1. Food Safety Everything you need to know to stay safe in the kitchen. From Ch. 34 of Today’s Teen, the CDC, and www.foodsafety.gov.

2. What is Foodborne Illness? Foodborne Illness or food poisoning is caused by eating spoiled food containing harmful bacteria. –Bacteria: are one-celled living organisms so small they can be seen only with a microscope. –There are three things needed for bacteria to thrive: heat, moisture, and the right temperature (40-140 degrees F). According to the CDC, about 48 million Americans become ill due to food poisoning every year.

3. Types of Foodborne Illness Food poisoning can occur due to foodborne bacteria, viruses, and microbes. The top five foodborne illnesses are caused by the norovirus and by Samonella, Clostridium Perfringens, Staphylococcus and Campylobacter bacteria. A total of 31 pathogens are responsible for causing illness and are tracked by the public health system. To report a case of foodborne illness, call the CDC. –1 (800) CDC - INFO

4. What are the symptoms? Norovirus, sometimes called “stomach flu,” can be contracted from a sick person or contaminates food, water, or surfaces. –Symptoms: diarrhea, throwing up, nausea, stomach pain, fever, headache, body aches Salmonella can be contracted from a variety of contaminated foods; most commonly: chicken and eggs. –Symptoms: diarrhea, fever, and abdominal cramps that develop 12 to 72 hours later

5. What are the symptoms? Clostridium Perfringens be contracted from eating contaminated beef, poultry, gravies, and pre-cooked foods. –Symptoms: abdominal cramps beginning 6 to 24 hours after ingestion Staphylococcus can be contracted from food handled by infected food workers. –Symptoms: nausea, retching, stomach cramps, and diarrhea stating 30 minutes to 6 hours later

6. What are the symptoms? Campylobacter be contracted from eating raw or undercooked poultry. –Symptoms: diarrhea, cramping, abdominal pain, and fever within two to five days later

7. How do we prevent illness? Clean –Wash hands the right way—for 20 seconds with soap and warm running water. It is important to rewash your hands after sneezing or coughing, touching raw meat or poultry, your body or hair, garbage, toilet, animals, petfood, or animal waste. –Wash surfaces and utensils after each use. –Wash fruits and veggies—but not meat, poultry, or eggs! It’s important that you do not wash meats because bacteria found on the surface and in the juices may splash. Eggs are prewashed before shipment.

8. How do we prevent illness? Separate –Use separate cutting boards and plates for produce and for meat, poultry, seafood, and eggs. Cross-contamination: is when bacteria is transferred from one food to another. –Keep meat, poultry, seafood, and eggs separate from all other foods at the grocery. –Keep meat, poultry, seafood, and eggs separate from all other foods in the fridge.

9. How do we prevent illness? Cook –Use a food thermometer. –Keep food hot after cooking (at 140 ˚F or above). –Microwave food thoroughly (to 165 ˚F).

10. How do we prevent illness? Chill –Refrigerate perishable foods within two hours. –Never thaw or marinate foods on the counter. –Know when to throw food out.

11. Kitchen Safety How to prevent accidents from occurring in the kitchen.

12. What can happen in the kitchen? A hazard is an item or situation that could cause an accident. You can prevent most accidents from happening by being mindful of your actions and practicing safe habits. There are five common types of injuries in the kitchen: electrical shock, burns, falls, cuts, and poisonings.

13. FIRES A fire extinguisher should be available at all times. It is possible to put out a fire without a fire extinguisher, but first turn off the heat source. Then, try to put out the fire. If that fails, get away and call the fire department. NEVER pour water on a grease fire. Try to smother the flames with a lid or baking soda. If your clothes catch on fire, do not run. Instead, stop, drop, and roll.

14. BURNS Make sure pan handles are out of the traffic path. The handle should face the center of the range or the countertop. Use potholders instead of dishcloths. When lifting a lid from a pot, tilt it like a shield to block steam. Leaving food unattended is a terrible mistake. When cooking with hot fat, ensure items are free of water droplets and ice crystals.

15. ELECTRICAL SHOCK Never an appliance with a worn or frayed electrical cord. Make sure not to overload electrical outlets. Your hands should be dry when touching electrical plugs, switches, or appliances. Never yank on cords to disconnect them. Use the plug instead. Unplug a toaster before trying to remove items that are jammed.

16. FALLS Wipe up spills when they happen. A step stool should be used to reach for items on high shelves. Rugs should have a nonskid backing. Obstacles should be removed from the traffic flow in the kitchen.

17. CUTS Sharp knives should be washed alone. Always wash and dry knives from the back of the blade. Keep knives sharp. Dull knives are more dangerous. Cut away from yourself and always use a cutting board. Store knives separately from other utensils. Before throwing away can lids, place them in the empty can. When sweeping up broken glass, use a wet paper towel to wipe up slivers.

18. POISONING Keep medicines, cleaning supplies, and all other household chemicals away from food storage areas. Keep food and utensils out of range when spraying chemicals. Wipe food preparation areas thoroughly when you finish spraying.