Download Food Safety

Food Safety
& Storage
Beginning Foods
Mrs. Moscinski
Microbes
• Another names for
germs/bacteria
• Many are harmless and helpful
• Food Spoilers
– Can be seen at work
– Make food look and smell bad
• Food Poisoners
– Are invisible
– Make you sick
Foodborne Illness
• Definition: a sickness caused
by eating food that contains a
harmful substance
• Caused by dangerous or
harmful bacteria
E. Coli
• Common sources:
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Raw or rare ground beef
Unwashed produced
Unpasteurized milk or apple cider
Unchlorinated water
• Symptoms
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Start about 7 days after infected
Serve stomach cramps
Nausea or vomiting
Watery and bloody stools
Staphylococcus
• Common Sources:
– Prepared foods left too long at room
temperature
– Ex: meat, poultry, egg products, mixtures
such as tuna, chicken, egg and potato
salad, cream-filled pastries
– Humans w/ infections (cut or cold)
• Symptoms
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Starts 2-6 hours after infection
Headache
Vomiting
Diarrhea
Salmonella
• Common Sources:
– Raw or undercooked poultry, eggs,
meat and seafood
– Unpasteurized milk
• Symptoms:
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Starts 12-36 hours after infection
Headache
Vomiting
Diarrhea
Fever
Botulism
• Common Sources:
– Improperly processed, home-canned or
commercially canned foods
– Look for cans with dents, leaking or milky
liquids
• Symptoms:
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Starts 12-48 hours after infection
Slurred speech
Double-vision
Trouble breathing or swallowing
Droopy eyelids
Can be fatal
Bacterial Growth
• Conditions for Growth:
– Warmth (40°-140°F)
– Moisture
– Food Source
• To Prevent Growth:
– Heat – kills bacteria (above 165°F) cooking
– Cold – slows growth (below 40°F)
– refrigerate
– Freezing – stops growth (below
0°F) – freezer
Food Safety
• Means keeping food safe to
eat by following proper
food handling and cooking
practices
– Keep yourself and you
kitchen clean
– Don’t cross-contaminate
– Cook food thoroughly
– Refrigerate food promptly
Personal Hygiene
• Wash hands vigorously for
20 seconds
• Keep a clean kitchen
– Keep pets out of the kitchen
– Wash tops of cans before
opening
– Change dishtowels often
Don’t Cross-Contaminate
• Occurs when harmful bacteria
spread from one food to
another
• Have at least two cutting
boards: one for meat, one for
produce
• Plastic cutting boards are easier
to wash, use for meat
• Discard cutting boards when
they develop impossible to
clean grooves
Cook Food Thoroughly
• Use a thermometer to test the
internal temperature of a food
– Temperature registered at the
thicket part of the food
– Usually 160°F, but varies with
different foods
• Serving
– Hot foods hot
– Cold foods cold
– Two-hour rule: don’t keep food
out for longer (1 hour in high heat)
Refrigerate Food Promptly
• Refrigerate or freeze food
promptly, before brought to
room temperature
• Throw out food that has been
sitting out too long
• Never defrost food at room
temperature
– Place food in a container in the
refrigerator
– Place in a water-tight plastic bag
and submerge in cold water,
change water every 30 minutes