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Food Safety & Sanitation

Food Safety & Sanitation. Mrs. Burton—Foods & Nutrition 1. Food Borne Illness. Result from eating contaminated foods For bacteria growth warmth, moisture, and food are needed Can not be detected from appearance or smell. . Botulism: bottles & babies. Source Improperly canned foods Honey

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Food Safety & Sanitation

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  1. Food Safety & Sanitation Mrs. Burton—Foods & Nutrition 1

  2. Food Borne Illness • Result from eating contaminated foods • For bacteria growth • warmth, moisture, and food are needed • Can not be detected from appearance or smell.

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

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

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

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

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

  8. Food Borne Illness Statistics • The CDC estimates that food borne illnesses cause: • approximately 76 million illnesses • 325,000 hospitalizations • 5,000 deaths in the United States each year

  9. Prevention: Preparation • Wash Hands

  10. Prevention: Preparation Cont. • Clean and sanitize work surfaces • Wash dishes in hot soapy water • Use plastic or nonporous cutting boards • Use a clean thermometer to measure internal temperature of foods

  11. Prevention Preparation: Cont. • Don’t eat pink ground beef • Don’t eat raw eggs • Always wash items after they come in contact with raw meat • Never placed cooked food on plate that held raw meat

  12. Prevention: Storage • Throw food with off-odor away • Don’t use bulging cans • Store raw meat covered in fridge so it will not contaminate other foods • Keep freezer at 0* • Store foods in fridge so air can circulate

  13. Danger Zone • Temperature range of 40*-140* • Bacteria reproduce rapidly • Freezer stops bacteria growth • Fridge slows bacteria growth

  14. Prevention: Cooling & Reheating • Keep hot foods hot & cold foods cold • Reheat to 165* • Cooling • Place hot foods in shallow containers • Foods should not be in danger zone for more than 2 hours

  15. Thawing Foods • In the fridge • In a sink full of cold water (change frequently) • In the microwave

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