1. FOOD SAFETY
Need to Knows

2. F.B.I. = Foodborne Illness
Generally refers to illness caused by eating any type of microorganism-contaminated food
“Food Poisoning” – usually exposure to microorganisms that cause F.B.I.
Comes from bacteria, viruses or other microorganisms in the environment

3. Bacteria Facts
Average person carries ~150 kinds of bacteria in and on surface of the body
Bacteria can spread quickly and easily, requiring only food, moisture, and a good temperature to grow

4. Categories of F.B.I. Agents/Contaminants
Bacteria
Viruses
Found in untreated water & human feces
Parasites
Tapeworms, roundworms, protozoans
Food Toxins
Chemicals formed by microbes stored in food stored at improper temperatures

5. Top 10 Reasons for F.B.I. 1. Infected food preparer or poor hygiene
2. Ingesting raw, contaminated foods
3. Inadequate cooking & Improper reheating
4. Cooling food improperly
5. >2 days between preparation and serving

6. Top 10 Reasons for F.B.I. 6. Cross-contamination
7. Toxins (chemical contamination)
8. Unsafe food sources
(i.e. meat not inspected by the USDA)
9. Inadequate cleaning of equipment
10. Poor storage practices

7. Ideal Conditions for Bacterial Growth
Food (protein)
Acid (ideal acidity = pH >4.6)
Temperature (“Danger Zone” = 41o F – 140o F)
Time
Oxygen
Moisture

8. F.A.T. T.O.M.
Combined, these conditions lead to rapid growth.

9. Food/Cooking Tips Dry foods last longer (no moisture for growth)
Bread, dried meat, dried fruit
Adding salt and sugar decreases available water
Very acidic food is inhospitable (pH <4.6)

10. Temperature Requirements
Minimum Cooking Temps:
Poultry, Stuffed & Reheated foods= 165o F
Ground beef= 155o F
Pork & pork-containing products= 155o F
Game meat= 155o F
Eggs & Fish= 145o F
Cooked Fruit & Veggies= 140o F
Rare Roast beef= 130o F

11. (155o F)

12. Temperature Requirements
Foods cooked in a microwave must be heated to an additional 25o F above required cooking temperature
Reheating
Foods must be rapidly reheated to 165o F, then held at or above 140o F
Microwaved= rapidly reheated to 190o F, then held at/above 140o F

13. Temperature Requirements
Cooling:
Foods must be cooled from 140 to 70o F within two (2) hours from start of cooling
Foods must be cooled from 70 to 41o F within another two (2) hours

14. Prevention of Cross Contamination
Wash your hands!!
Wash foods
Clean & sanitize food contact surfaces
Avoid contact between foods and contact surfaces

15. Food Storage Refrigeration Reduces growth of most organisms Freezing
H2O in the form of ice – is unavailable for biological rxns

16. Hazards – Bacteria (common)
Escherichia coli
Undercooked meat or unwashed produce, not washing hands, consumption of infected sprouts, spinach, lettuce, salami, unpasteurized milk or juice, drinking untreated water
Staphylococci
Contamination from skin

17. Hazards – Bacteria (common)
Salmonella
Found in eggs, beef, poultry, milk & vegetables, cross-contamination, not washing produce, inadequate cooking
Usually from foods contaminated w/ animal feces
Severe infection possibly fatal
Clostridium perfringens
Improper cooling = food temps. in the “Danger Zone”

18. Hazards – Bacteria (common)
Bacillus cereus
Improper cooling = food temps. in the “Danger Zone”
Clostridium botulinum
Improperly canned foods
Bacteria produce a nerve toxin
Spores have been found in honey  DON’T feed honey to children <1 year old

19. Hazards – Viruses (common)
Norovirus
Poor hygiene = Fecal to oral contaminant
A very hardy virus – hard to disinfect surfaces
Famous for cruise-ship epidemics

20. Symptoms of F.B.I. Gastroenteritis (GI) = the “stomach flu”
Nausea
Diarrhea – almost always a symptom of any F.B.I.
Abdominal cramps
Sudden onset of vomiting
Fever
Dizziness, headaches
Double or blurred vision
Difficulty swallowing
Dry mouth
Droopy eyelids
Muscle weakness

21. 10 Food-Handling Tips to Prevent F.B.I.
Don’t buy cans or glass jars with dents, cracks or bulging lids.
Never eat raw meat, poultry, seafood or eggs.
Cook raw meat, poultry, seafood or eggs thoroughly to kill any bacteria present. Thoroughly reheat leftovers.
Promptly refrigerate cooked meat and poultry in small shallow containers. Remove stuffing from chicken and turkey and refrigerate separately.
Refrigerate perishable food as soon as you get home from the market.

22. 10 Food-Handling Tips to Prevent F.B.I.
6. Store canned goods in a cool, dry place for use within a year. Never put them above the oven or in a damp area.
7. Don’t thaw food on the counter; bacteria grow quickly at room temperature. Thaw food in the refrigerator or in the microwave just before cooking.
8. Keep work areas clean. Wash hands, utensils and cutting boards in hot soapy water before preparing food and after handling raw meat or poultry.
9. Use a plastic or other nonporous cutting board.
10. Keep pets away from the food, cooking and eating surfaces, and equipment.

23. Don’t Take Chances WHEN IN DOUBT, THROW IT OUT!!
If you suspect there’s a problem, throw the food out.
WHEN IN DOUBT, THROW IT OUT!!