Food Safety and storage

1. Food Safety and storage Focus on Foods

2. What is a Food borne illness • A Food Borne Illness is a sickness caused by eating food that contains a harmful substance. • Bacteria are single celled microorganisms. • A contaminant is a substance that may be harmful that has accidentally gotten into food.

3. Bacteria that cause food borne illness. • Salmonella: found in raw or undercooked poultry, eggs, meat and seafood, unpasteurized milk. • E coli: mainly found in raw or rare ground beef, unwashed produce • Symptoms: diarrhea, cramping, nausea, vomiting, low-grade fever, body aches • Rare Symptoms: Death, coma, system shut down

4. When it comes to Bacteria…. • You cannot see or smell if something is contaminated. • Can be spread from a cough or sneeze.

5. Name 4 Safety practices • Keep yourself and the kitchen clean. • Avoid cross-contamination • Cook food thoroughly • Store food properly

6. Cross-Contamination • Occurs when harmful bacteria spread from one food source to another.

7. Hand Washing • The #1 way to prevent bacteria is to wash your hands for 20 seconds. • Use hot soapy water.

8. Roots of food borne illness • Microorganisms- living creatures that are visible only through a microscope. • Bacteria is a microorganism.

9. FAT TOM • Food: Bacteria need food to grow and reproduce rapidly. • Acidity: Bacteria needs a neutral Ph to grow. It cannot grow on lemons • Temperature: Bacteria grows between 40 degrees and 140 degrees F. • Time: Bacteria can double every 20 min. • Oxygen: Bacteria needs air to breathe • Moisture: Bacteria loves moisture

10. Danger zone • The temperature danger zone is from 40 degrees to 140 degrees F.

11. To Fight bacteria that cause food-borne illness, follow these steps to food safety.

12. Cook • Cook meat, poultry, and eggs thoroughly • Separate • Don’t cross-contaminate • Clean • Wash hands and surfaces often • Chill • Refrigerate often

13. Cooking Temperatures • Raw whole fish and eggs 145 degrees F • Raw whole meat 145 degrees F • Ground Meat 155 degrees F • Poultry 165 degrees F

14. Thawing Food • 3 Safe ways to thaw food are… • Microwave • In the refrigerator • Under cold water • NEVER THE COUNTER

15. Question • Which meat would be more prone to getting bacteria? • Ground Hamburger • Steak

16. Cook • Use a thermometer to check food temperatures • Reheat leftovers to 165 degrees F

17. Chill • Keep cold foods cold- below 40 degrees F • Freezer should be set at 0

18. Separate • DON’T CROSS CONTAMINATE • Wash utensils after using • Store raw poultry, fish, and meat in separate containers away from other foods in the refrigerator

19. Clean • Clean- the physical act of using soap and water to clean • Sanitize- maintaining clean conditions to prevent disease

20. HACCP • Hazard Analysis and Critical Control Point • Designed to predict and prevent threats to food safety at various points in food processing and service.

21. FIFO • First in First Out • Use the first opened first. • Buy only what you need • Check dates

22. FDA • FDA • Federal Drug Administration • USDA • United States Department of Agriculture