Chapter 19

1. Chapter 19 Food Safety and Storage

2. Foodborne Illnesses • Contaminants in food cause over 76 million illnesses and 5,000 deaths in the United States. • Contaminant: is a substance, such as a chemical or organism, that makes food unsafe to eat. • Foodborne Illness: sickness caused by eating food that contains a contaminant. • Fever, headache, digestive troubles

3. Roots of Foodborne Illness • Most foodborne illness is caused by microorganisms. • Microorganism: is a living thing so small that it can only be seen through a microscope. • Bacteria (cause of foodborne illnesses) • A few bacteria are dangerous to human health. • Toxin: or poison • Spore: protected cell that develops into a bacterium. • Correct Conditions (temperature, etc)

4. Food Safety • Food Safety: keeping food safe to eat by following proper food handling and cooking practices. • Keep yourself and kitchen clean • Do not cross-contaminate • Cook food thoroughly • Refrigerate food properly.

5. Cleanliness in the Kitchen • Sanitation: prevention of illness through cleanliness. • Personal Hygiene • Thoroughly washing your body, face, hands, and avoiding transfer of harmful bacteria. • 20-second scrub: using soap and warm water to scrub your hands (ABC’s) . • Clothes, Jewelry, Hair, etc.

6. Cleanliness in the Kitchen cont. • A Clean Kitchen • Helps limit the growth of bacteria. • Practice these following habits: • Wash work surfaces in hot soapy water • Wash tops of cans before opening • Use clean spoon for taste testing • Change dishtowels often • Wash laundry and replace with clean linens • Keep pets out of the kitchen • Pest Control • Insects cause harmful bacteria. • Clean up crumbs, food spills, etc.

7. Clean Up • Thorough clean-up is essential for food safety. • Mop up any spills on the floor. • Wash sink • Throw garbage away. • Washing Dishes • Scrape and rinse food and place them in one side of sink. (left) • Use sponge or dishcloth to wash dishes in order • Rinse thoroughly • Air Dry on rack

8. Avoid Cross-Contamination • Cross Contamination: is the spread of harmful bacteria from one food to another • Most common with: • Raw Meat • Poultry • Seafood • Eggs • Wash surfaces often • Use new utensils • Wash hands frequently. • Cutting Boards • Use a new one or wash in between cutting different foods

9. Cooking Food Safely • Food temperature affects how quickly bacteria grow. • The DANGER ZONE is when bacteria grow the fastest. • 40 degrees F to 140 degrees F. • High temperatures during cooking kill most bacteria, but spores and some toxins can survive. • Bacteria grow more slowly when the food is in the refrigerator and freezer; but some bacteria survive freezing. • Internal Temperature: the temperature deep inside the thickest part of the food. • Most foods need to reach 160 degrees F.

11. Thawing Food • Bacteria can multiply when food is thawing, you should NEVER thaw food at room temperature. • By the time the inside is thawed, millions of bacteria have grown on the outside. • Refrigerator (In container) • Why? • Microwave • Skip thawing • Cooking time will be longer

12. Serving Food • 1. Keep hot foods hot • Higher than 140 degrees F. • Warming Tray, etc • 2. Keep cold foods cold • Refrigerate until serving time • 3. Follow the 2-hour rule • Perishable foods • Meats, Poultry, Fish, Eggs, Dairy

13. Storing Food Properly • Identifying Spoiled Food • Dirt, Heat, Moisture ALL promote bacteria growth • Fresh Produce • Wilted, Wrinkled, Bruised, Brown • Meats • Slimy Texture • Breads, etc • Mold • Canned Goods • Bulging Cans, Cloudy Fluids • ALWAYS THROW AWAY IF YOU THINK IT COULD BE SPOILED!!!!

14. Food-Storage Guidelines • No food can be stored indefinitely. Food has shelf life, the length of time it can be stored and still retain its quality. • Shelf life depends on the type of food, packaging, and storage temperature. • To avoid loss of quality, follow these guidelines: • 1. buy only what you need • 2. Look at sell by and use by dates • 3. Clean storage areas regularly

15. Room Temperature Storage • Shelf-Stable foods can be stored at normal room temperature; generally below 85 and above 32. • Include: unopened canned goods, dry beans, peas, oils, shortening, grain products. • Storage should be clean, dry without doors to keep out light. • Keep away from household cleaners

16. Refrigerator Storage • Bacteria thrive at room temperature, so it is important to put food away promptly. • Temperature • Under 40 but above 32 • Help air circulate to all the parts of the refrigerator • Do not overload the fridge • Tightly covered • Take on taste of other food, spread bacteria • Refrigerator Storage: • Dairy, eggs, fresh meat, poultry, and fish • Fresh fruits and vegetables; except onions, potatoes, and sweet potatoes. • Whole grain products, seeds and nuts • Leftover cooked foods • Baked Goods • Any foods that say to refrigerate on the package. • Rancidity- or spoilage

17. Freezer Storage • Freezing allows for long term storage; at temperatures of 0 degrees. • Foods that are purchases frozen should be stored promptly in the freezer. • Freezing foods can increase shelf life of foods like: bread, meat, baked goods, etc

18. Packaging Food for Freezing • Foods that are purchases already frozen can be stored in their original packaging. • Freezer Burn: results when food is improperly packaged or stored in the freezer too long. The food dries out and loses flavor and texture. • Packaging material- must be vapor and moisture resistant. • Include: plastic containers, heavy duty plastic freezer bags.

19. When filling storage containers- be sure to leave enough room for the food to expand when frozen. (usually about 1 inch) • Label all packages and containers with the contents, amount, date frozen, and any other special instructions. • You should keep an inventory of your frozen foods, so you don’t buy food that you already have at home. • Inventory- or up-to-date record

20. When the power goes out • When the power goes off or the refrigerator breaks down, the food inside is in danger of spoiling. • In general, avoid opening the door- will help maintain colder temperatures longer. • Keeping frozen foods safe • A full freezer will keep frozen for about 2 days. • A half full freezer- about 1 day. • Keep meats separated • If they start to thaw their juices may run.

21. Keeping refrigerated foods safe: • During a power outage, food will usually keep in the refrigerator for 4 to 6 hours • When the refrigerator is working again: • Discard any fresh meats, poultry, fish, lunch meat, hot dogs, eggs, milk, soft cheeses, and left over's. • Keep butter or margarine if they have not melted • Other foods, including fresh fruits and vegetables are safe if they show no signs of mold, sliminess, or bad odor.

22. Safeguarding the Food Supply • Food and Drug Administration (FDA) • Oversee safety of the food supply • Food Additives • Fat Replacers • Hazard Analysis (Food Borne Outbreaks) • Irradiation • The process of exposing food to the high-intensity energy waves to increase shelf life and kill harmful organisms. • Recalls • Immediate removal of a product from store shelfs

23. Environmental Protection Agency • An Agency of the Federal Government that helps to protect the environment. • Monitors the impact of food productions on land, air, and water. • Regulates the use of pesticides • Establishes a tolerance: maximum safe level for food