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 • • • • 1. 2. 3. 4. 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 • • • • • 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.