1. FOOD SAFETY

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 degrees
Perishable: A food which is likely to spoil quickly

4. 4 things that bacteria need to survive:
1. Food
2. Moisture
3. 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 Source
Bacteria loves protein
Cooked Plant source
Cooked grains (Starch and moisture)
Cooked vegetables
Baked goods safe
Raw Seed Sprouts
Cut Melons

7. FOOD TEMPERATURES BE SAFE, NOT SORRY!!
degrees F.
High temperature destroys most bacteria
Danger Zone
degrees
32-40 degrees F.
Refrigerator temperatures, slow bacterial growth
0 degrees F.
Freezing temperatures
No bacterial growth

8. HOW TO KEEP FOODS SAFE
Clean: wash hands, utensils, counter tops with hot
water and soap.
Separate: Keep raw meat, poultry, eggs and seafood
away from ready to eat foods. (prevent
cross-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 40
degrees and freezer is set at 0 degrees.

9. PACKAGE DATES
Sell-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
Disease
Onset
Symptoms
Foods
Contamination source
Prevention
Salmonella
12-36 hrs.
Diarrhea, abdominal pain, chills, fever
Raw Poultry, raw eggs
Infected food handler, animals
Cook eggs and meat thoroughly, wash hands, utensils
Staphylococcus
1-6 hrs.
Nausea, vomiting, diarrhea, cramps
Ham, meat, poultry, cream-filled pastries, cheese, potato salad
Handlers with sore throat or infected cuts
Heat food, cool foods rapidly
E. Coli
12-72 hrs.
Diarrhea
Undercooked ground meats, bagged spinach
Intestinal track of animals
Cook ground meats thoroughly
Botulism
Fatigue, weakness, double vision, slurred speech
Vegetables, fruits, meat, fish, poultry, condiments
Soil or dust
Thorough heating and rapid cooling of foods.
Clostridium perfringens
8-22 hrs.
Diarrhea, cramps
Cooked meat and poultry
Soil, 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)

12. REFRIGERATED FOODS Eggs Fish Meats Raw: 5 weeks Hard cooked: 1 week
Fresh:1-2 days
Cooked: 3-4 days
Meats
_ Fresh: 3-4 days
_ Ground: 1-2 days
_ lunch: 4-6 days
_ Ham: 1 week
_ Whole chicken: 2-3 days
_ Pieces chicken: 1-2 days