Fight Bac! Sanitation and Safety

Food Borne Illness What consumers need to know What is a Food Borne Illness? Define –Flu like symptons-NVD’s –Types –Most bacteria are harmless –Risk in older adults, young children, and pregnant woman. Also with weak immune systems

Food Borne Illness The danger zone is 41F-135F-TDZ Keep out of zone by –Store in the refrigerator –Cook food to 160F –Maintain hot food above 135F –Reheat food to 165 for 15 sec with 2 hours –Food should not be in the danger zone for more than two to four hours

The 4 C’s in Food Safety Cook Clean Chill Separate-Avoid Cross Contamination

4 C’s Cook to proper temperatures –Use a clean thermometer to check internal temp –Cook eggs whites and yolk until firm –Microwave-make sure no cold spots –Sauces and soups to boil –Make sure to cook meat to 145F and ground beef and poultry to 160F

4 C’s Chill-Refrigerate Properly –Refrigerate with two hours –Never defrost at room temperature –Thaw in refrigerator, microwave, cold running water –Refrigerator is the best way to thaw –Divide large quantities of food into shallow containers

4 C’s Clean: Wash hands and surface often Wash hands with hot soapy water. The water should be as hot as you can stand –Use 20 Second Scrub Wash and sanitize cutting board with hot soapy water Use plastic or non porous cutting board Wooden cutting boards cause cross contamination is not treated Clean vs Sanitary

4C’s Separate Don’t Cross contaminate Cross contaminate is when raw food contaminate ready to eat food Always wash hands and cutting boards after use Never placed cooked food with raw food In the refrigerator, store meat below veggies and fruits

3 types of food contaminants Biological Physical Chemical

Biological Contaminant Microorganisms-Define –Bacteria –Virus –Parasites –Toxins –Molds

Chemical Hazards Cleaning products or chemical that contaminate food Store Chemicals away from food. What does OSHA stand for? What does OSHA Do?

Physical Hazards Foreign Objects in Food What can they be? Name 5 How can you prevent?

Definitions USDA-United States Department of Agriculture EPA- Envirnomental protection agency FDA-Food and Drug administration