1. Food Safety & Sanitation
Foods & Nutrition 1

2. Food Borne Illness Result from eating contaminated foods
For bacteria growth
warmth, moisture, and food are needed
Can not be detected from appearance or smell.

3. Botulism: bottles & babies
Source
Improperly canned foods
Honey
Symptoms
Affects nervous system
Double vision
Not able to speak or swallow

4. E-Coli Sources Symptoms Undercooked ground beef
Un-pasteurized milk & juice
Fecal matter & infected soil
Symptoms
Cramps
Diarrhea
Nausea
Vomiting
Fever

5. Hepatitis A Source Symptoms Fecal matter Fever Loss of appetite Nausea
Vomiting
Jaundice

6. Salmonella Source Symptoms Fresh poultry Raw eggs Cramps Diarrhea
Nausea
Chills
Fever
Headache

7. Staphylococci Source Symptoms
Human skin, nose & throat; passed by not washing hands
Symptoms
Nausea
Vomiting
Diarrhea

8. Norovirus Sources Symptoms Infected food handler Raw produce
Contaminated water
Symptoms
NDVs

9. Clostridium Perfringens
Sources
Meats
Poultry
Gravy
Dried or precooked foods
Time/Temperature-abused foods
Called the cafeteria bacteria
Symptoms
NDVs

10. Campylobactor Source Symptoms Raw and undercooked poultry
Unpasteurized milk
Contaminated water
Symptoms
NDVs

11. Listeria Source Symptoms Contaminated soil and water NDVs
Processed foods
Symptoms
NDVs
Can spread to the nervous system and cause headache, stiff neck, confusion

13. Food Borne Illness Statistics
The CDC estimates that food borne illnesses cause:
approximately 76 million illnesses
325,000 hospitalizations
5,000 deaths in the United States each year

14. Prevention: Preparation
Wash Hands

15. Prevention: Preparation Cont.
Clean and sanitize work surfaces
Wash dishes in hot soapy water
Use plastic or nonporous cutting boards
Use a clean thermometer to measure internal temperature of foods

16. Prevention Preparation: Cont.
Don’t eat pink ground beef
Don’t eat raw eggs
Always wash items after they come in contact with raw meat
Never place cooked food on plate that held raw meat

17. Prevention: Storage Throw food with off-odor away
Don’t use bulging cans
Store raw meat covered in fridge so it will not contaminate other foods
Keep freezer at 0*
Store foods in fridge so air can circulate

18. Danger Zone Temperature range of 41⁰-135⁰ Bacteria reproduce rapidly
Freezer stops bacteria growth
Fridge slows bacteria growth

19. Prevention: Cooling & Reheating
Keep hot foods hot & cold foods cold
Reheat to 165*
Cooling
Place hot foods in shallow containers
Foods should not be in danger zone for more than 2 hours

20. Thawing Foods In the fridge In a sink full of cold water
(change frequently)
In the microwave