Food Safety & Sanitation

Mrs. Johnson—Foods & Nutrition 1

Food Borne Illness

Result from eating contaminated foods For bacteria growth

warmth, moisture, and food are needed

Cannot be detected from appearance or smell.

Food Borne Illness Statistics

The CDC estimates that food borne illnesses cause:

approximately 76 million illnesses

325,000 hospitalizations

5,000 deaths in the United States each year

PREVENTION?Are there rules for maintaining sanitation in food

handling and storage?

Clean and sanitize work surfaces (counters, dishes,

cutting boards, equipment, utensils) after preparing each food item.

Wash dishes in hot soapy water Use plastic or nonporous cutting boards Store raw meat covered in the refrigerator so

it will not touch, contaminate, or drip.

Prevention Preparation: Cont.

Don’t eat pink ground beef Don’t eat raw eggs Always wash items after they come in

contact with raw meat Use a clean thermometer to measure internal

temperature of foods Never placed cooked food on plate that held

raw meat or eggs.

Prevention

Don’t buy dented or bulging cans Throw out food with an off odor –

DO NOT TASTE IT OR USE IT “When in Doubt, Throw it Out”

Keep clothing clean and loose hair pulled back.

Wash hands with hot soapy water for 20 sec.

Wash Hands

HAND WASHING

Step 2Apply SOAP

Use Step 1HOT running water.

Step 3Wash vigorously for at

least 20 seconds.

Step 4

Rinse away the soap and germs.

Step 5

DRY with hot air dryer or single use towels

The best defense against the spread of infection is HANDWASHING.

Before You Cook

Before You Eat

AFTER

Restroom Sneezing/Coughing Touching eggs, raw meat, or poultry Touch non-kitchen things

Dirty Dining

2. What three conditions are usually present for bacterial growth?

moisture food warmth

3. Cross-contamination is the transfer of harmful bacteria from on food to another.

Temperatures

What is the temperature danger zone? 40 -140 F What temperature should the freezer be? 0 degrees F What temperature should the refrigerator be? 40F or less What temperature should ground meat be cooked to? 160 F What temperature should poultry be cooked to? 180 F At what temperature should you hold hot foods? 140 F At what temperature should you reheat food to? 165 F Use a clean thermometer to check the internal temperature

of foods. Cook eggs until the yolks are firm.

HOLDING, COOLING, REHEATING

Keep hot foods hot and cold foods cold. Foods should not be in the danger zone (sitting out) for

more than 2 hours - refrigerate or freeze as soon as possible.

Place food in shallow containers and refrigerate immediately.

Air in the refrigerator and feezer needs to move to keep things cool. Leave some space around the containers in your refrigerator and freezer.

When in doubt, _________Throw it out_____________________________ !!!!

THAWING

The safest way to thaw is in the refrigerator; NEVER defrost at room temperature.

You can thaw in the microwave, but you must cook the food immediately.

You can also thaw in the sink with cold water.

WANTED FBI AGENTS

Groups based on candy pieces. Gather information for assigned FBI Agent Create a 1 minute brochure, skit, song,

commercial or Public Service announcement to give your information.

Tell the class about it

Prevention: Storage

Throw food with off-odor away Don’t use bulging cans Store raw meat covered in fridge so it will not

contaminate other foods Keep freezer at 0* Store foods in fridge so air can circulate

Danger Zone

Temperature range of 40*-140*

Bacteria reproduce rapidly Freezer stops bacteria growth Fridge slows bacteria growth

Prevention: Cooling & Reheating

Keep hot foods hot & cold foods cold Reheat to 165*

Cooling Place hot foods in shallow containers Foods should not be in danger zone for more

than 2 hours

Thawing Foods

In the fridge

In a sink full of cold water

(change frequently)

In the microwave

Botulism: bottles & babies

Source Improperly canned

foods Honey

Symptoms Affects nervous system Double vision Not able to speak or

swallow

E-Coli

Sources Undercooked ground beef Un-pasteurized milk & juice Fecal matter & infected soil

Symptoms Cramps Diarrhea Nausea Vomiting Fever

Hepatitis A

Source Fecal matter

Symptoms Fever Loss of appetite Nausea Vomiting Jaundice

Salmonella

Source Fresh poultry Raw eggs

Symptoms Cramps Diarrhea Nausea Chills Fever Headache

Staphylococci

Source Human skin, nose & throat;

passed by not washing hands

Symptoms Nausea Vomiting Diarrhea