Safeguarding the Family’s Health Chapter 6

Objectives Discuss Causes symptoms and treatments for common food borne illnesses List the four key steps to food safety and give examples Give examples of how following food safety guidelines can prevent kitchen accidents Apply basic first aid measures in the home

Foodborne Illnesses Foodborne Illnesses: – A disease transmitted by food – Millions of causes – Many go unreported because symptoms are mistaken for the “flu”

Food Contamination Food contamination is what causes food borne illnesses Contaminant: substance that may be harmful that has accidentally gotten into food – Many are microorganisms Microorganism: living substance so small it can be seen only in a microscope Many foods do not look or smell spoiled, but still can cause illnesses

Bacteria Type of microorganism that causes many food borne illnesses BACTERIA: single-celled or noncelular microorganisms Live almost everywhere Many are not harmful Some normally found in foods

Bacterial Illnesses Campylobacteriosos E. Coli Listeriosis Perfringens poisoning Salmonellosis Shigellosis Vibiro infectio Botulism and Staphylococcal poisoning are caused by toxins produced by bacteria

Symptoms Vary depending on the type of bacteria May appear 30 minutes to 30 days after eating the food Common symptoms: stomach cramps, diarrhea, fatigue, headache, fever and vomiting – Can last a week or more BOTULISM: disease affects the nervous system, symptoms include: double vision, inability to swallow, speech difficulty, respiratory paralysis Death rate is high, but if caught quick enough it can be treated with an anti-toxin

Parasites and Viruses Can cause foodborne illnesses too Parasite: microorganism that needs a host to live – Hogs and red meat are often sources of parasite foodborne illnesses Hepatitis A is a virus that can be caused by food – Shellfish, can transmit this virus

STEPS to Food Safety CLEAN Sanitation: maintaining clean conditions to prevent disease and promote good health Guidelines – Wash hands for 20 seconds with soap and warm water – Keep hair tied back – Wear clean clothes – Use gloves if you have open cuts – Cover coughs and sneezes with a napkin and wash hands immediately – Keep work area clean, clean spills immediately, clean before moving to the next task – Wash tops of cans before opening them – Thoroughly wash cutting boards, counters and utensils

SEPERATE Separate cooked and ready to eat foods from raw foods Cross-contamination: occurs when harmful bacteria from one food are transferred to another food Guidelines – Put raw foods in separate plastic bags when shopping – Keep raw foods in there own containers and separate from other foods in the refrigerator – Do not taste foods with the same spoon, DO NOT LICK YOUR FINGERS – Use clean utensils and containers – Use separate towels for dishes and hands – Keep pets and insects out of the kitchen – Never taste foods that looks or smell questionable – Store non perishable items in tightly sealed containers

Cook Raw meat, poultry, seafood and eggs can contain harmful bacteria, so they must be cooked to a safe temperature Guidelines – Use thermometer to check food temperature, always keep hot food above 140 degrees – Cook steaks and roasts to internal temps of 145, ground meat to 160, poultry to 180, breast pieces to 170 – Do not partially cook foods then set them aside for later – Reheat leftovers to 165 degrees – Use only clean, fresh and unbroken eggs when called for – Do not eat raw cookie dough or taste partially cooked dishes containing meat

Chill Chill promptly after buying or serving to keep the bacteria from multiplying Guidelines: – Keep food cold, below 40 degrees – Bacteria multiply fastest at temperatures between 60 and 126 – Refrigerate leftovers promptly and eat within three days – Thaw foods in the refrigerator or microwave immediately before cooking – Use shallow containers for refrigerating to help food reach cool temperatures faster

Preventing Poisoning Keep hazardous products where children cannot reach them, do not store cleansers under the sink Keep hazardous products in the original container If phone or doorbell rings when you are using a product, take it with you Wash fresh fruits and veggies before use Keep medications out of the kitchen Read warning labels

Preventing Cuts Keep knives sharp Use knives properly, cut away from you and never point the knife at anyone Do not try to catch a falling knife Use knives only to cut Wash and store knives separately Dispose of can lids immediately Never pick up broken glass with bare hands. Use a rubber glove when picking up large pieces. Sweep small pieces up and wipe the fragments with a damp paper towel

Preventing Burns and Fires Use potholders Turn pan handles inward to prevent tipping To avoid steam burn open lids away from you Do not let children play near the stove Turn of range and appliances when not in use Wear tight fitting clothing when working near the range Never leave hot pans unattended Clean grease from vent hoods frequently Keep a fire extinguisher handy Stop, drop and roll if you catch on fire Ensure that there is a working smoke alarm in the kitchen

Preventing Falls Do not stand on chairs Wait until floor dries before walking on it Wipe up spills immediately Do not let children leave their toys on the kitchen floor If you use throw rugs, find the one with nonstick backing

Preventing Shock Never stand on a wet floor or work near a wet counter when using an electric appliance Do not touch plugs, switches or appliances when hands are wet Do not use extension cords Do not use damaged appliances

Preventing Choking Chew food thoroughly Avoid talking and laughing with food in your mouth Treating Choking – Abdominal Thrusts: exerting pressure on the victims abdomen

Kitchen Safety Assignment Using the information from chapter six and today's notes create a kitchen safety flyer You may complete this on Publisher or on Paper – Must include the four steps and steps to preventing cuts, burns, falls and poisoning. – Include pictures – DUE ON FRIDAY