sanitation & fbi (food bourne illnesses)

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Sanitation & FBI (Food Bourne Illnesses)

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Sanitation & FBI (Food Bourne Illnesses). Steps to Washing Hands!. STEP 1: Use HOT running water STEP 2: Apply SOAP STEP 3: Wash vigorously for AT LEAST 20 seconds/sing a song! STEP 4: Rinse away the soap and germs STEP 5: DRY with HOT air dryer or single use towel. - PowerPoint PPT Presentation

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Sanitation & FBI (Food Bourne Illnesses)

Sanitation & FBI (Food Bourne Illnesses)Steps to Washing Hands!STEP 1: Use HOT running waterSTEP 2: Apply SOAPSTEP 3: Wash vigorously for AT LEAST 20 seconds/sing a song!STEP 4: Rinse away the soap and germsSTEP 5: DRY with HOT air dryer or single use towel

BEST WAY TO DEFEND AGAINST SPREADING INFECTION!When do I need to wash my hands?Wash hands BEFORE you COOK and EAT!

AFTER you use the restroom, touching raw meat, sneezing/coughing, touching non-kitchen items

Food Bourne Illnesses1. Definition: Illness that results from eating contaminated foods and cannot detected from appearance or smell.About 76 Million Illnesses325,000 Hospitalizations5,000 deaths in U.S.How can it be prevented?Wash hands for minimum of 20 seconds!Clean & Sanitize after preparing food items (cutting boards, equipment, utensils, thermometers, contact with raw meat)Use HOT, soapy water!Store raw meat covered. Where?Dont eat pink ground beef, raw eggsNEVER place cooked food on plate that has had raw meat on it.

Other PreventorsBulging/Dented CansStinky food= When in doubt, throw it out!Keep clothes/hair awayStoryBacteria Growth3 ConditionsMoistureFoodWarmthCross-contamination is the transfer of harmful bacteria from one food to another.Groups!Each group will pick a FBI out of a bag (Sticker Color)Info Sheet & Cardstock-Salmonella-Staph-Hepatitis-Botulism-EcoliThe group will read the information and create a pleasing brochure about their illness. The brochure is to inform others about the FBI in a 1 minute presentation. Fill out chart on pg. 4 in study guide Brochures need to have enough info for the chart! (Sources, Symptoms, Preventions)

What else?Other Preventers of FBIs include following guidelines with temperatures, thawing, cooling, holding, and reheating. . .Temperatures:Danger Zone: 40-140, 41-135 degrees FFreezer: 0 degrees FRefrigerator: 40F or lessGround Meat: 155-160 FPoultry: 165-180 FHolding Hot Foods: 140 FTo reheat food: 165 FUse clean thermometer to check temps.Cook eggs until yolks are FIRM!Holding, Cooking ,Reheating:Keep hot foods hot and colds food cold!Foods shouldnt be in danger zone for more than 2 hours. Place food in shallow containers and refrigerate immediately!Air in the fridge and freezer needs to move to keep things cool. Leave space around containers.When in doubt, ____ __ ___!ThawingSafest way= In the fridge! Never defrost at room temperatureYou can thaw in the microwave, BUT. . .Can thaw in sink IF its full of cold water running waterWashing DishesVERY important!!!!!!!!!!!!Creates safe work environment Prevents invasion of rodents and insects Wash dishes in the following order:1. Glassware------------------------------------------2. Flatware/Silverware-----------------

3. Dishware-----------------

4. Kitchen Tools----------------------------------------------------

5. Pots and Pans-----------

Steps to Washing Dishes:1. Throw away or rinse any food off of dishes2. Fill one sink with HOT, soapy water3. Fill one sink with plain hot water4. Wash dishes in soapy water, then rinse all soap away in the plain hot water5. Place clean dishes on a drying rack or dry with a clean towelAssignment #2The Danger Zone!Fill out during Presentations!Glo-GermCold water for 10 seconds- SalmonellaCold water for 20 seconds- StaphWarm water w/soap for 10 seconds- HepatitisWarm water w/soap for 20 seconds- BotulismWarm water for 20 seconds- Ecoli

Turn in worksheet to basket after results!

Botulism: bottles & babiesSourceImproperly canned foodsHoney

SymptomsAffects nervous systemDouble visionNot able to speak or swallow

19E-ColiSourcesUndercooked ground beefUn-pasteurized milk & juiceFecal matter & infected soil

SymptomsCrampsDiarrheaNauseaVomitingFever

20Hepatitis ASourceFecal matter

SymptomsFeverLoss of appetiteNauseaVomitingJaundice

21SalmonellaSourceFresh poultryRaw eggs

SymptomsCrampsDiarrheaNauseaChillsFeverHeadache

22StaphylococciSourceHuman skin, nose & throat; passed by not washing hands

SymptomsNauseaVomitingDiarrhea

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