FOOD SAFETY

Cross-contamination: letting micro-organisms from one food get into another. Example 1: cutting meat on a cutting board, then cutting vegetables on the same board without washing it first. Example 2: Putting raw meat on a plate, putting the meat on the grill and cooking it thoroughly. After the meat is cooked thoroughly putting the meat back on the same plate.

Food-borne illness: an illness caused by bacteria. Danger Zone: The temperature at which bacteria multiplies most rapidly. 40-140 degrees Perishable: A food which is likely to spoil quickly

4 things that bacteria need to survive: 1. Food 2. Moisture 3. Temperature (danger zone) 4. Time

FOOD-BORNE ILLNESS FACTS Most cases of food-borne illness are caused by bacteria in red meat, poultry, raw eggs, and raw and partially cooked seafood. About 9,000 victims die each year from food-borne illness. Salmonella bacteria is the most common cause of food-borne illness.

Risky Foods food where bacteria can grow Animal Source Bacteria loves protein Cooked Plant source Cooked grains (Starch and moisture) Cooked vegetables Baked goods safe Raw Seed Sprouts Cut Melons

FOOD TEMPERATURES BE SAFE, NOT SORRY!! 160-212 degrees F. High temperature destroys most bacteria Danger Zone 40-140 degrees 32-40 degrees F. Refrigerator temperatures, slow bacterial growth 0 degrees F. Freezing temperatures No bacterial growth

HOW TO KEEP FOODS SAFE Clean: wash hands, utensils, counter tops with hot water and soap. Separate: Keep raw meat, poultry, eggs and seafood away from ready to eat foods. (prevent cross-contamination) Cook: cook foods to proper internal temperatures. Check for doneness with food thermometer. Chill: refrigerate of freeze perishables within two hours. Make sure refrigerator is set at no higher than 40 degrees and freezer is set at 0 degrees.

PACKAGE DATES Sell-by date: The last day a food product is to be sold: allows for short storage time in consumer’s refrigerator. Expiration date: The last day a food should be eaten or used. Freshness date (best if used by): The date at which a food will have passed it’s quality peak.

Diarrhea, abdominal pain, chills, fever Raw Poultry, raw eggs Disease Onset Symptoms Foods Contamination source Prevention Salmonella 12-36 hrs. Diarrhea, abdominal pain, chills, fever Raw Poultry, raw eggs Infected food handler, animals Cook eggs and meat thoroughly, wash hands, utensils Staphylococcus 1-6 hrs. Nausea, vomiting, diarrhea, cramps Ham, meat, poultry, cream-filled pastries, cheese, potato salad Handlers with sore throat or infected cuts Heat food, cool foods rapidly E. Coli 12-72 hrs. Diarrhea Undercooked ground meats, bagged spinach Intestinal track of animals Cook ground meats thoroughly Botulism Fatigue, weakness, double vision, slurred speech Vegetables, fruits, meat, fish, poultry, condiments Soil or dust Thorough heating and rapid cooling of foods. Clostridium perfringens 8-22 hrs. Diarrhea, cramps Cooked meat and poultry Soil, raw foods

SAFETY TIPS!! Heat foods thoroughly, cool foods rapidly. Foods high in acidity (ph above 7) are not as likely to contain bacteria. (Example: tomato, vinegar, citrus-lemon)

REFRIGERATED FOODS Eggs Fish Meats Raw: 5 weeks Hard cooked: 1 week Fresh:1-2 days Cooked: 3-4 days Meats _ Fresh: 3-4 days _ Ground: 1-2 days _ lunch: 4-6 days _ Ham: 1 week _ Whole chicken: 2-3 days _ Pieces chicken: 1-2 days