Fight Back!

1. Fight Back! Sanitation and Safety

3. Food Borne Illness • What is a Foodborne Illness? • Flu like symptoms • Most bacteria are harmless • 76 Million Sick each year • 5000 die

4. Who is at Risk? • Elderly • Infants/Children • Pregnant women • People with weak immune systems

5. Forms of Contamination • Biological • Physical • Chemical

6. What is the difference Between Microorganisms and Pathogens • Microorganisms are small living organisms that can only be seen through a microscope • Pathogens-microorganisms that can cause illness

7. Biological Contamination • Viruses • Bacteria • Parasites • Fungi

8. WHAT ARE SOME EXAMPLES OF POTENTIALLY HAZARDOUS FOOds • Fish • Poultry • Meat • Eggs • Milk and Dairy • Shellfish • Sliced Melons and Tomatoes • Baked Potatoes • Sprouts • Garlic and Oil Mixtures • Tofu

9. Food Borne Illness • The danger zone is 40F-140 • Keep out of zone by • Store in the refrigerator • Cook food to 160F • Maintain hot food above 140F • Reheat food to 165 for 15 sec with 2 hours • Food should not be in the danger zone for more than two to four hours

10. Hepatitis A Virus • Incubation-10-12 days • Symptoms • Jaundice • Muscle aches • Headache • Inflammation of the liver • Source-person infected transfer from fecal matter to • Food • Water • Fruits and Veggies • Prevention • Cook Food, wash hand, and food handler needs to stay home when sick

11. Parasite-Trichinosis • Incubation- • Symptoms • Muscle pain • Fever • Swelling of the face • Weakness or fatigue • Sources-Wild Game and Pork • Prevention • Cook Meat and Wild Game to 145 • Freezing may kill some

12. Incubation period for Pathogens • E Coli-2-9 days • Salmonella-6-48 hours • Staphylococcus-Rapid • Listeria-Few Days-3 weeks • Trichinosis-8hour-few days • Botulism-18-36hr(most deadly)

13. Clean vs. Sanitary • Clean free of visible dirt • Sanitary 99.9% free of all microorganisms

14. The 4 C’s in Food Safety • Cook • Clean • Chill • Separate-Avoid Cross Contamination

15. 4 C’s • Cook to proper temperatures • Use a clean thermometer to check internal temp • Cook eggs whites until firm • Microwave-make sure no cold spots • Sauces and soups to boil • ground beef and poultry to 165F • TCS cooked food discarded after 7 days

16. 4 C’s • Clean: Wash hands and surface often • Wash hands with hot soapy water. The water should be as hot as you can stand • Use 20 Second Scrub • Wash and sanitize cutting board with hot soapy water • Use plastic or non porous cutting board • Clean vs. Sanitary

17. 4 C’s • Chill-Refrigerate Properly • Refrigerate with two hours • Never defrost at room temperature • Thaw in refrigerator, microwave, cold running water • Refrigerator is the best way to thaw • Divide large quantities of food into shallow containers

18. 4C’s • Separate Don’t Cross contaminate • Cross contaminate is when raw food contaminate ready to eat food • Always wash hands and cutting boards after use • Never placed cooked food with raw food • In the refrigerator, store meat below veggies and fruits

19. Kitchen Safety Reminders • Keep all doors and drawers closed at all times • Absolutely no playing around in kitchen • Wash knives with the blade away from you • Don’t soak knives • When cutting keep fingers curled away from the blade. Use guidelines • Hot oil and water do not mix. Keep water away from oil • Never move or transfer hot oil • Remove anything from stove with hot pads • Never use a towel or wet towel to remove something from the oven