Food Safety
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Transcript of Food Safety
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Food Safety
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Food Safety
• You can’t SEE, TASTE, or SMELL them.
• Foodborne bacteria are sneaky they can spread throughout the kitchen.
• If eaten, they can cause foodborne illness!
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How do we keep from getting sick?
Headaches
Stomach Cramps
Diarrhea
Fever
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4 Steps
• Clean• Separate• Cook• Chill
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Clean
• Wash hands and surfaces often.
• Bacteria can spread throughout the kitchen.
• It can be on cutting boards, knives, washrags, and counter tops.
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Clean: Hand Washing
• Wash hands with HOT and SOAPY water before:– Handling food – After using the
restroom – Changing diapers – And handling pets
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Clean: Hand Washing
• How long should you wash your hands to send bacteria down the drain?
– A. 5 seconds– B. 10 seconds– C. 15 seconds– D. 20 seconds
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D. 20 seconds
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Clean: Dishwashing
• Wash cutting boards, knives, utensils, and countertops in HOT SOAPY water after each food item AND before going on to the next one.
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Separate
• Don’t cross contaminate.
• Cross contamination is how bacteria spreads from one food product to another.
• Especially raw meat, poultry, and seafood.
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Separate
• Separate raw meat, poultry, and seafood from other foods in the shopping cart.
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Separate
• Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods.
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Separate
• If possible use one cutting board for raw meat products and another for salads and foods that are ready to be eaten.
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Separate
• ALWAYS wash cutting boards, knives, and other utensils with hot soapy water after they come in contact with raw meat, poultry, or seafood.
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Separate
• NEVER place cooked food on a plate which previously held raw meat, poultry, or seafood.
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Cook
• Cook food to proper temperatures.
• Food safety experts agree that foods are properly cooked when they are heated for a long time and a high enough temperature to kill the harmful bacteria that cause foodborne illness.
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Cook
• Cook roasts and steaks to at least 145 degrees F. Use a meat thermometer.
• Poultry should be cooked to 180 degrees F.
• Ground meats should be cooked to 160 degrees F due to bacteria being spread during grinding. Don’t eat if still pink!
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Cook
• Eggs: Cook until the yolk and white are firm, not runny.
• Don’t use recipes where the eggs remain raw or only partially cooked.
• Salmonella can grow inside fresh unbroken eggs.
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Cook
• Cook fish until it is opaque and flakes easily with a fork.
• Make sure there are no cold spots in food where bacteria can survive- when using the microwave oven.
• When reheating sauces, soups, and gravies, bring to a boil.
• Heat other leftovers thoroughly to 165 degrees F.
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Cook: Microwave
• Microwaves don’t cook like other appliances.
• They can get food hot enough to kill bacteria, but due to uneven cooking it may not kill all.
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Cook: Microwave
• Therefore YOU have to – Arrange– Cover– Rotate– Stir– And Turn Foods so they reach a safe temperature inside.
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Microwaves?
• In a regular oven, hot air makes both food and its container hot, while in the microwave the air is cool.
• Cooking occurs when microwaves cause food molecules to vibrate, resulting in heat from friction.
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Microwave Cooking
• Microwaves go only about an inch deep in most foods, the center cooks when heat travels inward from outer areas.
• After cooking food needs to stand for up to 1/3 of the cooking time or as the recipe directs, the food will continue to cook.
• The carryover heat helps equalize the temperature through the food.
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Cook: To Defrost
• Never defrost foods on the counter at room temperature.
• Defrost gradually at a safe temperature in the refrigerator for a day or two.
• Use the microwave for quick defrosts, then cook immediately.
• Food is in the danger zone between 40-140 degrees F.
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Cook: Leftovers• Whether from home, a restaurant, or deli
you need to refrigerate or freeze leftover foods within 2 hours of cooking.
• Divide into shallow dishes so they will cool quickly to a safe temperature.• Foods left out over 2 hours should be
discarded.• Use leftovers from in 3-4 days or freeze.
When in doubt…
Throw it out
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Cook
• Remember- For food to be safe it MUST reach a temperature hot enough and and for enough time to kill bacteria.
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Chill
• Refrigerate properly and promptly.
• Temperatures should be 40 degrees F or lower to slow the growth of harmful microbes.
• Use a refrigerator thermometer to check.
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Chill: Use this tool to keep cool.
• a thermometer to check 40 degrees or lower.
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Chill: The Chill Factor
• Refrigerate or freeze perishables, prepared foods and leftovers within 2 hours of purchase or use.
• Always marinate foods in the refrigerator.
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Chill: Divide and Conquer
• Separate large amounts of leftovers into small, shallow containers for quicker cooling in the refrigerator.
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Chill: Avoid the Pack Attack
• Do NOT overstuff the refrigerator.
• Cold air must circulate to keep the food safe.
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Chill: Rotate Before It’s Too Late
• Use or discard chilled foods as recommended in the USDA Cold Storage Chart found at http://www.foodsafety.gov/~fsg/f01chart.html.
• Don’t go too low. As you approach 32 degrees F ice crystals can begin to form and lower the quality of some foods such as raw fruits, vegetables, and eggs.
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Chill: When in doubt—Throw it out.
• What if you forget and keep something too long or you just don’t know???
• Danger– Never taste foods that looks or smells strange to see if you can still use it. Just discard it.
• Is it Moldy? The mold you see is only the tip of the iceberg. The poisons which mold can form are found under the surface of the food.
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Keep Hot Foods Hot and Cold Foods Cold
• Harmful bacteria can multiply between 40 and 140 degrees F.
• Keeping food warm or cool is not enough. Use chafing dishes, slow cookers, and coolers when needed.
• You must keep it out of the danger zone.
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Foodborne Illness
• Each year millions of people get sick from foodborne illnesses.
• An estimated 2-3% of these lead to more serious long-term illnesses.
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Foodborne Illnesses: E. Coli
• E.coli can cause kidney failure in young children and infants.
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Foodborne Illness: Salmonella
• Salmonella can lead to reactive arthritis and serious infections.
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Foodborne Illness: Listeria
• Listeria can cause meningitis and stillbirths
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Foodborne Illness: Bacteria
• Campylobactor maybe the most common factor in Guillain-Barr Syndrome.
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Botulism
• With food borne botulism, symptoms begin within 6 hours to 2 weeks (most commonly between 12 and 36 hours) after eating toxin-containing food.
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Botulism
• Symptoms of botulism include• double vision, • blurred vision,• drooping eyelids, • slurred speech, • difficulty swallowing, • dry mouth, • muscle weakness .
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Botulism
Paralysis of breathing muscles can cause a person to stop breathing and die, unless assistance with breathing (mechanical ventilation) is provided
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Botulism• Botulism is not spread from one person to another
• Food borne botulism can occur in all age groups
• A common cause of this illness is improperly preserved home-processed foods with low acid content, such as green beans, beets, and corn.
• The actual number of cases in the United States is small with approximately 9 outbreaks of food borne botulism per year
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Remember to--
• Clean• Separate• Cook• Chill
• To Fight Harmful Bacteria and keep your food safe!
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Food Safety Starts with YOU-