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Food-Borne Illness and Food Safety

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Presentation on theme: "Food-Borne Illness and Food Safety"— Presentation transcript:

1 Food-Borne Illness and Food Safety

2 Food Poisoning Happens when foods or beverages have been contaminated with germs, particularly bacteria. Food poisoning can develop from ½ hour to several days after eating contaminated food. Each year, approximately 79 million people in the U.S. contract some forms of food poisoning.

3 The Big Four The common causes of food poisoning are:
Salmonella: raw chicken, eggs, seafood, contaminated water, etc. Botulism: home-canned foods, improperly handled foods. E. coli: undercooked meat, especially hamburger. Gastroenteritis: food contaminated by cooks who have gastroenteritis, especially if they don’t wash their hands regularly. Also shellfish contaminated by sewage.

4 4 Ways to Prevent Food Poisoning
Clean Separate Cook Chill

5 1. Clean Hands can transfer germs
From contaminated food to other food. From infected person to the food. It’s important to wash you hands properly. Wash after you use the bathroom; touch raw meats; touch a cut or sore; play with a cat or dog; and after coughing, sneezing, or blowing your nose. Wash before you touch food.

6 1. Clean Always wash cutting boards, dishes, utensils, and countertops with hot, soapy water. Use paper towels to clean up kitchen surfaces. If you use cloth towels, wash them often.

7 2. Separate Keep foods separate during preparation to avoid cross- contamination. Separate raw meat, poultry, and seafood from other foods in your shopping cart and in your refrigerator. Use different cutting boards. Never place cooked food on a plate that previously held raw meat, poultry, or seafood.

8 3. Cook Cooking food at a high temperature and for a long enough time can kill harmful germs like E. coli. Use a thermometer. Don’t eat ground beef that is still pink. Cook eggs until the yolk and white are firm. Cook fish until it flakes easily with a fork.

9 4. Chill Cold temperature keep germs from growing and multiplying.
Refrigerate or freeze perishables, prepared food, and leftover within two hours. Never defrost food at room temperature. Frozen food should be defrosted in the refrigerator, under cold-running water, or in the microwave. Marinate food in the refrigerator. Don’t overpack the refrigerator. Cool air must circulate to keep food safe.

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