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How to Prevent Food Borne Illness Nutrition & Food Prep II.

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Presentation on theme: "How to Prevent Food Borne Illness Nutrition & Food Prep II."— Presentation transcript:

1 How to Prevent Food Borne Illness Nutrition & Food Prep II

2 Sources  Food Borne Illness comes from: Bacteria Parasites Viruses Toxins

3  Bacteria grow best when they have: Food Moisture Warmth Conditions

4 The Cool Rules  Divide & Conquer Put leftovers in small, shallow containers and cool right away in the refrigerator  The Chill Factor Refrigerate or freeze perishables and leftovers within 2 hours  The Thaw Law Never defrost on the counter! Thaw food in the refrigerator, the microwave, or in cold water

5 Danger Zone  Keep Hot Foods Hot and Cold Foods Cold!!!!  The danger zone is any food in the temperature range from 40 to 140 degrees  This is the ample temperature range for bacterial growth

6 Rules to Live By!  Don’t taste or eat food from a can or jar that is bulging, damaged, or leaking  Boil home-canned foods 15 to 20 minutes before tasting or eating  Keep yourself and your work area clean  Get rid of insects and rodents immediately  Keep pets out of the kitchen!

7 Cross Contamination  The spread of harmful bacteria from one food source to another  After handling of cutting raw meat, poultry, or fish, thoroughly wash your hands, the work area, and utensils before working with ready to eat food  Use color coded cutting boards

8 Types of Food Borne Illness  Salmonella  E-Coli  Campylobacter  Botulism  Staph  Toxoplasmosis  Clostridium Perfringens  Listeria

9 Salmonella  Caused by a bacteria  Sources: Raw/undercooked poultry, eggs, meat. Unpasteurized milk, through cross contamination  Symptoms: Stomach pain, diarrhea  Begins 6-48 hrs after eating and may last 3-5 days, serious for infants and elderly

10 E Coli  Caused by a Toxin  Sources: Contaminated water, raw/rare ground beef, unpasteurized milk  Symptoms: Abdominal cramps, bloody diarrhea, nausea  Begins 3-4 days after eating, lasts up to 10 days, often requires hospitalization, can lead to kidney failure

11 Campylobacter (Traveler’s Diarrhea)  Caused by a toxin  Sources; Contaminated water from foreign countries, unpasteurized milk  Symptoms: Cramps, diarrhea, fever  Can begin 30 minutes after ingesting, can last up to 5 days =

12 Botulism  Caused by a toxin  Sources: Improperly canned/vacuum sealed foods, foods left at room temp or warm with limited oxygen  Symptoms: Very sudden, affects the nervous system, respiratory system paralyzes, usually fatal  Begins 12-48 hours after eating

13 Staph  Caused by a toxin  Sources: Spread by improper food handling through human skin, in nose or throat, not covering a wound  Symptoms: nausea, vomiting, diarrhea  Begins 30 min-8 hrs after eating, lasts a day or two

14 Toxoplasmosis  Caused by a parasite in mammals, reptiles and birds  Sources: Undercooked meat/poultry, cleaning litter boxes without washing hands afterwards  Symptoms: cold or flu symptoms, can cause nerve damage, especially harmful for pregnant women

15 Clostridium Perfringens  Caused by a toxin from a bacteria  Sources: Food in little to no oxygen, also called the “cafeteria germ”, foods in large quantities that are left at room temperature  Symptoms: diarrhea, gas pains  Begins 9-15 hours after eating, last for a day, harmful for the elderly and ulcer patients

16 Listeria  Caused by a bacteria  Sources: in the environment, can slowly grow in refrigerators set at harmful temperatures  Symptoms: Rare, can be fatal causes fever, chills, back and stomach pains in adults, very harmful for newborns, causes respiratory and eating problems, meningitis, miscarriages and stillbirths

17 Burn Prevention  Always use pot holders/mitts  Use tumblers for hot dishes of food  Never turn on the burners unless you are actually cooking  Pay attention to what’s going on in the kitchen!!!  Know where the fire extinguisher and fire blanket are located

18 Injury Prevention  Unless you know what you are doing with a knife, you shouldn’t be using it  Pay attention to what you are doing when using a knife  Never throw a dirty knife into the dish water  NEVER PLAY AROUND WITH KNIVES

19 Fall Prevention  If you spill something on the floor, make sure you clean it up right away  If you cant reach something in the cupboard get someone to help you  Where secure shoes on lab days  Don’t run around in the kitchens (duh….)

20 Shock Prevention  Don’t plug in appliances near a sink full of water  Don’t wash out appliances if they are still plugged in  If an appliance says “Don’t submerge in water”, wash of the surfaces with a damp hot towel  If an outlet gets dirty, let the teacher clean it up

21 Why Practice Safety and Sanitation? You Tell Me!

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