1. Food Safety & Sanitation
Mrs. Mittelhaeuser - Culinary Arts

2. Food Borne Illness Result from eating contaminated or toxic foods
For bacteria growth
warmth, moisture, and food are needed
The presence of viruses, bacteria, and toxins can not always 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 Raw 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. 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

9. Prevention: Food Preparation
Thorough Hand Washing

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

11. Prevention Preparation: Cont.
Wash fruits and vegetables in cool water before peeling or cutting
Don’t eat pink ground beef
Don’t eat raw eggs – including batters
Always wash items after they come in contact with raw meat
Never place cooked food on
plate that held raw meat

12. Prevention: Storage Throw food with off-odor away
Don’t use dented or bulging cans
Store raw meat covered in fridge so it will not contaminate other foods
Keep freezer at 0 ; refrigerator at 40
Store foods in fridge so air can circulate
Pack foods tightly in the freezer

13. Danger Zone Temperature range of 40 -140 Bacteria reproduce rapidly
Freezer stops bacteria growth
Fridge slows bacteria growth

14. 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

15. Thawing Foods In the fridge In a sink full of cold running
water (change frequently)
In the microwave
(use immediately)

16. Thawing Foods
Never on the counter or sitting in the sink!