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Food Safety Notes Nutrition and Food Preparation 1 Food Safety Notes Nutrition and Food Preparation 1

Food Safety Notes Nutrition and Food Preparation 1 - PowerPoint Presentation

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Food Safety Notes Nutrition and Food Preparation 1 - PPT Presentation

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

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Presentation Transcript

Slide1

Food Safety Notes

Nutrition and Food Preparation 1

Slide2

Why 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

Slide3

What 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.

Slide4

Common 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

Slide5

Take 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

Slide6

So…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

Slide7

6 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

Slide8

Time

Slide9

Potentially 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

Slide10

Personal 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!

Slide11

Kitchen 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

 

 

Slide12

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!

Slide13

Vocabulary

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

Slide14

Avoid 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.

Slide15

Food 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

Slide16

Properly 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

Slide17

Food 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.

Slide18

Destruction 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

Slide19

The 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

Slide20

Kitchen Safety: page 2 on Notes

Grease Fires

https

://

www.youtube.com/watch?v=PyrbiU0sB4s

Slide21

Kitchen Safety

Group work: Give at least 2 examples that will keep you safe in your kitchen for each topic listed

Slide22

Questions?

http://foodsafetycsi.weebly.com/

Slide23

Questions?

http://foodsafetycsi.weebly.com/