1. Nutrition and Food Preparation 1
Food Safety Notes

2. Why is Food Safety Important?
An estimated 48 million Americans suffer from food-borne illness (food poisoning defined as an illness caused by consuming contaminated food or beverages.) every year.
Food-borne illness may be mild(flu like symptoms: diarrhea, nausea, vomiting, stomach cramps) (1-2 days) or severe (hospitalization or death).
Children, pregnant women, elderly & people with chronic illness are most at risk

3. What causes Food-Borne Illness?
Most food-borne illness can be traced to harmful microorganisms – tiny living creatures visible only through a microscope.
Types/examples: Listeria, salmonella,
e coli, campylobacter, botulism, etc.
Poor food handling practices
allow harmful micro-organisms
to grow and spread.

4. Common Reasons for Food Borne Illness
Pair/share: Find one example we have control over?
40% improper cooking of foods
21% holding time for food (time between prep and serving of food)
20% infected persons touching food
16% inadequate cooking of foods
16% improper food storage
12% inadequate heating of food
11% contaminated
7% cross contamination
7% improper cleaner used
4% use of leftovers

5. Take Action Against Food-Borne Illness
So…how can we prevent & reduce the chances of bacteria growth while cooking in this class?

6. Clean-Cook-Chill-Contain Cross- Contamination
So…how can we prevent & reduce the chances of bacteria growth while cooking in this class?
Clean-Cook-Chill-Contain Cross- Contamination
Wash hands in between touching different foods
Thoroughly cook all meat
Keep food chilled
Avoid cross contamination

7. 6 Conditions for Bacteria Growth
F 1. Food- especially food high in protein
A 2. Acidity level – especially from 4.6 to 14
T 3. Temperature – 41 degrees to 135 degrees (DANGER ZONE)
T 4. Time – more time allows enough bacteria growth to cause illness
O 5. Oxygen – thrives with oxygen
M 6. Moisture – thrives in moist environments

8. Time

9. Potentially Hazardous Foods
(defined as a food item that would support rapid bacterial growth)
Any food of Animal origin
Meat: beef, chicken, fish, eggs
Dairy products: milk, cheese, yogurt
Plant origin
Cooked starches like oatmeal, rice, potatoes
Cooked vegetables
Tofu
Sprouts
Cut Melons, cut tomatoes, and cut leafy green vegetables
Garlic or herbs bottled in oil

10. Personal Cleanliness
1. Avoid handling food when you are ill (diarrhea, vomiting, etc.) or if you have cuts or sores on your hands. (use gloves if needed)
Wash hands before food preparation, after sneezing, coughing, using rest room , touching face or hair, and handling raw meat/eggs.
Keep hair away from face.
Bring hat or hair ties for hair.
Wear clean clothes/apron
(dirty clothing carries bacteria)
Avoid tasting food while cooking
– licking of fingers is prohibited.
One taste with a clean spoon only!

11. Kitchen Cleanliness Use hot, soapy water on dishes
Don’t wipe hands on dish towel – use paper towels so dishes don’t get bacteria
Sanitize & wash cutting board that has had meat before cutting anything else or use separate cutting boards(cross contamination )
Keep your kitchen pest free. A house fly landing on your food can spread salmonella and staph bacteria

12. Equipment Guidelines Use clean equipment and supplies
Use equipment for it’s intended use
Do not touch food with hands if tongs, a fork, or a serving spoon can be used.
Wipe electrical appliances…do not immerse in water!

13. Vocabulary
Pair/Share: What is the difference between Cleaning and Sanitizing?
Cleaning: removing visible dirt, soil, dust, or food waste.
Sanitizing: reducing the number of microorganisms, bacteria on a surface to safe levels with an ammonia or bleach solution
Cross-Contamination: letting micro-organisms spread from one food/surface into another

14. Avoid Cross-Contamination
Keep work areas clean
Keep raw and cooked products separate during food preparation.
After using cutting boards and tools for cutting raw meat or eggs, wash thoroughly and disinfect.
Keep separate cutting boards for raw foods and cooked foods
Never place cooked meat on a plate that held raw meat.
Store fresh meat products on trays on the lowest shelf in the refrigerator.

15. Food Preparation & Storage
Danger Zone: degrees
Keep cold foods at 40 degrees F or below.
Keep hot foods at 136 degrees or higher.
Move food through the danger zone within a 2 hour time period!
Thaw frozen foods in the refrigerator (not on the counter)
If you thaw foods in the microwave cook immediately.
Maintain the refrigerator temperature at 38 to 40 degrees F.
Cool foods before refrigerating or you will increase the temperature of your refrigerator!

16. Properly Arrange/Store Food in Fridge
 Store raw meat below ready to eat foods.
This order is suggested to prevent raw food juices from dripping on ready-to-eat food.
The order of food placement is based on the minimal internal cooking temperature of each food.
Ready-to-eat food
Whole fish
and seafood 
Whole pieces of
beef and pork
Ground beef
Poultry

17. Food Preparation Tips….
Wash tops of cans before opening them to keep dust and bacteria out of foods.
Do not use dented, leaking or swollen canned goods.
Wash fresh fruits and vegetables thoroughly to flush away pesticides and dirt before preparation.

18. Destruction of Organisms
Cooking food is not only to enhance flavor but it also helps to kill bacteria
Proper cooking temperatures: in order to tell if meat is properly and thoroughly cooked
165 degrees and above- chicken, pork, stuffing, casseroles, leftovers
155 degrees and above – ground meat: beef and sausages
145 degrees and above – lamb, fish, beef, eggs
135 degrees and above - ready to eat foods (hot dogs) and vegetables

19. The four important food safety rules are: The 4 C’s
Clean
Cook
Chill
Contain cross- contamination
Examples:
As you watch this video list the safety mistakes…

20. Kitchen Safety: page 2 on Notes
Grease Fires

21. Kitchen Safety
Group work: Give at least 2 examples that will keep you safe in your kitchen for each topic listed

22. Questions?

23. Questions?