Food Safety & Sanitation Mrs. Mittelhaeuser - Culinary Arts

Food Borne Illness Result from eating contaminated or toxic foods For bacteria growth warmth, moisture, and food are needed The presence of viruses, bacteria, and toxins can not always be detected from appearance or smell.

Botulism: bottles & babies Source Improperly canned foods Honey Symptoms Affects nervous system Double vision Not able to speak or swallow

E-Coli Sources Symptoms Undercooked ground beef Un-pasteurized milk & juice Fecal matter & infected soil Symptoms Cramps Diarrhea Nausea Vomiting Fever

Hepatitis A Source Symptoms Fecal matter Fever Loss of appetite Nausea Vomiting Jaundice

Salmonella Source Symptoms Raw poultry Raw eggs Cramps Diarrhea Nausea Chills Fever Headache

Staphylococci Source Symptoms Human skin, nose & throat; passed by not washing hands Symptoms Nausea Vomiting Diarrhea

Food Borne Illness Statistics The CDC estimates that food borne illnesses cause: approximately 76 million illnesses 325,000 hospitalizations 5,000 deaths in the United States each year

Prevention: Food Preparation Thorough Hand Washing

Prevention: Preparation Cont. Clean and sanitize work surfaces Wash dishes in hot soapy water Use plastic or nonporous cutting boards for cutting meats Use a clean thermometer to measure internal temperature of foods

Prevention Preparation: Cont. Wash fruits and vegetables in cool water before peeling or cutting Don’t eat pink ground beef Don’t eat raw eggs – including batters Always wash items after they come in contact with raw meat Never place cooked food on plate that held raw meat

Prevention: Storage Throw food with off-odor away Don’t use dented or bulging cans Store raw meat covered in fridge so it will not contaminate other foods Keep freezer at 0 ; refrigerator at 40 Store foods in fridge so air can circulate Pack foods tightly in the freezer

Danger Zone Temperature range of 40 -140 Bacteria reproduce rapidly Freezer stops bacteria growth Fridge slows bacteria growth

Prevention: Cooling & Reheating Keep hot foods hot & cold foods cold Reheat to 165 Cooling Place hot foods in shallow containers Foods should not be in danger zone for more than 2 hours

Thawing Foods In the fridge In a sink full of cold running water (change frequently) In the microwave (use immediately)

Thawing Foods Never on the counter or sitting in the sink!