1. Food Safety & Sanitation How to keep food safe and prevent contamination…

2. What is contamination? …becoming infected with harmful bacteria …becoming infected with harmful bacteria

3. What is bacteria? …one-celled living organisms so tiny they can only be seen with a microscope …one-celled living organisms so tiny they can only be seen with a microscope What are toxins? What are toxins? …poisons produced by bacteria …poisons produced by bacteria

4. What is food borne illness? …an illness caused by eating spoiled food or food containing harmful bacteria …an illness caused by eating spoiled food or food containing harmful bacteria

5. What is cross-contamination?..when bacteria in one food spreads to another food or when hand-to-food contact occurs...when bacteria in one food spreads to another food or when hand-to-food contact occurs.

6. Types of food poisoning 1. Salmonella 1. Salmonella 2. “Staph” (Staphylococcal) Poisoning 2. “Staph” (Staphylococcal) Poisoning 3. Perfringens Poisoning 3. Perfringens Poisoning 4. Botulism 4. Botulism 5. E. coli (Escherichia) 5. E. coli (Escherichia)

7. 1. Salmonella -found in poultry, eggs, fried foods and dairy products -found in poultry, eggs, fried foods and dairy products Caused by eating contaminated food or being in contact with human or animal carriers Caused by eating contaminated food or being in contact with human or animal carriers

8. Salmonella Symptoms include severe headaches, vomiting, diarrhea, cramps or fever (Infants & elderly are most susceptible) Symptoms include severe headaches, vomiting, diarrhea, cramps or fever (Infants & elderly are most susceptible) Prevention- Wash raw foods thoroughly, Prevention- Wash raw foods thoroughly, cook at 140º to destroy bacteria, cook at 140º to destroy bacteria, keep hands, counters and utensils clean keep hands, counters and utensils clean

9. 2. Staph Poisonings -found in custards, egg salads, salami, ham or potato salads -found in custards, egg salads, salami, ham or potato salads Causes – transmitted by humans who carry bacteria / grows in food and produces heat resistant toxins Causes – transmitted by humans who carry bacteria / grows in food and produces heat resistant toxins

10. Staphylococcal Symptoms include mild symptoms of vomiting, diarrhea, cramps Symptoms include mild symptoms of vomiting, diarrhea, cramps Prevention – destroy toxins in food by boiling for several hours or pressure cooking Prevention – destroy toxins in food by boiling for several hours or pressure cooking

11. 3. Perfringens poisoning - commonly found in stews, soups, or gravies made from poultry or red meat - commonly found in stews, soups, or gravies made from poultry or red meat Caused by spores growing in absence of oxygen, cooking will kill bacteria, but not spores Caused by spores growing in absence of oxygen, cooking will kill bacteria, but not spores

12. Perfringens Symptoms include nausea without vomiting, diarrhea, acute inflammation of stomach and intestines Symptoms include nausea without vomiting, diarrhea, acute inflammation of stomach and intestines Prevent by Prevent by Using proper serving and storing temperatures Using proper serving and storing temperatures Hot foods above 140º Hot foods above 140º Cold foods below 40 º Cold foods below 40 º Refrigerate meat, gravies and casseroles promptly Refrigerate meat, gravies and casseroles promptly

13. 4. Botulism Found in canned, low-acid foods and smoked fish Found in canned, low-acid foods and smoked fish Caused by spore producing bacteria growing in absence of oxygen & improper canned food Caused by spore producing bacteria growing in absence of oxygen & improper canned food

14. Botulism Symptoms include double vision, inability to swallow, respiratory paralysis (65% of victims die) Symptoms include double vision, inability to swallow, respiratory paralysis (65% of victims die) Prevention – Never eat food from a bulging, damaged or leaking can Prevention – Never eat food from a bulging, damaged or leaking can

15. 5. E. coli Found in ground beef, contaminated water, un-pasteurized milk and contaminated persons Found in ground beef, contaminated water, un-pasteurized milk and contaminated persons Caused by ingesting contaminated food or water or being in contact with a human or animal carrier Caused by ingesting contaminated food or water or being in contact with a human or animal carrier

16. E. coli Symptoms include bloody diarrhea, cramps / in elderly or infants red blood cell destruction and kidney failure Symptoms include bloody diarrhea, cramps / in elderly or infants red blood cell destruction and kidney failure Prevent by: Prevent by: Cook all meat thoroughly (160 º ) Cook all meat thoroughly (160 º ) Keep raw meat separate from other foods Keep raw meat separate from other foods Drink pasteurized milk Drink pasteurized milk Wash fruits and vegetable Wash fruits and vegetable Do not swallow lake or pool water Do not swallow lake or pool water

17. Four Steps to Food Safety 1. Clean 1. Clean 2. Separate 2. Separate 3. Cook 3. Cook 4. Chill 4. Chill

18. 1.Clean:Wash hands and surfaces often Wash hands before and after handling food, use proper hygiene Wash hands before and after handling food, use proper hygiene Wash cutting boards, utensils and counters with HOT soapy water before and after each food preparation Wash cutting boards, utensils and counters with HOT soapy water before and after each food preparation Use plastic and non-porous cutting boards Use plastic and non-porous cutting boards Consider paper towel or wash cloth towels often in hot water Consider paper towel or wash cloth towels often in hot water

19. 2. Separate: Don’t cross- contaminate Separate raw meat, poultry & seafood in your grocery cart and in your frig Separate raw meat, poultry & seafood in your grocery cart and in your frig Use different cutting board for raw meat (Or sterilize between foods) Use different cutting board for raw meat (Or sterilize between foods) Always wash hands, cutting boards & utensils after they are in contact with raw meat, poultry & seafood Always wash hands, cutting boards & utensils after they are in contact with raw meat, poultry & seafood Never place cooked food on a plate which previously held raw food Never place cooked food on a plate which previously held raw food

20. 3. Cook : Cook to proper temperatures Use a clean thermometer to measure internal temperature of cooked foods Use a clean thermometer to measure internal temperature of cooked foods Cook roasts to 145º/poultry to 180º/ ground beef to 160º (Do not eat ground beef that is still pink) Cook roasts to 145º/poultry to 180º/ ground beef to 160º (Do not eat ground beef that is still pink) Cook eggs until the yolk and white are firm Cook eggs until the yolk and white are firm Don’t use recipes with raw or partially cooked eggs Don’t use recipes with raw or partially cooked eggs

21. 4. Chill: Refrigerate promptly Refrigerate or freeze perishables within 2 hours or sooner Refrigerate or freeze perishables within 2 hours or sooner Never defrost at room temperature Never defrost at room temperature Thaw food in the frig, microwave or under cold running water Thaw food in the frig, microwave or under cold running water Divide large amounts of leftovers into small, shallow containers for quick cooling Divide large amounts of leftovers into small, shallow containers for quick cooling Don’t pack frig - cool air needs to circulate Don’t pack frig - cool air needs to circulate

22. You have the tools to fight bacteria and keep food safe. You have the tools to fight bacteria and keep food safe. Use them all the time when you are in the kitchen. Use them all the time when you are in the kitchen.