Safeguarding the Family s Health

1. Safeguarding the Family�s Health

3. Foodborne Illnesses cont. Food contamination cont. Soil, insects, humans, and cooking tools can all transfer bacteria to foods Hazard analysis and Critical Control Point (HACCP) - food processors need to follow a quality control Health inspectors spot-check farms and plants Thorough cooking will Refrigeration will

4. Foodborne Illnesses cont. Bacterial illnesses E coli, salmonellas, botulism (toxins) : poisons produced by bacteria Bacteria affects people different Infants, pregnant women,older adults, and people with impaired immune system Symptoms may appear after eating tainted food Longer time it takes symptoms to appear, the harder it is to pinpoint Abdominal cramps, diarrhea, fatigue, headache, fever, and vomiting

5. Foodborne Illnesses cont. Bacterial illnesses - affect the nervous system Bulging cans of food Double vision, inability to swallow, speech difficulty, and gradual respiratory paralysis Death rate is high Treating bacterial Foodborne illnesses Rest, See doctor if symptoms do not go away

6. Foodborne Illnesses cont. Other foodborne illnesses - microorganism that needs another organism, called a host to live Red meat and pork - tiny, one-celled animals Polluted water, vegetables in polluted soil - smallest and simplest known type of microorganisms Raw shellfish, contaminated water - mushrooms and leaves of rhubarb

7. Four steps to food safety Clean Separate Cook Chill

8. Clean : means maintaining clean conditions to prevent disease and promote good health Wash hands - , soap, and warm water Wash after sneezing, coughing, using the toilet, or touching your face, hair, or any unsanitary object Keep hair

9. Clean cont. Clean clothes and apron - avoid Cover all open Kitchen - non smoking area Cover coughs and sneezes, Wash after handling raw meat, fish, poultry and Keep work area

10. Clean cont. Use paper towels and soap to clean Remove dirty utensils Wash tops of Thoroughly wash cutting boards, counters, and utensils Dispose of garbage properly and

11. Clean cont. Wash dishes promptly - In this order: glasses, flatware, plates and bowls, pots and pans, and greasy utensils Do not store food under Wash dishcloths and sponges

12. Separate Separate cooked and ready-to-eat foods from : occurs when harmful bacteria from one food are transferred to another food Keep raw meat separate from other foods Do not taste and cook with the

13. Separate cont. Use clean utensils, containers, cutting boards Don�t use hand towels to Keep pets and insects out of the kitchen Never taste any food that looks Use different sauces & utensils for marinating, basting, &

14. Cook Use thermometer Cook food thoroughly Boil home canned food for 10-20 minutes Use only clean, fresh, Do not eat raw or taste partially cooked containing meat, poultry, fish, or eggs

16. Chill Keep cold foods cold - F Bacteria multiples fastest between Refrigerate leftovers promptly - eat or freeze within Thaw foods in refrigerator or microwave Cold Keep refrigerator and freezer clean Package food items properly

17. Chill cont. Refrigerate all Refrigerate all food items separately Do not refreeze foods - unless they still have Place perishable items in your Place left over in refrigerator within

18. Cooking for special occasions Make sure you have the room for Buffet - use small dishes and Large amount of food take Serve food When outside keep food

19. Eating safely when eating out Check the surrounds make sure they are clean Watch - clean clothes, hair back, not touching your food, not coughing or sneezing on your food

20. Storing food for emergencies American Red Cross recommends storing at least supply of food and water for each family member Keep food that will not spoil and food that does not

21. Safety in the kitchen Many accidents are due to carelessness Preventing Poisonings Cuts Burns & fires Falls Electric shock Chocking

22. Preventing Chemical Poisonings Keep all hazardous products in a location where children cannot reach them - not Keep chemicals in their Do not rely on Do not leave chemicals Pesticides and insecticides - wash all

23. Preventing Chemical Poisonings cont. Keep medicine out of reach - do not refer to medicine Read all labels Treating poisonings Call poison control center Have poison container with you Follow direction on the label

24. Preventing Cuts Keep knives sharp - dull blades Move blades away - never point a blade at anyone Do not try to catch a Use knives only for its intended purpose Wash and store

25. Preventing Cuts cont. Never put fingers near beaters, blades of blender, food processors, garbage disposal Never pick up broken glass with your Treating cuts Cover the wound with sterile cloth Apply firm pressure Small cut - clean with soap, antiseptic, bandage Large cut - continue pressure and go to hospital

26. Preventing Burns and Fires Use pot holders - Turn pot handles Avoid steam burns - open lids Never open pressure cooker before the pressure has Do not let children play near or cook without supervision Turn off range and unplug appliances when not in use

27. Preventing Burns and Fires cont. Be cautious with liquids heating in a microwave - it an reach 212 F without showing electric appliance - avoid light weight extension cords When near the range - tight clothes or Do not hang curtains over flames or range

28. Preventing Burns and Fires cont. Manually lighting gas range - match Never leave pan of hot grease Can burst into - if smoke, then it is only 10-20 degrees from flames Do not put fire out - it will only spread and jump Be careful with candles or open flames

29. Preventing Burns and Fires cont. Clean grease from exhaust hoods Keep fire Stop, drop, and roll Smoke alarms - check monthly (2 time a year) Treating burns Place burn under cold water Do not apply ointments or grease of any kind Do not break blister

30. Prevents Falls Do not stand on a chair or Let floor before you walk on it Wipe up spills Remove all Find throw rug with a nonskid backing Treating falls If broken bone do not move it Do not give the victim any food or drink

31. Preventing Electric Shock Never stand on a wet floor or work near a wet counter when using electric appliances Do not touch any electrical plugs, switches, or appliances with Do not run electrical cords Unplug toaster before trying to pull toast

32. Preventing Electric Shock cont. Hold onto the plug not the Do not use damage appliances Treating electric shock Immediately disconnect the power source Do not touch the victim if connected to power Nonconducting material - rope, long piece of dry cloth, wooden pole Call for help

33. Preventing Chocking Chew food thoroughly before swallowing Avoid when you have food in your mouth Do not give children small, round pieces of food (hot dogs or carrots) Cut slices in

34. Preventing Chocking cont. Treating choking : procedure use the save choking victims Stand behind the victim - wrap arms around their waist Your thumb toward the victim, place first against their abdomen - fist should be above the navel and below the rib cage Grasping your fist with other hand - use quick thrust to press upward into the victims abdomen - repeat if needed