Transcript Chapter 6 Safeguarding Health

CHAPTER
6
Safeguarding Health
Images shutterstock.com
Objectives
• Discuss causes, symptoms, and treatment
of common foodborne illnesses.
• List the four key steps to food safety and
give examples of each.
• Give examples of how following good
safety practices can help you prevent
kitchen accidents.
• Apply basic first aid measures.
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Food Contamination
• Most foodborne illnesses are caused by contaminants,
including microorganisms such as bacteria
• Many contaminated foods do not look or smell spoiled, but
they can still cause illness
• Harmful bacteria can get into food at any point from the
farm to the table
• Soil, insects, humans, and cooking tools can all transfer
bacteria to food
• Food can become contaminated at any point from the farm
to the table
• Animals raised for food often contain microorganisms.
continued
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Food Contamination
• Federal, state, and local
governments help keep the
food supply safe
• Avoid consuming foods that
are often contaminated,
including raw and
undercooked meat, poultry,
fish, shellfish, eggs, and
unpasteurized milk
© Goodheart-Willcox Co., Inc.
Photo by Black Star/Michael Falco for FDA
Permission granted to reproduce for educational use only.
Bacterial Illnesses
• Symptoms of foodborne illnesses caused by bacteria or
toxins produced by bacteria often include abdominal
cramps, diarrhea, fatigue, fever, headache, and/or vomiting
• Symptoms may appear 30 minutes to 5 days after eating
contaminated food
• Most healthy bodies can handle small amounts of harmful
bacteria
• http://babcock.wisc.edu/sites/default/files/documents/en_feca
l.pdf
• http://www.foodsafetynews.com/2013/10/taking-aim-atmicrobes-on-farm-a-good-strategy-toward-foodsafety/#.VLFHgEt0UfE
continued
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Bacterial Illnesses
• Foodborne illnesses are a greater risk to infants, pregnant
women, older adults, and those with impaired immune
systems
• Those who are in high-risk groups, have severe symptoms,
or suspect they have botulism should see a physician right
away
• Symptoms of food borne illness vary depending on the type
by most affect the digestive system
• Symptoms for botulism differs from most food borne illness
and the death rate is high for botulism
• Botulism can be treated with an antitoxin if diagnosed in time
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Other Foodborne Illnesses
• Causes of foodborne illness
other than bacteria include
– protozoa
– viruses
– norovirus
– hepatitis A found in shellfish
– natural toxins (wild mushrooms,
fruits, roots)
– parasites (Page 132 Health and
Wellness)
– fish toxins
© margouillat photo /Shutterstock
© Sally Scott /Shutterstock
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Think Further
Why are infants, pregnant women, and older
adults at a higher risk if they contract a
foodborne illness?
© wavebreakmedia ltd/Shutterstock
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Four Steps to Food Safety
• Food safety guidelines can be summed up in
four basic steps
– clean
– separate
– cook
– chill
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Clean
• Practice good sanitation
by keeping yourself and
your kitchen clean
– tie back long hair
– cover coughs and sneezes
– wash hands, cutting boards, utensils, dishes,
counters, dishcloths, and sponges often
– do not store foods under the sink
– dispose of garbage promptly
© USDA
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Think Further
What are the proper
steps for hand washing
and when should they
be followed?
