Multi-Cultural Festival

1. Multi-Cultural Festival Prepared by: Emilie Wall FACS Department Central High School Saint Paul, MN

3. Food Safety • Following practices that help prevent foodborne illnesses Example Prevention • Dirt on food Washing the food • Undercooked meat Know correct temp. • Touching cell phone Wash hands

4. Microorganisms • Tiny living creatures visible only through a microscope • AKA: pathogens • Bacteria and Viruses • Bacteria can create toxins

5. Toxins • Poisons produced by bacteria

6. Spores • Hard coverings that bacteria form when they are in uncomfortable conditions • Uncomfortable Conditions: • Too Hot • Too Cold • Too Acidic

7. What is a Foodborne Illness? • Illnesses that come from harmful microorganisms; • They are found in foods and surfaces that have come in contact with foods

8. Types of Foodborne Illnesses • Shigella • Salmonella • E-Coli • Hepatitis A

9. Shigella • Bacteria that attacks the intestinal wall • Transmitted by not washing hands • Symptoms: • bloody diarrhea • abdominal cramps • high fever • loss of appetite • nausea and vomiting • painful bowel movements

10. Salmonella • Bacteria that infects the intestines • Mostly found in Poultry and eggs • Symptoms: • Nausea • Abdominal cramping • Bloody Diarrhea • Fever • Vomiting • Head aches • Joint Pain • Occurs 6 to 72 hours after ingestion

11. E Coli • Bacteria that lives in intestines; is only bad when certain strains gets into your blood stream • Mostly found in Meat products • Symptoms: • bad stomach cramps and belly pain • vomiting • Diarrhea -sometimes with blood in it

12. Hepatitis A • Virus • Only Foodborne illness that can be vaccinated • Spread from person to person or by sharing food or drink • By not washing hands after using bathroom • Symptoms occur after 15 to 50 days after contamination • Symptoms: • Muscle aches • Head aches • Loss of appetite • Fever • And sometimes jaundice if goes untreated

13. Vulnerability to Foodborne Illnesses • Sick • Immune Suppressed (HIV/AIDS) • The very YOUNG • The very OLD • Pregnant women

14. How to prevent Foodborne Illnesses • Washing Hands • Temperature Control • Proper Food Storage • Proper Food Handling • Proper Attire and Cooking Behavior

15. Cross Contamination • Transferring microorganisms from one food or place to another food or place

16. Sanitation • Maintaining clean conditions to prevent disease and promote good health • 1 tsp Bleach to • 1 gallon Water

17. Steps in Washing Hands • Use Hot water • Use hand-soap • Lather soap under water • Scrub fingers and hands For 30 to 60 seconds • Rinse off soap

18. Purpose of the Soap • Soap is used as an emulsifier • Emulsifier- is a product that allows oil and water to mix • Hands have natural oils that attract dirt • Soap needs warm to hot water to be completely removed from hands (also dishes)

19. Purpose of Hot Water • Heat kills microorganisms • 165 °F to Kill

20. Temperature Control • 40-140 °F • This range is considered: The Danger Zone • The danger zone for us because it is the comfort zone for them. • Sit out No More than 2 HOURS!

21. Proper Food Storage • Check Expiration dates • Cover foods with tight fitting cover • Food is perishable, store in refrigerator

22. Any foods that are dry can be left at room temperature; cover them Don’t over pack the refrigerator; the cold air will not circulate and foods may spoil Do not wash foods and then put in refrigerator. Spoils faster. Wash right before use. Proper Food Storage

23. All raw meats need to be in a plastic bag to keep from having juices spill all over the refrigerator Meats and dairy should be stored as soon as possible Meats can be cooked no more than two days before use Proper Food Storage

24. Proper Food Storage • Most fruits should be cut the day of use • Most vegetables can be cut the day before use • For sure cut day of: avocado and bananas

25. Apples and potatoes can be brushed with lemon juice to keep from browning Raw-cut onion needs to be wrapped in foil, then in a glass or plastic container (keeps from other foods absorbing the taste & smell Proper Food Storage

