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Food Safety & Sanitation
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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.
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Botulism: bottles & babies
Source Improperly canned
foods Honey
Symptoms Affects nervous system Double vision Not able to speak or
swallow
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E-Coli
Sources Undercooked ground beef Un-pasteurized milk & juice Fecal matter & infected soil
Symptoms Cramps Diarrhea Nausea Vomiting Fever
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Hepatitis A
Source Fecal matter
Symptoms Fever Loss of appetite Nausea Vomiting Jaundice
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Salmonella
Source Fresh poultry Raw eggs
Symptoms Cramps Diarrhea Nausea Chills Fever Headache
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Staphylococci
Source Human skin, nose & throat;
passed by not washing hands
Symptoms Nausea Vomiting Diarrhea
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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
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Prevention: Preparation
Wash Hands
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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
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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
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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
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Danger Zone
Temperature range of 40*-140*
Bacteria reproduce rapidly Freezer stops bacteria growth Fridge slows bacteria growth
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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
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Thawing Foods
In the fridge
In a sink full of cold water
(change frequently)
In the microwave