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Foodborne Illnesses. Foodborne illnesses: disease transmitted by foodFood contaminationContamination: substance that maybe harmful that has accidentally gotten into foodMicroorganism: living substance so small it can be seen only under a microscopeBacteria: single-celled or noncelluar microorgan
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1. Safeguarding the Family’s Health
2. Foodborne Illnesses Foodborne illnesses: disease transmitted by food
Food contamination
Contamination: substance that maybe harmful that has accidentally gotten into food
Microorganism: living substance so small it can be seen only under a microscope
Bacteria: single-celled or noncelluar microorganisms - not all are harmful
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 kill bacteria
Refrigeration will slow their growth
4. Foodborne Illnesses cont. Bacterial illnesses
E coli, salmonellas, botulism (toxins)
Toxins: poisons produced by bacteria
Bacteria affects people different
Infants, pregnant women,older adults, and people with impaired immune system
Symptoms may appear 30 minutes to 30 days 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
Botulism - 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, drinking liquids
See doctor if symptoms do not go away
6. Foodborne Illnesses cont. Other foodborne illnesses
Parasite - microorganism that needs another organism, called a host to live
Red meat and pork
Protozoa - tiny, one-celled animals
Polluted water, vegetables in polluted soil
Virus - smallest and simplest known type of microorganisms
Raw shellfish, contaminated water
Natural toxins - mushrooms and leaves of rhubarb
7. Four steps to food safety Clean
Separate
Cook
Chill
8. Clean Sanitation: means maintaining clean conditions to prevent disease and promote good health
Wash hands - 20 seconds, soap, and warm water
Wash after sneezing, coughing, using the toilet, or touching your face, hair, or any unsanitary object
Keep hair tied back
9. Clean cont. Clean clothes and apron - avoid baggy clothes
Cover all open sores or cuts
Kitchen - non smoking area
Cover coughs and sneezes, wash immediately
Wash after handling raw meat, fish, poultry and egg
Keep work area clean
10. Clean cont. Use paper towels and soap to clean meat juices
Remove dirty utensils
Wash tops of cans
Thoroughly wash cutting boards, counters, and utensils
Dispose of garbage properly and promptly
11. Clean cont. Wash dishes promptly - hot water and soap
In this order: glasses, flatware, plates and bowls, pots and pans, and greasy utensils
Do not store food under the sink
Wash dishcloths and sponges daily
12. Separate Separate cooked and ready-to-eat foods from raw foods
Cross-contaimination: 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 same spoon
13. Separate cont. Use clean utensils, containers, cutting boards
Don’t use hand towels to clean dishes
Keep pets and insects out of the kitchen
Never taste any food that looks unsafe
Use different sauces & utensils for marinating, basting, & serving
14. Cook Use thermometer
Cook food thoroughly
Boil home canned food for 10-20 minutes
Use only clean, fresh, unbroken eggs
Do not eat raw cookie dough or taste partially cooked containing meat, poultry, fish, or eggs
16. Chill Keep cold foods cold - below 40 F
Bacteria multiples fastest between 40-140
Refrigerate leftovers promptly - eat or freeze within 3 days
Thaw foods in refrigerator or microwave
Cold running water
Keep refrigerator and freezer clean
Package food items properly
17. Chill cont. Refrigerate all custard food items
Refrigerate all food items separately
Do not refreeze foods - unless they still have ice crystals
Place perishable items in your cart last
Place left over in refrigerator within 2 hours
18. Cooking for special occasions Make sure you have the room for refrigeration and heating
Buffet - use small dishes and refill
Large amount of food take longer to cook
Serve food immediately
When outside keep food cold
19. Eating safely when eating out Check the surrounds make sure they are clean
Watch your waiter - 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 3 days supply of food and water for each family member
Keep food that will not spoil and food that does not require cooking
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 under kitchen sink
Keep chemicals in their original packaging
Do not rely on safety closures
Do not leave chemicals unattended
Pesticides and insecticides - wash all produce
23. Preventing Chemical Poisonings cont. Keep medicine out of reach - do not refer to medicine as candy
Read all labels
Treating poisonings
Call poison control center immediatley
Have poison container with you
Follow direction on the label
24. Preventing Cuts Keep knives sharp - dull blades can slip and cause cuts
Move blades away from the body - never point a blade at anyone
Do not try to catch a falling knife
Use knives only for its intended purpose
Wash and store knives separate
25. Preventing Cuts cont. Never put fingers near beaters, blades of blender, food processors, garbage disposal
Never pick up broken glass with your bare hands
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 - keep dry
Turn pot handles inward
Avoid steam burns - open lids away from you
Never open pressure cooker before the pressure has gone down
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 signs of boiling
Ground all electric appliance - avoid light weight extension cords
When near the range - tight clothes or roll sleeves up
Do not hang curtains over flames or range
28. Preventing Burns and Fires cont. Manually lighting gas range - match first then gas
Never leave pan of hot grease unattended
Can burst into flames - if smoke, then it is only 10-20 degrees from flames
Do not put fire out by water - 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 extinguisher handy
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 box
Let floor dry before you walk on it
Wipe up spills immediately
Remove all clutter from floor
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 wet hands
Do not run electrical cords under rugs
Unplug toaster before trying to pull toast out with a knife
32. Preventing Electric Shock cont. Hold onto the plug not the cord when unplugging
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 talking and laughing when you have food in your mouth
Do not give children small, round pieces of food (hot dogs or carrots)
Cut slices in haves or quarters.
34. Preventing Chocking cont. Treating choking
Abdominal thrust: 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