2 Cross-contamination: letting micro-organisms from one food get into another. Example 1: cutting meat on a cutting board, then cutting vegetables on the same board without washing it first.Example 2: Putting raw meat on a plate, putting the meat on the grill and cooking it thoroughly. After the meat is cooked thoroughly putting the meat back on the same plate.
3 Food-borne illness: an illness caused by bacteria. Danger Zone: The temperature at which bacteria multiplies most rapidly degreesPerishable: A food which is likely to spoil quickly
4 4 things that bacteria need to survive: 1. Food2. Moisture3. Temperature (danger zone)4. Time
5 FOOD-BORNE ILLNESS FACTS Most cases of food-borne illness are caused by bacteria in red meat, poultry, raw eggs, and raw and partially cooked seafood.About 9,000 victims die each year from food-borne illness.Salmonella bacteria is the most common cause of food-borne illness.
6 Risky Foods food where bacteria can grow Animal SourceBacteria loves proteinCooked Plant sourceCooked grains (Starch and moisture)Cooked vegetablesBaked goods safeRaw Seed SproutsCut Melons
7 FOOD TEMPERATURES BE SAFE, NOT SORRY!! degrees F.High temperature destroys most bacteriaDanger Zonedegrees32-40 degrees F.Refrigerator temperatures, slow bacterial growth0 degrees F.Freezing temperaturesNo bacterial growth
8 HOW TO KEEP FOODS SAFEClean: wash hands, utensils, counter tops with hotwater and soap.Separate: Keep raw meat, poultry, eggs and seafoodaway from ready to eat foods. (preventcross-contamination)Cook: cook foods to proper internal temperatures.Check for doneness with food thermometer.Chill: refrigerate of freeze perishables within two hours.Make sure refrigerator is set at no higher than 40degrees and freezer is set at 0 degrees.
9 PACKAGE DATESSell-by date: The last day a food product is to be sold: allows for short storage time in consumer’s refrigerator.Expiration date: The last day a food should be eaten or used.Freshness date (best if used by): The date at which a food will have passed it’s quality peak.
10 Diarrhea, abdominal pain, chills, fever Raw Poultry, raw eggs DiseaseOnsetSymptomsFoodsContamination sourcePreventionSalmonella12-36 hrs.Diarrhea, abdominal pain, chills, feverRaw Poultry, raw eggsInfected food handler, animalsCook eggs and meat thoroughly, wash hands, utensilsStaphylococcus1-6 hrs.Nausea, vomiting, diarrhea, crampsHam, meat, poultry, cream-filled pastries, cheese, potato saladHandlers with sore throat or infected cutsHeat food, cool foods rapidlyE. Coli12-72 hrs.DiarrheaUndercooked ground meats, bagged spinachIntestinal track of animalsCook ground meats thoroughlyBotulismFatigue, weakness, double vision, slurred speechVegetables, fruits, meat, fish, poultry, condimentsSoil or dustThorough heating and rapid cooling of foods.Clostridium perfringens8-22 hrs.Diarrhea, crampsCooked meat and poultrySoil, raw foods
11 SAFETY TIPS!! Heat foods thoroughly, cool foods rapidly. Foods high in acidity (ph above 7) are not as likely to contain bacteria. (Example: tomato, vinegar, citrus-lemon)