Contaminants in food cause over 76 million illnesses and 5000 deaths in the United States Contaminant is a substance such as a chemical or organism that makes food unsafe to eat Foodborne Illness ID: 706707
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Slide1
Chapter 19
Food Safety and Storage Slide2
Contaminants in food cause over 76 million illnesses and 5,000 deaths in the United States.
Contaminant
: is a substance, such as a chemical or organism, that makes food unsafe to eat.Foodborne Illness: sickness caused by eating food that contains a contaminant. Fever, headache, digestive troubles
Foodborne Illnesses Slide3
Most foodborne illness is caused by microorganisms.
Microorganism:
is a living thing so small that it can only be seen through a microscope. Bacteria (cause of foodborne illnesses)A few bacteria are dangerous to human health. Toxin: or poisonSpore: protected cell that develops into a bacterium.
Correct Conditions (temperature, etc)
Roots of Foodborne Illness Slide4
Food Safety: keeping food safe to eat by following proper food handling and cooking practices.
Keep yourself and kitchen clean
Do not cross-contaminateCook food thoroughlyRefrigerate food properly.
Food SafetySlide5
Sanitation: prevention of illness through cleanliness.
Personal Hygiene
Thoroughly washing your body, face, hands, and avoiding transfer of harmful bacteria.20-second scrub: using soap and warm water to scrub your hands (ABC’s) .Clothes, Jewelry, Hair, etc.
Cleanliness in the Kitchen Slide6
A Clean Kitchen
Helps limit the growth of bacteria.
Practice these following habits:Wash work surfaces in hot soapy waterWash tops of cans before openingUse clean spoon for taste testingChange dishtowels often
Wash laundry and replace with clean linensKeep pets out of the kitchen
Pest Control
Insects cause harmful bacteria.
Clean up crumbs, food spills, etc.
Cleanliness in the Kitchen cont.Slide7
Thorough clean-up is essential for food safety.
Mop up any spills on the floor.
Wash sinkThrow garbage away. Washing DishesScrape and rinse food and place them in one side of sink. (left)Use sponge or dishcloth to wash dishes in order
Rinse thoroughlyAir Dry on rack
Clean Up Slide8
Cross Contamination: is the spread of harmful bacteria from one food to another
Most common with:
Raw MeatPoultrySeafoodEggsWash surfaces often
Use new utensilsWash hands frequently.Cutting Boards
Use a new one or wash in between cutting different foods
Avoid Cross-Contamination Slide9
Food temperature affects how quickly bacteria grow.
The DANGER ZONE is when bacteria grow the fastest.
40 degrees F to 140 degrees F. High temperatures during cooking kill most bacteria, but spores and some toxins can survive. Bacteria grow more slowly when the food is in the refrigerator and freezer; but some bacteria survive freezing.
Internal Temperature: the temperature deep inside the thickest part of the food. Most foods need to reach 160 degrees F.
Cooking Food Safely Slide10Slide11
Bacteria can multiply when food is thawing, you should NEVER thaw food at room temperature.
By the time the inside is thawed, millions of bacteria have grown on the outside.
Refrigerator (In container) Why?MicrowaveSkip thawingCooking time will be longer
Thawing Food Slide12
1. Keep hot foods hot
Higher than 140 degrees F.
Warming Tray, etc2. Keep cold foods coldRefrigerate until serving time3. Follow the 2-hour rule
Perishable foods Meats, Poultry, Fish, Eggs, Dairy
Serving Food Slide13
Identifying Spoiled Food
Dirt, Heat, Moisture ALL promote bacteria growth
Fresh ProduceWilted, Wrinkled, Bruised, Brown MeatsSlimy TextureBreads, etc
Mold Canned GoodsBulging Cans, Cloudy Fluids
ALWAYS THROW AWAY IF YOU THINK IT COULD BE SPOILED!!!!
Storing Food Properly Slide14
No food can be stored indefinitely. Food has
shelf life,
the length of time it can be stored and still retain its quality. Shelf life depends on the type of food, packaging, and storage temperature. To avoid loss of quality, follow these guidelines:1. buy only what you need
2. Look at sell by and use by dates3. Clean storage areas regularly
Food-Storage Guidelines Slide15
Shelf-Stable foods can be stored at normal room temperature; generally below 85 and above 32.
Include: unopened canned goods, dry beans, peas, oils, shortening, grain products.
Storage should be clean, dry without doors to keep out light. Keep away from household cleaners
Room Temperature Storage Slide16
Bacteria thrive at room temperature, so it is important to put food away promptly.
Temperature
Under 40 but above 32Help air circulate to all the parts of the refrigeratorDo not overload the fridgeTightly coveredTake on taste of other food, spread bacteria
Refrigerator Storage:Dairy, eggs, fresh meat, poultry, and fish
Fresh fruits and vegetables; except onions, potatoes, and sweet potatoes.
Whole grain products, seeds and nuts
Leftover cooked foods
Baked Goods
Any foods that say to refrigerate on the package.
Rancidity
- or spoilage
Refrigerator Storage Slide17
Freezing allows for long term storage; at temperatures of 0 degrees.
Foods that are purchases frozen should be stored promptly in the freezer.
Freezing foods can increase shelf life of foods like: bread, meat, baked goods, etcFreezer Storage Slide18
Foods that are purchases already frozen can be stored in their original packaging.
Freezer Burn:
results when food is improperly packaged or stored in the freezer too long. The food dries out and loses flavor and texture. Packaging material- must be vapor and moisture resistant.Include: plastic containers, heavy duty plastic freezer bags.
Packaging Food for FreezingSlide19
When filling storage containers- be sure to leave enough room for the food to expand when frozen. (usually about 1 inch)
Label all packages and containers with the contents, amount, date frozen, and any other special instructions.
You should keep an inventory of your frozen foods, so you don’t buy food that you already have at home.
Inventory- or up-to-date record Slide20
When the power goes off or the refrigerator breaks down, the food inside is in danger of spoiling.
In general, avoid opening the door- will help maintain colder temperatures longer.
Keeping frozen foods safeA full freezer will keep frozen for about 2 days. A half full freezer- about 1 day.
Keep meats separatedIf they start to thaw their juices may run.
When the power goes outSlide21
Keeping refrigerated foods safe:
During a power outage, food will usually keep in the refrigerator for 4 to 6 hours
When the refrigerator is working again:Discard any fresh meats, poultry, fish, lunch meat, hot dogs, eggs, milk, soft cheeses, and left over's.Keep butter or margarine if they have not melted
Other foods, including fresh fruits and vegetables are safe if they show no signs of mold, sliminess, or bad odor. Slide22
Food and Drug Administration (FDA)
Oversee safety of the food supply
Food AdditivesFat ReplacersHazard Analysis (Food Borne Outbreaks)IrradiationThe process of exposing food to the high-intensity energy waves to increase shelf life and kill harmful organisms.
RecallsImmediate removal of a product from store
shelfs
Safeguarding the Food Supply Slide23
An Agency of the Federal Government that helps to protect the environment.
Monitors the impact of food productions on land, air, and water.
Regulates the use of pesticidesEstablishes a tolerance: maximum safe level for food
Environmental Protection Agency