Download Unit 3 Chapter 20 Food Safety and Sanitation

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Transcript
Food Safety
Chapter 20
Pages 278-292
Food Safety
 Preparing food is a huge responsibility.
 Food safety means following practices that help
prevent disease.
Foodborne Illness
 What is it?
 A sickness caused by eating food that contains harmful
organisms
 Strikes 75 million Americans every year
 About 5,000 people die annually from complications from
food poisoning
 Most foodborne illness is caused by microorganisms such as
bacteria
Harmful Organisms
 Toxins: poisons found in harmful bacteria
 Parasite: organism that grows, feeds, and is
sheltered on or in a different organism while
contributing nothing to the survival of the host
 E.Coli: Found in contaminated water, raw or rare
ground beef, unpasteurized milk, or apple juice
E. Coli
Harmful Organisms
 Salmonella: Found in rare or undercooked poultry, eggs, and
meat or unpasteurized milk
 Clostridium botulism: found in improperly canned foods and
garlic in oil—can be fatal
 Listeria Monocytogenes: raw or undercooked meats and
unwashed products
Botulism
Salmonella
Listeria
Monocytogenes
Personal Hygiene in the Kitchen
1.
2.
3.
4.
5.
6.
Remove dangling jewelry and tie hair back to keep out of
food
Scrub hands with soap and water—20 second scrub
Wear rubber gloves if you have a wound
Scrub hands after using the restroom
Do not sneeze or cough on food
Do not touch face, hair, or body when working with food
Food Handling Guidelines
1.
2.
3.
4.
5.
6.
7.
8.
9.
Cook food to proper internal
temperature
Taste food from animal
sources only after it is cooked
When microwaving, ensure
even cooking
Remember the 2 hour rule at
room temperature
Keep food on the range or in
the refrigerator
Do not add more food that has
been out
Discard food after it has been
out more than 2 hours
Refrigerate in shallow
containers
When reheating food, bring the
internal temperature to 165
degrees fahrenheit
Thawing Food Safely
Place food in refrigerator in small, shallow containers
2. Running Cold Water
3. Microwave– if going to use immediately
1.
Spoilage and Nutrient Loss
 Heat: Speeds up chemical reaction that causes spoilage
 Air: Exposure to oxygen can destroy some nutrients
 Moisture: Too little can cause fresh food to dry out/wilt or
too much provides a breeding ground for bacteria and mold
 Light: Can destroy nutrients (Vitamin C and riboflavin)
 Dirt: Contains bacteria
 Damage: can cause spoilage by microorganisms
Sanitary Work Methods
1.
2.
3.
4.
5.
6.
7.
8.
Keep work area and
equipment clean
Avoid cross contamination
Avoid using cutting boards
made of soft wood
Wash tops of cans before
opening
Use a spoon to taste food—
wash after each use
Keep pets out of the kitchen
Use 2 towels in kitchen (one
for drying dishes and one for
hands)
Use a clean dishcloth each day