1. FOOD SAFETY AND STORAGE Focus on Foods

2. What is a Food borne illness  A Food Borne Illness is a sickness caused by eating food that contains a harmful substance.  Bacteria are single celled microorganisms.  A contaminant is a substance that may be harmful that has accidentally gotten into food.

3. Bacteria that cause food borne illness.  Salmonella: found in raw or undercooked poultry, eggs, meat and seafood, unpasteurized milk.  E coli: mainly found in raw or rare ground beef, unwashed produce  Symptoms: diarrhea, cramping, nausea, vomiting, low-grade fever, body aches  Rare Symptoms: Death, coma, system shut down

4. When it comes to Bacteria….  You cannot see or smell if something is contaminated.  Can be spread from a cough or sneeze.

5. Name 4 Safety practices 1. Keep yourself and the kitchen clean. 2. Avoid cross-contamination 3. Cook food thoroughly 4. Store food properly

6. Cross-Contamination  Occurs when harmful bacteria spread from one food source to another.

7. Hand Washing  The #1 way to prevent bacteria is to wash your hands for 20 seconds.  Use hot soapy water.

8. Roots of food borne illness  Microorganisms- living creatures that are visible only through a microscope.  Bacteria is a microorganism.

9. FAT TOM  Food: Bacteria need food to grow and reproduce rapidly.  Acidity: Bacteria needs a neutral Ph to grow. It cannot grow on lemons  Temperature: Bacteria grows between 40 degrees and 140 degrees F.  Time: Bacteria can double every 20 min.  Oxygen: Bacteria needs air to breathe  Moisture: Bacteria loves moisture

10. Danger zone  The temperature danger zone is from 40 degrees to 140 degrees F.

11. To Fight bacteria that cause food- borne illness, follow these steps to food safety.

12.  Cook Cook meat, poultry, and eggs thoroughly  Separate Don’t cross-contaminate  Clean Wash hands and surfaces often  Chill Refrigerate often

13. Cooking Temperatures  Raw whole fish and eggs 145 degrees F  Raw whole meat 145 degrees F  Ground Meat155 degrees F  Poultry165 degrees F

14. Thawing Food  3 Safe ways to thaw food are… Microwave In the refrigerator Under cold water  NEVER THE COUNTER

15. Question  Which meat would be more prone to getting bacteria?  Ground Hamburger  Steak

16. Cook  Use a thermometer to check food temperatures  Reheat leftovers to 165 degrees F

17. Chill  Keep cold foods cold- below 40 degrees F  Freezer should be set at 0

18. Separate  DON’T CROSS CONTAMINATE  Wash utensils after using  Store raw poultry, fish, and meat in separate containers away from other foods in the refrigerator

19. Clean  Clean- the physical act of using soap and water to clean  Sanitize- maintaining clean conditions to prevent disease

20. HACCP  Hazard Analysis and Critical Control Point  Designed to predict and prevent threats to food safety at various points in food processing and service.

21. FIFO  First in First Out  Use the first opened first.  Buy only what you need  Check dates

22. FDA  FDA  Federal Drug Administration  USDA  United States Department of Agriculture