Safeguarding the Family’s Health

Foodborne Illnesses Foodborne illnesses: disease transmitted by food Food contamination Contamination: substance that maybe harmful that has accidentally gotten into food Microorganism: living substance so small it can be seen only under a microscope Bacteria: single-celled or noncelluar microorganisms - not all are harmful

Foodborne Illnesses cont. Food contamination cont. Soil, insects, humans, and cooking tools can all transfer bacteria to foods Hazard analysis and Critical Control Point (HACCP) - food processors need to follow a quality control Health inspectors spot-check farms and plants Thorough cooking will kill bacteria Refrigeration will slow their growth

Foodborne Illnesses cont. Bacterial illnesses E coli, salmonellas, botulism (toxins) Toxins: poisons produced by bacteria Bacteria affects people different Infants, pregnant women, older adults, and people with impaired immune system Symptoms may appear 30 minutes to 30 days after eating tainted food Longer time it takes symptoms to appear, the harder it is to pinpoint Abdominal cramps, diarrhea, fatigue, headache, fever, and vomiting

Foodborne Illnesses cont. Bacterial illnesses Botulism - affect the nervous system Bulging cans of food Double vision, inability to swallow, speech difficulty, and gradual respiratory paralysis Death rate is high Treating bacterial Foodborne illnesses Rest, drinking liquids See doctor if symptoms do not go away

Foodborne Illnesses cont. Other foodborne illnesses Parasite - microorganism that needs another organism, called a host to live Red meat and pork Protozoa - tiny, one-celled animals Polluted water, vegetables in polluted soil Virus - smallest and simplest known type of microorganisms Raw shellfish, contaminated water Natural toxins - mushrooms and leaves of rhubarb

Four steps to food safety Clean Separate Cook Chill

Clean Sanitation: means maintaining clean conditions to prevent disease and promote good health Wash hands - 20 seconds, soap, and warm water Wash after using the toilet, or touching your face, hair, or any unsanitary object Cover coughs and sneezes, wash immediately Wash after handling raw meat, fish, poultry and egg Keep hair tied back

Clean cont. Clean clothes and apron - avoid baggy clothes Cover all open sores or cuts Kitchen - non smoking area Keep work area clean Use paper towels and soap to clean meat juices Remove dirty utensils Wash tops of cans

Clean cont. Thoroughly wash cutting boards, counters, and utensils Dispose of garbage properly and promptly Wash dishes promptly - hot water and soap In this order: glasses, flatware, plates and bowls, pots and pans, and greasy utensils Do not store food under the sink Wash dishcloths and sponges daily

Separate Separate cooked and ready-to-eat foods from raw foods Cross-contamination: occurs when harmful bacteria from one food are transferred to another food Keep raw meat separate from other foods Do not taste and cook with the same spoon

Separate cont. Use clean utensils, containers, & cutting boards Don’t use hand towels to clean dishes Keep pets and insects out of the kitchen Never taste any food that looks unsafe Use different sauces & utensils for marinating, basting, & serving

Cook Use thermometer Cook food thoroughly Boil home canned food for 10-20 minutes Use only clean, fresh, unbroken eggs Do not eat raw cookie dough or taste partially cooked containing meat, poultry, fish, or eggs

Chill Keep cold foods cold - below 40 F Bacteria multiples fastest between 40-140 Refrigerate leftovers promptly - eat or freeze within 3 days Thaw foods in refrigerator or microwave Cold running water Keep refrigerator and freezer clean Package food items properly

Chill cont. Refrigerate all custard food items Refrigerate all food items separately Do not refreeze foods - unless they still have ice crystals Place perishable items in your cart last Place left over in refrigerator within 2 hours

Cooking for special occasions Make sure you have the room for refrigeration and heating Buffet - use small dishes and refill Large amount of food take longer to cook Serve food immediately When outside keep food cold

Eating safely when eating out Check the surrounds make sure they are clean Watch your waiter - clean clothes, hair back, not touching your food, not coughing or sneezing on your food

Storing food for emergencies American Red Cross recommends storing at least 3 days supply of food and water for each family member Keep food that will not spoil and food that does not require cooking

Safety in the kitchen Many accidents are due to carelessness Preventing Poisonings Cuts Burns & fires Falls Electric shock Chocking

Preventing Chemical Poisonings Keep all hazardous products in a location where children cannot reach them - not under kitchen sink Keep chemicals in their original packaging Do not rely on safety closures Do not leave chemicals unattended Pesticides and insecticides - wash all produce

Preventing Chemical Poisonings cont. Keep medicine out of reach - do not refer to medicine as candy Read all labels Treating poisonings Call poison control center immediately Have poison container with you Follow direction on the label

Preventing Cuts Keep knives sharp - dull blades can slip and cause cuts Move blades away from the body - never point a blade at anyone Do not try to catch a falling knife Use knives only for its intended purpose Wash and store knives separate

Preventing Cuts cont. Never put fingers near beaters, blades of blender, food processors, garbage disposal Never pick up broken glass with your bare hands Treating cuts Cover the wound with sterile cloth Apply firm pressure Small cut - clean with soap, antiseptic, bandage Large cut - continue pressure and go to hospital

Preventing Burns and Fires Use pot holders - keep dry Turn pot handles inward Avoid steam burns - open lids away from you Never open pressure cooker before the pressure has gone down Do not let children play near or cook without supervision Turn off range and unplug appliances when not in use Ground all electric appliance - avoid light weight extension cords

Preventing Burns and Fires cont. Be cautious with liquids heating in a microwave - it an reach 212 F without showing signs of boiling When near the range - tight clothes or roll sleeves up Do not hang curtains over flames or range Be careful with candles or open flames Manually lighting gas range - match first then gas Clean grease from exhaust hoods

Preventing Burns and Fires cont. Never leave pan of hot grease unattended Can burst into flames - if smoke, then it is only 10-20 degrees from flames Do not put fire out by water - it will only spread and jump

Preventing Burns and Fires cont. Keep fire extinguisher handy Stop, drop, and roll Smoke alarms - check monthly (2 time a year) Treating burns Place burn under cold water Do not apply ointments or grease of any kind Do not break blister

Prevents Falls Do not stand on a chair or box Let floor dry before you walk on it Wipe up spills immediately Remove all clutter from floor Find throw rug with a nonskid backing Treating falls If broken bone do not move it Do not give the victim any food or drink

Preventing Electric Shock Never stand on a wet floor or work near a wet counter when using electric appliances Do not touch any electrical plugs, switches, or appliances with wet hands Do not run electrical cords under rugs Unplug toaster before trying to pull toast out with a knife

Preventing Electric Shock cont. Hold onto the plug not the cord when unplugging Do not use damage appliances Treating electric shock Immediately disconnect the power source Do not touch the victim if connected to power Nonconducting material - rope, long piece of dry cloth, wooden pole Call for help

Preventing Chocking Chew food thoroughly before swallowing Avoid talking and laughing when you have food in your mouth Do not give children small, round pieces of food (hot dogs or carrots) Cut slices in haves or quarters.

Preventing Chocking cont. Treating choking Abdominal thrust: procedure use the save choking victims Stand behind the victim - wrap arms around their waist Your thumb toward the victim, place first against their abdomen - fist should be above the navel and below the rib cage Grasping your fist with other hand - use quick thrust to press upward into the victims abdomen - repeat if needed