2. 6
Safeguarding Health

3. Objectives
Discuss causes, symptoms, and treatment of common foodborne illnesses.
List the four key steps to food safety and give examples of each.
Give examples of how following good safety practices can help you prevent kitchen accidents.
Apply basic first aid measures.

4. Food Contamination
Most foodborne illnesses are caused by contaminants, including microorganisms such as bacteria
Many contaminated foods do not look or smell spoiled, but they can still cause illness
Harmful bacteria can get into food at any point from the farm to the table
Soil, insects, humans, and cooking tools can all transfer bacteria to food
Food can become contaminated at any point from the farm to the table
Animals raised for food often contain microorganisms.
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5. Food Contamination
Federal, state, and local governments help keep the food supply safe
Avoid consuming foods that are often contaminated, including raw and undercooked meat, poultry, fish, shellfish, eggs, and unpasteurized milk
Photo by Black Star/Michael Falco for FDA

6. Bacterial Illnesses
Symptoms of foodborne illnesses caused by bacteria or toxins produced by bacteria often include abdominal cramps, diarrhea, fatigue, fever, headache, and/or vomiting
Symptoms may appear 30 minutes to 5 days after eating contaminated food
Most healthy bodies can handle small amounts of harmful bacteria
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7. Bacterial Illnesses
Foodborne illnesses are a greater risk to infants, pregnant women, older adults, and those with impaired immune systems
Those who are in high-risk groups, have severe symptoms, or suspect they have botulism should see a physician right away
Symptoms of food borne illness vary depending on the type by most affect the digestive system
Symptoms for botulism differs from most food borne illness and the death rate is high for botulism
Botulism can be treated with an antitoxin if diagnosed in time

8. Other Foodborne Illnesses
Causes of foodborne illness other than bacteria include
protozoa
viruses
norovirus
hepatitis A found in shellfish
natural toxins (wild mushrooms, fruits, roots)
parasites (Page 132 Health and Wellness)
fish toxins
© margouillat photo /Shutterstock
© Sally Scott /Shutterstock

9. Think Further
Why are infants, pregnant women, and older adults at a higher risk if they contract a foodborne illness?
© wavebreakmedia ltd/Shutterstock

10. Four Steps to Food Safety
Food safety guidelines can be summed up in four basic steps
clean
separate
cook
chill

11. Clean
Practice good sanitation by keeping yourself and your kitchen clean
tie back long hair
cover coughs and sneezes
© USDA
wash hands, cutting boards, utensils, dishes, counters, dishcloths, and sponges often
do not store foods under the sink
dispose of garbage promptly

12. Think Further
What are the proper steps for hand washing and when should they be followed?
© USDA

13. Separate
Separate cooked and ready-to-eat foods from raw foods to prevent cross-contamination
do not wash raw meat or poultry
© USDA
never use the same utensil, cutting board, or plate for raw and cooked foods
do not taste and cook with the same spoon

14. Cook
Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill harmful bacteria (look at chart on page 135)
Keep hot foods at 140
© USDA
use a thermometer to check food temperatures
stuff raw poultry, meat, and fish just before baking and cooked to an internal temperature of 165
do not taste uncooked or partially cooked dishes
Reheat leftovers to 165, when reheating soups and gravies they should come to a full boil

15. Chill
Chilling foods promptly after buying or serving will keep harmful bacteria from multiplying
do not allow foods to sit out more than two hours
Keep cold foods below 40
DO NOT refreeze foods
© USDA
thaw foods in the refrigerator, under cold running water or in microwave, not at room temperature
refrigerate foods in shallow containers to speed cooling
Page 136

16. Cooking for Special Occasions
When cooking for a crowd, be sure appliances can keep large quantities of cold foods below 40°F and hot foods above 140°F
When transporting foods for picnics and barbecues, use coolers to keep perishable foods cold until they are to be cooked or eaten and use a separate cooler for beverages

17. Eating Safely When Eating Out
Most reported foodborne illness cases occur in foodservice establishments
A restaurant’s exterior (parking lot, exterior of building), interior (tables wiped, walls and floors clean, restrooms clean), and employees should all be clean; a concern for cleanliness should be evident
Food should look and smell wholesome and be served at the proper temperature
Exploring Careers Page 136

18. Storing Food for Emergencies
The American Red Cross recommends storing at least a three-day supply of food and water for each person to use in an emergency
Be considerate of special dietary needs
Choose nonperishable items (dried fruit, beef jerky)
© B747/Shutterstock

19. Safety in the Kitchen
Taking safety precautions can help prevent kitchen accidents and injuries
Most accidents are due to ignorance and carelessness
Chemical poisonings, cuts, burns, fires, and falls are the most common
First aid kit should be kept in kitchen
© caldix/Shutterstock

20. Preventing Chemical Poisonings
Children are most susceptible to poisonings
Keep household chemicals and medications out of children’s reach
Do not place cleaning chemicals in unmarked bottles
Keep a poison chart handy
In a case of poisoning, call the nearest poison control center immediately

21. Preventing Cuts
Keep knives sharp; wash and store them separately from other utensils
Never put fingers near appliance blades or beaters
Wear rubber gloves when cleaning up broken glass
To treat a cut, cover it with a sterile cloth and apply firm pressure to stop bleeding

22. Preventing Burns and Fires
Burns can be caused by scalding liquids, spattering grease, and hot cooking utensils
Fires can be caused by malfunctioning electrical appliances and lack of attention to open flames
Wear tight-fitting clothing and roll up long sleeves when cooking
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23. Preventing Burns and Fires
Ensure pot handles are turned away from the front of the cooktop
Install a smoke alarm and keep a fire extinguisher handy
To treat burns, place the burned area immediately in cold water; do not apply ointment or grease
© Chris Hohne/Shutterstock

24. Preventing Falls
Use a step stool or ladder to reach high places instead of a chair or box
Wipe up spills from floors immediately
Keep floors clear of clutter
When someone falls, stop any bleeding and loosen clothing around the victim’s neck
Do not move the victim if a broken bone is suspected

25. Preventing Electric Shock
Electric shock can be caused by faulty wiring, overloaded electrical outlets, or damaged appliances
Do not touch electrical items with wet hands
Do not overload electrical outlets or disconnect appliances by pulling on cords
Do not use damaged appliances
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26. Preventing Electrical Shock
If someone receives an electric shock, cut off the power source and use a nonconducting material to pull the victim away from the electrical source before calling for emergency help

27. Preventing Choking
Choking occurs when a piece of food or object is lodged in the victim’s throat
Chew food thoroughly
Avoid talking and laughing with a full mouth
Do not give young children small, round pieces of food
Learn how to perform the abdominal thrust to save a choking victim

28. Did You Know?
Falls are the leading cause of injury-related emergency room visits
© GWImages/Shutterstock

29. Review Name four symptoms commonly associated with foodborne illness.
(Name four:) abdominal cramps, diarrhea, fatigue, headache, fever, vomiting

30. Review What are the four basic steps to food safety?
clean, separate, cook, chill

31. Review
Give two examples each for preventing kitchen accidents related to chemical poisonings, cuts, burns and fires, falls, electric shocks, and choking.
Answers will vary.

32. Review How should a burn be treated?
place the burned area immediately in cold water