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Sanitation & FBI (Food Bourne Illnesses)

Sanitation & FBI (Food Bourne Illnesses). Steps to Washing Hands!. STEP 1: Use HOT running water STEP 2: Apply SOAP STEP 3: Wash vigorously for AT LEAST 20 seconds/sing a song! STEP 4: Rinse away the soap and germs STEP 5: DRY with HOT air dryer or single use towel.

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Sanitation & FBI (Food Bourne Illnesses)

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  1. Sanitation & FBI (Food Bourne Illnesses)

  2. Steps to Washing Hands! • STEP 1: Use HOT running water • STEP 2: Apply SOAP • STEP 3: Wash vigorously for AT LEAST 20 seconds/sing a song! • STEP 4: Rinse away the soap and germs • STEP 5: DRY with HOT air dryer or single use towel

  3. BEST WAY TO DEFEND AGAINST SPREADING INFECTION!

  4. When do I need to wash my hands? • Wash hands BEFORE you COOK and EAT! • AFTER you use the restroom, touching raw meat, sneezing/coughing, touching non-kitchen items

  5. Food Bourne Illnesses • 1. Definition: Illness that results from eating contaminated foods and cannot detected from appearance or smell. • About 76 Million Illnesses • 325,000 Hospitalizations • 5,000 deaths in U.S.

  6. How can it be prevented? • Wash hands for minimum of 20 seconds! • Clean & Sanitize after preparing food items (cutting boards, equipment, utensils, thermometers, contact with raw meat) • Use HOT, soapy water! • Store raw meat covered. Where? • Don’t eat pink ground beef, raw eggs • NEVER place cooked food on plate that has had raw meat on it.

  7. Other Preventors • Bulging/Dented Cans • Stinky food= “When in doubt, throw it out!” • Keep clothes/hair away • Story

  8. Bacteria Growth • 3 Conditions • Moisture • Food • Warmth • Cross-contamination is the transfer of harmful bacteria from one food to another.

  9. Groups! • Each group will pick a FBI out of a bag (Sticker Color) • Info Sheet & Cardstock • -Salmonella • -Staph • -Hepatitis • -Botulism • -Ecoli • The group will read the information and create a pleasing brochure about their illness. The brochure is to inform others about the FBI in a 1 minute presentation. • Fill out chart on pg. 4 in study guide– Brochures need to have enough info for the chart! (Sources, Symptoms, Preventions)

  10. What else? • Other Preventers of FBI’s include following guidelines with temperatures, thawing, cooling, holding, and reheating. . .

  11. Temperatures: • Danger Zone: 40-140, 41-135 degrees F • Freezer: 0 degrees F • Refrigerator: 40F or less • Ground Meat: 155-160 F • Poultry: 165-180 F • Holding Hot Foods: 140 F • To reheat food: 165 F • Use clean thermometer to check temps. • Cook eggs until yolks are FIRM!

  12. Holding, Cooking ,Reheating: • Keep hot foods hot and colds food cold! • Foods shouldn’t be in danger zone for more than 2 hours. • Place food in shallow containers and refrigerate immediately! • Air in the fridge and freezer needs to move to keep things cool. Leave space around containers. • When in doubt, ____ __ ___!

  13. Thawing • Safest way= In the fridge! Never defrost at room temperature • You can thaw in the microwave, BUT. . . • Can thaw in sink IF it’s full of cold water running water

  14. Washing Dishes • VERY important!!!!!!!!!!!! • Creates safe work environment • Prevents invasion of rodents and insects • Wash dishes in the following order: • 1. Glassware------------------------------------------ • 2. Flatware/Silverware----------------- • 3. Dishware----------------- • 4. Kitchen Tools---------------------------------------------------- • 5. Pots and Pans-----------

  15. Steps to Washing Dishes: • 1. Throw away or rinse any food off of dishes • 2. Fill one sink with HOT, soapy water • 3. Fill one sink with plain hot water • 4. Wash dishes in soapy water, then rinse all soap away in the plain hot water • 5. Place clean dishes on a drying rack or dry with a clean towel

  16. Assignment #2 • The Danger Zone! • Fill out during Presentations!

  17. Glo-Germ • Cold water for 10 seconds- Salmonella • Cold water for 20 seconds- Staph • Warm water w/soap for 10 seconds- Hepatitis • Warm water w/soap for 20 seconds- Botulism • Warm water for 20 seconds- Ecoli • Turn in worksheet to basket after results!

  18. Botulism: bottles & babies • Source • Improperly canned foods • Honey • Symptoms • Affects nervous system • Double vision • Not able to speak or swallow

  19. E-Coli • Sources • Undercooked ground beef • Un-pasteurized milk & juice • Fecal matter & infected soil • Symptoms • Cramps • Diarrhea • Nausea • Vomiting • Fever

  20. Hepatitis A • Source • Fecal matter • Symptoms • Fever • Loss of appetite • Nausea • Vomiting • Jaundice

  21. Salmonella • Source • Fresh poultry • Raw eggs • Symptoms • Cramps • Diarrhea • Nausea • Chills • Fever • Headache

  22. Staphylococci • Source • Human skin, nose & throat; passed by not washing hands • Symptoms • Nausea • Vomiting • Diarrhea

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