26. Cover foods as you transfer them to a new location Wash your hands between jobs and after touching things that have microorganisms Change your gloves often Safe Food Handling

27. Proper Attire • Hair tied back or in a hair net • Closed-toed shoes • No loose sleeves • Apron on and tied

28. Serving Food • Use Gloves • Change gloves between working with money/tickets and working with food • Don’t serve food if you’re sick or have an open wound • Don't’ work with food if you have an open sore, a cut, a boil, or a cough or cold

29. Food Preparation • Don’t scratch your head, blow your nose, pick your teeth • Don’t wear jewelry (other than wedding bands) or nail polish • Don’t lean or sit on surfaces where food is to be placed • Don’t touch your face or hair

30. Don’t wipe your hands on aprons or dish towels Don’t smoke cigarettes or chew gum or tobacco Don’t nibble on food or use your fingers as tasting spoons Sneezing: step aside and into your shoulder

31. Transporting • Foods need to be covered when transporting then from Room 1414 to the Cafeteria

32. Kitchen Safety • Following practices that prevent accidents and injuries Example: Prevention • Burns Use oven mitts • Fire Wear appropriate clothing • Slips/Falls pick up what you spill/or drop • Cuts Correct knife handling

33. Polarized Plugs • Plugs made with one blade wider that the other and designed to fit in the outlet in only one way

34. Heimlich Maneuver • A technique used to rescue victims of choking

35. CPR • Cardiopulmonary Resuscitation • A technique used to revive a person whose breathing and heartbeat have stopped

36. Burns • Use oven mitts when handling hot pans • Do Not use wet oven mitts or towels • Handles are kept turned in

37. Fire Safety • DO: • *Fire Extinguisher *Cover with lid • Pull pin and aim *Baking soda *located by washer and dryer • DON’T DO: • NO WATER- makes grease fires spread • NO FLOUR- makes grease fires explode

38. Use Knives correctly Cut away from you Walk with knives pointing down Don’t catch falling knives Wash each knife separately and do not soak in water Cuts

39. Pull out cord by the plug, not the cord Unplug all appliances before washing it Keep hands dry when using appliances Turn off appliances before unplugging Keep away from water or other things that are wet Shocks

40. Proper Behavior • No horse play • Stay in your own work area • Communicate • Make sure everyone in kitchen knows what they are doing

41. Washing Dishes • Scrape food particles off dishes • Prerinse dishes lightly • Sort and stack dishes by groups • Wash in hot, soapy water • Wash in the correct order by groups a. Flatware, b. cups, c. plates/bowls, d. serving utensils, e. cookware/bakeware/serving dishes • Rinse in hot water • Air dry or dry with a clean towel

42. Safety Poster • Come up with a catchy phrase • Example: “When in doubt, throw it out” • Create a Poster with the phrase/saying and a colored picture to go with it • On the back: • Other Preventions/tips (for that saying), • Hazards/problems that happen if you don’t do what your phrase says • Explain if your phrase is a Food Safety or a Kitchen Safety issue. Explain what makes it one or the other.

43. When in Doubt, Throw it Out • Preventions: Temperature control through refrigeration or heating, smell food, look at expiration date • Hazards: foodborne illnesses • Food Safety…

44. Website Sources used for images • http://static.huddler.com/imgrepo/thumbs/a/a4/clorox-bleach.jpg/600x800px-LL-clorox-bleach.jpg • www.istockphoto.com/file_closeup/food-and-dri... • www.storeshop.com/cutting-boards-food-storage... • www.barmans.co.uk/products/product.asp?ID=413... • http://images.surlatable.com/surlatable/images/en_US//local/products/detail/623363v2.jpg • Showthelove.ocm • http://www.recipetips.com/kitchen/images/refimages/kitchen_advice/fruit_veg/eggplant/prep/brush_lemon_juice.jpg • http://www.falconerschools.org/falconercsd/lib/falconercsd/j0424379.jpg • cookingshoes.com • www.smh.com.au/.../2008/05/14/1210444494587.html • http://media.wiley.com/Lux/00/88400.image0.jpg • www.southerncompany.com/.../coloring_plug.gif • shoppinghandmadejewellry.blogspot.com/