1. Food Safety & Sanitation
Foods & Nutrition 1

2. Dirty Dining
Journal: What are your reactions to the video?

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

5. 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

6. PREVENTION? Are there rules for maintaining sanitation in food handling and storage?
Clean and sanitize work surfaces (counters, dishes, cutting boards, equipment, utensils) after preparing each food item.
Wash dishes in hot soapy water
Use plastic or nonporous cutting boards
Store raw meat covered in the refrigerator so it will not touch, contaminate, or drip.

7. 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
Use a clean thermometer to measure internal temperature of foods
Never placed cooked food on plate that held raw meat or eggs.

8. Prevention Don’t buy dented or bulging cans
Throw out food with an off odor – DO NOT TASTE IT OR USE IT
“When in Doubt, Throw it Out”
Keep clothing clean and loose hair pulled back.
Wash hands with hot soapy water for 20 sec.

10. Wash Hands

11. HAND WASHING
Use Step 1
HOT running water.
Step 2
Apply SOAP

12. Rinse away the soap and germs.
Step 3
Wash vigorously for at least 20 seconds.
Step 4
Rinse away the soap and germs.

13. DRY with hot air dryer or single use towels
The best defense against the spread of infection is HANDWASHING.
Step 5
DRY with hot air dryer or single use towels

14. Before You Cook

15. Before You Eat

16. AFTER Restroom Sneezing/Coughing Touching eggs, raw meat, or poultry
Touch non-kitchen things

17. 2. What three conditions are usually present for bacterial growth?
moisture
food
warmth
3. Cross-contamination is the transfer of harmful bacteria from on food to another.

18. Temperatures What is the temperature danger zone? 40 -140 F
What temperature should the freezer be? 0 degrees F
What temperature should the refrigerator be? 40F or less
What temperature should ground meat be cooked to? 160 F
What temperature should poultry be cooked to? 180 F
At what temperature should you hold hot foods? 140 F
At what temperature should you reheat food to? 165 F
Use a clean thermometer to check the internal temperature of foods.
Cook eggs until the yolks are firm.

19. HOLDING, COOLING, REHEATING
Keep hot foods hot and cold foods cold.
Foods should not be in the danger zone (sitting out) for more than 2 hours - refrigerate or freeze as soon as possible.
Place food in shallow containers and refrigerate immediately.
Air in the refrigerator and feezer needs to move to keep things cool. Leave some space around the containers in your refrigerator and freezer.
When in doubt, _________Throw it out_____________________________ !!!!

20. THAWING
The safest way to thaw is in the refrigerator; NEVER defrost at room temperature.
You can thaw in the microwave, but you must cook the food immediately.
You can also thaw in the sink with cold water.

21. WANTED FBI AGENTS Groups based on candy pieces.
Gather information for assigned FBI Agent
Create a 1 minute brochure, skit, song, commercial or Public Service announcement to give your information.
Tell the class about it

22. 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

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

24. 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

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

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

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

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

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

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