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1. When taking food to a picnic, cooked meat dishes should be prepared ______ __________. (V-228)

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Presentation on theme: "1. When taking food to a picnic, cooked meat dishes should be prepared ______ __________. (V-228)"— Presentation transcript:

1 1. When taking food to a picnic, cooked meat dishes should be prepared ______ __________. (V-228)

2 1. When taking food to a picnic, cooked meat dishes should be prepared ______ __________. Ahead of time

3 2. When taking food to a picnic, chill the foods at least several hours before packing them in a cooler with plenty of ____ or __________. (V-228)

4 2. When taking food to a picnic, chill the foods at least several hours before packing them in a cooler with plenty of ____ or __________. Ice or gel packs

5 3. Marinate picnic meat and chicken in the _____________. (V-228)

6 3. Marinate picnic meat and chicken in the _____________. refrigerator

7 4. Put the cooler containing picnic foods in the __________ of the car--not in the hot ________. (V-228)

8 4. Put the cooler containing picnic foods in the __________ of the car--not in the hot ________. Passenger compartment trunk

9 5. If picking up take-out food on the way to the picnic, eat the food within _____. Or buy take-out foods ahead of time to chill thoroughly before packing into the ice chest (V-228)

10 5. If picking up take-out food on the way to the picnic, eat the food within _____. Or buy take-out foods ahead of time to chill thoroughly before packing into the ice chest two hours

11 6. At the picnic site, keep the ice chest ___________________________. (V-228)

12 6. At the picnic site, keep the ice chest ___________________________. Out of direct sunlight

13 7. Are meats leftover from a picnic safe to use later at home? (V-229)

14 7. Are meats leftover from a picnic safe to use later at home? Yes--if they have been kept cold constantly except for brief serving times.

15 8. Why is ground meat more perishable than roasts or steaks? (V-230)

16 8. Why is ground meat more perishable than roasts or steaks? Grinding exposes more of the interior meat to bacteria which may be on the surface, in the air, on equipment and on people’s hands. The interior of a roast, for example, is sterile unless it has been cut.

17 9. When purchasing meat at the store, be sure the wrapping ____ and the meat is ______. Put the package in a ____ so it won’t drip on other foods. Keep raw meat away from ____. Take the meat home ____ after leavining the store and refrigerate it ______________. (V-231)

18 9. When purchasing meat at the store, be sure the wrapping ____ and the meat is ______. Put the package in a ____ so it won’t drip on other foods. Keep raw meat away from ____. Take the meat home ____ after leavining the store and refrigerate it ______________. Isn’t torn…cold…plastic bag… cooked food and produce…immediately as soon as possible

19 10. Keep ground meats refrigerated and cook or freeze them within __________. (V-231)

20 10. Keep ground meats refrigerated and cook or freeze them within __________. One or two days

21 11. Over the years, many people thought pork was unsafe because of its connection with _______ a disease caused by _________ that infects the __________ and _________ tissue. (V-232)

22 11. Over the years, many people thought pork was unsafe because of its connection with _______ a disease caused by _________ that infects the __________ and _________ tissue. trichinosis

23 12. Today the incidence of the trichinosis is _______. (V-232)

24 12. Today the incidence of the trichinosis is _______. rare

25 13. Modern research shows that trichinae is killed in fresh pork by cooking pork to _______ internal temperature. (V-232)

26 13. Modern research shows that trichinae is killed in fresh pork by cooking pork to _______ internal temperature. 160 F

27 14. The USDA recommends cooking pork to _____ to be sure bacteria as well as trichinae are destroyed in all areas of the meat. Also product quality is better at 160 F versus 140 F. (V-232)

28 14. The USDA recommends cooking pork to _____ to be sure bacteria as well as trichinae are destroyed in all areas of the meat. Also product quality is better at 160 F versus 140 F. 160 F

29 15. Foods that cause the most choking problems are ____, ____, ____ and ____. (V-233)

30 15. Foods that cause the most choking problems are ____, ____, ____ and ____. Hot dogs, candy, nuts and grapes

31 16. Never leave your child _____ when he or she is eating. (V-233)

32 16. Never leave your child _____ when he or she is eating. unattended

33 17. Because you may not have time for action when you are driving, _________. (V-233)

34 17. Because you may not have time for action when you are driving, _________. Don’t allow children to eat in a car.

