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FOOD SAFETY FOODS I S. FREESE. FOOD-BORNE ILLNESS- A disease that is transmitted by food. CONTAMINANT- A substance that may be harmful that has accidentally.

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Presentation on theme: "FOOD SAFETY FOODS I S. FREESE. FOOD-BORNE ILLNESS- A disease that is transmitted by food. CONTAMINANT- A substance that may be harmful that has accidentally."— Presentation transcript:

1 FOOD SAFETY FOODS I S. FREESE

2 FOOD-BORNE ILLNESS- A disease that is transmitted by food. CONTAMINANT- A substance that may be harmful that has accidentally gotten into food. MICROORGANISM- A living substance so small it can be seen only under a microscope. Many contaminated foods DO NOT look or smell spoiled, but they can still cause illness. BACTERIA- A single-celled or non-cellular microorganism. They live almost everywhere. They are not all harmful; some types of harmless bacteria are normally found in foods. Food can become contaminated with harmful bacteria at any point from farm to the table.

3 Steps to Food Safety A.CLEAN- Sanitation practices- 1.Wash hands for 20 seconds- soap and warm water. 2.Keep long hair tied back – avoid touching while working. 3.Wear clean clothes and a clean apron when working around food.

4 4. If you have an open sore or cut on your hand, put on gloves before handling food. 5. *Designate the kitchen as a nonsmoking area. 6. Cover coughs/sneezes with disposable tissue. Wash hands immediately.

5 7. Wash dishes promptly, using hot water and detergent. Glasses Flatware, Plates and bowls Pots and pans Greasy utensils 8. Dispose of garbage properly and promptly.

6 9. Never store sacks of onions or potatoes, canned goods, etc. under sink. 10. Wash dishcloths and sponges daily. 11. After handling raw meat, fish, poultry, or eggs, wash hands thoroughly before touching other foods. 12. Keep work area clean.

7 13. Use paper towels to wipe up juices from raw meat and poultry. 14. Remove dirty utensils from your work area before proceeding to the next task. 15. Wash the tops of cans before opening them. 16. Thoroughly wash cutting boards, counters, and utensils after each use.

8 B. Separate- Separate cooked and ready-to-eat foods from raw foods. Cross-contamination- occurs when harmful bacteria from one food are transferred to another food. 1. Put raw poultry, meat, and seafood in separate plastic bags before placing them in your shopping cart.

9 2. Store raw poultry, meat, and seafood in containers to keep them separate from other foods in the refrigerator. 3. Do not taste and cook with the same spoon. 4. Use clean utensils and containers. 5. Never use a hand towel to wipe the dishes.

10 6. Keep pets and insects out of the kitchen. 7. Never taste any food that looks or smells questionable. * When in doubt - throw it out. 8. Store non-perishables in tightly sealed containers to keep them fresh and free from insects and rodents.

11 C. Cook- Raw meat, poultry, seafood, and eggs can contain harmful bacteria. 1.Use a thermometer to check food temperatures. Always keep hot foods hot – above 140 degrees. 2.Internal temperatures- Steaks and roasts – 145 degrees Ground meat/hamburgers, meatloaf- 160 degrees

12 Whole poultry – 180 degrees Breast pieces – 170 degrees 3. Stuff raw poultry, meat and fish just before baking – should reach 165 degrees 4. Do not partially cook foods and then set them aside or refrigerate them to complete the cooking later. 5. Reheat leftovers to 165 degrees

13 6. Boil low-acid, home-canned foods for minutes before tasting. Dispose any bulging, leaking, or otherwise damaged container of food. 7. Use only clean, fresh, unbroken eggs for eggnog, custard, and other egg dishes. 8. Do not eat raw cookie dough or taste partially cooked dishes containing meat, poultry, fish, or eggs.

14 D. Chill- Chilling foods promptly after buying or serving them will keep harmful bacteria from multiplying. 1.Keep cold foods cold – below 40 degrees. 2. Bacteria multiply fastest at temperatures between 60 and 126 degrees.*Never allow food to sit out more than two hours.

15 3. Refrigerate leftovers promptly. Eat or freeze refrigerated leftovers within three days. 4. Use refrigerator thermometer to check temperature. Refrigerator 40 degrees or slightly below. Freezer- 40 degrees or slightly below.

16 5. Thaw food in the refrigerator or in the microwave oven immediately before cooking. - Do not thaw on the kitchen counter or table. 6. Keep refrigerator and freezer clean. 7. Package refrigerator and frozen foods properly. (Moisture and vapor proof)

17 8. Refrigerate custards, meringue, cream pies, and foods filled with custard mixtures when they have slightly cooled. 9. Use shallow containers for refrigerator storage to help foods reach safe, cool, temperatures faster. 10. Remove stuffing from poultry, meat, and fish promptly after serving and refrigerate it separately.

18 11. Do not refreeze foods unless they still contain ice crystals. 12. Make the supermarket your last stop on the way home. Put perishable items in your shopping cart last.


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