Botulism

Botulism

• Source:• Improperly canned foods• Dented or bulging cans

bought at the store

• Symptoms:• Double Vision• Not able to speak or

swallow• Affects nervous system

• Prevention:• Cook all bottled food and

meats to proper temperature.

• Don’t buy dented or bulging cans

E-Coli

E-Coil

• Source:• Raw/undercooked

ground beef

• Prevention• Thoroughly cook ground

beef• Wash hands after

handling raw beef

• Symptoms• Cramps• Diarrhea• Vomiting• Fever

Hepatitis A

Hepatitis A

• Food Source:

• Fecal Matter• Improper Hand Washing

• Symptoms:• Nausea• Loss of appetite• Vomiting • Fever

• Prevention:• Wash hands after using

toilet• Wash hands after

changing a baby’s diaper• Wash hands before

preparing foods

Salmonella

Salmonella

• Source:• Raw Poultry• Raw Eggs

• Prevention:• Wash hands after

touching raw eggs and poultry

• Don’t eat raw eggs• Cook poultry to correct

temperature

• Symptoms:• Cramps• Diarrhea• Nausea• Fever• Headache

Staphylococcus

Staphlococcus

• Source• Human mucous• Open wounds

• Symptoms:• Diarrhea• Nausea• Vomiting• Abdominal Pain• Cramps

• Prevention:• Wash hands after

sneezing and coughing• Wear band-aid AND

glove over wound when eating and cooking

Danger Zone

Danger Zone

•Danger Zone: 41-135°F•Any time that you are heating, reheating and serving food, heat them up to 165°F.

•Keep it cold, store foods at 40 degrees or below.

Internal Food Temperature

Temperatures

• Ground Meats:• Pork, Beef, Veal, Lamb• 155°F

• All Poultry(Whole or Ground): • 165°F

• Seafood, beef, veal, lamb:• 145°F

Cross Contamination

Cross Contamination• Cross contamination is when bacteria from one food item

are transferred to another food item.

• Example: Unwashed cutting boards, countertops, knives, kitchen tools and unwashed hands.

• When you aren’t sure if the food is still good. Remember this phrase: “When in doubt throw it out!”

Thawing Food

Thawing Food

• Microwave: Use defrost setting on microwave. Cook food right after defrosting.

• Refrigerator: Put food into refrigerator the day before to thaw. Use lower shelf and put meat on a plate or dish to catch juices.

• Sink: Use COLD water to thaw food. Replace water every 30 minutes.