Food Safety Just FACS

What is a foodborne illness? Sickness caused by eating food that contains a harmful substance.

At Risk EVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others: Children Pregnant women Seniors Individuals with compromised immune systems Medications that weaken natural immunity

Some Bacteria Diseases Common Sources Campylobacteriosis Contaminated water; unpasteurized milk; undercooked meat, poultry and seafood Botulism Improperly processed, home-canned and commercially canned foods; vacuum packed or tightly wrapped foods E. coli Unchlorinated water, raw or rare ground beef; unwashed produce; unpasteurized milk Salmonella Raw or undercooked poultry, eggs, meat and seafood; unpasteurized milk Staphylococcus aureus Prepared foods left too long at room temperature. Meat, poultry, egg products and such mixtures as tuna, chicken, potato and egg salad; cream filled pastries

Some Bacteria Diseases Common Sources Listeria Improperly processed deli meats and unpasteurized milk products. Clostridium Perfringens Cooked beans, meat products, thick soups, and gravy. Leftovers that aren't cooled and reheated properly may contain a lot of the bacteria.

Symptoms of Bacteria Diseases E. Coli abdominal cramping, sudden, severe watery diarrhea that may change to bloody stools Gas, loss of appetite or nausea, vomiting (uncommon), fatigue, fever Symptoms can last anywhere from a few days to more than a week. Salmonella Cramps in your stomach, Bloody stools, Diarrhea, Cold and chills, Fever, Headache, Sick to your stomach, Throwing up Staphylococcus The signs of cellulitis are those of any inflammation. Any skin sore or ulcer that has these signs may be developing cellulitis. If the staph infection spreads, fever, with chills and sweats,

Symptoms of Bacteria Diseases Clostridium Perfringens 6 – 24 hours after consuming toxin abdominal pain and stomach cramps, followed by diarrhea. Nausea is also a common symptom. Fever and vomiting are not normally symptoms Botulism Nausea, vomiting, diarrhea followed by constipation and abdominal distension. May be weakness and difficulty breathing 18-36 hours after consuming Listeria 11-70 days after consuming Muscle aches, fever, flu-like symptoms, nausea, diarrhea, headache, stiff neck, tremors, loss of balance Campylobacter Diarrhea, bloody stool, vomiting, belly cramps, bloating, fever

Prevention of Bacteria Diseases E. Coli Cook meat properly, wash produce properly, avoid cross contamination, defrost food properly, store leftovers properly, avoid raw milk, don’t prepare food if have diarrhea Salmonella Avoid eating raw or barely cooked eggs. Don’t eat raw or undercooked beef, pork, or poultry. Refrigerate food properly, Wash your hands well, store and handle food properly. Don’t mix utensils that could cross contaminate Staphylococcus Keep cuts/open sores clean and covered if needed and don’t share towels or anything that could spread the disease. Seek medical help if needed to prevent spreading

Prevention of Bacteria Diseases Clostridium Perfringens Cook meats properly, make sure held and stored at proper temperature Reheat to proper temperature (usually 140) Botulism Can food properly, boil home processed foods for at least 10 minutes, do not taste canned foods to see if still good, throw away suspicious cans, keep baked potatoes hot Don’t give honey or corn syrup to infants

Prevention of Bacteria Diseases Campylobacter Cook poultry to 165 F, heating foods and pasteurized products, wash hands before cooking and after touching raw meal, prevent cross contamination, wash hands after touching pets Listeria Clean hands and surfaces, scrub raw vegetables, cook thoroughly, careful with cheeses, make sure deli meats are safe to consume

Food Safety definition Food safety means keeping food safe to eat by following proper food handling and cooking practices.

Four Steps to Food Safety Clean Separate Cook Chill

Clean Personal Hygiene Kitchen Wash hands in warm, soapy water 20-second scrub Wash before and after preparing food in the kitchen. Cover coughs and sneezes Clean and sanitize all surfaces and utensils in hot, sudsy water. Change dish towels often Dispose of garbage promptly

Separate Separate cooked and ready-to-eat foods from raw foods. Do not taste and cook with the same spoon. Never use the same utensil, cutting board, or plate for raw and cooked foods. This step prevents cross-contamination which occurs when harmful bacteria spread from one food to another.

Cook Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill harmful bacteria. Use a thermometer to check food temperatures. Do not taste uncooked or partially cooked dishes. Reheat foods thoroughly to 165 degrees F.

Chill Do not allow foods to sit out longer than 2 hours. Divide larger amounts of food into small portions to chill faster. Refrigerators should be kept at 40 degrees Fahrenheit or below. Freezers should be kept at 0 degrees or below Thaw foods in refrigerator, cold water or the refrigerator When in doubt “Throw it Out!”

Poster Activity Create a poster demonstrating ways to safeguard food in the kitchen. Use drawings or cut outs from magazines.