Presentation on theme: "FOOD SAFETY AND STORAGE Focus on Foods. What is a Food borne illness A Food Borne Illness is a sickness caused by eating food that contains a harmful."— Presentation transcript:
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.
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
When it comes to Bacteria…. You cannot see or smell if something is contaminated. Can be spread from a cough or sneeze.
Name 4 Safety practices 1. Keep yourself and the kitchen clean. 2. Avoid cross-contamination 3. Cook food thoroughly 4. Store food properly
Cross-Contamination Occurs when harmful bacteria spread from one food source to another.
Hand Washing The #1 way to prevent bacteria is to wash your hands for 20 seconds. Use hot soapy water.
Roots of food borne illness Microorganisms- living creatures that are visible only through a microscope. Bacteria is a microorganism.
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
Danger zone The temperature danger zone is from 40 degrees to 140 degrees F.
To Fight bacteria that cause food- borne illness, follow these steps to food safety.
Cook Cook meat, poultry, and eggs thoroughly Separate Don’t cross-contaminate Clean Wash hands and surfaces often Chill Refrigerate often
Cooking Temperatures Raw whole fish and eggs 145 degrees F Raw whole meat 145 degrees F Ground Meat155 degrees F Poultry165 degrees F
Thawing Food 3 Safe ways to thaw food are… Microwave In the refrigerator Under cold water NEVER THE COUNTER
Question Which meat would be more prone to getting bacteria? Ground Hamburger Steak
Cook Use a thermometer to check food temperatures Reheat leftovers to 165 degrees F
Chill Keep cold foods cold- below 40 degrees F Freezer should be set at 0
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
Clean Clean- the physical act of using soap and water to clean Sanitize- maintaining clean conditions to prevent disease
HACCP Hazard Analysis and Critical Control Point Designed to predict and prevent threats to food safety at various points in food processing and service.
FIFO First in First Out Use the first opened first. Buy only what you need Check dates
FDA FDA Federal Drug Administration USDA United States Department of Agriculture