2 The Whys Behind Food Safety Rules Keep it Safe, Refrigerate!Refrigerate foods you’ll use quickly. Freeze raw meat, poultry or fish you won’t use in a couple of daysWhy?Safe fridge temps of 4º C or below prevent most bacteria that cause illness from growing. Freezer temps of 0º C STOP bacteria!!!
3 Don’t thaw food on the counter! Thaw in the fridge or microwaveWhy?Thawing starts from the outside in, so bacteria can multiply to disease-causing levels before food has a chance to thaw!!!
4 Wash hands before preparing food Wash hands & utensils again after contact with raw meat and poultryWhy?Hands carry tons of bacteria!Raw meat & poultry may carry bacteriaNever rinse a chicken/turkey in a sink without disinfecting it after!!!
5 Cook raw meat & fish to a temp of 160ºF & chicken to 180ºF Always pierce the thighJuices should run clear on chickenFish should flakeWhy?Hot cooking weakens bacteria found in raw foodsContinued heat destroys bacterial cell membranes, destroying cell protein and causing cell death
6 Promptly refrigerate or freeze leftovers Use small shallow containers for quick coolingWhy?Dividing food into small containers promotes even cooling
7 Never leave perishable food out more than 2 hours!!! Dangerous foods include:Milk & milk productsShellfishDressingsProcessed meatsGraviesPuddings & whipped creamCooked meat & salads made from themWhy?With moisture and bacteria can double in number every 20 mins’Bacteria do not reach dangerous levels in less than 2 hours
8 Food Poisoners!!! Staphylococcus (Staph) Spread by someone handling food, at warm temps it produces a poisonFound on skin, in boils, zits and throat infectionsSymptomsset in 2-8hrs after eatingVomiting & diarrhea could last a 1-2 daysPreventionWash hands, utensilsFoods at risk: all meats, egg products and creamy salads/dessertsNo more than 2 hrs out on counter
9 Salmonella Spread by eating infected food that is raw or uncooked Symptomsset in 12-36hrs after eatingVomiting, diarrhea & fever could last a 2-7 daysPreventionKeep raw food away from cooked foodCook chicken, meat & fish carefullyWatch handling of poultry and ground meatDon’t drink unpasteurized milk
10 Clostridium Perfringens Known as the buffet germSpreads rapidly in large portions of food cooling slowlySymptomsset in 8-24hrs after eatingDiarrhea and gas pains ending in less than a dayBadly affects the elderly & people with ulcersPreventionKeep hot food hot (over 140ºF/60ºC)Keep cold food cold (under 40ºF/4ºC)Divide buffet foods in smaller portions for serving
11 CampylobacterDrinking untreated water or eating raw or undercooked shellfish (even if a pet drinks water can be spread to owners)Symptomsset in 2-5 days after ingestingSevere diarrhea (possibly bloody), cramping, fever & headaches lasting 2-7 daysPreventionDon’t drink untreated water or unpasteurized milkThoroughly wash hands, utensils and surfaces that touch raw meats
12 BotulismConsuming home canned or canned goods, showing any of the following signs: clear liquids turned milky, cracked jars, loose lids, swollen or dented cans or lidsSymptomsset in12-48 hrs after ingestingAffects central nervous system: double vision, droopy eyelids, trouble speaking, swallowing or breathingUntreated it is FATAL!!!PreventionDon’t use canned goods showing danger signsIf symptoms develop get help immediately
13 E.ColiEating undercooked ground beef (the inside is pink), drinking contaminated (impure) water , drinking unpasteurized (raw) milk, working with cattleSymptomsSet in 7 days after consumingSevere abdominal cramping, leads to watery diarrhea which causes a loss of electrolytes and dehydrationIf persistent causes bloody stools, resulting from intestinalPreventionWash hands thoroughly before & after preparing meatThoroughly cook all ground beef to an internal temp of 160ºFIf symptoms develop get help immediately