Cross-contamination: letting micro-organisms from one food get into another.
– Example 1: cutting meat on a cutting board, then cutting vegetables on the same board without washing it first.
– Example 2: Putting raw meat on a plate, putting the meat on the grill and cooking it thoroughly. After the meat is cooked thoroughly putting the meat back on the same plate.
Food-borne illness: an illness caused by bacteria.
• Danger Zone: The temperature at which bacteria multiplies most rapidly. 40-140 degrees
• Perishable: A food which is likely to spoil quickly
4 things that bacteria need to survive:
1. Food
2. Moisture
3. Temperature (danger zone)
4. Time
FOOD-BORNE ILLNESS FACTS
• Most cases of food-borne illness are caused by bacteria in red meat, poultry, raw eggs, and raw and partially cooked seafood.
• About 9,000 victims die each year from food-borne illness.
• Salmonella bacteria is the most common cause of food-borne illness.
Risky Foods food where bacteria can grow
• Animal Source – Bacteria loves protein
• Cooked Plant source– Cooked grains (Starch
and moisture)– Cooked vegetables– Baked goods safe
• Raw Seed Sprouts• Cut Melons
FOOD TEMPERATURESBE SAFE, NOT SORRY!!
Danger Zone40-140 degrees
0 degrees F.Freezing temperaturesNo bacterial growth
32-40 degrees F.Refrigerator temperatures, slow bacterial growth
160-212 degrees F.High temperature destroys most bacteria
HOW TO KEEP FOODS SAFE Clean: wash hands, utensils, counter tops with hot
water and soap.
Separate: Keep raw meat, poultry, eggs and seafood away from ready to eat foods. (prevent cross-contamination)
Cook: cook foods to proper internal temperatures. Check for doneness with food thermometer.
Chill: refrigerate of freeze perishables within two hours. Make sure refrigerator is set at no higher than 40 degrees and freezer is set at 0 degrees.
PACKAGE DATES
•Sell-by date: The last day a food product is to be sold: allows for short
storage time in consumer’s refrigerator.•Expiration date: The last day a
food should be eaten or used.
•Freshness date (best if used by): The date at which a food will have passed it’s quality peak.
Disease Onset Symptoms Foods Contamination source
Prevention
Salmonella 12-36 hrs. Diarrhea, abdominal pain, chills, fever
Raw Poultry, raw eggs
Infected food handler, animals
Cook eggs and meat thoroughly, wash hands, utensils
Staphylococcus 1-6 hrs. Nausea, vomiting, diarrhea, cramps
Ham, meat, poultry, cream-filled pastries, cheese, potato salad
Handlers with sore throat or infected cuts
Heat food, cool foods rapidly
E. Coli 12-72 hrs. Diarrhea Undercooked ground meats, bagged spinach
Intestinal track of animals
Cook ground meats thoroughly
Botulism 12-36 hrs. Fatigue, weakness, double vision, slurred speech
Vegetables, fruits, meat, fish, poultry, condiments
Soil or dust Thorough heating and rapid cooling of foods.
Clostridium perfringens
8-22 hrs. Diarrhea, cramps
Cooked meat and poultry
Soil, raw foods Thorough heating and rapid cooling of foods.
SAFETY TIPS!!
• Heat foods thoroughly, cool foods rapidly.
• Foods high in acidity (ph above 7) are not as likely to contain bacteria. (Example: tomato, vinegar, citrus-lemon)