1. Safety and Sanitation

2. TYPES of ACCIDENTS and INJURIES Cuts Falls Burns Electrical Choking Other

3. Food Safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness Food Sanitation is the hygienic measures for ensuring food safety The difference between food safety and food sanitation is food sanitation is related to how one handles food properly to prevent foodborne illness

4. Ways to Prevent Foodborne Illness Hand Sanitation (20 second scrub) Foodborne Illness: Types (most common): Campylobacter, raw chicken E-coli, ground meats Norwalk Virus, salads Salmonella, poultry Common Signs/Symptoms Upset stomach Fever Diarrhea Vomiting Dehydration Severe Signs/Symptoms Paralysis Meningitis Death

5. High Risk Individuals Infants Young Children Pregnant Women Older Adults People with weakened immune systems Individuals with chronic diseases

6. When testing food, don’t count on sight, smell, or taste to ensure safety. Only 10 bacteria need to be present to cause a foodborne illness.

7. USDA DIETARY GUIDELINES 1. CLEAN Steps for washing hands: 1. Wet hands with warm water 2. Soap and scrub hands for 10-15 seconds 3. Rinse under clean running water 4. Dry with a clean cloth or paper towel

8. When should a person wash his/her hands? After using the bathroom or changing a diaper Handling pets Sneezing or blowing your nose and coughing Touching a cut or open sore Touching hair or face Before handling food

9. USDA DIETARY GUIDELINES 2.SEPARATE – Raw and cooked foods should be kept separate while shopping, preparing or storing to prevent contaminating food –Use different cutting boards for raw meats, poultry, seafood and fresh produce –Use clean plates –Never serve food on a plate that has held raw meats

10. USDA DIETARY GUIDELINES 3. COOK It is important to cook food properly to kill microorganisms. -Cook chicken to 165 degrees F. for the prevention of salmonella and cook ground meats to 160 degrees F. for the prevention of e-coli.

11. TEMPERATURE DANGER ZONE Where bacteria multiplies quickly. 41 to 135 degrees F. for food service 40 to 140 degrees F. for home consumer use Remember: “When in doubt toss it out!”

12. USDA DIETARY GUIDELINES 4. CHILL Chilling food is just as important as properly cooking food. Foods must be chilled to below 41 degrees F. (food service) and 40 degrees F. (home consumer use) to prevent foodborne illness. Foods should be cooled in small containers to help speed the cooling process Foods that are chilling should be covered to prevent cross contamination.

13. USDA DIETARY GUIDELINES 5. SERVE Foods should be served as quickly as possible after preparation to prevent foodborne illness. Hot foods should be held at 140 degrees F. or higher for home consumer use. Hot foods should be held at 135 degrees F. or higher for food service use. Cold foods should be held at 40 degrees F. or lower for home consumer use. Cold foods should be held at 41 degrees F. or lower for food service use.

14. VoCats Questions Baking powder can be used to put out a small pan fire. One of the best safe food sanitation procedures is to wash dishcloths and drying towels often. The best way to check the internal temperature of food is to use a food grade thermometer and place in the center of the food.

15. VoCATS Questions Improperly cooked meat and poultry can cause gastrointestinal discomfort for a person who has Salmonella. The danger zone for home use is different than food-service use because home cooks do not always check the correct internal temperature. Norwalk virus is the result of eating raw oysters that have been held at 41 degrees F. and contaminated with animal fecal matter.