2. Food Safety & Sanitation Mrs. Johnson—Foods & Nutrition 1

3. Food Borne Illness Result from eating contaminated foods For bacteria growth warmth, moisture, and food are needed Cannot be detected from appearance or smell.

4. Food Borne Illness Statistics The CDC estimates that food borne illnesses cause: approximately 76 million illnesses 325,000 hospitalizations 5,000 deaths in the United States each year

5. PREVENTION? Are there rules for maintaining sanitation in food handling and storage? Clean and sanitize work surfaces (counters, dishes, cutting boards, equipment, utensils) after preparing each food item. Wash dishes in hot soapy water Use plastic or nonporous cutting boards Store raw meat covered in the refrigerator so it will not touch, contaminate, or drip.

6. Prevention Preparation: Cont. Don’t eat pink ground beef Don’t eat raw eggs Always wash items after they come in contact with raw meat Use a clean thermometer to measure internal temperature of foods Never placed cooked food on plate that held raw meat or eggs.

7. Prevention Don’t buy dented or bulging cans Throw out food with an off odor – DO NOT TASTE IT OR USE IT “When in Doubt, Throw it Out” Keep clothing clean and loose hair pulled back. Wash hands with hot soapy water for 20 sec.

9. Wash Hands

10. HAND WASHING Step 2 Apply SOAP Use Step 1 HOT running water.

11. Step 3 Wash vigorously for at least 20 seconds. Step 4 Rinse away the soap and germs.

12. Step 5 DRY with hot air dryer or single use towels The best defense against the spread of infection is HANDWASHING.

13. Before You Cook

14. Before You Eat

15. AFTER Restroom Sneezing/Coughing Touching eggs, raw meat, or poultry Touch non-kitchen things

16. Dirty Dining

17. 2. What three conditions are usually present for bacterial growth? moisture food warmth 3. Cross-contamination is the transfer of harmful bacteria from on food to another.

18. Temperatures What is the temperature danger zone? 40 -140 F What temperature should the freezer be? 0 degrees F What temperature should the refrigerator be? 40F or less What temperature should ground meat be cooked to? 160 F What temperature should poultry be cooked to? 180 F At what temperature should you hold hot foods? 140 F At what temperature should you reheat food to? 165 F Use a clean thermometer to check the internal temperature of foods. Cook eggs until the yolks are firm.

19. HOLDING, COOLING, REHEATING Keep hot foods hot and cold foods cold. Foods should not be in the danger zone (sitting out) for more than 2 hours - refrigerate or freeze as soon as possible. Place food in shallow containers and refrigerate immediately. Air in the refrigerator and feezer needs to move to keep things cool. Leave some space around the containers in your refrigerator and freezer. When in doubt, _________Throw it out_____________________________ !!!!

20. THAWING The safest way to thaw is in the refrigerator; NEVER defrost at room temperature. You can thaw in the microwave, but you must cook the food immediately. You can also thaw in the sink with cold water.

21. WANTED FBI AGENTS Groups based on candy pieces. Gather information for assigned FBI Agent Create a 1 minute brochure, skit, song, commercial or Public Service announcement to give your information. Tell the class about it

22. Prevention: Storage Throw food with off-odor away Don’t use bulging cans Store raw meat covered in fridge so it will not contaminate other foods Keep freezer at 0* Store foods in fridge so air can circulate

23. Danger Zone Temperature range of 40*-140* Bacteria reproduce rapidly Freezer stops bacteria growth Fridge slows bacteria growth

24. Prevention: Cooling & Reheating Keep hot foods hot & cold foods cold Reheat to 165* Cooling Place hot foods in shallow containers Foods should not be in danger zone for more than 2 hours

25. Thawing Foods In the fridge In a sink full of cold water (change frequently) In the microwave

26. Botulism: bottles & babies Source Improperly canned foods Honey Symptoms Affects nervous system Double vision Not able to speak or swallow

27. E-Coli Sources Undercooked ground beef Un-pasteurized milk & juice Fecal matter & infected soil Symptoms Cramps Diarrhea Nausea Vomiting Fever

28. Hepatitis A Source Fecal matter Symptoms Fever Loss of appetite Nausea Vomiting Jaundice

29. Salmonella Source Fresh poultry Raw eggs Symptoms Cramps Diarrhea Nausea Chills Fever Headache

30. Staphylococci Source Human skin, nose & throat; passed by not washing hands Symptoms Nausea Vomiting Diarrhea