food sanitation & safety - springfield public schools - home safety.pdf · what is a foodborne...
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Food Sanitation & Safety Food and Nutrition I
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Who’s affected by Foodborne Illnesses o 1 in 6 Americans get sick from
foodborne illnesses each year o 3,000 of those people die
Center for Disease Control, 2011 KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
What is a foodborne illness? o Sickness caused by eating food that
contains a harmful substance.
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
At Risk o EVERYONE is potentially at risk for
food-borne illness, but the following groups are at higher risk than others: n Children n Pregnant women n Seniors n Individuals with compromised immune
systems o Medications that weaken natural immunity
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Signs and symptoms o Upset stomach o Fever o Diarrhea o Vomiting o Dehydration from losing bodily fluids
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
High Risk Foods o Raw and undercooked meat and
poultry o Raw or partially cooked eggs and
foods containing raw eggs o Unpasteurized juices, milk or dairy
products o Raw sprouts
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Common Foodborne Illnesses Bacteria/Disease Common Sources Signs/Symptoms
Campylobacter Contaminated water; unpasteurized dairy products; undercooked poultry or items that came into contact with uncooked poultry (cross contamination)
Diarrhea (sometimes bloody), cramping, abdominal pain, and fever within two to five days after exposure to the organism. Can spread into bloodstream and become life-threatening
Botulism Improperly processed, home-canned and commercially canned foods; vacuum packed or tightly wrapped foods
Double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness
E. coli Unchlorinated water, raw or rare ground beef; unwashed produce; unpasteurized milk
Nausea, severe abdominal cramps, watery of very bloody diarrhea, and fatigue
Salmonella Raw or undercooked poultry, eggs, meat and seafood; unpasteurized milk
Diarrhea, fever, abdominal cramps, vomiting
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Common Foodborne Illnesses Bacteria/Disease Common Sources Signs/Symptoms
Norovirus HIGHLY CONTAGIOUS Consuming contaminated foods or drinks, touching contaminated surfaces and then touching your mouth, sharing food, drinks, or utensils with a contaminated person
Diarrhea, throwing up, nausea, stomach pan 12-24 hours after being exposed. Lasts 1-3 days.
Clostridium perfringens (C. perfingens)
Commonly found on raw meat and poultry. It prefers to grow in conditions with very little or no oxygen.
Diarrhea and abdominal cramps within 6 to 24 hours (typically 8-12). The illness usually begins suddenly and lasts for less than 24 hours
Staphylococcus aureus
Eating foods contaminated with toxins produced by Staphylococcus aureus. Foods becomes contaminated by food workers who carry the illness and don’t wash their hands before working with it or serving it.
Nausea, retching, vomiting, stomach cramps, and diarrhea 1-6 hours after consuming the food. Symptoms last 1-3 days.
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Center for Disease Control, 2011 KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Center for Disease Control, 2011 KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Center for Disease Control, 2011 KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Think About It… o Do you snack in class or eat meals without
washing your hands?
o Have you been out to eat and the person serving your food looked dirty or sick?
o Have you been on your been on your phone in the bathroom and then again while eating?
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Food Safety definition o Food safety means keeping food safe
to eat by following proper food handling and cooking practices.
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Four Steps to Food Safety o Clean o Separate o Cook o Chill
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Clean Personal Hygiene o Wash hands in warm,
soapy water n 20-second scrub
o Wash before and after preparing food in the kitchen.
o Cover coughs and sneezes
Kitchen o Clean surfaces
before cooking o Clean and sanitize all
surfaces and utensils in hot, sudsy water.
o Change dish towels often
o Dispose of garbage promptly
Washing hands is the most effective way to stop the spread of germs
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Separate
o Separate cooked and ready-to-eat foods from raw foods while shopping, preparing or storing foods.
o Do not taste and cook with the same spoon.
o Never use the same utensil, cutting board, or plate for raw and cooked foods. n This step prevents cross-contamination
which occurs when harmful bacteria spread from one food to another.
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Cook Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill microorganisms (harmful bacteria).
• Use a thermometer to check food temperatures.
• Do not taste uncooked or partially cooked dishes.
• Reheat foods thoroughly to 165 degrees F.
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Which%ground%beef%pa1y%is%cooked%
to%a%safe%internal%temperature?!!
A
B
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
This%IS%a%safely%cooked%hamburger,%cooked%to%an%internal%temperature%of%160°F,%even%though%it's%pink%inside.
This%is%NOT%a%safely%cooked%hamburger.%Though%brown%inside,%it’s%undercooked.%Research%shows%some%ground%beef%paGes%look%done%at%internal%temperatures%as%low%as%135°F.%
A B
1 in 4 hamburgers turn brown before it has been cooked to a safe internal temperature
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Food Thermometer o Using a food
thermometer is the only way to know if food has been cooked to a safe internal temperature
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Food Thermometer o 1. Place in thickest part of
food o 2. Don’t touch
thermometer bone, fat, or gristle
o 3. Check temperature before timer goes off
o 4. Check temperature in several places in irregular shaped foods
digital'instant*read
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Safe internal temperatures
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Chill o Do not allow foods to sit out
longer than 2 hours. n Divide larger amounts of food into
small portions to chill faster. n DANGER ZONE (40-140 degrees F)
– the temperature zone where bacteria multiply rapidly
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Chill o Refrigerators should be kept at
40 degrees Fahrenheit or below. o Freezers should be kept at 0
degrees or below o Thaw foods in refrigerator (best
way), cold water or the microwave
o When in doubt “Throw it Out!”
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69
Refrigerator Storage o Store raw meat, poultry, and seafood
on the bottom shelf of the refrigerator to prevent their juices from dripping on to other foods.
o Leftovers
n May become unsafe within 3 to 4 days
KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69