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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: – – – – Raw or rare ground beef Unwashed produced Unpasteurized milk or apple cider Unchlorinated water • Symptoms – – – – 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 – – – – Starts 2-6 hours after infection Headache Vomiting Diarrhea Salmonella • Common Sources: – Raw or undercooked poultry, eggs, meat and seafood – Unpasteurized milk • Symptoms: – – – – – 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: – – – – – – 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
