SANITATION

From Farm to Restaurant

• United States Department of Agriculture

• Ensures the safety of food in its journey from the seedling in the field to the food on the table.

• Regulates raw agricultural products. Ex: wholesale meats, fruits, vegetables, whole grains.

• Meat that is sold directly from the farmer to the consumer is not USDA regulated.

USDA

• Food and Drug Administration• Oversees medications, food safety and diet

products, cosmetics, medical and veterinary products

• Ensures that our food intake is harmless and healthy.

• Maintains safety of all food products (except meat and poultry)

• Does not regulate alcohol, illegal drugs, or water

FDA

• Center for Disease Control and Prevention

• Provides information to enhance health decisions.

• Helps prevent caustic poisoning. Syrup of Ipecac – makes you vomit.

• Focuses on the prevention of diseases and the promotion of health through research and investigation of disease clusters and outbreaks.

CDC

Is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time.

Raw milk can harbor dangerous microorganisms such as:– Salmonella– E. coli

PASTEURIZATION

Common myths and proven facts on pasteurization:

Raw milk DOES NOT kill dangerous pathogens by itself. Pasteurization DOES NOT reduce milks nutritional value. Pasteurization DOES kill harmful bacteria. Pasteurization DOES NOT mean that you can leave milk sit

out for long periods of time.

PASTEURIZATION

- Bacteria that lives in your intestines. - Most types are harmless, but some can make you sick

like E. Coli O157.Symptoms

- Bloody diarrhea, vomiting, little or no fever.Source

- Undercooked beef, especially hamburger, unpasteurized milk, and juice.

What can I do?- Drink a lot of water and rest.

E-Coli Video

E. COLI

• Most common cause of food poisoning in the U.S.• Symptoms usually last 4-7 days and most get better

without treatment. Symptoms

- Diarrhea, vomiting, cramps, fever.Source

- Eggs, Poultry, unpasteurized milk, and juice.What can I do?

- Drink a lot of water and rest.

SALMONELLA

• Botulism-A severe, sometimes fatal food poisoning.Symptoms

Difficulty swallowing, breathing, or speech; facial muscle weakness; double vision; vomiting, nausea and

abdominal cramps; paralysisSource

Found in bulging, leaking, or dented cans.What can I do?

Through food- the doctor can administer drugs that stimulate bowel movements and vomiting.

Through open wound- the doctor may use surgery to remove the infected tissue.

BOTULISM

• Botox injections themselves are actually a diluted form of botulism

• Botox is injected into the muscles of the forehead, it blocks nerve impulses which results in the weakening of the muscles that cause frowning.

• Parasite found in pork.• Prevention- cook until meat is grey and inside temperature

reaches 160°FSymptoms

Initial phase - Abdominal discomfort, diarrhea, and nausea Second phase- Muscle aches, itching, fever, chills, and joint pains

Begins about two to eight weeks after ingestion.Source

Undercooked porkWhat can I do?

Minor symptoms- do not require any treatment as they are self-limited

TRICHINOSIS

What is the best way to prevent food borne-illness? Wash your hands!

• Wash your hands for at least 20 seconds

Antibacterial soap is no more effective at killing germs than regular soap. Using

antibacterial soap may even lead to the development of bacteria that are resistant

to the product's antimicrobial agents — making it harder to kill these germs in the

future.

Keep in mind…

• Expiration date- the last day food should be used before it’s considered spoiled.

• Sell by date- indicates the latest a supplier can safely sell a food product. After this date, food has a seven day shelf life before expiring.

SELL BY/ EXPIRATION DATES

Food Refrigerator FreezerChicken 3-5 days 4-12 monthsGround meat 1-2 days 1 yearCooked meat 3-4 days 2-3 monthsMayonnaise (open) 2 months *Milk 1 week 3 monthsIce Cream * 2-4 monthsCake 1 week 2-3 monthsEggs 3 weeks *Hot dogs (opened) 1 week 1-2 months

STORAGE

• The spread of harmful bacteria from one food to another during food preparation, cooking, storage, or serving.

CROSS CONTAMINATION

Examples:

• When produce is chopped on a cutting board where raw meat was previously cut.

• When baked goods are baked on a cookie sheet that hasn't been thoroughly washed after baking cookies containing raw eggs.

• Double dipping food after you put it in your mouth.

• When knives are used to cut raw meat and vegetables without being washed in between.

CROSS CONTAMINATION

The danger zone is the temperature range in which bacteria grows the fastest

40°F-140°F

TEMPERATURE DANGER ZONE!

• Best way to thaw is in the refrigerator.• NEVER DEFROST FOOD AT ROOM

TEMPERATUTURE!!!!!• Faster thawing- put in a water tight

plastic bag and submerge it in a bowl of cold water.

• Microwave

THAWING FOOD

Keep hot foods hot– Temperature at 140°F or higher

Keep cold foods cold– Refrigerate cold foods until serving time

Two hour rule– Perishable foods should not sit out in room

temperature for more than 2 hours.

SERVING FOOD

• Poultry- domesticated birds; chicken, turkey, duck. • Giblets- the internal organs of poultry carcasses. Ex:

heart, liver, and gizzard• Foul- Having an offensive odor; smelly.• Perishable- Subject to decay, spoilage, or

destruction. • Fatal- Deadly • Bacteria- single-celled microorganisms. • Parasite- An organism that grows, feeds, and needs

a host body to survive.

TERMS