2. Preparing Food for Fun or Profit1 Prepared by: Christine Smith, M.S. Extension Agent, Food and Nutrition Wayne County Cooperative Extension Center Goldsboro, NC

3. Preparing Food for Fun or Profit2 Purpose The goal of this program is to help food handlers who are selling food for fun or profit do it safely.

4. Preparing Food for Fun or Profit3 Key Terms Foodborne Illness A disease that is carried or transmitted to people by food Outbreak An incident in which two or more people experience the same illness after eating the same food

5. Preparing Food for Fun or Profit4 Foodborne Illness Flu-like symptoms such as nausea, vomiting, diarrhea, or fever. Caused by bacteria or other pathogens in food. Most case of foodborne illness can be prevented. Proper cooking or processing of food destroys bacteria.

6. Preparing Food for Fun or Profit5 Potentially Hazardous Foods

7. Preparing Food for Fun or Profit6 Who is at Risk?  Infants and young children  Pregnant women  Older adults  People taking certain medications  People with weakened immune systems

8. Preparing Food for Fun or Profit7 Fight BAC! (Bacteria) Clean – Wash hands and surfaces often. Separate – Don’t Cross Contaminate. Cook – Cook to proper temperatures. Chill – Refrigerate promptly.

9. Preparing Food for Fun or Profit8 Fight BAC! (bacteria)  Wash hands and surfaces often  Wash and sanitize cutting boards, dishes and countertops.  Always use a clean cutting board. Hand washing is the single most important line of defense in preventing foodborne illness.

10. Preparing Food for Fun or Profit9 Proper Handwashing...

11. Preparing Food for Fun or Profit10 SEPARATE: Don ’ t cross-contaminate  Wash hands after handling raw foods or between tasks.  Separate raw meat, poultry and seafood from other foods.  If possible, use a different cutting board for raw products.  Never place cooked food on a plate which previously held raw meat.  Use disposable gloves when preparing or serving food.

12. Preparing Food for Fun or Profit11 CHILL: Refrigerate promptly  Refrigerate or freeze foods quickly.  Never defrost food at room temperature.  Divide large mounts of leftovers into shallow containers.  Do not pack the refrigerator.  Discard any food left for more than two hours.

13. Preparing Food for Fun or Profit12 COOK: Cook to proper temperature  Use a thermometer to measure internal temperature.  Bring sauces, soups and gravy to a boil when reheating.  Do not use recipes in which eggs remain raw or partially cooked.  Always reheat foods to 165 o F.  Cook roast/steaks to at least 145 o F.

14. Preparing Food for Fun or Profit13 Temperature Danger Zone  Keep Hot Foods HOT – Above 140  F.  Keep Cold Foods COLD – Below 41  F.  Don’t Wait – REFRIGERATE  If in Doubt, THROW IT OUT.  Keep Everything CLEAN. Temperatures between 41  F and 140  F are known as the danger zone.

15. Preparing Food for Fun or Profit14 When you cook use a thermometer

16. Preparing Food for Fun or Profit15 Steps for Safe Meals  Plan ahead.  Store and prepare food safely.  Cook food to safe internal temperatures.  Transport food safely.  Need to reheat? Food must be hot and steamy for serving.  Keep potentially hazardous food out of the “ danger zone. ”  When in doubt, throw out.