1. FOOD SAFETY AND SANITATION Nutrition 2101 Unit 3

2. Kitchen Safety See Text..page 71-76 Handouts –  Safety Quiz  What’s Wrong with this Picture  Word Search

3. Fire Safety Keep things that burn away from the cooking area and appliances in your kitchen. Clean any grease build up from stove, oven & exhaust fan regularly. Avoid reaching over the stove for anything while cooking. Keep pot handles turned inward, out of reach of children and pets. Keep appliance cords up on counter tops.

4. Dress for fire safety in the kitchen Never leave cooking unattended. Shield yourself from steam when uncovering food, especially micro-waved foods.

5. Fires Stove Top or Electrical 1. Turn off heat 2. Place cover over pan 3. Pour salt or baking SODA over it. (not water or baking powder) Oven or Microwave 1. Turn off power 2. Keep door closed Fire Extinguisher P – pull A- aim S- squeeze S - Sweep

6. FOOD POISONING Keeping Foods Safe to Eat

7. Food Bourne Illnesses 2.2 Canadians suffer from food bourne illnesses each year. Illness may be mild, moderate, severe or fatal. Caused by harmful micro-organisms (usually bacteria) or the toxins (poisons) they produce. Contaminated food generally looks, smells, and tastes normal. Improper food handling practices allow the micro- organisms to grow and spread.

8. Types of Food Bourne Illnesses (Food Poisoning) 1.Salmonella 2.Clostridium Perfringes 3.Botulism 4.Staphylococcus Aureus (Staph) 5. Campylobacter jejuni 6.Trichinosis 7. E. Coli

9. 1.Salmonella CauseRaw, undercooked food is eaten Onset12-36 hours after consumption SymptomsFever, diarrhea, vomiting (flu-like symptoms) DurationLasts 2-7 days PreventionRaw food must be kept away from cooked food. NotePoultry, eggs, meat, pork, unpasteurized milk

10. 2. Clostridium Perfringes CauseLarge portion of food not cooled quickly enough Onset 8-24 hours Symptoms Diarrhea and gas pains Duration 1 day Prevention Must keep hot foods hot and cold foods cold Note Poultry, gravy, stews, and casseroles

11. 3. Botulism CauseHome canning or canned goods that bulge, leak or spurt when opened. Vacuum-packed or tightly wrapped food. Environments that have little oxygen. Onset12-48 hours SymptomsDouble vision, trouble speaking, swallowing and breathing Duration-- PreventionThrow out any food in a suspicious can NoteCan be deadly unless you get help

12. 4.Staphylococcus Aureus (Staph) CauseOn human skin, in nose, and in throat – spread by improper food handling. Onset2-8 hours SymptomsVomiting & diarrhea Duration1 day PreventionWash hands and use clean utensils. NoteCooking will not destroy the staph poison.

13. 5. Campylobacter jejuni CauseContaminated water, unpasteurized milk, or undercooked meat or poultry. Onset2-5 days SymptomsSevere, possibly bloody diarrhea, cramping, fever and headache DurationLasts 2-7 days PreventionDo not drink untreated water or unpasteurized milk. Make sure meat is well-cooked. Wash hands before and after handling raw meat or poultry and after using the washroom. Note--

14. 6. Trichinosis CausePigs infected with this disease have parasitic worm or worm eggs in their muscle. Onset2-7 days SymptomsHeartburn, diarrhea. Edema(swelling – usually around the eyes), muscle pain, fever Duration PreventionPork must always be cooked well-done. Note

15. 7. E. Coli (hamburger disease) CauseCaused by the E.coli bacteria often found in under cooked meat, especially ground beef Onset2 days after SymptomsWatery, or bloody diarrhea, vomiting, abdominal cramps and a mild fever May result in kidney failure, anemia, internal bleeding, and can be especially dangerous to young children and elderly Duration-- PreventionCook meat thoroughly NoteThe center of a hamburger should be brown, not pink. Juices should run clear.

16. What Bacteria Need to Grow – FAT TOM F – food A – low acidic/ neutral environment (ph 4.6- 7.5) T - temperature (16 – 60 degrees Celsius) T – time (double every 20 minutes) O- oxygen; some need some, others need none M – moisture

17. Keeping Food Safe - Temperature  71-100◦C (160 – 212◦F) will kill most harmful bacteria. However, some bacteria can produce spores (cells that will develop into bacteria if conditions are right) and these survive cooking heat.  4 ◦C (40◦F) Slows down the growth of some bacteria but does not kill them.  -18◦C ( 0◦F) Bacteria stop growing. Spores already present will not be killed. When food is thawed, bacteria will begin to grow again.

18. Danger Zone 15 – 60◦C (60-140◦F) This temperature range is considered the danger zone. Bacteria grow rapidly at these temperatures. Some bacteria will grow well slightly below or above this range.

19. The Four C’s of Food Safety Clean – wash hands, utensils, & surfaces Contain- don’t cross contaminate. Keep raw foods separate from veg. Use different cutting boards. Cook- cook to necessary temperature (use a thermometer) Chill- as soon as possible. Never after two hours in the danger zone.

20. Food Handling Guidelines 1. Cook food to proper internal temperature. Use a thermometer. Keep hot foods hot and cold foods cold. Discard foods left out for more than two hours. Reheat food to an internal temperature of 70◦C (165◦F) Refrigerator temp – 4◦C Freezer tem - -18◦C

21. Thawing Food 1. Thaw in refrigerator so that food will thaw slowly. 2. Place in plastic bag. Submerge in cold water. Change water every 30 minutes. 3. Defrost in microwave. Cook immediately.