Beginning Foods Mrs. Moscinski Food Safety & Storage Beginning Foods Mrs. Moscinski

Microbes Another names for germs/bacteria Many are harmless and helpful Food Spoilers Can be seen at work Make food look and smell bad Food Poisoners Are invisible Make you sick

Foodborne Illness Definition: a sickness caused by eating food that contains a harmful substance Caused by dangerous or harmful bacteria

E. Coli Common sources: Symptoms Raw or rare ground beef Unwashed produced Unpasteurized milk or apple cider Unchlorinated water Symptoms Start about 7 days after infected Serve stomach cramps Nausea or vomiting Watery and bloody stools

Staphylococcus Common Sources: Symptoms Prepared foods left too long at room temperature Ex: meat, poultry, egg products, mixtures such as tuna, chicken, egg and potato salad, cream-filled pastries Humans w/ infections (cut or cold) Symptoms Starts 2-6 hours after infection Headache Vomiting Diarrhea

Salmonella Common Sources: Symptoms: Raw or undercooked poultry, eggs, meat and seafood Unpasteurized milk Symptoms: Starts 12-36 hours after infection Headache Vomiting Diarrhea Fever

Botulism Common Sources: Symptoms: Improperly processed, home-canned or commercially canned foods Look for cans with dents, leaking or milky liquids Symptoms: Starts 12-48 hours after infection Slurred speech Double-vision Trouble breathing or swallowing Droopy eyelids Can be fatal

Bacterial Growth Conditions for Growth: To Prevent Growth: Warmth (40°-140°F) Moisture Food Source To Prevent Growth: Heat – kills bacteria (above 165°F) - cooking Cold – slows growth (below 40°F) – refrigerate Freezing – stops growth (below 0°F) – freezer

Food Safety Means keeping food safe to eat by following proper food handling and cooking practices Keep yourself and you kitchen clean Don’t cross-contaminate Cook food thoroughly Refrigerate food promptly

Personal Hygiene Wash hands vigorously for 20 seconds Keep a clean kitchen Keep pets out of the kitchen Wash tops of cans before opening Change dishtowels often

Don’t Cross-Contaminate Occurs when harmful bacteria spread from one food to another Have at least two cutting boards: one for meat, one for produce Plastic cutting boards are easier to wash, use for meat Discard cutting boards when they develop impossible to clean grooves

Cook Food Thoroughly Use a thermometer to test the internal temperature of a food Temperature registered at the thicket part of the food Usually 160°F, but varies with different foods Serving Hot foods hot Cold foods cold Two-hour rule: don’t keep food out for longer (1 hour in high heat)

Refrigerate Food Promptly Refrigerate or freeze food promptly, before brought to room temperature Throw out food that has been sitting out too long Never defrost food at room temperature Place food in a container in the refrigerator Place in a water-tight plastic bag and submerge in cold water, change water every 30 minutes