food sanitation & safety - springfield public schools - home safety.pdf · what is a foodborne...

Food Sanitation & Safety Food and Nutrition I

KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69

Who’s affected by Foodborne Illnesses o  1 in 6 Americans get sick from

foodborne illnesses each year o  3,000 of those people die

Center for Disease Control, 2011 KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69

What is a foodborne illness? o Sickness caused by eating food that

contains a harmful substance.


At Risk o  EVERYONE is potentially at risk for

food-borne illness, but the following groups are at higher risk than others: n  Children n  Pregnant women n  Seniors n  Individuals with compromised immune

systems o  Medications that weaken natural immunity


Signs and symptoms o Upset stomach o  Fever o Diarrhea o Vomiting o Dehydration from losing bodily fluids


High Risk Foods o Raw and undercooked meat and

poultry o Raw or partially cooked eggs and

foods containing raw eggs o Unpasteurized juices, milk or dairy

products o Raw sprouts


Common Foodborne Illnesses Bacteria/Disease Common Sources Signs/Symptoms

Campylobacter Contaminated water; unpasteurized dairy products; undercooked poultry or items that came into contact with uncooked poultry (cross contamination)

Diarrhea (sometimes bloody), cramping, abdominal pain, and fever within two to five days after exposure to the organism. Can spread into bloodstream and become life-threatening

Botulism Improperly processed, home-canned and commercially canned foods; vacuum packed or tightly wrapped foods

Double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness

E. coli Unchlorinated water, raw or rare ground beef; unwashed produce; unpasteurized milk

Nausea, severe abdominal cramps, watery of very bloody diarrhea, and fatigue

Salmonella Raw or undercooked poultry, eggs, meat and seafood; unpasteurized milk

Diarrhea, fever, abdominal cramps, vomiting


Common Foodborne Illnesses Bacteria/Disease Common Sources Signs/Symptoms

Norovirus HIGHLY CONTAGIOUS Consuming contaminated foods or drinks, touching contaminated surfaces and then touching your mouth, sharing food, drinks, or utensils with a contaminated person

Diarrhea, throwing up, nausea, stomach pan 12-24 hours after being exposed. Lasts 1-3 days.

Clostridium perfringens (C. perfingens)

Commonly found on raw meat and poultry. It prefers to grow in conditions with very little or no oxygen.

Diarrhea and abdominal cramps within 6 to 24 hours (typically 8-12). The illness usually begins suddenly and lasts for less than 24 hours

Staphylococcus aureus

Eating foods contaminated with toxins produced by Staphylococcus aureus. Foods becomes contaminated by food workers who carry the illness and don’t wash their hands before working with it or serving it.

Nausea, retching, vomiting, stomach cramps, and diarrhea 1-6 hours after consuming the food. Symptoms last 1-3 days.


Center for Disease Control, 2011 KAYLA WORKER Thursday, August 6, 2015 7:09:22 AM Central Daylight Time 68:5b:35:b5:38:69

Think About It… o Do you snack in class or eat meals without

washing your hands?

o Have you been out to eat and the person serving your food looked dirty or sick?

o Have you been on your been on your phone in the bathroom and then again while eating?


Food Safety definition o  Food safety means keeping food safe

to eat by following proper food handling and cooking practices.


Four Steps to Food Safety o  Clean o  Separate o  Cook o  Chill


Clean Personal Hygiene o  Wash hands in warm,

soapy water n  20-second scrub

o  Wash before and after preparing food in the kitchen.

o  Cover coughs and sneezes

Kitchen o  Clean surfaces

before cooking o  Clean and sanitize all

surfaces and utensils in hot, sudsy water.

o  Change dish towels often

o  Dispose of garbage promptly

Washing hands is the most effective way to stop the spread of germs


Separate

o Separate cooked and ready-to-eat foods from raw foods while shopping, preparing or storing foods.

o Do not taste and cook with the same spoon.

o Never use the same utensil, cutting board, or plate for raw and cooked foods. n  This step prevents cross-contamination

which occurs when harmful bacteria spread from one food to another.


Cook Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill microorganisms (harmful bacteria).

•  Use a thermometer to check food temperatures.

•  Do not taste uncooked or partially cooked dishes.

•  Reheat foods thoroughly to 165 degrees F.


Which%ground%beef%pa1y%is%cooked%

to%a%safe%internal%temperature?!!

A

B


This%IS%a%safely%cooked%hamburger,%cooked%to%an%internal%temperature%of%160°F,%even%though%it's%pink%inside.

This%is%NOT%a%safely%cooked%hamburger.%Though%brown%inside,%it’s%undercooked.%Research%shows%some%ground%beef%paGes%look%done%at%internal%temperatures%as%low%as%135°F.%

A B

1 in 4 hamburgers turn brown before it has been cooked to a safe internal temperature


Food Thermometer o  Using a food

thermometer is the only way to know if food has been cooked to a safe internal temperature


Food Thermometer o  1. Place in thickest part of

food o  2. Don’t touch

thermometer bone, fat, or gristle

o  3. Check temperature before timer goes off

o  4. Check temperature in several places in irregular shaped foods

digital'instant*read


Safe internal temperatures


Chill o  Do not allow foods to sit out

longer than 2 hours. n  Divide larger amounts of food into

small portions to chill faster. n  DANGER ZONE (40-140 degrees F)

– the temperature zone where bacteria multiply rapidly


Chill o  Refrigerators should be kept at

40 degrees Fahrenheit or below. o  Freezers should be kept at 0

degrees or below o  Thaw foods in refrigerator (best

way), cold water or the microwave

o  When in doubt “Throw it Out!”


Refrigerator Storage o Store raw meat, poultry, and seafood

on the bottom shelf of the refrigerator to prevent their juices from dripping on to other foods.

o  Leftovers

n  May become unsafe within 3 to 4 days


Poster Activity o Create a poster demonstrating ways

to safeguard food in the kitchen. n  Use drawings or cut outs from

magazines.


food sanitation & safety - springfield public schools - home safety.pdf · what is a foodborne...

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