food safety & sanitation
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Food Safety & Sanitation. Mrs. Burton—Foods & Nutrition 1. Food Borne Illness. Result from eating contaminated foods For bacteria growth warmth, moisture, and food are needed Can not be detected from appearance or smell. . Botulism: bottles & babies. Source Improperly canned foods Honey - PowerPoint PPT PresentationTRANSCRIPT
Food Safety & Sanitation
Food Safety & SanitationMrs. BurtonFoods & Nutrition 11Food Borne IllnessResult from eating contaminated foodsFor bacteria growth warmth, moisture, and food are needed
Can not be detected from appearance or smell.
Botulism: bottles & babiesSourceImproperly canned foodsHoney
SymptomsAffects nervous systemDouble visionNot able to speak or swallow
E-ColiSourcesUndercooked ground beefUn-pasteurized milk & juiceFecal matter & infected soil
SymptomsCrampsDiarrheaNauseaVomitingFever
Hepatitis ASourceFecal matter
SymptomsFeverLoss of appetiteNauseaVomitingJaundice
SalmonellaSourceFresh poultryRaw eggs
SymptomsCrampsDiarrheaNauseaChillsFeverHeadache
StaphylococciSourceHuman skin, nose & throat; passed by not washing hands
SymptomsNauseaVomitingDiarrhea
Food Borne Illness StatisticsThe CDC estimates that food borne illnesses cause:
approximately 76 million illnesses
325,000 hospitalizations
5,000 deaths in the United States each year Prevention: Preparation Wash Hands
Prevention: Preparation Cont.Clean and sanitize work surfaces
Wash dishes in hot soapy water
Use plastic or nonporous cutting boards
Use a clean thermometer to measure internal temperature of foods
Prevention Preparation: Cont.Dont eat pink ground beefDont eat raw eggsAlways wash items after they come in contact with raw meatNever placed cooked food on plate that held raw meat
Prevention: StorageThrow food with off-odor awayDont use bulging cansStore raw meat covered in fridge so it will not contaminate other foodsKeep freezer at 0*Store foods in fridge so air can circulate
Prevention: Cooling & ReheatingKeep hot foods hot & cold foods coldInternal food temps Ground meats (pork, beef, veal, lamb) 155 degreesSeafood, pork, beef, veal, lamb 145 degreesAll Poultry (whole or ground) 165 degreesReheat temp 165 degreesTemperature range of 41*-135*
Danger ZoneTemperature range of 41*-135*CoolingPlace hot foods in shallow containersFoods should not be in danger zone for more than 2 hoursBacteria reproduce rapidlyFreezer stops bacteria growthFridge slows bacteria growth
Thawing FoodsIn the fridgeSafest Way!!
In a sink full of cold water (change frequently)
In the microwave