1. Safeguarding the Family’s Health

2. Foodborne Illnesses Foodborne illnesses: disease transmitted by food
Food contamination
Contamination: substance that maybe harmful that has accidentally gotten into food
Microorganism: living substance so small it can be seen only under a microscope
Bacteria: single-celled or noncelluar microorganisms - not all are harmful

3. Foodborne Illnesses cont.
Food contamination cont.
Soil, insects, humans, and cooking tools can all transfer bacteria to foods
Hazard analysis and Critical Control Point (HACCP) - food processors need to follow a quality control
Health inspectors spot-check farms and plants
Thorough cooking will kill bacteria
Refrigeration will slow their growth

4. Foodborne Illnesses cont.
Bacterial illnesses
E coli, salmonellas, botulism (toxins)
Toxins: poisons produced by bacteria
Bacteria affects people different
Infants, pregnant women, older adults, and people with impaired immune system
Symptoms may appear 30 minutes to 30 days after eating tainted food
Longer time it takes symptoms to appear, the harder it is to pinpoint
Abdominal cramps, diarrhea, fatigue, headache, fever, and vomiting

5. Foodborne Illnesses cont.
Bacterial illnesses
Botulism - affect the nervous system
Bulging cans of food
Double vision, inability to swallow, speech difficulty, and gradual respiratory paralysis
Death rate is high
Treating bacterial Foodborne illnesses
Rest, drinking liquids
See doctor if symptoms do not go away

6. Foodborne Illnesses cont.
Other foodborne illnesses
Parasite - microorganism that needs another organism, called a host to live
Red meat and pork
Protozoa - tiny, one-celled animals
Polluted water, vegetables in polluted soil
Virus - smallest and simplest known type of microorganisms
Raw shellfish, contaminated water
Natural toxins - mushrooms and leaves of rhubarb

7. Four steps to food safety
Clean
Separate
Cook
Chill

8. Clean
Sanitation: means maintaining clean conditions to prevent disease and promote good health
Wash hands - 20 seconds, soap, and warm water
Wash after using the toilet, or touching your face, hair, or any unsanitary object
Cover coughs and sneezes, wash immediately
Wash after handling raw meat, fish, poultry and egg
Keep hair tied back

9. Clean cont. Clean clothes and apron - avoid baggy clothes
Cover all open sores or cuts
Kitchen - non smoking area
Keep work area clean
Use paper towels and soap to clean meat juices
Remove dirty utensils
Wash tops of cans

10. Clean cont. Thoroughly wash cutting boards, counters, and utensils
Dispose of garbage properly and promptly
Wash dishes promptly - hot water and soap
In this order: glasses, flatware, plates and bowls, pots and pans, and greasy utensils
Do not store food under the sink
Wash dishcloths and sponges daily

11. Separate Separate cooked and ready-to-eat foods from raw foods
Cross-contamination: occurs when harmful bacteria from one food are transferred to another food
Keep raw meat separate from other foods
Do not taste and cook with the same spoon

12. Separate cont. Use clean utensils, containers, & cutting boards
Don’t use hand towels to clean dishes
Keep pets and insects out of the kitchen
Never taste any food that looks unsafe
Use different sauces & utensils for marinating, basting, & serving

13. Cook Use thermometer Cook food thoroughly
Boil home canned food for minutes
Use only clean, fresh, unbroken eggs
Do not eat raw cookie dough or taste partially cooked containing meat, poultry, fish, or eggs

15. Chill Keep cold foods cold - below 40 F
Bacteria multiples fastest between
Refrigerate leftovers promptly - eat or freeze within 3 days
Thaw foods in refrigerator or microwave
Cold running water
Keep refrigerator and freezer clean
Package food items properly

16. Chill cont. Refrigerate all custard food items
Refrigerate all food items separately
Do not refreeze foods - unless they still have ice crystals
Place perishable items in your cart last
Place left over in refrigerator within 2 hours

