1. Safety & Sanitation Notes

2. Personal Hygiene Physical care and maintenance
keep hands clean at all times (hot, soapy water)
Handle food only as required
Never work with open cuts or sores
Don’t cough,spit or sneeze near food
Control hair
Keep utensils and appliances clean

3. Basic Safety: at the Grocery Store
Watch the “sell by” or “used by” dates
Be sure the package is as it should be (no holes, temp., etc…)
Keep meats in separate plastic bags
Select perishable foods last

4. Basic Safety:Home Storage
Put perishable foods away promptly
Place meats in the coldest part of the refrigerator (lowest shelf)
Space items so air can circulate in the refrigerator or freezer

5. Basic Safety: Meat Storage Timeline
Uncooked Meats
Beef steaks, Roasts and Deli meats
3 to 5 Days
Ground meat, poultry and fish
1 to 2 days

6. Basic Safety:Freezing & Defrosting
Rewrap or over-wrap meat with freezer bags or freezer paper
Thawing food needs to be done in the refrigerator (place in a dish to prevent juices form dripping onto other foods)
For quick thawing use the microwave, but use immediately
Do NOT defrost on the kitchen counter or in warm water

7. Basic Safety: Food Preparation
Keep everything that touches food CLEAN!
Keep juices from raw meat from coming into contact with other foods
Use separate cutting boards for raw meats and cooked or ready to eat foods
Sanitize and rinse off surfaces
Wash all produce (veggies & fruits)

8. Basic Safety: Food Preparation
Marinating: use a non-metallic container (acids used will cause a chemical reaction leaching metal into the food)
Be careful not to re-contaminate cooked meat with sauces or a brush used with raw meats
Do not use a marinade which has been in contact with raw meat without first bringing it to a boil for at least one minute

9. Basic Safety: Cooking Ground Meat 160* F
Ground Poultry 165* F (Juices should run clear)
Use a meat thermometer, don’t let it touch bone or fat for an accurate reading
Internal temperature for doneness:
Medium Rare 150*
Medium 160*
Well Done 170*

10. Transporting food Precautions to follow:
Keep containers clean and tightly sealed
Use containers designed to maintain proper temperature (cold food=40* or below & hot food=above 140*)
Don’t let food sit out for more than 2 hours
Protect displayed food and discard leftover displayed food

11. Temperatures-Fahrenheit
250* - Canning
212* - Boiling
165* - Most bacteria is destroyed
140* - top of danger zone
40* - bottom of danger zone
32* - Refrigerator (32-38*)
0* - Freezer

13. Controlling Bacteria Temperature control
growth stops completely at 0* F
bacteria grows slowly below 40* F
growth is minimal at 140* F
bacteria is destroyed at 165* F or above
growth is most rapid between 40* and 140*

14. Sanitation &Bacteria

15. Sanitation
Bacteria
single-celled microorganisms that live in soil, water, organic matter or the bodies of plants and animals and receive their nourishment by supplying their own food, absorbing organic matter, or obtaining food from their host, which they usually injure.

16. Bacteria Continued….
Eating food contaminated with bacteria = food poisoning or food borne illness
Causes extreme illness and death (extreme cases)
Bacteria can’t move by themselves - needs a vehicle like your hands
Rapid growth in favorable environment: warm temp., moist area, available food supply

17. Causes of Food Poisoning
Yeast contamination
common in high acidic foods (orange juice & tomato mixtures)
Bacterial growth
common in low acidic foods (meats)
Mold
Breads

18. Destroying Bacteria Chemical agents Germicides
carbolic acid, iodine, chlorine, formaldehyde
Disinfectant - used to kill disease-producing organisms only (409, bleach, Lysol)
Antiseptic - milder and used to treat a wound and inhibit growth of disease organisms (Neosporin)
Preservative - chemical used in food to retard the growth of bacteria that causes spoilage - extended shelf life (in lunch meat)

19. Food-Borne Diseases Botulism
Bacteria spores that are always around in soil & water
Grows best in anaerobic conditions (low oxygen)
Common in improperly canned foods
Low acid vegetables (beans, carrots, peas)
Symptoms develop in hours
The poison attacks the nervous system
Causes double vision, trouble swallowing & breathing without treatment it can cause death

20. Food-Borne Diseases Salmonella
Cycles through the environment via the intestinal tracts of animals & humans
Commonly found in raw or undercooked foods
Caused by contaminated red meat, poultry & eggs or cross-contamination
Causes illness 8-48 hours after contact lasting up to 8 days
Thorough cooking kills salmonella

21. Food-Borne Diseases Staphylococcus (Staph)
A organism that is the leading cause of food poisoning
Lives in our noses and on skin
Grows rapidly at warm temp. producing a toxin
Causes nausea, vomiting & diarrhea 2-6 hours after eating contaminated food
Lasts 1-2 days

22. Food-Borne Diseases Perfringens
Present in the environment (soil, intestines & sewage)
Anaerobic (little to no oxygen)
Causes diarrhea & gas pains 8-24 hours later
“Cafeteria Germ” because it strikes food served in quantity and left for long periods of time.

23. Food-Borne Diseases E. coli
Transmitted by inadvertent contact with fecal matter during processing of animal foods or improper food handling.
Prevent by
Cooking meat to proper temperatures
Consuming pasteurized milk and juices
Washing fruits and vegetables
Washing hands

24. Food-Borne Diseases Trichinosis
disease affecting animals, contracted often to humans through infected pork (can be destroyed by heating meat to 150*)

25. Food-Borne Diseases Listeria or Listeriosis
Can be found in raw & cooked meat, poultry, seafood, salads & sandwiches.
Frequent food carriers include unpasteurized dairy products (soft cheeses), meat pates and processed meats.
Prevention: avoid unpasteurized milk products & cook meats to proper temperature. Also follow proper sanitation procedures.
The bacteria can grow slowly at refrigerator temp. so reheat leftovers thoroughly

26. Review Items for Test 65 Questions: T/F, Multi. Choice, Matching
Basic Safety Guidelines
Read through notes & study guide
EX: Putting out a grease fire
Thermometer temperatures & effects on bacteria
Refrigerator Temperatures for raw beef, poultry and fish (holding time)
Food-born diseases from notes and worksheet
Types, time they last, effects & prevention
Danger Zone and 2 hour rule
Cross contamination