1. Food Safety and Storage
Chapter 20
Food Safety and Storage

2. Terms Bioterrorism Contaminants Cross-contamination Foodborne illness
Food safety
Freezer burn
GRAS list
Internal temperature
Irradiation
Microorganisms
Personal hygiene
Rancidity
Recall
Sanitation
Spores
Tolerance
Toxins
20-second scrub

3. Foodborne Illness
Contaminants- substances that make food unfit for use
Foodborne illness- sickness caused by eating food that contains a harmful substance
75 million Americans per year
Children, pregnant women, elders, chronically ill are most at risk
5,000 deaths

4. Foodborne illness cont…
Microorganisms- living creatures that are visible only through microscope; most cases can be traced to them
Bacteria-single cell organisms
toxins- poisons produced by bacteria that cause illness
Spores – protected cells that develop into bacteria under the right conditions (food, warmth, moisture)

5. Bacteria Campylobacter jejuni Contaminated water Unpasteurized milk
Clostridium botulism
Home-canned foods, dented and bulging cans
Clostridium perfringens
Cafeteria germ
e. Coli
Raw or undercooked beef
Listeria monocytogenes
Unpasteurized dairy, ready to eat foods
Salmonella
Poultry, eggs, milk
Staphylococcus aureus
Humans, food left at room temperature too long

6. Food Safety
Food safety- keeping food safe to eat by following proper food handling and cooking practices.
Keep yourself and your kitchen clean
Don’t cross-contaminate
Cook food thoroughly
Refrigerate food promptly

7. Personal Hygiene
Keep yourself clean to avoid transferring harmful bacteria when handling food
20-second scrub
Tie hair back
Sneeze or cough
Clean clothing
Open wounds

8. Clean Kitchen NO PETS ALLOWED! Wash work surfaces Wash tops of can
New taste = new spoon
Change dishtowels often

9. Clean up time!!!!! Clean as you go along! Washing dishes by hand
Scrape and rinse
Order by likeness
Glasses,flatware, plates and bowls, kitchen tools, serving pieces and containers, cookware
Keep sharp knives separate
Soak, wash, rinse
Hot water!

10. Cross-Contamination…
Occurs when harmful bacteria spread from one food to another
Uncooked food -> cooked food
Raw meats -> fruits and veggies
Used tools and equipment -> food

11. DANGER zone 40 degrees – 140 degrees
Cook to proper internal temperature
Temperature registered at the center of the thickest part of the food
Usually 160 degrees
Taste until fully cooked
Never partially cook
Watch for cool spots in microwave
Reheat to 165 degrees

12. Serving Food Safely Three magic rules
Keep hot foods hot! Aim for over 140 degrees
Keep cold foods cold! Aim for below 40 degrees
2-hour rule...perishable foods shouldn’t sit at room temp for more than 2 hours
If temperature is over 90 degrees throw it out after 1 hour!

13. Thawing Food
Under running cold water
In microwave
In refrigerator

14. Spoiled Food
Magic Rule #2
When in doubt …. Throw it out!!!!!!!!

15. Storing food Buy only what you want
Follow package directions for storing item
First in … first out
Write purchase date if there is no sell or use-by date
Used canned food within a year
Clean storage areas regularly

16. Room Temperature Storage
Keep temp below 85 degrees and above 32 degrees
Unopened canned foods
Dry beans and peas
Oils and shortening
Grain products
Potatoes, garlic, onions, sweet potatoes

17. Refrigerator Storage Temperature should be no higher than 40 degrees
Don’t overload or overcrowd
Shouldn’t see ice or frost
Tightly cover everything
Refrigerate the following:
Foods that were in the fridge at the store
Fresh fruits and veggies
Whole grain products
Baked products
Things with a refrigerate after opening label

18. Food that will not spill
Raw meats, stocks, soups, sauces, juice
Fruits and veggies
Fruits and veggies

19. Freezer Storage Temperature at 0 degrees or lower
Fairly full freezer functions best
High water content foods don’t freeze well
Freezer burn – moisture loss caused when food is improperly packaged or stores in freezer to long
Tough, grayish brown spots
Stale taste and aroma
Ice crystals

20. Popular Item Fridge/Freezer Limits
Uncooked beef
3-5 days
4-12 mos
Chicken
1-2 days
9 mos
Cooked meat
3-4 days
2-3 mos
Hot dogs, lunch meats
1 week – open
2 weeks -unopened
1-2 mos
Fresh milk
7 days
3 mos
Butter
1-3 mos
6-9 mos
Bread
7-14 days
Eggs
3 weeks
Yuk!
Mayonnaise, salad dressing
Double Yuk!

21. Agencies and Administrations
FDA – Food and Drug Administration
In charge of overall safety of the food supply
GRAS list – items that are generally recognized as safe
HAACP- Hazard Analysis and Critical Control Point is designed to predict and prevent threats to food safety at various points in food processing and service.
Irradiation- process of exposing food to high intensity energy waves to increase its shelf life and kill harmful microorganisms.
Recall- immediate removal of a product from store shelves.

22. EPA Environmental Protection Agency
Environmental impact of food production
Pesticides
Disposal of wastes
Protects nation’s water supply
Chemical residues

23. CDC Centers for Disease Control and Prevention
Protects health and safety of people
Foodborne and waterborne diseases

24. THE END!!!!