© USDA
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Separate
• Separate cooked and
ready-to-eat foods from
raw foods to prevent
cross-contamination
– do not wash raw meat
or poultry
– never use the same utensil, cutting board, or
plate for raw and cooked foods
– do not taste and cook with the same spoon
© USDA
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Cook
• Cooking raw meat, poultry,
seafood, and eggs to a safe
internal temperature can kill
harmful bacteria (look at chart on
page 135)
• Keep hot foods at 140
© USDA
– use a thermometer to check food temperatures
– stuff raw poultry, meat, and fish just before baking and
cooked to an internal temperature of 165
– do not taste uncooked or partially cooked dishes
– Reheat leftovers to 165, when reheating soups and gravies
they should come to a full boil
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Chill
• Chilling foods promptly after
buying or serving will keep harmful
bacteria from multiplying
– do not allow foods to sit out
more than two hours
– Keep cold foods below 40
– DO NOT refreeze foods
© USDA
– thaw foods in the refrigerator, under cold running water or
in microwave, not at room temperature
– refrigerate foods in shallow containers to speed cooling
– Page 136
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Cooking for Special Occasions
• When cooking for a crowd, be sure appliances
can keep large quantities of cold foods below
40°F and hot foods above 140°F
• When transporting foods for picnics and
barbecues, use coolers to keep perishable
foods cold until they are to be cooked or eaten
and use a separate cooler for beverages
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Eating Safely When Eating Out
• Most reported foodborne illness cases occur in
foodservice establishments
• A restaurant’s exterior (parking lot, exterior of
building), interior (tables wiped, walls and floors
clean, restrooms clean), and employees should
all be clean; a concern for cleanliness should be
evident
• Food should look and smell wholesome and be
served at the proper temperature
• Exploring Careers Page 136
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Storing Food for Emergencies
• The American Red Cross
recommends storing at least
a three-day supply of food
and water for each person to
use in an emergency
• Be considerate of special
dietary needs
• Choose nonperishable items
(dried fruit, beef jerky)
© B747/Shutterstock
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Safety in the Kitchen
• Taking safety precautions
can help prevent kitchen
accidents and injuries
• Most accidents are due to
ignorance and carelessness
• Chemical poisonings, cuts,
burns, fires, and falls are the
most common
• First aid kit should be kept in
kitchen
© Goodheart-Willcox Co., Inc.
© caldix/Shutterstock
Permission granted to reproduce for educational use only.
Preventing Chemical Poisonings
• Children are most susceptible to poisonings
• Keep household chemicals and medications
out of children’s reach
• Do not place cleaning chemicals in
unmarked bottles
• Keep a poison chart handy
• In a case of poisoning, call the nearest
poison control center immediately
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Preventing Cuts
• Keep knives sharp; wash and store them
separately from other utensils
• Never put fingers near appliance blades or
beaters
• Wear rubber gloves when cleaning up broken
glass
• To treat a cut, cover it with a sterile cloth and
apply firm pressure to stop bleeding
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Preventing Burns and Fires
• Burns can be caused by scalding liquids,
spattering grease, and hot cooking utensils
• Fires can be caused by malfunctioning
electrical appliances and lack of attention to
open flames
• Wear tight-fitting clothing and roll up long
sleeves when cooking
continued
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Preventing Burns and Fires
• Ensure pot handles are turned
away from the front of the cooktop
• Install a smoke alarm and keep a
fire extinguisher handy
• To treat burns, place the burned
area immediately in cold water; do
not apply ointment or grease
© Chris Hohne/Shutterstock
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Preventing Falls
• Use a step stool or ladder to reach high
places instead of a chair or box
• Wipe up spills from floors immediately
• Keep floors clear of clutter
• When someone falls, stop any bleeding and
loosen clothing around the victim’s neck
• Do not move the victim if a broken bone is
suspected
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Preventing Electric Shock
• Electric shock can be caused by faulty wiring,
overloaded electrical outlets, or damaged
appliances
• Do not touch electrical items with wet hands
• Do not overload electrical outlets or
disconnect appliances by pulling on cords
• Do not use damaged appliances
continued
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Preventing Electrical Shock
• If someone receives an electric shock, cut off
the power source and use a nonconducting
material to pull the victim away from the
electrical source before calling for emergency
help
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Preventing Choking
• Choking occurs when a piece of food or
object is lodged in the victim’s throat
• Chew food thoroughly
• Avoid talking and laughing with a full mouth
• Do not give young children small, round
pieces of food
• Learn how to perform the abdominal thrust
to save a choking victim
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Did You Know?
Falls are the leading
cause of injury-related
emergency room visits
© GWImages/Shutterstock
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Review
1. Name four symptoms commonly
associated with foodborne illness.
(Name four:) abdominal cramps, diarrhea,
fatigue, headache, fever, vomiting
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Review
2. What are the four basic steps to food
safety?
clean, separate, cook, chill
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Review
3. Give two examples each for preventing
kitchen accidents related to chemical
poisonings, cuts, burns and fires, falls,
electric shocks, and choking.
Answers will vary.
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.
Review
4. How should a burn be treated?
place the burned area immediately in cold
water
© Goodheart-Willcox Co., Inc.
Permission granted to reproduce for educational use only.