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
Common Sources
Signs/Symptoms
Campylobacteriosis
Contaminated water; unpasteurized milk; undercooked meat, poultry and seafood
Diarrhea (sometimes bloody), cramping, abdominal pain, and fever within two to five days after exposure to the organism. Can spread into bloodstream and become life-threatening
Botulism
Improperly processed, home-canned and commercially canned foods; vacuum packed or tightly wrapped foods
E. coli
Unchlorinated water, raw or rare ground beef; unwashed produce; unpasteurized milk
Salmonella
Raw or undercooked poultry, eggs, meat and seafood; unpasteurized milk
Staphylococcus aureus
Prepared foods left too long at room temperature. Meat, poultry, egg products and such mixtures as tuna, chicken, potato and egg salad; cream filled pastries

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 Kitchen Wash hands in warm, soapy water
20-second scrub
Wash before and after preparing food in the kitchen.
Cover coughs and sneezes
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.

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 ( 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.