Foods and Nutrition

Unit 6

Safety and Sanitation

Tonja BoldingLakeside High School

Revised 2008

6.1 Define terms related to safety and sanitation

1. bacteria - single celled microorganisms that live in soil, water, and the bodies of plants and animals

2. canning - the process of preserving food by heating and sealing it in airtight containers for storage

3. cross contamination - the transfer of harmful bacterial from one food to another food

4. food-borne illness - a disease transmitted by food5. Heimlich maneuver - procedure that removes food or other

obstacles form a choking person’s airway6. irradiation - a commercial food preservation method that exposes

food to gamma rays to increase shelf life and kill harmful microorganisms.

7. safety - the condition of being secure from threat of danger, harm or loss.

8. sanitation - maintaining a clean condition in order to promote hygiene and prevent disease.

9. temperature danger zone-zone from 41 degrees to 135 degrees F in which food should not be stored or kept for long periods of time due to risk of spoilage and bacteria growth

6.2 Describe food preparation, preservation, serving and storage techniques that prevent food poisoning

All the guidelines for keeping food safe to eat can be summed up in four basic steps:

1. Clean • Good hygiene and sanitation (maintaining a clean condition in

order to promote hygiene and prevent disease) are imperative.• Wash hands for 20 seconds with soap and warm water

before starting to work with food.– Wash hands thoroughly after handling raw meat.

• Wash dish cloths and sponges daily.• Keep hair tied back and avoid touching it.• Cover an open sore or cut with rubber gloves.• Cover coughs and sneezes and wash hands immediately.• Use paper towels to clean raw meat juices, throw paper away

and clean area.

2. Separate To prevent cross contamination (the transfer of

harmful bacterial from one food to another food):• Put raw meat in plastic bags before placing them in

your shopping cart.• Store raw meat in a separate area of the refrigerator.• Don’t taste and cook with the same spoon.• Have a separate towel for wiping hands and dishes.• Never use the same utensils, cutting board, etc. after

using on raw meat.

Never taste food that looks or

smells questionable.

3. Cook• Keep hot foods at 135 degrees F• Cooked cuts of meat such as steak and roast should

have an internal temperature of 145 degrees F• Ground beef, meat loaf 155 degrees• Whole poultry 165 degrees• Poultry breast 165 degrees• Reheat leftovers 165 degrees• Do not partially cook foods and then set aside or refrigerate to complete the cooking later.• Dispose of bulging, leaking or damaged cans.• Use only clean, fresh, unbroken eggs.• Do not eat raw cookie dough or taste partially

cooked dishes containing meat, poultry, fish or eggs.

4. Chill• Chill foods promptly after buying to prevent bacteria

(single celled microorganisms that live in soil, water, and the bodies of plants and animals) from multiplying.

• Keep cold foods cold-below 41 degrees F• Refrigerate leftovers promptly and eat or refreeze within 3 days.

– maximum refrigerator temperature of 41 degrees– maximum freezer temperature of 32 degrees

• Thaw food in the refrigerator, not on the countertop• Wrap food in freezer paper or use freezer bags to

prevent freezer burn.• Bacteria multiples fastest between 41 and 135

degrees F.This temperature danger zone includes room

temperature.Do not allow food to set out more than two hours.

6.3 Differentiate between food-borne illnesses (a disease transmitted by food)

and the definitionsBotulism

• caused by eating food containing the spore-forming bacteria clostridium botulinum, that paralyzes the muscles and can easily cause death.

• often cause by improper home canning (the process of preserving food by heating and sealing it in airtight containers for storage)

• Honey can contains these spores and should not be fed to children less than 1 year. Honey is safe for persons 1 year of age and older.

• The same bacterium is used to produce Botox. Treatment administered in the medical setting is usually well tolerated. Occasionally there may be some side effects.

