Why is Food Safety Important An estimated 48 million Americans suffer from foodborne illness food poisoning defined as an illness caused by consuming contaminated food or beverages ID: 783212
Download The PPT/PDF document "Food Safety Notes Nutrition and Food Pre..." is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
Food Safety Notes
Nutrition and Food Preparation 1
Slide2Why is Food Safety Important?
An estimated
48 million
Americans suffer from
food-borne illness
(food poisoning defined
as
an illness caused by consuming contaminated food or beverages
.
) every year.
Food-borne illness may be
mild(flu like symptoms: diarrhea, nausea, vomiting, stomach cramps)
(1-2 days) or
severe
(hospitalization or death).
Children
, pregnant women,
elderly
& people with
chronic illness
are most at risk
Slide3What causes Food-Borne Illness?
Most food-borne illness can be traced to harmful
microorganisms
–
tiny living creatures visible only through a microscope
.Types/examples: Listeria, salmonella, e coli, campylobacter, botulism, etc.Poor food handling practices allow harmful micro-organisms to grow and spread.
Slide4Common Reasons for
Food Borne Illness
Pair/share: Find one example we have control over?
40% improper cooking of foods
21% holding time for food (time between prep and serving of food)
20% infected persons touching food16% inadequate cooking of foods16% improper food storage
12% inadequate heating of food
11% contaminated
7% cross contamination
7% improper cleaner used
4% use of leftovers
Slide5Take Action Against Food-Borne Illness
So…how can we prevent & reduce the chances of bacteria growth while cooking in this
class?
http://www.youtube.com/watch?v=YH8gm7xm-7Y&playnext=1&list=PL792859FC2DDD61B2&feature=results_video
Slide6So…how can we prevent & reduce the chances of bacteria growth while cooking in this
class
?
Clean-Cook-Chill-Contain
Cross- Contamination
Wash hands in between touching different foodsThoroughly cook all meatKeep food chilledAvoid cross contamination
Slide76 Conditions for Bacteria Growth
F 1.
Food
-
especially
food high in proteinA 2. Acidity level – especially from 4.6 to 14
T 3.
Temperature
– 41 degrees to 135 degrees (DANGER ZONE)
T 4.
Time
–
more time allows enough bacteria growth to cause illness
O 5. Oxygen – thrives with oxygenM 6. Moisture – thrives in moist environments
Slide8Time
Slide9Potentially Hazardous Foods
(defined as a food item that would support rapid bacterial growth)
Any food of Animal origin
Meat: beef, chicken, fish, eggs
Dairy products: milk, cheese, yogurt
Plant originC
ooked starches like oatmeal, rice, potatoes
C
ooked vegetables
Tofu
Sprouts
Cut Melons, cut tomatoes, and cut leafy green vegetables
Garlic or herbs bottled in oil
Slide10Personal Cleanliness
1. Avoid
handling
food when you are ill (diarrhea, vomiting, etc.) or if you have
cuts
or sores on your hands. (use gloves if needed)Wash hands before food preparation, after sneezing, coughing, using rest room , touching face or hair, and handling raw meat/eggs.Keep hair away from face.
Bring hat or hair ties for hair.
Wear
clean
clothes/
apron
(dirty clothing carries bacteria)
Avoid
tasting food while cooking – licking of fingers is prohibited. One taste with a clean spoon only!
Slide11Kitchen Cleanliness
Use
hot
, soapy water on
dishes
Don’t wipe hands on dish towel – use paper towels so dishes don’t get bacteriaSanitize & wash cutting board that has had meat before cutting anything else or use separate cutting boards(cross contamination )Keep your kitchen pest free. A house fly landing on your food can spread salmonella and staph bacteria
Equipment Guidelines
Use clean equipment and supplies
Use equipment for it’s intended use
Do not touch food with hands if tongs, a fork, or a serving spoon can be used
.
Wipe electrical appliances…do not immerse in water!
Slide13Vocabulary
Pair/Share: What
is the difference between Cleaning and Sanitizing?
Cleaning
: removing visible dirt, soil, dust, or food waste.Sanitizing: reducing the number of microorganisms, bacteria on a surface to safe levels with an ammonia or bleach solutionCross-Contamination: letting micro-organisms spread from one food/surface into another
Slide14Avoid Cross-Contamination
https://
www.youtube.com/watch?v=Xm_X5LJmrbw
Keep work areas
clean
Keep raw and cooked products separate during food preparation.After using cutting boards and tools for cutting raw meat or eggs, wash thoroughly and disinfect.Keep separate cutting boards for raw foods and cooked foods
Never place
cooked
meat on a plate that held
raw
meat.
Store
fresh meat products on trays on the
lowest
shelf in the refrigerator.
Slide15Food Preparation & Storage
Danger Zone: 41-135 degrees
Keep
cold
foods at
40 degrees F or below.Keep hot foods at 136 degrees or higher.Move food through the danger zone within a 2 hour time period!Thaw frozen foods in the refrigerator
(not on the counter)
If you thaw foods in the microwave cook immediately.
Maintain the
refrigerator temperature
at
38
to
40 degrees F. Cool foods before refrigerating or you will increase the temperature of your refrigerator!https://www.youtube.com/watch?v=T5C335jleZA
Slide16Properly Arrange/Store
Food in
Fridge
Store raw meat below ready to
eat foods.This order is suggested to prevent raw food juices from dripping on ready-to-eat food.The order of food placement is based on the minimal internal cooking temperature of each food.
Ready-to-eat
food
Whole fish
and
seafood
Whole pieces of
beef and pork
Ground beef
Poultry
Slide17Food Preparation Tips….
Wash tops of cans before opening them to keep dust and bacteria out of foods.
Do not use dented, leaking or swollen canned goods.
Wash fresh fruits and vegetables thoroughly to flush away pesticides and dirt before preparation.
Slide18Destruction of Organisms
Cooking food is not only to enhance flavor but it also helps to kill
bacteria
Proper cooking temperatures: in order to tell if meat is properly and thoroughly cooked
165 degrees
and above- chicken, pork, stuffing, casseroles, leftovers
155 degrees
and above – ground meat: beef and sausages
145 degrees
and above – lamb, fish, beef, eggs
135 degrees
and above - ready to eat foods (hot dogs) and vegetables
Slide19The four important food safety rules are: The 4 C’s
Clean
Cook
Chill
Contain cross- contamination
Examples:As you watch this video list the safety mistakes…https://www.youtube.com/watch?v=IA8IW5abQTg&feature=youtu.be
Slide20Kitchen Safety: page 2 on Notes
Grease Fires
https
://
www.youtube.com/watch?v=PyrbiU0sB4s
Slide21Kitchen Safety
Group work: Give at least 2 examples that will keep you safe in your kitchen for each topic listed
Slide22Questions?
http://foodsafetycsi.weebly.com/
Slide23Questions?
http://foodsafetycsi.weebly.com/