How to Prevent Food Borne Illness

Nutrition & Food Prep II

Sources Food Borne Illness comes from:

BacteriaParasitesVirusesToxins

Bacteria grow best when they have:FoodMoistureWarmth

Conditions

The Cool Rules Divide & Conquer

Put leftovers in small, shallow containers and cool right away in the refrigerator

The Chill Factor Refrigerate or freeze perishables and

leftovers within 2 hours The Thaw Law

Never defrost on the counter! Thaw food in the refrigerator, the microwave, or in cold water

Danger Zone

Keep Hot Foods Hot and Cold Foods Cold!!!! The danger zone is any food in the temperature range from 40 to 140 degrees This is the ample temperature range for bacterial growth

Rules to Live By! Don’t taste or eat food from a can or jar

that is bulging, damaged, or leaking Boil home-canned foods 15 to 20

minutes before tasting or eating Keep yourself and your work area clean Get rid of insects and rodents immediately Keep pets out of the kitchen!

Cross Contamination

The spread of harmful bacteria from one food source to another

After handling of cutting raw meat, poultry, or fish, thoroughly wash your hands, the work area, and utensils before working with ready to eat food

Use color coded cutting boards

Types of Food Borne Illness Salmonella E-Coli Campylobacter Botulism Staph Toxoplasmosis Clostridium Perfringens Listeria

Salmonella

Caused by a bacteria Sources: Raw/undercooked

poultry, eggs, meat. Unpasteurized milk, through cross contamination

Symptoms: Stomach pain, diarrhea Begins 6-48 hrs after eating and

may last 3-5 days, serious for infants and elderly

E Coli Caused by a Toxin Sources: Contaminated water, raw/rare

ground beef, unpasteurized milk Symptoms: Abdominal cramps, bloody

diarrhea, nausea Begins 3-4 days after eating, lasts up to

10 days, often requires hospitalization, can lead to kidney failure

Campylobacter(Traveler’s Diarrhea)

Caused by a toxin Sources; Contaminated water from foreign

countries, unpasteurized milk Symptoms: Cramps, diarrhea, fever Can begin 30 minutes after ingesting, can

last up to 5 days

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Botulism Caused by a toxin Sources: Improperly canned/vacuum

sealed foods, foods left at room temp or warm with limited oxygen

Symptoms: Very sudden, affects the nervous system, respiratory system paralyzes, usually fatal

Begins 12-48 hours after eating

Staph Caused by a toxin Sources: Spread by improper food

handling through human skin, in nose or throat, not covering a wound

Symptoms: nausea, vomiting, diarrhea

Begins 30 min-8 hrs after eating, lasts a day or two

Toxoplasmosis Caused by a parasite in mammals,

reptiles and birds Sources: Undercooked meat/poultry,

cleaning litter boxes without washing hands afterwards

Symptoms: cold or flu symptoms, can cause nerve damage, especially harmful for pregnant women

Clostridium Perfringens

Caused by a toxin from a bacteria Sources: Food in little to no

oxygen, also called the “cafeteria germ”, foods in large quantities that are left at room temperature

Symptoms: diarrhea, gas pains Begins 9-15 hours after eating, last

for a day, harmful for the elderly and ulcer patients

Listeria Caused by a bacteria Sources: in the environment, can

slowly grow in refrigerators set at harmful temperatures

Symptoms: Rare, can be fatal causes fever, chills, back and stomach pains in adults, very harmful for newborns, causes respiratory and eating problems, meningitis, miscarriages and

stillbirths

Burn Prevention

Always use pot holders/mitts Use tumblers for hot dishes of food Never turn on the burners unless

you are actually cooking Pay attention to what’s going on in

the kitchen!!! Know where the fire extinguisher

and fire blanket are located

Injury Prevention

Unless you know what you are doing with a knife, you shouldn’t be using it

Pay attention to what you are doing when using a knife

Never throw a dirty knife into the dish water

NEVER PLAY AROUND WITH KNIVES

Fall Prevention

If you spill something on the floor, make sure you clean it up right away

If you cant reach something in the cupboard get someone to help you

Where secure shoes on lab days Don’t run around in the kitchens

(duh….)

Shock Prevention

Don’t plug in appliances near a sink full of water

Don’t wash out appliances if they are still plugged in

If an appliance says “Don’t submerge in water”, wash of the surfaces with a damp hot towel

If an outlet gets dirty, let the teacher clean it up

Why Practice Safety and Sanitation?

You Tell Me!