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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