1. Food Safety and Sanitation Foods and Nutrition Mrs. Lyne

2. Food Borne Illness Carried by food Symptoms: abdominal cramping, nausea, vomiting, diarrhea, fever May appear within 30 min. – 2 weeks

3. 3 Causes of FBI Chemical- cleaners, insecticides Physical- glass, paint, earring, fingernail, band-aid Biological- toxins, pathogens

4. Biological FBI’s Toxins- natural poison like wild mushrooms, rhubarb leaves, green potatoes, other plants Pathogens- disease causing microorganisms responsible for 95% of all FBI’s

5. Pathogens Intoxication- person consumes food containing toxins from bacteria, molds, or plants and animals. Ex. Botulism Infection- person consumes food containing large amounts of pathogens which multiply in body and attack gastrointestinal lining. Ex. Salmonella E. Coli is both

6. Food Pathogens Fungus- molds and yeasts. Most cause food spoilage. Needed in food industry for beer, wine, bread and cheese Viruses- Do not multiply in food, but through poor sanitation, contaminates food. Ex. Hepatitis A caused by eating shellfish from polluted water or not washing hands after using restroom

7. Food Pathogens, cont. Parasite- pathogens that feed on and take shelter in a host. Ex. Trichinosis found in pork. Bacteria- can live with or without oxygen. Most reproduce by separating every 20 minutes. In 12 hours= 68 Billion bacteria.

8. Bacteria Food Pathogens 3 conditions needed to grow: Protein Moisture Moderate Ph of 4-10. Acidic environment will inhibit growth, increase shelf life. Ex. Tomato, vinegar Many foods contain these three conditions so they are considered potentially hazardous: Meat, poultry, shellfish, tofu, dairy products, cooked rice, pasta, beans, potatoes, sliced melon, sprouts and garlic and oil mixtures.

9. Bacteria Pathogens, cont. Food usually looks and smells ok because the microorganisms are so small. Cooking will kill many of the microorganisms that cause spoilage, but careless handling will reintroduce pathogens that are even more harmful

10. Cross Contamination Many FBI’s are a result of unsanitary handling procedures. Cross Contamination- disease causing elements or harmful substances are transferred from one contaminated surface to another. Anyone with an illness or an infected cut puts everyone at risk.

11. Possible Cross Contaminants Contact with hair, face, eyes, mouth Raw foods mixed with cooked foods Sneezing or coughing Debris trapped under fingernails Improperly washed cutting boards or equipment Unsanitary work surfaces such as counter or sink.

12. Cross Contamination cont. Food is at greatest risk during preparation stages. Proper storage is important: use containers and drip pans to store raw food. Proper hand washing is a must!

13. Proper Hand Washing Hot running water Soap Lather for 20 seconds or more Wash hands, forearms, in between fingers and under fingernails Wash hands after each task, after handling non-food items, sneezing, coughing, or touching hair or face

14. Danger Zone Temperature between 40°-140°F Time less than 2-4 hours. Time is cumulative. Ex. Soup cooked, cooled and reheated. When reheating foods, bacteria is killed at 165°, but toxins already produced are not destroyed

15. Danger Zone, cont. Storage- store foods immediately, clean shallow containers, label, keep raw and cooked separated. Keep hot foods hot, cold foods cold when serving Cooling- shallow containers, cut large portions into smaller sections

16. Danger Zone, cont. Reheating- minimum of 165° for 15 seconds to kill bacteria. If all safety procedures are followed, food MAY be reheated and cooled more than once. Thawing- Best to thaw frozen food in the refrigerator, wrapped in containers. Next best, thaw in luke warm running water in sink or microwave. Liquids do not need thawing NEVER THAW AT ROOM TEMPERATURE!!!!

17. Cleaning and Sanitizing Clean- removal of soil or food particles. Sanitize- using moist heat or chemical agents to kill microorganisms. Anything in contact with the mouth or raw foods should be sanitized.

18. Kitchen Safety Health and Hygiene No food handling when ill Keep burns or cuts covered with waterproof bandage Cover face when coughing or sneezing Keep hair clean, pulled back or in hair net Keep fingernails short, no polish Keep hands away from face

19. Kitchen Safety, cont. Fire Safety keep equipment in good condition Fire extinguisher available and working Have exit routes clearly marked Grease fire, use baking soda or salt, cover with lid if able

20. Kitchen Safety, cont. Cuts Use knives properly and with respect Cut with fingers curled under Keep knives sharp and clean Store knives properly Use non-slip cutting boards Use appropriate tool for the job

21. Kitchen Safety, cont. Falls Wipe up spills immediately Keep shoes tied Pick up debris from floor Use step stool to reach objects over head

22. Kitchen Safety, cont. Shocks Keep equipment away from water Keep cords in good condition Burns Use dry pot holders only Keep handles turned in