35 18. __________ and _______________, avoiding foods that the child is not yet capable of chewing. (V-233)

36 18. __________ and _______________, avoiding foods that the child is not yet capable of chewing. Cook foods well and cut them into small pieces

37 19. Do not allow children to drink from a cup or eat unless they’re _________. (V-233)

38 19. Do not allow children to drink from a cup or eat unless they’re _________. Sitting up

39 20. Remember that numbing caused by ___________ can interfere with the ability to swallow foods that require chewing. (V-233)

40 20. Remember that numbing caused by ___________ can interfere with the ability to swallow foods that require chewing. Topical teething anesthetics

41 21. Ask your _________ for advice on what to do if choking does occur. (V-233)

42 21. Ask your _________ for advice on what to do if choking does occur. pediatrician

43 22. Since most schools don’t have refrigerators for storage, pack a ____________ or ___________ in the child’s bag or lunchbox to keep perishable meats safe. (V-234)

44 22. Since most schools don’t have refrigerators for storage, pack a ____________ or ___________ in the child’s bag or lunchbox to keep perishable meats safe. Small gel pack…frozen juice box

45 23. You can freeze ahead of time meat sandwiches made without ________ and __________. (V-234)

46 23. You can freeze ahead of time meat sandwiches made without ________ and __________. Lettuce…mayonnaise

47 24. Is an unopened canned ham labeled “Keep Under Refrigeration” which has been left out of the refrigerator, safe to eat? (V-235)

48 24. Is an unopened canned ham labeled “Keep Under Refrigeration” which has been left out of the refrigerator, safe to eat? The ham should be safe to eat if it was not left at room temperature for more than four hours.

49 25. If canned meats stored in a cold place are accidently frozen, are they safe to eat? (V-236)

50 25. If canned meats stored in a cold place are accidently frozen, are they safe to eat? Possibly. Seams on cans may burst and leak when cans freeze and contents swell. However, if there is not bulging or leaking, transfer the cans immediately to a refrigerator and allow to thaw. Use after thawing or cooking, or remove meat from cans and refreeze the food.

51 26. If cans of meat stored in a cold place and accidentally frozen, and if the cans were not thawed in the refrigerator or you suspect that the cans were frozen and thawed more than once, or if they are leaking, ______ them. (V-236)

52 26. If cans of meat stored in a cold place and accidentally frozen, and if the cans were not thawed in the refrigerator or you suspect that the cans were frozen and thawed more than once, or if they are leaking, ______ them. discard

53 27. If canned meats were accidently frozen, there may be some change in texture. There may be some separation of meat sauces, but this does not affect the _________. (V-236)

54 27. If canned meats were accidently frozen, there may be some change in texture. There may be some separation of meat sauces, but this does not affect the _________. safety

55 28._________ is characterized by fever, headache, muscle pain followed by diarrhea and nausea. (V-237)

56 28._________ is characterized by fever, headache, muscle pain followed by diarrhea and nausea. campylobacteriosis

57 29. Campylobacteriosis which some experts believe is one of the top two most common foodborne illnesses, is characterized by ___, ___, ___ followed by ____ and ____. (V-237)

58 29. Campylobacteriosis which some experts believe is one of the top two most common foodborne illnesses, is characterized by ___, ___, ___ followed by ____ and ____. Fever, headache and muscle pain….. Diarrhea and nausea

59 30. Campylobacter jejuni must be ingested to cause illness, but cooking to ______ degrees F destroys the bacteria. (V-237)

60 30. Campylobacter jejuni must be ingested to cause illness, but cooking to ______ degrees F destroys the bacteria. 160

