Food Safety and storage
Post on 23-Feb-2016
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DESCRIPTIONFood 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 - PowerPoint PPT Presentation
Food Safety and storage
Food Safety and storageFocus on FoodsWhat is a Food borne illnessA 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 produceSymptoms: diarrhea, cramping, nausea, vomiting, low-grade fever, body achesRare Symptoms: Death, coma, system shut downWhen it comes to Bacteria.You cannot see or smell if something is contaminated.Can be spread from a cough or sneeze.
Name 4 Safety practicesKeep yourself and the kitchen clean.Avoid cross-contaminationCook food thoroughlyStore food properly
Cross-ContaminationOccurs when harmful bacteria spread from one food source to another.
Hand WashingThe #1 way to prevent bacteria is to wash your hands for 20 seconds.
Use hot soapy water.
Roots of food borne illnessMicroorganisms- living creatures that are visible only through a microscope.Bacteria is a microorganism.
FAT TOMFood: Bacteria need food to grow and reproduce rapidly.Acidity: Bacteria needs a neutral Ph to grow. It cannot grow on lemonsTemperature: Bacteria grows between 40 degrees and 140 degrees F.Time: Bacteria can double every 20 min.Oxygen: Bacteria needs air to breatheMoisture: Bacteria loves moistureDanger zoneThe 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.CookCook meat, poultry, and eggs thoroughlySeparateDont cross-contaminateCleanWash hands and surfaces oftenChillRefrigerate often
Cooking TemperaturesRaw whole fish and eggs 145 degrees FRaw whole meat 145 degrees FGround Meat155 degrees FPoultry165 degrees FThawing Food3 Safe ways to thaw food areMicrowaveIn the refrigeratorUnder cold waterNEVER THE COUNTER
QuestionWhich meat would be more prone to getting bacteria?
Ground HamburgerSteakCookUse a thermometer to check food temperaturesReheat leftovers to 165 degrees F
ChillKeep cold foods cold- below 40 degrees FFreezer should be set at 0
Separate DONT CROSS CONTAMINATEWash utensils after using Store raw poultry, fish, and meat in separate containers away from other foods in the refrigerator
CleanClean- the physical act of using soap and water to cleanSanitize- maintaining clean conditions to prevent disease
HACCPHazard Analysis and Critical Control PointDesigned to predict and prevent threats to food safety at various points in food processing and service.
FIFOFirst in First OutUse the first opened first.Buy only what you needCheck dates
FDAFDAFederal Drug AdministrationUSDAUnited States Department of Agriculture