SafetyAll the Things You Need to Know…….

Ms. T. Bowers

Why do we need to be

concerned about Food Safety??

Chipotle CEO reveals what caused the

chain's latest food poisoning outbreak

that made more than 100 people sick

Ms. T. Bowers

So, Is your food Safe?

The CDC(Center for Disease Control), estimates that 48

million people in North America alone are sickened by

foodborne diseases each year, and 128,000 of those are

hospitalized.

Foodborne diseases kill over 3,000 people in North

America every year. (420,000 die worldwide!)

Ms. T. Bowers

It’s not just food!

According to the United Nations, one child dies from

drinking contaminated water EVERY MINUTE!

While another 125,000 children under the age of 5

die each year because they eat tainted water or

food!

Ms. T. Bowers

Food can become contaminated

at any time:

1. On the Farm

2. In the Processing Factories

3. In Distribution

4. Even in your home!

Ms. T. Bowers

Food Safety Video

Re-cap what you’ve learned so far and discover some things that you will

learn next by watching this 10 minute video.

Ms. T. Bowers

Ms. T. Bowers

Mistake #1: Tasting food to see

if it’s still good Never taste your food to check if it has spoiled. You can’t

taste, see or even smell the bacteria that causes food poisoning, and tasting just a tiny bit of contaminated food can cause serious illness.

And if the date on the package shows a past expiration date –THROW IT OUT!

Ms. T. Bowers

Mistake #2: Putting cooked or

ready-to-eat foods back on a plate

that held raw meat

Never put cooked food on a plate that had raw meat/ poultry on it. Bacteria and other pathogens can easily migrate to the cooked meal and make you sick!

Also when preparing raw foods, use different cutting boards, plates and utensils.

Ms. T. Bowers

Mistake #3: Thawing food on the

counter

Never thaw and leave food on the counter. Harmful foodborne

pathogens multiply rapidly when foods are in the danger

zone – between 4°Celsius and 60°C.

You can safely thaw in a microwave, in the fridge or in a cold

bowl of water.

Ms. T. Bowers

Mistake #4: Washing meat or

poultry

Never wash raw meat or poultry. The water can easily

splash around and spread bacteria to your sink,

countertops and other kitchen surfaces.

Only wash fruits and vegetables.

Ms. T. Bowers

Mistake #5: Letting food cool

before putting it in the fridge Don’t leave food out of the refrigerator for more than two

hours or one hour if it is over 32°c outside.

Illness-causing bacteria can grow rapidly when perishables are left in the danger zone—between 4°c and 60°c.

Ms. T. Bowers

Mistake #6: Eating raw cookie

dough or batter (and other foods

containing uncooked eggs)

Never eat any raw eggs because

they may contain Salmonella or

other harmful bacteria.

Some cookie doughs/ ice cream

etc will state whether it is safe

to eat in the “uncooked” state.

Ms. T. Bowers

Mistake #7: Marinating meat or

seafood on the counter / using raw

meat marinade on cooked food Never marinate meat, poultry or

seafood on the counter.

In addition, if you use the same

marinade on raw and cooked

meats, the harmful bacteria from

the raw food can spread to the cooked food.

Ms. T. Bowers

Mistake #8: Undercooking pork or

poultry (turkey or chicken).

Cooked food is safe only after it’s been heated to a high

enough internal temperature to kill harmful bacteria. In

order to avoid eating undercooked foods, you must use a

food thermometer – the only sure way to determine if

cooked foods are safe to eat.

Ms. T. Bowers

Mistake #9: Not washing your

hands before you cook/ eat.

Illness-causing bacteria can

survive in many places –

including on your hands. Washing

your hands the right way can

stop the spread of these

bacteria.

Shockingly enough, only 40

percent of those surveyed wash

their hands with soap and warm

water for at least 20 seconds all

of the time.

Ms. T. Bowers

Mistake #10: Not replacing dirty

dishcloths and sponges

Ironically, sponges, dishrags and items used to clean are some of the dirtiest tools in your kitchen.

Sponges and dishrags can hold on to harmful foodborne pathogens and cause a serious health risk.

Ms. T. Bowers

6 Steps to

Staying

Food

Safe

Ms. T. Bowers

1. Check

Check the expiration date

Look over your food. Does it look okay to eat?

If not, don’t take a chance just THROW IT OUT!

Ms. T. Bowers

2. Clean/ Wash

Wash your hands frequently

Make sure your surfaces and utensils are washed

and clean

Clean ready-to-eat foods such as fruits and

vegetables thoroughly.

Ms. T. Bowers

3. Separate

Cross-contamination

occurs when harmful

bacteria are transferred

to a food from another

food or surface.

When shopping, storing,

cooking and eating,

keep raw meat, poultry,

seafood and eggs

separate from ready-to-

eat foods.

Ms. T. Bowers

4. Cook Cooking foods to the safe minimum temperatures kills

harmful bacteria that cause food poisoning.

Don’t rely upon sight, taste or smell alone; a food

thermometer is an very reliable way to ensure foods

reach the proper temperature.

Ms. T. Bowers

5. Chill/ Refrigerate Refrigerate foods

quickly and at a proper temperature to slow the growth of illness-causing bacteria and prevent food poisoning.

Use an appliance thermometer to ensure your refrigerator is set at or below 40°F and your freezer is at or below 0°

Ms. T. Bowers

6. Throw Away Unfortunately, sometimes we aren’t always able to eat

all the food we have kept and despite proper storage,

it starts to go bad.

Similar to “checking”, make sure to throw away food if

it is past expiration dates or looks/ smells spoiled.

Do not keep it if you are unsure or are afraid of

“wasting” food. It is better to be SAFE than SORRY!

Ms. T. Bowers