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Foodborne illness Kitchen sanitation & safety Temperature control

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Presentation on theme: "Foodborne illness Kitchen sanitation & safety Temperature control"— Presentation transcript:

1 Foodborne illness Kitchen sanitation & safety Temperature control
Keeping Your Food Safe Foodborne illness Kitchen sanitation & safety Temperature control

2 Foodborne illness Any sickness resulting from eating unsafe food
Can be mild or even fatal Most are caused by microorganisms—tiny microscopic organisms including bacteria, parasites and viruses Many of these are helpful and used (in small amounts) in the making of foods like yogurt or vinegar, but others or too much of them can make us sick

3 Contamination of foods
Occurs when harmful bacteria get into food and multiply to dangerous amounts In order for this to occur, the right temperature, food, and moisture must be present The danger zone for contamination occurs between 40 and 140 F That is why it is important to keep hot foods hot and cold foods cold; to prevent bacteria growth and contamination

4 Symptoms of foodborne illness:
Occur from 30 minutes to 2 weeks after eating contaminated food—usually 4 to 48 hrs. General symptoms include nausea, vomiting, diarrhea, abdominal pain. Sometimes cases are severe and need immediate attention Who is at risk? Those with weakened immune systems are most at risk—the elderly, pregnant women, infants and young children Anyone can be a victim of foodborne illness

5 What should you do if you suspect foodborne illness?
Rest and drink plenty of fluids Call the local health department and make a report if: The food came from a restaurant The food was prepacked from a store It was eaten at a large gathering and others might be sick To prevent foodborne illness— Keep foods at the correct temperature Destroy bacteria through proper cooking Prevent the spread of microorganisms

6 Shopping for food safely
To protect yourself during food shopping: Check freshness dates on packages Choose canned goods without rust, dents, or bulging Keep raw meats and poultry separate from other foods Be sure packages are unopened Be sure refrigerated and frozen foods look like they should—not like they have been left out Select foods that should be cold last during your shopping trip

7 Storing food safely Dry storage occurs in a cabinet or somewhere dry and dark Never store foods under the sink or next to a heat source Store foods away from cleaning products Good things to store here are cereals, crackers, canned foods, dry beans, pasta vegetable oil, peanut butter Rotate your supply by putting the new purchases behind the older ones in the cabinet

8 Storing food safely, continued
Refrigerator storage—between 32-40 Store perishable fruits, vegetables, dairy, eggs, meats, poultry, leftovers Keep foods in airtight containers Wipe up spills immediately Discard spoiled foods Use door shelves for condiments that are not as perishable as other items

9 Storing food safely, continued
Freezer storage—0 or less Store any frozen foods as well as foods that keep longer if they are frozen, such as meats or breads Wrap foods tightly to avoid freezer burn Label foods with the date and the name of the food Rotate your supply to use oldest foods first

10 How long will it keep? Changes can happen to food over time that make food taste differently or lose nutrients Many changes can also make your foods harmful

11 Never eat foods that: Come from leaking or bulging cans, or from cracked jars Come from containers that spurt liquid when opened Is slimy, mushy, discolored, or does not look or smell right Leftovers older than four days Any food you are unsure of On hard cheeses, mold can be cut away at least 1” around the moldy area, then the food can be re-wrapped and stored

12 Keeping it Clean! To prevent contamination of food wash hands:
Before food preparation After handling raw food After using the toilet or changing a diaper After touching pets After touching your mouth, nose, hair or other body parts while handling food

13 More cleanliness Don’t handle food if you have symptoms of illnesses
Tie back long hair before preparing Wear clean clothing Cover any cuts or sores on your hand with kitchen gloves Don’t sneeze or cough over food

14 Keeping your kitchen clean
Regularly clean surfaces and appliances Clean up as you go Use paper towels to reduce the spread of germs Keep dirty dishes away from food preparation areas Always use clean dishes and utensils Wipe the top of canned foods before using

15 Avoid cross contamination
Occurs when harmful bacteria are transferred from one food to another. This can happen easily when using raw meats, poultry & fish To prevent: Use separate cutting boards & knives for meats, poultry or fish and another for other foods Be cautious of the juices from these foods Wash everything that comes in contact with these foods Use non-porous cutting boards (not wood) with these foods Never place ready to eat food on a plate that held raw foods

16 To thaw foods safely, don’t set out on the counter.
In the refrigerator Place frozen foods in a plastic bag on the lowest shelf. Allow a day or two to thaw In cold water Place frozen item in sink or large bowl with cold water, change the water frequently. This is a little quicker than the refrigerator. In the microwave Place in a microwave safe container and use the defrost setting. Check frequently so it doesn’t begin cooking

17 Cooking foods thoroughly
The best judge is a thermometer Food Internal temperature Beef, veal, lamb, pork 160; well done is 170 Ground poultry, breast thighs, roasts 170 Whole chicken or turkey 180 Fish 145

18 Serving food safely Keep hot foods hot; above 140
Keep cold foods cold; below 40 Perishable foods should not be allowed to set more than 2 hours

19 Preventing Kitchen Accidents
Be careful of loose clothing, jewelry or long hair around fire and appliances To prevent cuts: Store knives in a block or special drawer Don’t soak knives in a sink where they might not be seen Use a cutting board Clean up broken glass carefully & immediately

20 To prevent electrical shock
Keep all electricity away from water Keep electrical cords away from heat sources Unplug appliances before cleaning Do not overload an outlet with too many appliances To prevent falls Keep cabinet doors closed Wipe up spills immediately Use a sturdy stool to reach tall things

21 To prevent burns and fires
Watch foods while they are cooking on the stove Keep a fire extinguisher handy Store flammable items and aerosol cans away from heat Turn handles of pots towards the inside of the range Keep potholders close to the range Lift the lid of a hot pan away from your face, not towards it Do not try to clean a hot stove To prevent poisoning Store household chemicals away from food and where children cannot reach them Follow label directions when using Never store in an unmarked container

22 Handling Emergencies keep a first aid kit and fire extinguisher handy
Know CPR and the Heimich maneuver Stay calm Call for help if you need it Have emergency numbers close to the phone

23 Kitchen fires Turn off the heat source
Cover the pan, or pour salt or baking soda on the flames—NEVER WATER Disconnect the appliance


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