Campylobacteriosis• generally spread by eating or drinking contaminated food or

water • contact with infected people or animals

• will not readily grow in food

• risk is greater with the consumption of raw or under cooked food of animal origin

• household pets with diarrhea have often been shown to be the source of infection

• irradiation (a commercial food preservation method that exposes food to

gamma rays to increase shelf life and kill harmful microorganisms) readily destroys it and greatly reduce the incidence on poultry

E. Coli infectionshort for Escherichia coli 

• a germ that causes severe cramps and bloody diarrhea

• more common during the summer months and in northern states

• most common way to get this infection is by eating undercooked hamburgers

Listeriosis• infection is rare, but when it does occur it most

frequently affects pregnant women in their last trimester, newborns, and children and adults whose immunity is weakened by diseases such as cancer or AIDS.

• can be transmitted through soil and water, other sources include deli meats and cold cuts, soft-ripened cheese, milk, undercooked chicken, uncooked hot dogs, shellfish, and coleslaw made from contaminated cabbage

Perfringens Poisoning• clostridium perfringens is one of the most commonly

reported food-borne illnesses

• called the "food service germ" because food served in quantity and left for long periods on a steam table or at room temperature can cause this illness

• intense abdominal pain and diarrhea begin 8 to 22 hours after eating contaminated foods, usually over within 24 hours but less severe symptoms may last longer for very young or older people.

• often confused as the "24-Hour Flu."

Salmonella• a disease found in raw and undercooked eggs, poultry,

meat, fish, and unpasteurized milk

• contaminated foods usually look and smell normal

• irradiation readily destroys it and greatly reduce the incidence on poultry

• food handlers should wash hands after using the bathroom

• reptiles are likely to harbor this bacteria (single celled

microorganisms that live in soil, water, and the bodies of plants and animals), pet owners should wash hand thoroughly

Staphylococcus• a pathogenic bacterium that resembles tiny circles in

the shape of grapes; it can be found in the mouth, eyes, ears, and sinuses

• typical contaminated foods include custard, cream-filled pastry, milk, processed meats, and fish

• careful food preparation can prevent it

• anyone who has a skin infection should not prepare food for others until the infection heals

Trichinosis• infestation with or disease caused by trichinae and

marked especially by muscular pain and fever

• caused by eating uncooked or poorly cooked meat from an animal that carries the parasite.

• most human infections result from pork, particularly in regions where pigs are fed uncooked meat scraps and garbage

• rare in the United States

6.4 State safety (the condition of being secure from threat of danger, harm

or loss) precautions to follow in the kitchen6.5 Explain basic first-aid procedures

Preventing Chemical Poisoning• Keep all hazardous chemicals out of children’s

reach.

• Keep all hazardous products in their original containers.

• Wash all fresh fruits and vegetables to

remove pesticides and insecticides.In case of poisoning call the nearest poison

control center immediately.

Preventing Cuts

• Keep knives SHARP.• Use knives properly.• Don’t try to catch a falling knife.• Wash and store knives separately.• Never pick up broken glass with your bare

hands.

Cover wound with clean cloth and apply pressure. If minor clean with soap and water.

Preventing Burns and Fires

• Use potholders not dish towels.• Turn pan handles inward.• Open pan lids away from you to prevent

steam burns.• Never leave a pan of grease unattended.• Keep a fire extinguisher handy.

Immediately run cold water over a burn.

Preventing Falls• Use a steady step stool or ladder to reach high places.• Don’t walk on a wet floor.• Make sure rugs have a non skid backing.

If you suspect a broken bone do not move the person.

Make person comfortable.Do not give them anything to eat or drink.

Preventing Shock• Don’t touch plugs or switches with wet hands.• Don’t use lightweight extension cords with small appliances.• Don’t overload electrical outlets.• Don’t use damaged appliances.Do not touch the person if they are connected to the

power source.Disconnect the appliance or turn off the power

causing the shock.Use a non-conducting material like rope, dry cloth,

or a wooden pole, to pull the person away from the electrical source.

Call for help.

Preventing Choking• Chew food thoroughly before swallowing.• Avoid talking or laughing with food in your mouth.

Do the Heimlich maneuver (procedure that removes food or

other obstacles from a choking person’s airway) if necessary. Someone who can cough, breathe, or talk is not

choking.If the person looses consciousness,

do not attempt the Heimlich.Call for help.