17. Cooking for special occasions
Make sure you have the room for refrigeration and heating
Buffet - use small dishes and refill
Large amount of food take longer to cook
Serve food immediately
When outside keep food cold

18. Eating safely when eating out
Check the surrounds make sure they are clean
Watch your waiter - clean clothes, hair back, not touching your food, not coughing or sneezing on your food

19. Storing food for emergencies
American Red Cross recommends storing at least 3 days supply of food and water for each family member
Keep food that will not spoil and food that does not require cooking

20. Safety in the kitchen Many accidents are due to carelessness
Preventing
Poisonings
Cuts
Burns & fires
Falls
Electric shock
Chocking

21. Preventing Chemical Poisonings
Keep all hazardous products in a location where children cannot reach them - not under kitchen sink
Keep chemicals in their original packaging
Do not rely on safety closures
Do not leave chemicals unattended
Pesticides and insecticides - wash all produce

22. Preventing Chemical Poisonings cont.
Keep medicine out of reach - do not refer to medicine as candy
Read all labels
Treating poisonings
Call poison control center immediately
Have poison container with you
Follow direction on the label

23. Preventing Cuts
Keep knives sharp - dull blades can slip and cause cuts
Move blades away from the body - never point a blade at anyone
Do not try to catch a falling knife
Use knives only for its intended purpose
Wash and store knives separate

24. Preventing Cuts cont.
Never put fingers near beaters, blades of blender, food processors, garbage disposal
Never pick up broken glass with your bare hands
Treating cuts
Cover the wound with sterile cloth
Apply firm pressure
Small cut - clean with soap, antiseptic, bandage
Large cut - continue pressure and go to hospital

25. Preventing Burns and Fires
Use pot holders - keep dry
Turn pot handles inward
Avoid steam burns - open lids away from you
Never open pressure cooker before the pressure has gone down
Do not let children play near or cook without supervision
Turn off range and unplug appliances when not in use
Ground all electric appliance - avoid light weight extension cords

26. Preventing Burns and Fires cont.
Be cautious with liquids heating in a microwave - it an reach 212 F without showing signs of boiling
When near the range - tight clothes or roll sleeves up
Do not hang curtains over flames or range
Be careful with candles or open flames
Manually lighting gas range - match first then gas
Clean grease from exhaust hoods

27. Preventing Burns and Fires cont.
Never leave pan of hot grease unattended
Can burst into flames - if smoke, then it is only degrees from flames
Do not put fire out by water - it will only spread and jump

28. Preventing Burns and Fires cont.
Keep fire extinguisher handy
Stop, drop, and roll
Smoke alarms - check monthly (2 time a year)
Treating burns
Place burn under cold water
Do not apply ointments or grease of any kind
Do not break blister

30. Prevents Falls Do not stand on a chair or box
Let floor dry before you walk on it
Wipe up spills immediately
Remove all clutter from floor
Find throw rug with a nonskid backing
Treating falls
If broken bone do not move it
Do not give the victim any food or drink

31. Preventing Electric Shock
Never stand on a wet floor or work near a wet counter when using electric appliances
Do not touch any electrical plugs, switches, or appliances with wet hands
Do not run electrical cords under rugs
Unplug toaster before trying to pull toast out with a knife

32. Preventing Electric Shock cont.
Hold onto the plug not the cord when unplugging
Do not use damage appliances
Treating electric shock
Immediately disconnect the power source
Do not touch the victim if connected to power
Nonconducting material - rope, long piece of dry cloth, wooden pole
Call for help

33. Preventing Chocking Chew food thoroughly before swallowing
Avoid talking and laughing when you have food in your mouth
Do not give children small, round pieces of food (hot dogs or carrots)
Cut slices in haves or quarters.

34. Preventing Chocking cont.
Treating choking
Abdominal thrust: procedure use the save choking victims
Stand behind the victim - wrap arms around their waist
Your thumb toward the victim, place first against their abdomen - fist should be above the navel and below the rib cage
Grasping your fist with other hand - use quick thrust to press upward into the victims abdomen - repeat if needed