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Food Safety Food and Nutrition I. Who’s affected by Foodborne Illnesses  76 million people get sick from foodborne illnesses  5,000 people die.

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Presentation on theme: "Food Safety Food and Nutrition I. Who’s affected by Foodborne Illnesses  76 million people get sick from foodborne illnesses  5,000 people die."— Presentation transcript:

1 Food Safety Food and Nutrition I

2 Who’s affected by Foodborne Illnesses  76 million people get sick from foodborne illnesses  5,000 people die

3 What is a foodborne illness?  Sickness caused by eating food that contains a harmful substance.

4 At Risk  EVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others: Children Pregnant women Seniors Individuals with compromised immune systems  Medications that weaken natural immunity

5 Signs and symptoms  Upset stomach  Fever  Diarrhea  Vomiting  Dehydration from losing bodily fluids

6 High Risk Foods  Raw and undercooked meat and poultry  Raw or partially cooked eggs and foods containing raw eggs  Unpasteurized juices, milk or milk products  Raw sprouts

7 Some Bacteria Diseases

8 Food Safety definition  Food safety means keeping food safe to eat by following proper food handling and cooking practices.

9 Four Steps to Food Safety  Clean  Separate  Cook  Chill

10 Clean Personal Hygiene  Wash hands in warm, soapy water 20-second scrub  Wash before and after preparing food in the kitchen.  Cover coughs and sneezes Kitchen  Clean surfaces before cooking  Clean and sanitize all surfaces and utensils in hot, sudsy water.  Change dish towels often  Dispose of garbage promptly

11 Separate  Separate cooked and ready-to-eat foods from raw foods while shopping, preparing or storing foods.  Do not taste and cook with the same spoon.  Never use the same utensil, cutting board, or plate for raw and cooked foods. This step prevents cross-contamination which occurs when harmful bacteria spread from one food to another.

12 Cook Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill microorganisms (harmful bacteria). Use a thermometer to check food temperatures. Do not taste uncooked or partially cooked dishes. Reheat foods thoroughly to 165 degrees F.

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14 1 in 4 hamburgers turn brown before it has been cooked to a safe internal temperature

15 Food Thermometer  Using a food thermometer is the only way to know if food has been cooked to a safe internal temperature

16 Food Thermometer  1. Place in thickest part of food  2. Don’t touch thermometer bone, fat, or gristle  3. Check temperature before timer goes off  4. Check temperature in several places in irregular shaped foods

17 Safe internal temperatures

18 Chill  Do not allow foods to sit out longer than 2 hours. Divide larger amounts of food into small portions to chill faster. DANGER ZONE (41-140 degrees F) – the temperature zone where bacteria multiply rapidly

19 Chill  Refrigerators should be kept at 40 degrees Fahrenheit or below.  Freezers should be kept at 0 degrees or below  Thaw foods in refrigerator (best way), cold water or the microwave  When in doubt “Throw it Out!”

20 Refrigerator Storage  Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator to prevent their juices from dripping on to other foods.  Leftovers May become unsafe within 3 to 4 days

21 Poster Activity  Create a poster demonstrating ways to safeguard food in the kitchen. Use drawings or cut outs from magazines.


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