Why is Food Safety Important? No one likes to be sick. Food safety includes: Proper food storage...

Why is Food Safety Important?No one likes to be sick.

Food safety includes:• Proper food storage• Good hygiene• Prevention of cross-

contamination• Cooking food to proper

temperatures• Avoiding mistakes in food

preparation

Food Safety TermsBacteria:

Tiny, one-celled microorganismsfound everywhere

Food-Borne Illness:Illness caused by eating

contaminated food

Cross-Contamination:Transfer of harmful bacteria

from one source to another

Conditions for Bacterial GrowthRemember: FAT TOM

• Food

• Acidity

• Temperature

• Time

• Oxygen

• MoistureF A T T O M

FoodNutrients needed for bacterial growth

Protein• Meat• Poultry• Eggs• Milk• Fish

Carbohydrates• Cooked rice• Beans• Potatoes

F A T T O M

Acidity

pH scale• Bacteria

Grow best in neutral or slightly acidic environment

MicroorganismsLike a pH between6.6 and 7.5

}

F A T T O M

Temperature• Bacteria grow the

fastest between 40-140°F

• Freezing and refrigerating will stop or slow growth, but not kill

Temperature DANGER

Zone

F A T O MT

TimeBacteria can double every

20 minutes• Don’t leave food out more

than 2 hours

F A T O MT

OxygenAerobic = requires oxygen

Anaerobic = no oxygen

OXYGEN

F A T T MO

Moisture• Microorganisms love a moist

environment

• Dry foods safe to store atroom temperature

• Salt and sugar help preserve

F A T T O M

5 Steps to Food Safety1. Cook

2. Separate

3. Chill

4. Clean

5. Avoid

Cook

Ground Beef 160° F

Meat 145° F

Poultry 165° F

Eggs 160° F

Fish 145° F

Leftovers 165° F

Cook foods to the right internal temperature:

Separate

Combat Cross-Contamination

• At the grocery store

• In your refrigerator

• While preparing food

ChillDon’t Wait, Refrigerate!

• Chill out! Set the correct temperature on these appliances:

- Refrigerator: 40° F or lower

- Freezer: 0° F or lower

• Refrigerate prepared foodswithin 2 hours

• Store perishables properly

• Use a cooler

CleanKeep it clean!

• Wash your hands before preparing or eating food

• Wash produce under running water

• Keep food preparation surfaces clean to prevent cross-contamination

Avoid Risky FoodsRisky foods are those that are most likely to

produce a food-borne illness• Foods from an animal source

- Raw meat, poultry, eggs, fish,non-pasteurized milk& shellfish

• Raw fruits & vegetablesproduced in unsanitaryconditions

• Soft cheeses

Product Dates & RecommendationsSell-by date:

Tells the retailer how long to keep a product out for sale

Use-by date:Tells the consumer

the date by which to use the product

Who’s at Risk?• Anyone and everyoneEspecially dangerous for high-risk

populations:

- Very young

- Elderly

- Pregnant women

- People with a compromisedimmune system

How DoesFood-Borne Illness Occur?• Contaminated foods carry microorganisms

into the body

• Body’s defenses try to fight infection

• Primary symptoms of most food-borne illnesses:

- Nausea

- Vomiting

- Abdominal cramps

- Diarrhea

CampylobacterIllness: CampylobacteriosisMicroorganism: Campylobacter

jejuniFound in:

• undercooked poultry • non-pasteurized milk • surface water• mountain streams

Symptoms: diarrhea, cramping, abdominal pain, nausea, vomiting, fever, headache

Cookme thoroughly!

SalmonellaIllness: SalmonellosisMicroorganism: SalmonellaFound in:

• Raw meats• Poultry• Eggs• Non-pasteurized milk

Symptoms: diarrhea, fever, abdominal cramps, vomiting

E. coli 0158:H7Illness: E. coliMicroorganism: Escherichia coli 0157:H7Found in:

• Contaminated water• Raw milk• Raw or rare ground beef• Contaminated produce

Symptoms: painful stomach cramps, bloody diarrhea, severe cases result in hemolytic uremic syndrome (HUS)

NorovirusIllness: Norovirus Gastroenteritis

Microorganism: Norovirus

Found in:

• Contaminated water

• Ready-to-eat food

• Shellfish contaminated by sewage

Symptoms: vomiting, diarrhea, nausea, abdominal cramps

ListeriaIllness: ListeriosisMicroorganism: Listeria monocytogenes

Found in: Soft cheeses • Deli salads • Cold smoked fishHot dogs • Deli meats • Raw milk

Symptoms: fever, muscle aches, occasionally nausea or diarrhea. Pregnant women: spontaneous abortionNewborns: sepsis, pneumonia, meningitis

BotulismIllness: BotulismMicroorganism: Clostridium botulinumFound in:

• Home canned or improperly canned foods • Oil infusions• Baked potatoes wrapped in foil• Vacuum-packed and tightly wrapped food

Symptoms: nausea, vomiting, muscle weakness, dry mouth, headache, double vision, slurred speech, difficulty swallowing

StaphIllness: Staph infectionMicroorganism: Staphylococcus aureus

Found in: • Deli meats • Salads including egg, tuna, chicken, and macaroni• Cream-filled pastries

Symptoms: nausea, vomiting and retching, abdominal cramps

You’re the ExpertYou have been hired as a restaurant critic

for a local newspaper. You visit a restaurant and although you have no complaints on the taste of the food, you notice some disturbing food preparation methods. You find that food is left out on the counter for several hours, employees rarely wash their hands between handling different types of food, and utensils are not always properly washed between uses.

Applying What You Know1. Create a food safety poster to be placed in a

restaurant kitchen. Include pictures and descriptions of ways to ensure food safety using the “5 Steps to Food Safety.”

2. Research a food-borne illness and write a 1-2 page report on your findings. Be sure to include causes of the illness, health effects, and prevention tips.

Review QuestionsChoose the best answer for the following questions.1. When should hands be washed?

a. Before eating or cooking.b. After using the bathroom.c. After playing with a pet.d. All of the above

2. This bacteria is found in deli meats, hot dogs, and soft cheeses and can be especially dangerous for pregnant women.

a. Salmonellab. Listeria monocytogenesc. Shigellad. Norovirus

3. Bacteria multiplies quickly when it is kept between ___ and ___ degrees Fahrenheit.

a. 30 and 60b. 130 and 150c. 40 and 140d. 200 and 240

Review Questions4. Contaminated food ALWAYS looks, smells, and tastes bad.

True or False

5. It is safe to cut raw greens on a cutting board previously used for raw chicken if the board is rinsed off first.

True or False

6. It is safe to eat a perishable food, like pizza, that has set out over 2 hours if it is thoroughly reheated.

True or False

Exploring the WebInvestigate the internet for more information on food safety.Check out these websites:

US Department of Agriculture Food Safety and Inspection Servicewww.fsis.usda.govFood and Drug Administration Center for Food Safety and Applied Nutritionhttp://vm.cfsan.fda.govAmerican Dietetic Association Home Food Safetywww.homefoodsafety.orgGateway to Government Food Safety Informationwww.foodsafety.govCenters for Disease Control and Preventionwww.cdc.gov

More on Food SafetyFrom Learning ZoneXpress

Food Safety Bingo Game

Just the Facts Food Safety Video

Kitchen SafetySmart Video

Play It Safe Posters

Food Safety© 2008 Learning ZoneXpress

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