PART 2 WARM UP What are some safety things to keep in mind when grocery shopping and storing food Outwitting the Food Contaminators Shopping with safety in mind Bringing safe foods into your home is the first step toward outwitting food contamination ID: 580854
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Slide1
Chapter 20 Keeping Food Safe
PART 2Slide2
WARM UP
What are some “safety” things to keep in mind when grocery shopping and storing food? Slide3
Outwitting the Food Contaminators
Shopping with safety in mind
Bringing safe foods into your home is the first step toward outwitting food contamination.
Shop at places that are known to be safe places to shop! (Sanitary)
Sanitation: keeping everything that comes in contact with food clean to help prevent disease.
Bacteria grow most rapidly in the “Danger Zone” the range between 40 F and 140 F.Slide4
TIPS FOR BUYING SAFE FOOD
See Page 476Slide5
Storing Food Safely
Put away perishable foods first
Store eggs in cartons
Wrap or cover all foods for refrigerator or freezer
Store foods in shallow containers
SEE COLD STORAGE CHART on page 477
What is the
general length of time foods can be stored in the refrigerator? Freezer?Slide6
KEEPING CLEAN IN THE KITCHEN
Hygiene: refers to practices that promote good health.
Always wash your hands with soap and running water for 20 seconds before beginning to work with food
Happy Birthday song or ABC’s song
When should you wash your hands?
CROSS CONTAMINATION: when harmful bacteria from one food is transferred to another
When is this most likely to happen?How do we prevent cross contamination (read
pg 479 P 1,2,3)Slide7
When do I Wash my Hands?Slide8
PREPARING FOODS SAFELY
NEVER thaw frozen meat at room temperature
DO NOT eat or taste partially cooked or raw meat or poultry
Make sure you follow the DANGER ZONE temperature rules (next slide)
MICROWAVE cooking (or reheating): remember…microwaves do not cook evenly so you need to arrange foods evenly and constantly stir as you are reheating. Also, use a thermometer to check temp before eating…always making sure foods are above 140 degrees.Slide9
DANGER ZONESlide10
WHEN FOODBORNE ILLNESS HAPPENS
Who is most at risk? Why?
Recognizing the symptoms
Treating the symptomsReporting foodborne illnessSlide11
PEOPLE AND PUBLIC FOOD SAFETY
HACCP (hazard analysis critical control system): a plan to ensure food safety
Food producers: need to follow regulations for all chemicals, pesticides and hormones in foods
Food processors and Distributers: Food safety lies within these industries
Government Agencies: FDA (food and Drug Administration), USDA (United States Department of Agriculture), FSIS (Food Safety and Inspection Services), NMFS (National Marine Fisheries Service), EPA (Environmental Protection Agency) FTC (Federal Trade Commission)
FOOD CONSUMERS: YOU! Choosing wholesome food and handling it properlySlide12
SanitationSlide13Slide14
Food spoilage rate-
mcdonalds
preservation
http://www.youtube.com/watch?v=FoFpsUvaJlE
WHY WASH YOUR HANDS VIDEO
http://www.youtube.com/watch?v=mY8Kx2iW2ls
THE JOB OF A HEATH INSPECTOR
http://www.youtube.com/watch?v=wuNEcJkg8KY
8 Facts about food that will total creep you out
https://www.youtube.com/watch?v=jXJSmxi2buc
Restaurant Violations
http://www.youtube.com/watch?v=mGuAQS5eFs8
HOW ARE NUGGETS MADE?
http://www.youtube.com/watch?v=T67DvoH2H3E
Germs are EVERYWHERE!!!!Slide15
Toss
Keep
or
Let’s play ...
FOOD:
Click mouse or hit
“enter” for next slideSlide16
Click
mouse
on “keep” or “toss.”
If you don’t have a mouse
—
or if the mouse is hard to control
—
hit “enter” or simply click mouse
(without placing it on answer box)
to move to next slide.
Turn on your computer’s sound!
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“enter” for next slide
DirectionsSlide17
University of Nebraska
–
Lincoln
Extension in Lancaster County
Lincoln–Lancaster County Health Dept.
March 2007
Alice Henneman,
MS, RD
Joyce Jensen,
REHS, CFSP
Click mouse or hit
“enter” for next slide
Download this PowerPoint at:
http://lancaster.unl.edu/food/keep-toss.shtml
Slide18
Tacos left on the kitchen counter overnight?
Toss
Keep
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on computer keyboard to move to next slide. Slide19
Toss!
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“enter” for next slideSlide20
Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxin that cooking won’t destroy.
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Hamburger thawed all day
on the kitchen counter?
Toss
Keep
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on computer keyboard to move to next slide. Slide22
Toss!
Click mouse or hit
“enter” for next slideSlide23
Remember how bacteria may have formed heat-
resistant toxins when the tacos were left out overnight?
Click mouse or hit
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The best place to thaw frozen
perishable
foods
—
like
frozen meat, poultry,
seafood, vegetables, fruit and
cooked pasta
and rice
—
is in the refrigerator!
Make sure your refrigerator is 40
°
F or lower.
Click mouse or hit
“enter” for next slideSlide25
Thaw packages
of meat, poultry
and seafood on
a plate on the
bottom shelf of
the refrigerator.
This prevents
their juices from
dripping on
other foods.
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Leftover pizza placed in the refrigerator
within TWO
hours after it
was cooked?
Toss
Keep
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on computer keyboard to move to next slide. Slide27
Keep!
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If perishable foods have not been left at room temperature for longer than 2 hours
(1 hour in temperatures above 90
°F), they should be safe.
Refrigerate promptly; eat within 3 to 4 days.
Click mouse or hit
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Cut or peeled fruits/vegetables left at room temperature
MORE
than
TWO hours?
Toss
Keep
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on computer keyboard to move to next slide. Slide30
Toss!
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“enter” for next slideSlide31
Once you have cut through the protective skin of fruits and vegetables, bacteria
can enter.
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Refrigerate cut or peeled fruits and vegetables within TWO hours!
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Just 1 bacteria in foods can grow to 2,097,152 bacteria
in 7 hours!
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Cleaning fruits & veggies
Remove and discard outer leaves.
Rinse under clean, running
water just before preparing
or eating.
Don’t use soap or detergent
as it can get into
produce and make you sick.
Rub briskly
—
scrubbing with
a clean brush or
hands
—
to clean
the surface.
Click mouse or hit
“enter” for next slideSlide35
Dry with a clean cloth or paper towel.
6.
Cut away bruised
and damaged
areas.
Moisture left on fruits and vegetables helps bacteria grow. Dry them if you won’t eat or cook them right away.
Click mouse or hit
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Bacteria on the outside of fruits can
be transferred to the inside when fruit is peeled or cut.
Rinse fruits with peels
―
even when the peel is removed
―
such as melons and citrus fruits!
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“enter” for next slideSlide37
Leftovers kept in the refrigerator for over a week?
Toss
Keep
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on computer keyboard to move to next slide. Slide38
Toss!
Click mouse or hit
“enter” for next slideSlide39
Even refrigerated
leftovers may become
unsafe
within
3 to 4 days.
Click mouse or hit
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You can’t always
see
or
smell
or
taste
if a food is unsafe. You could get sick
tasting
a food!
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“enter” for next slideSlide41
When in doubt...
Remember:
Click mouse or hit
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Toss it out!
Slide43
How to wash hands
Wet hands with WARM water.
Soap and scrub for 20 seconds.
Rinse under clean, running water.
Dry completely using a clean cloth or paper towel.Slide44
HAND WASHING EXERCISE!!!
HoW WELL DO YOU WASH YOUR HANDS?