61 31. _____ destroys Campylobacter. (V-237)

62 31. _____ destroys Campylobacter. Cooking

63 32. Campylobacteriosis symptoms start _______ after consumption and last _______. (V-237)

64 32. Campylobacteriosis symptoms start _______ after consumption and last _______. Two to 10 days one to 10 days

65 33. ______ is a bacterium which produces a deadly toxin that causes an often-fatal illness known as botulism. (V- 237)

66 33. ______ is a bacterium which produces a deadly toxin that causes an often-fatal illness known as botulism. Clostridium botulinum

67 34. Clostridium botulinum is a bacterium which produces a deadly toxin that causes an often-fatal illness known as ________. (V-237)

68 34. Clostridium botulinum is a bacterium which produces a deadly toxin that causes an often-fatal illness known as ________. botulism

69 35. ______ is a bacterium which produces a deadly toxin that causes an often-fatal illness known as botulism. (V- 237)

70 Clostridium botulinum

71 36. Initially, botulism is characterized by ________ and ______. Many victims also suffer from ____, ____ and ____. (V-237)

72 36. Initially, botulism is characterized by ________ and ______. Many victims also suffer from ____, ____ and ____. Dry mouth and double vision

73 37. Botulism symptoms start _____ hours after consumption, but may start ____ days later. (V-237)

74 37. Botulism symptoms start _____ hours after consumption, but may start ____ days later. 12 to 48 hours eight days

75 38. Botulism toxins are most likely to form in ______, _____ _____ foods devoid of ______ and stored above ____. (V-237)

76 38. Botulism toxins are most likely to form in ______, _____ _____ foods devoid of ______ and stored above ____. High-moisture, low-salt, low acid…. Oxygen….38 F

77 39. To avoid botulism, boil low-acid home-canned goods for ________. (V-237)

78 39. To avoid botulism, boil low-acid home-canned goods for ________. Ten minutes

79 40. ______ forms a toxin in the body and sometimes in food itself which can cause enteritis, diarrhea and gas pains usually last about a day. Symptoms usually appear ____ after consumption. (V-237)

80 40. ______ forms a toxin in the body and sometimes in food itself which can cause enteritis, diarrhea and gas pains usually last about a day. Symptoms usually appear ____ after consumption. Clostridium perfringens

81 41. _____ are a group of commonly harmless bacteria normally found in the intestines of animals and humans. (V-237)

82 41. _____ are a group of commonly harmless bacteria normally found in the intestines of animals and humans. Escherichia coli

83 42. E. Coli are most often associated with intestinal illness or diarrhea in _____ and in ______________________. (V-237)

84 42. E. Coli are most often associated with intestinal illness or diarrhea in _____ and in ______________________. Infants, travelers who have consumed impure water or unpasteurized milk

85 43. In 1982, a rare but virulent strain, __________ was identified by the Centers for Disease Control. It can cause hemorrhagic coloitis. Symptoms generally begin ______ after food was eaten and begin severe abdominal cramps followed by ___, ___, ___ and ____. (V-237)

86 43. In 1982, a rare but virulent strain, __________ was identified by the Centers for Disease Control. It can cause hemorrhagic coloitis. Symptoms generally begin ______ after food was eaten and begin severe abdominal cramps followed by ___, ___, ___ and ____. E. coliO157:H7, 3-4 days, diarrhea (often bloody), vomiting, nausea, low-grade fever

87 44. E. coli can survive both refrigerator and freezer storage but is destroyed by _____________. (V-237)

88 44. E. coli can survive both refrigerator and freezer storage but is destroyed by _____________. Cooking to 160 F

89 45. ______ was recognized as a human foodborne illness after a 1981 Canadian outbreak traced to contaminated coleslaw grown in soil fertilized with manure from infected sheep. (V-237)

90 45. ______ was recognized as a human foodborne illness after a 1981 Canadian outbreak traced to contaminated coleslaw grown in soil fertilized with manure from infected sheep. Listeria monocytogenes

