Fight Back! Sanitation and Safety

Food Borne Illness What is a Foodborne Illness? Flu like symptoms-NVD’s Most bacteria are harmless 76 Million Sick each year 5000 die

Why do Food Service Establishments Care if People get Sick? Loss of Customers Negative Media Exposure Lawsuits/Legal Fees Increased Insurance Premiums Loss of reputations Lowered Employee Morale

Who is at Risk? ElderlyInfants/Children Pregnant women People with weak immune systems

Forms of Contamination BiologicalPhysicalChemical

What is the difference Between Microorganisms and Pathogens Microorganisms are small living organisms that can only be seen through a microscope Pathogens-microorganisms that can cause illness

Biological Contamination VirusesBacteriaParasitesFungi

WHAT ARE SOME EXAMPLES OF POTENTIALLY HAZARDOUS FOOds FishPoultryMeatEggs Milk and Dairy Shellfish Sliced Melons and Tomatoes Baked Potatoes Sprouts Garlic and Oil Mixtures Tofu

Flow of Food-Place in order StoringServingCookingPurchasingReheatingPreparingCoolingHoldingReceiving

1.Purchasing 2.Receiving 3.Storing 4.Preparing 5.Cooking 6.Holding 7. Cooling 8. Reheating 9. serving

Food Borne Illness The danger zone is 41F-135F-TDZ Keep out of zone by Store in the refrigerator Cook food to 160F Maintain hot food above 135F Reheat food to 165 for 15 sec with 2 hours Food should not be in the danger zone for more than two to four hours

Hepatitis A Virus Incubation days SymptomsJaundice Muscle aches Headache Inflammation of the liver Source-person infected transfer from fecal matter to Food Water Fruits and Veggies Prevention Cook Food, wash hand, and food handler needs to stay home when sick

Parasite-Trichinosis Incubation-Symptoms Muscle pain Fever Swelling of the face Weakness or fatigue Sources-Wild Game and Pork Prevention Cook Meat and Wild Game to 145 Freezing may kill some

Incubation period for Pathogens E Coli-2-9 days Salmonella-6-48 hours Staphylococcus-Rapid Listeria-Few Days-3 weeks Trichinosis-8hour-few days Botulism-18-36hr(most deadly)

Clean vs. Sanitary Clean free of visible dirt Sanitary 99.9% free of all microorganisms

The 4 C’s in Food Safety Cook Clean Chill Separate-Avoid Cross Contamination

4 C’s Cook to proper temperatures Use a clean thermometer to check internal temp Cook eggs whites until firm Microwave-make sure no cold spots Sauces and soups to boil ground beef and poultry to 165F TCS cooked food discarded after 7 days

4 C’s Clean: Wash hands and surface often Wash hands with hot soapy water. The water should be as hot as you can stand Use 20 Second Scrub Wash and sanitize cutting board with hot soapy water Use plastic or non porous cutting board Clean vs. Sanitary

4 C’s Chill-Refrigerate Properly Refrigerate with two hours Never defrost at room temperature Thaw in refrigerator, microwave, cold running water Refrigerator is the best way to thaw Divide large quantities of food into shallow containers

4C’s Separate Don’t Cross contaminate Cross contaminate is when raw food contaminate ready to eat food Always wash hands and cutting boards after use Never placed cooked food with raw food In the refrigerator, store meat below veggies and fruits

Kitchen Safety Reminders Keep all doors and drawers closed at all times Absolutely no playing around in kitchen Wash knives with the blade away from you Don’t soak knives When cutting keep fingers curled away from the blade. Use guidelines Hot oil and water do not mix. Keep water away from oil Never move or transfer hot oil Remove anything from stove with hot pads Never use a towel or wet towel to remove something from the oven