FOOD SAFETY AND STORAGE

Focus on Foods

What is a Food borne illness A Food Borne Illness is a sickness

caused by eating food that contains a harmful substance.

Bacteria are single celled microorganisms.

A contaminant is a substance that may be harmful that has accidentally gotten into food.

Bacteria that cause food borne illness.

Salmonella: found in raw or undercooked poultry, eggs, meat and seafood, unpasteurized milk.

E coli: mainly found in raw or rare ground beef, unwashed produce

Symptoms: diarrhea, cramping, nausea, vomiting, low-grade fever, body aches

Rare Symptoms: Death, coma, system shut down

When it comes to Bacteria….

You cannot see or smell if something is contaminated.

Can be spread from a cough or sneeze.

Name 4 Safety practices1. Keep yourself and the kitchen clean.2. Avoid cross-contamination3. Cook food thoroughly4. Store food properly

Cross-Contamination Occurs when harmful bacteria spread

from one food source to another.

Hand Washing The #1 way to prevent bacteria is to

wash your hands for 20 seconds.

Use hot soapy water.

Roots of food borne illness Microorganisms- living creatures that

are visible only through a microscope. Bacteria is a microorganism.

FAT TOM Food: Bacteria need food to grow and

reproduce rapidly. Acidity: Bacteria needs a neutral Ph to

grow. It cannot grow on lemons Temperature: Bacteria grows between

40 degrees and 140 degrees F. Time: Bacteria can double every 20 min. Oxygen: Bacteria needs air to breathe Moisture: Bacteria loves moisture

Danger zone The temperature danger zone is from 40

degrees to 140 degrees F.

To Fight bacteria that cause food-borne illness, follow

these steps to food safety.

Cook Cook meat, poultry, and eggs thoroughly

Separate Don’t cross-contaminate

Clean Wash hands and surfaces often

Chill Refrigerate often

Cooking Temperatures Raw whole fish and eggs 145 degrees F Raw whole meat 145 degrees F Ground Meat 155 degrees F Poultry 165 degrees F

Thawing Food 3 Safe ways to thaw food are…

Microwave In the refrigerator Under cold water

NEVER THE COUNTER

Question Which meat would be more prone to

getting bacteria?

Ground Hamburger Steak

Cook Use a thermometer to check food

temperatures Reheat leftovers to 165 degrees F

Chill Keep cold foods cold- below 40 degrees

F Freezer should be set at 0

Separate DON’T CROSS CONTAMINATE Wash utensils after using Store raw poultry, fish, and meat in

separate containers away from other foods in the refrigerator

Clean Clean- the physical act of using soap

and water to clean Sanitize- maintaining clean conditions

to prevent disease

HACCP Hazard Analysis and Critical Control Point Designed to predict and prevent threats

to food safety at various points in food processing and service.

FIFO First in First Out

Use the first opened first. Buy only what you need Check dates

FDA FDA

Federal Drug Administration USDA

United States Department of Agriculture