Keeping Your Food SafeFoodborne illness

Kitchen sanitation & safety

Temperature control

Foodborne illness Any sickness resulting from eating unsafe food Can be mild or even fatal Most are caused by microorganisms—tiny

microscopic organisms including bacteria, parasites and viruses

Many of these are helpful and used (in small amounts) in the making of foods like yogurt or vinegar, but others or too much of them can make us sick

Contamination of foods Occurs when harmful bacteria get into food and

multiply to dangerous amounts In order for this to occur, the right temperature,

food, and moisture must be present The danger zone for contamination occurs

between 40 and 140 F That is why it is important to keep hot foods hot

and cold foods cold; to prevent bacteria growth and contamination

Symptoms of foodborne illness: Occur from 30 minutes to 2 weeks after eating

contaminated food—usually 4 to 48 hrs. General symptoms include nausea, vomiting,

diarrhea, abdominal pain. Sometimes cases are severe and need immediate attention

Who is at risk? Those with weakened immune systems are most

at risk—the elderly, pregnant women, infants and young children

Anyone can be a victim of foodborne illness

What should you do if you suspect foodborne illness? Rest and drink plenty of fluids Call the local health department and make a

report if: The food came from a restaurant The food was prepacked from a store It was eaten at a large gathering and others might be sick

To prevent foodborne illness— Keep foods at the correct temperature Destroy bacteria through proper cooking Prevent the spread of microorganisms

Shopping for food safely To protect yourself during food shopping:

Check freshness dates on packages Choose canned goods without rust, dents, or

bulging Keep raw meats and poultry separate from other

foods Be sure packages are unopened Be sure refrigerated and frozen foods look like

they should—not like they have been left out Select foods that should be cold last during your

shopping trip

Storing food safely Dry storage occurs in a cabinet or

somewhere dry and dark Never store foods under the sink or next to a

heat source Store foods away from cleaning products Good things to store here are cereals, crackers,

canned foods, dry beans, pasta vegetable oil, peanut butter

Rotate your supply by putting the new purchases behind the older ones in the cabinet

Storing food safely, continued Refrigerator storage—between 32-40

Store perishable fruits, vegetables, dairy, eggs, meats, poultry, leftovers

Keep foods in airtight containers Wipe up spills immediately Discard spoiled foods Use door shelves for condiments that are not as

perishable as other items

Storing food safely, continued Freezer storage—0 or less Store any frozen foods as well as foods that

keep longer if they are frozen, such as meats or breads

Wrap foods tightly to avoid freezer burn Label foods with the date and the name of

the food Rotate your supply to use oldest foods first

How long will it keep? Changes can happen to food over time that

make food taste differently or lose nutrients Many changes can also make your foods

harmful

Never eat foods that: Come from leaking or bulging cans, or from

cracked jars Come from containers that spurt liquid when

opened Is slimy, mushy, discolored, or does not look or

smell right Leftovers older than four days Any food you are unsure of

On hard cheeses, mold can be cut away at least 1” around the moldy area, then the food can be re-wrapped and stored

Keeping it Clean! To prevent contamination of food wash

hands: Before food preparation After handling raw food After using the toilet or changing a diaper After touching pets After touching your mouth, nose, hair or other

body parts while handling food

More cleanliness Don’t handle food if you have symptoms of

illnesses Tie back long hair before preparing Wear clean clothing Cover any cuts or sores on your hand with

kitchen gloves Don’t sneeze or cough over food

Keeping your kitchen clean Regularly clean surfaces and appliances Clean up as you go Use paper towels to reduce the spread of

germs Keep dirty dishes away from food

preparation areas Always use clean dishes and utensils Wipe the top of canned foods before using

Avoid cross contamination Occurs when harmful bacteria are transferred

from one food to another. This can happen easily when using raw meats, poultry & fish

To prevent: Use separate cutting boards & knives for meats, poultry or

fish and another for other foods Be cautious of the juices from these foods Wash everything that comes in contact with these foods Use non-porous cutting boards (not wood) with these

foods Never place ready to eat food on a plate that held raw

foods

To thaw foods safely, don’t set out on the counter. In the refrigerator

Place frozen foods in a plastic bag on the lowest shelf. Allow a day or two to thaw

In cold water Place frozen item in sink or large bowl with cold water,

change the water frequently. This is a little quicker than the refrigerator.

In the microwave Place in a microwave safe container and use the defrost

setting. Check frequently so it doesn’t begin cooking

Cooking foods thoroughly The best judge is a thermometer

Food Internal temperature

Beef, veal, lamb, pork 160; well done is 170

Ground poultry, breast thighs, roasts 170

Whole chicken or turkey 180

Fish 145

Serving food safely Keep hot foods hot; above 140 Keep cold foods cold; below 40 Perishable foods should not be allowed to

set more than 2 hours

Preventing Kitchen Accidents Be careful of loose clothing, jewelry or long

hair around fire and appliances To prevent cuts:

Store knives in a block or special drawer Don’t soak knives in a sink where they might not

be seen Use a cutting board Clean up broken glass carefully & immediately

To prevent electrical shock Keep all electricity away from water Keep electrical cords away from heat sources Unplug appliances before cleaning Do not overload an outlet with too many appliances

To prevent falls Keep cabinet doors closed Wipe up spills immediately Use a sturdy stool to reach tall things

To prevent burns and fires Watch foods while they are cooking on the stove Keep a fire extinguisher handy Store flammable items and aerosol cans away from heat Turn handles of pots towards the inside of the range Keep potholders close to the range Lift the lid of a hot pan away from your face, not towards it Do not try to clean a hot stove

To prevent poisoning Store household chemicals away from food and where

children cannot reach them Follow label directions when using Never store in an unmarked container

Handling Emergencies keep a first aid kit and fire extinguisher

handy Know CPR and the Heimich maneuver Stay calm Call for help if you need it Have emergency numbers close to the

phone

Kitchen fires Turn off the heat source Cover the pan, or pour salt or baking soda

on the flames—NEVER WATER Disconnect the appliance