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 degrees

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