallow
Difficulty speaking.
 Botulism is a type of foodborne illness that can be
fatal without immediate treatment.
Reporting Foodborne Illness
 Why is it difficult to determine source of
foodborne illness?
 Symptoms may not emerge until a day or
after eating contaminated food.
Reporting Foodborne Illness
 If it is suspected that the contaminated food came
from a public source the local health department
should be notified and a report filed.
 Report commercial products, such as canned goods,
store-bought salads or cooked meat, are suspected of
contamination.
 The suspected food should be wrapped in a plastic
bag, clearly marked to identify it should not be eaten
and stored in the refrigerator if health officials need
to examine the food to see if a recall is required.
People and Public Food Safety
LESSON 4
Food Producers
 Farmers who raise plants and livestock for food
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production have the obligation of using chemicals
carefully.
Pesticides must be use according to manufacturers
directions.
Some farmers may choose to use alternatives to
chemicals put on crops.
Regulations must be followed when using
medication on animals.
Medications must be cleared out of animals system
before selling for processing.
Food Processors and Distributors
 Responsible for food safety from the farm to the
grocery store.
 To compete in the food industry, they must provide
wholesome foods.
 Processors cannot use products they believe to be
spoiled.
 Processing facilities must be clean and food kept at
safe temperatures during shipping.
Food Processors and Distributors
 Many processors and distributors set guidelines to
exceed government standards for handling foods, by
hiring their own inspectors.
 People who handle food at supermarkets and
restaurants must also use proper procedures when
handling food.
Government Agencies
 U.S. Food and Drug Administration (FDA)
 In charge of ensuring the safety of all foods sold except meat,
poultry, seafood, and eggs.
 Monitors pesticide residues left on farm products.
 Inspects farms, food processing plants and imported food
products.
 Oversee recalls of foods that have been found to be unsafe.
U.S. Department of Agriculture (USDA) and Food Safety and
Inspection Service (FSIS)
 Work together to supervise the safety and quality of
poultry, egg and meat productions.
 USDA stamp of approval on food products shows
that the food meets their standards for
wholesomeness.
 They are also charge with making sure that food
handlers are practicing good sanitation.
 Food processors may choose to have USDA judge the
quality of products. A grade shield is displayed on
products to indicate their quality level.
U.S. Department of Agriculture (USDA) and Food Safety and
Inspection Service (FSIS)
 Efforts are geared to educate the public about food
safety.
 Developed a safe food handling label to help
consumers prepare and store foods safely.
 The USDA hosts the Meat and Poultry hotline to
answer consumers’ food safety questions.
National Marine Fisheries Service (NMFS)
 A voluntary inspection program for fish products.
 Fish processors can choose to have their products
inspected for quality.
 If service is used, a quality seal can be placed on the
labels of fish that meet quality standards.
U.S. Environmental Protection Agency (EPA)
 Regulates pesticides.
 Evaluates safety of new pesticides and publishes
directions for their safe use.
 Sets limits for pesticide residues and prosecutes
growers who exceed these limits.
 Sets standards for water quality.
Federal Trade Commission (FTC)
 Regulates food advertisements.
 Advertisements must be truthful.
 Cannot mislead consumers about the contents or
nutritional value of a product.
State and Local Agencies
 Help to ensure the safety of food produced in their
regions.
 State departments of agriculture set standards and
inspect farms.
 Local health departments check food handling in
grocery stores and inspect food service operations
such as schools, nursing homes and restaurants.
Food Consumers
 Has the responsibility to purchase wholesome and
good quality foods and handle it properly.
 If illness occurs the consumer need to report it to the
appropriate agencies.