91 46. More serious forms of Listeriosis can result in _____ and ______. (V-237)

92 46. More serious forms of Listeriosis can result in _____ and ______. Menigitis (brain infections)…septicemia (bacteria in the blood stream)

93 47. Meningitis is a ____ infection and septicemia is _____ in the bloodstream. (V-237)

94 47. Meningitis is a ____ infection and septicemia is _____ in the bloodstream. Brain, bacteria

95 48. Listeria monocytogenes can be destroyed by cooking to ______ F. (V-237)

96 48. Listeria monocytogenes can be destroyed by cooking to ______ F. 160

97 49. ______ is today’s most common strain of the Salmonella bacteria which are among the top two sources of foodborne illness. (V-237)

98 49. ______ is today’s most common strain of the Salmonella bacteria which are among the top two sources of foodborne illness. Salmonella enteritidis

99 50. Salmonellosis symptoms occur ______ after ingesting live Salmonella bacteria. The symptoms can last _________. (V-237)

100 50. Salmonellosis symptoms occur ______ after ingesting live Salmonella bacteria. The symptoms can last _________. Six to 48 hours…three to five days

101 51. ______ are found in the noses throats and on the skin of more than 50 percent of healthy humans. The bacteria are also common on ________. (V-237)

102 51. ______ are found in the noses throats and on the skin of more than 50 percent of healthy humans. The bacteria are also common on ________. Staphylococcus aureus

103 52. ______ was first found in chocolate milk in the United States. The bacteria is common in _______. (V-237)

104 52. ______ was first found in chocolate milk in the United States. The bacteria is common in _______. Yersinia enterocolitica

105 53. Who are most vulnerable to foodborne bacteria? (V-238)

106 53. Who are most vulnerable to foodborne bacteria? Senior citizens, pregnant women, very young children and people who suffer from chronic illnesses such as cancer, diabetes, liver disease and AIDS.

107 54. How many bacteria does it take to cause an illness? (V-239)

108 54. How many bacteria does it take to cause an illness? There is not exact number, but the more bacteria consumed, the more likely a person is to get sick.

109 55. What if you suspect you have become ill from a foodborne bacteria in a USDA- inspected product? (V-240)

110 55. What if you suspect you have become ill from a foodborne bacteria in a USDA- inspected product? Wrap a portion of the food and store it in a refrigerator away from children and pets. Save the container and all the wrappings from the product. Call the USDA Meat and Poultry Hotline at

111 56.The federal government has _____ jurisdiction over food prepared in a local food service establishment. To investigate an alleged foodborne illness as a result of eating restaurant food, call ______________________________. (V-241)

112 56.The federal government has _____ jurisdiction over food prepared in a local food service establishment. To investigate an alleged foodborne illness as a result of eating restaurant food, call ______________________________. No your local, county or state health department

113 57. Is it dangerous to eat raw meat? (V-242)

114 57. Is it dangerous to eat raw meat? Yes. Raw meat, fish and poultry may contain harmful bacteria

115 58. Is it safe to partially cook meat ahead of time so it doesn’t take as long to cook later? (V-243)

116 58. Is it safe to partially cook meat ahead of time so it doesn’t take as long to cook later? No. Once you begin to cook meat, fish or poultry, cook it completely until it reaches a safe temperature to assure bacteria are destroyed.

117 59. How long is meat safe in the refrigerator or freezer when the power is off? (V-244)

118 59. How long is meat safe in the refrigerator or freezer when the power is off? If you leave the door closed, meat may be safe in the refrigerator six to eight hours; In a full freezer, two days.

119 60. How do you know which meat is safe during a power outage? (V-245)

120 60. How do you know which meat is safe during a power outage? If the temperature in the refrigerator is above 40 F for more than two hours, discard all meat and poultry. As long as the freezer keeps meat at 40 F or below, it should be safe.

121 61. How can you keep the food safe when the power is off?. (V-246)

122 61. How can you keep the food safe when the power is off?

123 52.. (V-237)

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