Transcript Food Safety

Food Safety
HFA4M & HFN20
Food Safety
• Practices that help prevent foodborne illness.
Foodborne illness
• Occurs when a person eats food that has been
contaminated with a harmful micro-organism
• Food Poisoning
Block that Sneeze!
• A cough or sneeze carries 8 feet if it is not covered
with a hand or kleenex tissue.
• Block it!
• Then wash your hands.
Symptoms
• Nausea, vomiting, diarrhea, fever
Contaminated Food
• Can become contaminated at any step along the
way to your plate.
Cross- comtamination
• Bacteria being passed from one food source to
another.
• Meat to Veggies!
• The “5 second rule” has no basis in science.
Pathogens
• Disease causing agents such as bacteria, parasites,
viruses, and toxins.
Clostridium Botulinum
(Botulism)
- Improperly canned food
- Rare but very serious
- Symptoms: Vomiting and Death
E. coli
• Contaminated water, ground beef, milk or fruits and
vegetables.
• Cows eating corn, should be eating grass
• Symptoms: Diarrhea and Kidney damage.
Listeria
• Contaminated water, ready to eat foods such as
lunch meats.
• Headache, nausea, vomiting.
Salmonella
• Undercooked foods such as chicken and eggs.
• From intestines of chicken
• Diarrhea and Vomiting.
Staphylococcus
• On human skin
• passed by not washing hands, coughing, sneezing
and then improperly handling food.
• Diarrhea and vomiting.
Why do foods spoil?
• Enzymes – chemicals within foods that help them
change
• Micro-organisms – bacteria, yeast, mold,
• Oxidation – exposure of food to oxygen
Clostridium Perfringens
• Food sitting out for a long time
• Diarrhea and vomiting.
4 Steps to Fight
Foodborne Illness
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Clean – Wash hands and surfaces often.
Separate – Don’t cross contaminate
Chill – Refrigerate promptly
Cook – Cook to proper temperature.
Tip – Wash your hands!
• 1. Before and after handling meat and seafood.
• 2. After going to the washroom, blowing your nose,
coughing, and sneezing.
• 3. Use soap and warm water for 20 seconds.
Food Safety Tips
• 1. When in doubt, throw it out.
• 2. Wash tongs after using them to handle raw food.
(BBQ)
• 3. Wash can openers.
• 4. Wash cutting boards thoroughly with soap and
hot water.
o Plastic vs. Wood
o Dishwasher?
Food Safety Tips
• Keep raw foods separate rom cooked foods
• When shopping, put raw meat and seafood in
separate plastic bags.
Vegetable - Tips
• Rinse fruits and vegetables under clean running
water
• Scrub melons (Cantaloupe)
• Cut away bruised or damaged areas
Chilling Foods
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Keeping food cold slows the growth of bacteria
Buy them last at the grocery store.
Do not defrost at room temperature
Defrost in a covered container in the fridge.
Refrigerate within 1 hour or less.
Cooking Foods
• Food must be cooked to the proper temperature to
kill the bacteria that causes illness
• Keep it out of the Danger Zone
Danger Zone
Cooking Tips
• Use a meat thermometer
• Do not eat pink rare hamburgers.
Food Storage Tips
• 1. Pay attention to best before dates.
• 2. Do not buy more food than you need.
• 3. Refrigerate after opening.