Introduction to Foods I

1. Introduction to Foods I Safeguarding the Family’s Health Guide to Good Food’s Book page 114

2. Where we are going and what you will know • We will discuss causes, symptoms and treatment of common foodborne illnesses • We will list the four key steps to food safety and give examples of each • We will give examples of how following good safety practices can help you prevent kitchen accidents

3. Question answered from journal write • What does it mean to you to eat safe food? • Why do you feel this is important to us as food handlers and consumers? • Keeping food safest to eat and making the kitchen a safe place to work are keys to good health. Improper food handling can make you ill. Kitchen accidents can cause severe injuries. You can prevent both illness and accidents by following safety principles.

4. Foodborne Illnesses • A disease transmitted by food is called a food borne illness. Millions occur each year in the US. Many go unreported because people mistake their symptoms for the “flu.” • Food borne illnesses are caused by contaminants. A contaminant is a substance that may be harmful that has accidentally gotten into food.

5. Many contaminants are microorganisms • A microorganism is a living substance so small it can be seen only under a microscope. Many contaminants do not look or smell spoiled, but they can still cause illness. • One microorganism that causes many food borne illnesses is bacterial.

6. Bacteria are single celled or non-cellular microorganisms. They live almost everywhere. They are not all harmful. Some harmful type live in foods. • Food can become contaminated with harmful bacteria at any point from the farm to the table. Soil, insects, humans, and cooking tools can all transfer bacteria to foods. People who produce, process and consume food must all use care to avoid contaminating it.

7. What slows down the growth of bacteria? • Thorough cooking will kill many harmful bacteria. Refrigeration will slow their growth. However, unsafe levels of bacteria can stay in food that is not fully cooked. Food left at room temperature can serve as a breeding ground for bacteria. Improper handling can taint formerly unaffected food. • Common contaminated foods – raw eggs, poultry, meat and fish.

8. What are toxins? They are poisons produced by bacteria. • The bodies of most healthy people can handle small amount of harmful bacteria. Food borne illnesses pose a greater risk for infants, pregnant women, older adults and people with impaired immune systems.

9. Symptoms • Symptoms vary depending on the type of bacteria. • They may appear 30minutes to 30 days after eating tainted food. • Symptoms: abdominal cramps, diarrhea, fatigue, headache, fever, and vomiting. They can last a day or two or up until a week. • Botulism is the most deadly. A doctor can treat botulism with an antitoxin if diagnosed in time.

10. Drink plenty of liquids • Liquids will help replace body fluids lost due to diarrhea and vomiting. • Read the section on page 117 other Food borne Illnesses

11. Four steps to Food Safety • Clean, separate, cook and chill • Keep theses steps in mind when you are buying, preparing and storing food. This can help your family members avoid foodborne illness. • CLEAN- • Sanitation means maintaining clean conditions to prevent disease and promote good health. • Wash hand for 20 seconds with soap and warm water before start to work with food.

12. Wash hands after sneezing, coughing, using the toile or touching your hair, face or anything unsanitary. Dry hands with a paper towel in the kitchen. • Keep hair tied back and avoid touching it in the kitchen. • Wear clean clothes and an apron, avoid long sleeves which can dip in food. • If you have an open sore or cut always wear a band aid. Open sore are a major source of staphylococcal bacterial.

13. Keep work surface clan. Wipe up all spills on the counters, floor or anyplace it happens. • Remove dirty utensils from your work surface before proceeding to the next task. • Wash the tops of cans before opening them. • Thoroughly wash cutting boards, counters, and utensils afer each use. Use chlorine bleach solution to kill bacteria.

14. Wash dishes promptly, using hot soapy water and detergent. • Dishwashing order: • Glasses, flatware, plates and bowls, pots and pans and greasy utensils. Rinse dishes under scalding water with a ½ capful of bleach and dry with a clean dishtowel. • Put away in proper place!!!! This is important

15. Cross-contamination • 2nd step in preventing food borne illness is to separate cooked and read –to-eat foods from raw foods. • Cross-contamination occurs when harmful bacteria from one food are transferred to another food. • Never taste food that looks or smells questionable, dispose of it promptly.

16. Keep pets and insects out of kitchen. • Cook meat to a safe internal temperature is the 3rd step in food safety. Guidelines to follow: • Use a thermometer to check food temperatures. Always keep hot foods hot above 140F. • Cook cut of meat such as steaks and roast to an internal temperature of 145F. • Cook ground beef and meat loaf to an internal temp of 160F. • Poultry to 180F. • Do not eat raw cookie dough or partially cooked dishes contain meat, poultry, fish or eggs.

17. Effects of Temperature on Foodborne Bacteria Page 121 Draw a thermometer and include temperature to keep in your folders. Spot lesson plan folder check periodically. Grade will be assessed or open notebook quiz from time to time. Stopping on page 121

18. Video • United Streaming – Nutrition and Food Science 55:22 will break into two lessons. • Hope you have enjoyed your day so far, you will learn many aspects about kitchen safety, cleanliness, kitchen utensils and how our kitchen operates before cooking. It will be approximately 2 weeks then we will cook on Wednesday, Thursday and Friday. Wednesday is optional.