1. Chapter 20 Keeping Food Safe
PART 2

2. WARM UP
What are some “safety” things to keep in mind when grocery shopping and storing food?

3. Outwitting the Food Contaminators
Shopping with safety in mind
Bringing safe foods into your home is the first step toward outwitting food contamination.
Shop at places that are known to be safe places to shop! (Sanitary)
Sanitation: keeping everything that comes in contact with food clean to help prevent disease.
Bacteria grow most rapidly in the “Danger Zone” the range between 40 F and F.

4. TIPS FOR BUYING SAFE FOOD
See Page 476

5. Storing Food Safely Put away perishable foods first
Store eggs in cartons
Wrap or cover all foods for refrigerator or freezer
Store foods in shallow containers
SEE COLD STORAGE CHART on page 477
What is the general length of time foods can be stored in the refrigerator? Freezer?

6. KEEPING CLEAN IN THE KITCHEN
Hygiene: refers to practices that promote good health.
Always wash your hands with soap and running water for 20 seconds before beginning to work with food
Happy Birthday song or ABC’s song
When should you wash your hands?
CROSS CONTAMINATION: when harmful bacteria from one food is transferred to another
When is this most likely to happen?
How do we prevent cross contamination (read pg 479 P 1,2,3)

7. When do I Wash my Hands?

8. PREPARING FOODS SAFELY
NEVER thaw frozen meat at room temperature
DO NOT eat or taste partially cooked or raw meat or poultry
Make sure you follow the DANGER ZONE temperature rules (next slide)
MICROWAVE cooking (or reheating): remember…microwaves do not cook evenly so you need to arrange foods evenly and constantly stir as you are reheating. Also, use a thermometer to check temp before eating…always making sure foods are above 140 degrees.

9. DANGER ZONE

10. WHEN FOODBORNE ILLNESS HAPPENS
Who is most at risk? Why?
Recognizing the symptoms
Treating the symptoms
Reporting foodborne illness

11. PEOPLE AND PUBLIC FOOD SAFETY
HACCP (hazard analysis critical control system): a plan to ensure food safety
Food producers: need to follow regulations for all chemicals, pesticides and hormones in foods
Food processors and Distributers: Food safety lies within these industries
Government Agencies: FDA (food and Drug Administration), USDA (United States Department of Agriculture), FSIS (Food Safety and Inspection Services), NMFS (National Marine Fisheries Service), EPA (Environmental Protection Agency) FTC (Federal Trade Commission)
FOOD CONSUMERS: YOU! Choosing wholesome food and handling it properly

12. Sanitation

14. Germs are EVERYWHERE!!!! Food spoilage rate- mcdonalds preservation
WHY WASH YOUR HANDS VIDEO
THE JOB OF A HEATH INSPECTOR
8 Facts about food that will total creep you out
Restaurant Violations
HOW ARE NUGGETS MADE?

15. FOOD: Let’s play ... Keep or Toss
Click mouse or hit “enter” for next slide

16. Directions Turn on your computer’s sound!
Click mouse on “keep” or “toss.”
If you don’t have a mouse — or if the mouse is hard to control — hit “enter” or simply click mouse (without placing it on answer box) to move to next slide.
Turn on your computer’s sound!
Click mouse or hit “enter” for next slide

17. University of Nebraska–Lincoln Extension in Lancaster County
Alice Henneman,
MS, RD
Joyce Jensen,
REHS, CFSP
University of Nebraska–Lincoln Extension in Lancaster County
Lincoln–Lancaster County Health Dept.
Download this PowerPoint at:
Click mouse or hit “enter” for next slide
March 2007

18. Keep Toss Tacos left on the kitchen counter overnight?
If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

19. Toss!
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20. Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxin that cooking won’t destroy.
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21. Keep Toss Hamburger thawed all day on the kitchen counter?
If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

22. Toss!
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23. Remember how bacteria may have formed heat- resistant toxins when the tacos were left out overnight?
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24. Click mouse or hit “enter” for next slide
The best place to thaw frozen perishable foods — like frozen meat, poultry, seafood, vegetables, fruit and cooked pasta and rice — is in the refrigerator! Make sure your refrigerator is 40°F or lower.
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25. Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator. This prevents their juices from dripping on other foods.
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26. Leftover pizza placed in the refrigerator within TWO hours after it was cooked?
Keep
Toss
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27. Keep!
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28. If perishable foods have not been left at room temperature for longer than 2 hours (1 hour in temperatures above 90°F), they should be safe. Refrigerate promptly; eat within 3 to 4 days.
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29. Cut or peeled fruits/vegetables left at room temperature MORE than TWO hours?
Keep
Toss
If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

30. Toss!
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31. Once you have cut through the protective skin of fruits and vegetables, bacteria can enter.
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32. Refrigerate cut or peeled fruits and vegetables within TWO hours!
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33. Just 1 bacteria in foods can grow to 2,097,152 bacteria
in 7 hours!
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34. Cleaning fruits & veggies
Remove and discard outer leaves.
Rinse under clean, running water just before preparing or eating. Don’t use soap or detergent as it can get into produce and make you sick.
Rub briskly — scrubbing with a clean brush or hands — to clean the surface.
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35. 6. Cut away bruised and damaged areas.
Dry with a clean cloth or paper towel.
Moisture left on fruits and vegetables helps bacteria grow. Dry them if you won’t eat or cook them right away.
6. Cut away bruised and damaged areas.
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36. Rinse fruits with peels ― even when the peel is removed ― such as melons and citrus fruits!
Bacteria on the outside of fruits can be transferred to the inside when fruit is peeled or cut.
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37. Keep Toss Leftovers kept in the refrigerator for over a week?
If you can’t click on “keep” or “toss,” hit “enter” on computer keyboard to move to next slide.

38. Toss!
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39. Even refrigerated leftovers may become unsafe within 3 to 4 days.
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40. You can’t always see or smell or taste if a food is unsafe
You can’t always see or smell or taste if a food is unsafe. You could get sick tasting a food!
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41. Remember:
When in doubt...
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42. Toss it out!

43. How to wash hands Wet hands with WARM water.
Soap and scrub for 20 seconds.
Rinse under clean, running water.
Dry completely using a clean cloth or paper towel.

44. HoW WELL DO YOU WASH YOUR HANDS?
HAND WASHING EXERCISE!!!
HoW WELL DO YOU WASH YOUR HANDS?