4Staphylococcus Aureus Sources – human body, cuts, sores, coughing, nasal passagesSymptoms – nausea, diarrhea, vomiting, stomach crampsPrevention – wash hands often, wear band-aids on cuts, cover mouth when coughing or sneezing
5E-ColiSources – raw or undercooked beef, ground beef, unpasteurized milkSymptoms – nausea, vomiting, stomach cramps, bloody diarrheaPrevention – cook meat thoroughly, keep hot food, keep cold food cold
6Botulism Sources – improperly processed low-acid foods Symptoms – headache, bloating, nausea, diarrheaPrevention – use proper methods when processing low acid foods, check for signs of unsafe food
7Cross ContaminationDefinition – When bacteria from one food is transferred to another food due to unsanitary practicesExamples – 1. Cutting raw chicken on cutting board, don’t sanitize board sufficiently, use the same board to cut salad makings 2. Dirty utensils or dishes used to serve cooked meats
8Danger Zone What is the Danger Zone? Between 40 degrees Fahrenheit and 140 degrees FahrenheitHow long can foods be left in the Danger Zone?Two hours maximumHow can I keep my sack lunch out of the Danger Zone ?Freeze juice box, freeze sandwich, fill a ziplock bag with ice, gel packs, insulated lunch boxes
9Hand Washing Describe the three essentials of effective hand washing. Warm or hot water, soap, wash for 20 seconds.It is important to always dry your hands with a CLEAN towel.Hands should be washed after:Using the toilet, sneezing or coughing, touching a pet, touching nose or mouth, touching dirt, handling unsafe foodHands should always be washed before:Preparing food, eating, handling babies
10Signs of Unsafe Food Mold – Except for hard cheese Odor – Off, Unusual Color – UnusualTexture – Slimy, gritty, witheredDanger Zone – More than two hoursDates – Expired, Use by or sell by
11Signs of Unsafe Food Jars – Unsealed or push top Unwashed – Fruits or vegetablesCans – Bulged or leakingTemperature – Hot food hot, cold food coldDo not TASTE food that might be unsafe! Throw it away! Also, do not allow PETS to eat it.Heat all HOME CANNED vegetables and meats (low acid foods) in an open kettle for 10 minutes before tasting and or eating.