FOOD SAFETY

Cross-contamination: letting micro-organisms from one food get into another.

– Example 1: cutting meat on a cutting board, then cutting vegetables on the same board without washing it first.

– Example 2: Putting raw meat on a plate, putting the meat on the grill and cooking it thoroughly. After the meat is cooked thoroughly putting the meat back on the same plate.

Food-borne illness: an illness caused by bacteria.

• Danger Zone: The temperature at which bacteria multiplies most rapidly. 40-140 degrees

• Perishable: A food which is likely to spoil quickly

4 things that bacteria need to survive:

1. Food

2. Moisture

3. Temperature (danger zone)

4. Time

FOOD-BORNE ILLNESS FACTS

• Most cases of food-borne illness are caused by bacteria in red meat, poultry, raw eggs, and raw and partially cooked seafood.

• About 9,000 victims die each year from food-borne illness.

• Salmonella bacteria is the most common cause of food-borne illness.

Risky Foods food where bacteria can grow

• Animal Source – Bacteria loves protein

• Cooked Plant source– Cooked grains (Starch

and moisture)– Cooked vegetables– Baked goods safe

• Raw Seed Sprouts• Cut Melons

FOOD TEMPERATURESBE SAFE, NOT SORRY!!

Danger Zone40-140 degrees

0 degrees F.Freezing temperaturesNo bacterial growth

32-40 degrees F.Refrigerator temperatures, slow bacterial growth

160-212 degrees F.High temperature destroys most bacteria

HOW TO KEEP FOODS SAFE Clean: wash hands, utensils, counter tops with hot

water and soap.

Separate: Keep raw meat, poultry, eggs and seafood away from ready to eat foods. (prevent cross-contamination)

Cook: cook foods to proper internal temperatures. Check for doneness with food thermometer.

Chill: refrigerate of freeze perishables within two hours. Make sure refrigerator is set at no higher than 40 degrees and freezer is set at 0 degrees.

PACKAGE DATES

•Sell-by date: The last day a food product is to be sold: allows for short

storage time in consumer’s refrigerator.•Expiration date: The last day a

food should be eaten or used.

•Freshness date (best if used by): The date at which a food will have passed it’s quality peak.

Disease Onset Symptoms Foods Contamination source

Prevention

Salmonella 12-36 hrs. Diarrhea, abdominal pain, chills, fever

Raw Poultry, raw eggs

Infected food handler, animals

Cook eggs and meat thoroughly, wash hands, utensils

Staphylococcus 1-6 hrs. Nausea, vomiting, diarrhea, cramps

Ham, meat, poultry, cream-filled pastries, cheese, potato salad

Handlers with sore throat or infected cuts

Heat food, cool foods rapidly

E. Coli 12-72 hrs. Diarrhea Undercooked ground meats, bagged spinach

Intestinal track of animals

Cook ground meats thoroughly

Botulism 12-36 hrs. Fatigue, weakness, double vision, slurred speech

Vegetables, fruits, meat, fish, poultry, condiments

Soil or dust Thorough heating and rapid cooling of foods.

Clostridium perfringens

8-22 hrs. Diarrhea, cramps

Cooked meat and poultry

Soil, raw foods Thorough heating and rapid cooling of foods.

SAFETY TIPS!!

• Heat foods thoroughly, cool foods rapidly.

• Foods high in acidity (ph above 7) are not as likely to contain bacteria. (Example: tomato, vinegar, citrus-lemon)

REFRIGERATED FOODS

Eggs – Raw: 5 weeks– Hard cooked: 1 week

Fish– Fresh:1-2 days– Cooked: 3-4 days

Meats_ Fresh: 3-4 days_ Ground: 1-2 days_ lunch: 4-6 days_ Ham: 1 week_ Whole chicken: 2-3 days_ Pieces chicken: 1-2 days