1. Beginning Foods Mrs. Moscinski
Food Safety & Storage
Beginning Foods
Mrs. Moscinski

2. Microbes Another names for germs/bacteria
Many are harmless and helpful
Food Spoilers
Can be seen at work
Make food look and smell bad
Food Poisoners
Are invisible
Make you sick

3. Foodborne Illness
Definition: a sickness caused by eating food that contains a harmful substance
Caused by dangerous or harmful bacteria

4. E. Coli Common sources: Symptoms Raw or rare ground beef
Unwashed produced
Unpasteurized milk or apple cider
Unchlorinated water
Symptoms
Start about 7 days after infected
Serve stomach cramps
Nausea or vomiting
Watery and bloody stools

5. Staphylococcus Common Sources: Symptoms
Prepared foods left too long at room temperature
Ex: meat, poultry, egg products, mixtures such as tuna, chicken, egg and potato salad, cream-filled pastries
Humans w/ infections (cut or cold)
Symptoms
Starts 2-6 hours after infection
Headache
Vomiting
Diarrhea

6. Salmonella Common Sources: Symptoms:
Raw or undercooked poultry, eggs, meat and seafood
Unpasteurized milk
Symptoms:
Starts hours after infection
Headache
Vomiting
Diarrhea
Fever

7. Botulism Common Sources: Symptoms:
Improperly processed, home-canned or commercially canned foods
Look for cans with dents, leaking or milky liquids
Symptoms:
Starts hours after infection
Slurred speech
Double-vision
Trouble breathing or swallowing
Droopy eyelids
Can be fatal

8. Bacterial Growth Conditions for Growth: To Prevent Growth:
Warmth (40°-140°F)
Moisture
Food Source
To Prevent Growth:
Heat – kills bacteria (above 165°F) - cooking
Cold – slows growth (below 40°F) – refrigerate
Freezing – stops growth (below 0°F) – freezer

9. Food Safety
Means keeping food safe to eat by following proper food handling and cooking practices
Keep yourself and you kitchen clean
Don’t cross-contaminate
Cook food thoroughly
Refrigerate food promptly

10. Personal Hygiene Wash hands vigorously for 20 seconds
Keep a clean kitchen
Keep pets out of the kitchen
Wash tops of cans before opening
Change dishtowels often

11. Don’t Cross-Contaminate
Occurs when harmful bacteria spread from one food to another
Have at least two cutting boards: one for meat, one for produce
Plastic cutting boards are easier to wash, use for meat
Discard cutting boards when they develop impossible to clean grooves

12. Cook Food Thoroughly
Use a thermometer to test the internal temperature of a food
Temperature registered at the thicket part of the food
Usually 160°F, but varies with different foods
Serving
Hot foods hot
Cold foods cold
Two-hour rule: don’t keep food out for longer (1 hour in high heat)

13. Refrigerate Food Promptly
Refrigerate or freeze food promptly, before brought to room temperature
Throw out food that has been sitting out too long
Never defrost food at room temperature
Place food in a container in the refrigerator
Place in a water-tight plastic bag and submerge in cold water, change water every 30 minutes