KEEPING FOOD SAFE TO EAT PRACTICES THAT HELP PREVENT FOODBORNE ILLNESS

LEARNING TARGET o Explore sanitation rules for the kitchen.

FOOD CONTAMINATION Most food borne illnesses are caused by contaminants, or harmful substances. Many contaminants are microorganisms, living substances that can only be seen under a microscope. Improper food handling allows harmful microorganisms to grow and spread. Most harmful microorganisms associated with food borne illness are bacteria. Bacteria that cause disease are known as pathogens. Food that contains harmful bacteria generally looks, smells, and tastes normal.

HARMFUL BACTERIA Cooking will kill harmful bacteria. Refrigeration will slow the growth of harmful bacteria. Freezing food stops the growth of bacteria. Food left at room temperature can serve as a breeding ground for bacteria.

THE DANGER ZONE DEGREES* Bacteria produce quickly in the presence of food, moisture, and warmth (including room temperature). Food poisoning bacteria thrive at room temperature! Hot foods should not be held below 140 degrees DEGREES High temperatures kill most harmful bacteria. 40 DEGREES & BELOW Cold temperatures slow down the growth of bacteria. 0 DEGREES (FREEZING) Bacteria stops growing.

FOOD POISONING Food poisoning causes 76 million illnesses, 325,000 hospitalizations, and up to 5,000 deaths in the US each year. Defined: nausea, vomiting, abdominal cramping, and diarrhea that occur suddenly (within 48 hours) of consuming a contaminated food or drink. Food usually becomes contaminated from poor sanitation or preparation.

BOTULISM Food Sources: home-packed canned goods, honey, sausages, and seafood. Symptoms: blurred vision, inability to swallow, speech difficulty, progressive respiratory paralysis that can lead to death! Appear: 4-36 hours A bulging or dented can may be a sign of that botulism is present!

E.COLI Food Sources: raw or undercooked ground beef, unpasteurized milk or juices, contaminated well water, & contaminated produce. Symptoms: bloody stools, stomachache, nausea, vomiting Appear: hours after eating Lasts: 4-10 days

SALMONELLA Food Sources: raw poultry, eggs, dairy products, and seafood. Symptoms: severe headache, nausea, vomiting, abdominal pain, diarrhea, fever. Appear: 8-12 hours after eating Last: 2-3 days

STAPHYLOCOCCUS Food Sources: cream-filled cakes and pies, salads (potato, macaroni, egg, and tuna), and dairy products. Symptoms: abdominal cramping, nausea, vomiting, diarrhea. Appear: 30 minutes – 8 hours after eating Last: 1-2 days

4 STEPS TO FOOD SAFETY Clean Keep things sanitary – maintain clean conditions to prevent disease and promote good health (wash hands & surfaces often). Separate Prepare cooked and ready-to-eat food away from raw foods to prevent cross- contamination, or the transfer of bacteria from one food to another.

4 STEPS TO FOOD SAFETY Cook Cook all raw meats, poultry, seafood and eggs in order to kill harmful bacteria. Chill Chill foods promptly after buying or serving them in order to keep harmful bacteria from multiplying. To safely thaw food, place it in the refrigerator (overnight) where it will thaw slowly, or submerge in cold water. WHEN IN DOUBT, THROW IT OUT!

LOOKING AT DATES SHELF LIFE The length of time perishable items can be stored before they are considered unsuitable for sale or consumption. Fresh Meat/Poultry: 1-2 days Others: 6 mo.-1 year SELL BY Used by manufacturers to tell grocers when products should be removed from the shelves. USE BY The product should retain maximum freshness, flavor, and texture if used by this date.