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Why is Food Safety Important? No one likes to be sick. Food safety includes: Proper food storage Good hygiene Prevention of cross- contamination Cooking.

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Presentation on theme: "Why is Food Safety Important? No one likes to be sick. Food safety includes: Proper food storage Good hygiene Prevention of cross- contamination Cooking."— Presentation transcript:


2 Why is Food Safety Important? No one likes to be sick. Food safety includes: Proper food storage Good hygiene Prevention of cross- contamination Cooking food to proper temperatures Avoiding mistakes in food preparation

3 Food Safety Terms Bacteria: Tiny, one-celled microorganisms found everywhere Food-Borne Illness: Illness caused by eating contaminated food Cross-Contamination: Transfer of harmful bacteria from one source to another

4 Conditions for Bacterial Growth Remember: FAT TOM Food Acidity Temperature Time Oxygen Moisture FATTOM

5 Food Nutrients needed for bacterial growth Protein Meat Poultry Eggs Milk Fish Carbohydrates Cooked rice Beans Potatoes FA TTOM

6 Acidity pH scale Bacteria Grow best in neutral or slightly acidic environment Microorganisms Like a pH between 6.6 and 7.5 } FA TTOM

7 Temperature Bacteria grow the fastest between 40- 140°F Freezing and refrigerating will stop or slow growth, but not kill Temperature DANGER Zone FA TOMT

8 Time Bacteria can double every 20 minutes Don’t leave food out more than 2 hours FA TOMT

9 Oxygen Aerobic = requires oxygen Anaerobic = no oxygen OXYGEN FA TTMO

10 Moisture Microorganisms love a moist environment Dry foods safe to store at room temperature Salt and sugar help preserve FA TTOM

11 5 Steps to Food Safety 1. Cook 2. Separate 3. Chill 4. Clean 5. Avoid

12 Cook Ground Beef160° F Meat145° F Poultry165° F Eggs160° F Fish145° F Leftovers165° F Cook foods to the right internal temperature:

13 Separate Combat Cross-Contamination At the grocery store In your refrigerator While preparing food

14 Chill Don’t Wait, Refrigerate! Chill out! Set the correct temperature on these appliances: - Refrigerator: 40° F or lower - Freezer: 0° F or lower Refrigerate prepared foods within 2 hours Store perishables properly Use a cooler

15 Clean Keep it clean! Wash your hands before preparing or eating food Wash produce under running water Keep food preparation surfaces clean to prevent cross- contamination

16 Avoid Risky Foods Risky foods are those that are most likely to produce a food-borne illness Foods from an animal source - Raw meat, poultry, eggs, fish, non-pasteurized milk & shellfish Raw fruits & vegetables produced in unsanitary conditions Soft cheeses

17 Product Dates & Recommendations Sell-by date: Tells the retailer how long to keep a product out for sale Use-by date: Tells the consumer the date by which to use the product

18 Who’s at Risk? Anyone and everyone Especially dangerous for high-risk populations: - Very young - Elderly - Pregnant women - People with a compromised immune system

19 How Does Food-Borne Illness Occur? Contaminated foods carry microorganisms into the body Body’s defenses try to fight infection Primary symptoms of most food-borne illnesses: - Nausea - Vomiting - Abdominal cramps - Diarrhea

20 Campylobacter Illness: Campylobacteriosis Microorganism: Campylobacter jejuni Found in: undercooked poultry non-pasteurized milk surface water mountain streams Symptoms: diarrhea, cramping, abdominal pain, nausea, vomiting, fever, headache Cook me thoroughly!

21 Salmonella Illness: Salmonellosis Microorganism: Salmonella Found in: Raw meats Poultry Eggs Non-pasteurized milk Symptoms: diarrhea, fever, abdominal cramps, vomiting

22 E. coli 0158:H7 Illness: E. coli Microorganism: Escherichia coli 0157:H7 Found in: Contaminated water Raw milk Raw or rare ground beef Contaminated produce Symptoms: painful stomach cramps, bloody diarrhea, severe cases result in hemolytic uremic syndrome (HUS)

23 Norovirus Illness: Norovirus Gastroenteritis Microorganism: Norovirus Found in: Contaminated water Ready-to-eat food Shellfish contaminated by sewage Symptoms: vomiting, diarrhea, nausea, abdominal cramps

24 Listeria Illness: Listeriosis Microorganism: Listeria monocytogenes Found in: Soft cheeses Deli salads Cold smoked fish Hot dogs Deli meats Raw milk Symptoms: fever, muscle aches, occasionally nausea or diarrhea. Pregnant women: spontaneous abortion Newborns: sepsis, pneumonia, meningitis

25 Botulism Illness: Botulism Microorganism: Clostridium botulinum Found in: Home canned or improperly canned foods Oil infusions Baked potatoes wrapped in foil Vacuum-packed and tightly wrapped food Symptoms: nausea, vomiting, muscle weakness, dry mouth, headache, double vision, slurred speech, difficulty swallowing

26 Staph Illness: Staph infection Microorganism: Staphylococcus aureus Found in: Deli meats Salads including egg, tuna, chicken, and macaroni Cream-filled pastries Symptoms: nausea, vomiting and retching, abdominal cramps

27 You’re the Expert You have been hired as a restaurant critic for a local newspaper. You visit a restaurant and although you have no complaints on the taste of the food, you notice some disturbing food preparation methods. You find that food is left out on the counter for several hours, employees rarely wash their hands between handling different types of food, and utensils are not always properly washed between uses.

28 Applying What You Know 1. Create a food safety poster to be placed in a restaurant kitchen. Include pictures and descriptions of ways to ensure food safety using the “5 Steps to Food Safety.” 2. Research a food-borne illness and write a 1-2 page report on your findings. Be sure to include causes of the illness, health effects, and prevention tips.

29 Review Questions Choose the best answer for the following questions. 1. When should hands be washed? a. Before eating or cooking. b. After using the bathroom. c. After playing with a pet. d. All of the above 2. This bacteria is found in deli meats, hot dogs, and soft cheeses and can be especially dangerous for pregnant women. a. Salmonella b. Listeria monocytogenes c. Shigella d. Norovirus 3. Bacteria multiplies quickly when it is kept between ___ and ___ degrees Fahrenheit. a. 30 and 60 b. 130 and 150 c. 40 and 140 d. 200 and 240

30 Review Questions 4. Contaminated food ALWAYS looks, smells, and tastes bad. True or False 5. It is safe to cut raw greens on a cutting board previously used for raw chicken if the board is rinsed off first. True or False 6. It is safe to eat a perishable food, like pizza, that has set out over 2 hours if it is thoroughly reheated. True or False

31 Exploring the Web Investigate the internet for more information on food safety. Check out these websites: US Department of Agriculture Food Safety and Inspection Service Food and Drug Administration Center for Food Safety and Applied Nutrition American Dietetic Association Home Food Safety Gateway to Government Food Safety Information Centers for Disease Control and Prevention

32 More on Food Safety From Learning ZoneXpress Food Safety Bingo Game Just the Facts Food Safety Video Kitchen Safety Smart Video Play It Safe Posters

33 Food Safety © 2008 Learning ZoneXpress 888.455.7003

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