Food Safety & Sanitation

Food Contamination happens three ways. Contamination Improper personal hygiene Improper cooking or storage of food Unsanitary cooking procedures and cooking areas

Food Poisoning Results from eating contaminated foods Bacteria need three things to grow: warmth, water, and food You can’t see or smell bacteria when it is on food.

Food Poisoning 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 Usually in elderly, young, and those who are already ill.

Bacteria vs. Virus BacteriaVirus Need warmth water and foodDon’t need warmth, water, or food. Killed by medicine (antibiotic)Not killed by medicine (can take medicine to treat symptoms: sore throat or stuffy nose) Can be good or bad (good lives in your small intestine and helps digest food) Always bad

Good bacteria live in your small intestine and digests food.

Prevent bacteria growth – cook food to proper temperature Cook ground meat until it is brown. All other meat should have an internal temperature of 160 degrees.

Preventing bacteria growth Store foods at proper temperature Keep hot foods hot & cold foods cold! The danger zone is between 40 – 160 degrees – that is when bacteria multiply quickly. Foods should not be in danger zone for more than two hours – put leftovers in the fridge within two hours.

How to store food properly Store raw meat covered in fridge so it will not contaminate other foods. Let hot food cool down to room temperature before placing in the freezer or the refrigerator. Store foods in fridge so air can circulate

How to store food properly Keep freezer at zero degrees. Refrigerators should be between 32 – 40 degrees. Bacteria reproduce rapidly Freezer stops bacteria growth Fridge slows bacteria growth

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

If you suspect food poisoning… Throw food with off-odor away Don’t use bulging cans.

Unsanitary cooking procedures and cooking areas can cause

How to keep a kitchen sanitary. Clean and sanitize work surfaces before and after you cook. Wash dishes in hot soapy water Use plastic or nonporous cutting boards

How to keep a kitchen sanitary Always wash items after they come in contact with raw meat. Never placed cooked food on plate that held raw meat

Dishwashing steps 1.Scrape and rinse the dishes. 2. Clean the sink. 3. Wash the glasses. 4. Wash the silverware.

Dishwashing steps. 5. Wash the plates. 6. Wash the mixing bowls. 7. Wash the pots and pans.

Bacteria that commonly cause food poisoning. E- Coli Salmonella

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

How to prevent E- Coli Don’t eat pink ground beef (hamburger or meatloaf). Wash you hands after handling raw meat.

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

How to prevent salmonella Wash your hands after handling raw chicken or eggs. The outside of the eggshell can have Salmonella. Don’t eat raw cookie dough!

Staphylococci (Staph) Source 25%-30% of most adults have it on their skin, and in their noses & throats. If skin barrier breaks (a cut) staph can get into the body and infect the person. Passed to others by not washing hands Symptoms NauseaVomiting Diarrhea

How to stop spreading germs. Wash your hands: after going the bathroom before you cook before you eat after blowing your nose

How to properly wash hands 1. Wet hands with warm water. 2. Apply soap. 3. Rub your palms together. 4. Clean between your fingers

Proper hand washing 5. Clean the back of your hands and your knuckles. 6. Clean your fingernails and cuticles. 7. Rinse soap off and turn off faucet with paper towel.

How to stop spreading germs Sneeze into your elbow or shoulder – not your hand. Sneezes travel at 100 mph. Germs can go as far as three feet! One sneeze can contain 100,000 bacteria!

How to stop spreading germs Cough into your elbow or shoulder – not your hand. Coughs travel at 60 mph and travel 3 feet!