Safeguarding the Family’s Health Chapter 6 Mrs. Karen Swope Family and Consumer Science Dept. Columbian High school

Kitchen Safety Kitchen accidents can cause severe injury. Improper food handling can make you very ill. Both injuries, accidents, and food-borne illnesses can be prevented by following safe and sanitary procedures.

Four Steps to Food Safety CLEAN: wash hands and surfaces, before, during and after SEPARATE: don’t cross contaminate CHILL: refrigerate promptly, within 2 hrs, below 40 degrees. COOK: to the proper temperature, above 140 degrees. Keep hot foods hot, cold foods cold.

Kitchen Safety Prevent chemical poisonings: wash all fruits and vegetables, do not store hazardous products under kitchen sink Read all warning labels. In a case of poisoning call poison control center and have poison container with you.

Kitchen Safety cont. Prevent cuts: use knives properly, move blade away from your body as you cut. Use a sharp knife only for its intended purpose. Wash and store knives separately from other utensils. Never pick up broken glass with bare hands. Use caution when opening cans and disposing lids.

Kitchen Safety: Prevent Burns and FIres Turn pan handles inward Use pot holders or oven mitts Open pan lids away from you to allow steam to safely escape. Use caution when heating liquids in a microwave, can reach temperatures higher than 212 degrees. Never leave a pan of hot grease/oil unattended.

Kitchen Safety: Electric Shock Never stand on a wet floor using an electrical appliance. Avoid touching electrical appliances, switches, plugs with wet hands. Do not overload electrical outlets. Do not run electrical cords under rugs or carpeting. Do not use lightweight extension cords for kitchen appliances.

Food-borne illness Sometimes is called food poisoning 250 food-borne illnesses have been identified Contaminant- a substance that may be harmful if gotten into food. Contamination can occur from micro-organisms and their toxins, parasites and their eggs, viruses, and toxic chemicals.

The Culprits Typically they are mold, yeast, and bacteria They do their work in secret. Food often looks, smells, and tastes the same. “stomach flu” may have been food-borne illness. Severe cases require hospitalization

Bacteria The most threatening micro-organism in the food supply. There are about 20 types Most produce either toxins or multiply and cause infections The toxins act as poisons in the human body

Bacteria Foods at room temperature become a breeding zone. The temperature danger zone is 40-140 degrees Keep hot foods hot, cold foods cold Freezing and refrigerating hinders but does not kill bacterial growth.

Bacteria Common examples: clostridium perfringens, campylobacter, staph, salmonella, E. coli, listeria, and botulism. Common foods containing bacteria: eggs, poultry, ground beef, dairy products, sea foods, improperly home- canned foods Common symptoms: vomiting, fever, diarrhea, stomach cramps, chills, headache, fatigue

Bacteria Botulism - can be very serious, sometimes fatal. It affects the nervous system, blurred vision, slurred speech, difficulty breathing, paralysis, and death. E. coli - major cause of illness, death, and food recalls. Commonly found in ground beef, has been linked to fresh spinach and green onions (scallions)

Many Kinds of Bacteria

Botulism

E. Coli

Staph

Micro-organism: Fungi Molds - look fuzzy, have an odor, cause food to go to waste, can be harmful to humans when found on nuts, grains (breads),fruits, vegetables, and legumes. Yeast - one celled organism, causes a distinct odor (fermentation), causes food waste but rarely severe illness.

Molds

Yeast and Mold

Animal Parasites Parasite - organisms that grow and feed on other organisms. Toxoplasma gondii- found in pork and other red meats, causes toxoplasmosis; can damage central nervous system. Trichinae - tiny worm that lives in pork muscle, causes trichinosis if one eats undercooked pork Also found in wild game

Protozoa Tiny, single celled animals. Amebiasis - caused by drinking polluted water of eating fruits, vegetables washed in contaminated water. Giardiasis - can be caused by drinking impure water.

Trichinella

Viruses: smallest microorganism Hepatitis A - found in excreted feces of an infected person. Infected person can spread the virus during food preparations before they are having symptoms. Hepatitis A has been linked to eating raw clams and oysters Norovirus - “stomach flu”

Hepatitis A

Preventing Food-borne illness Wash hands in hot, soapy water, 20-30 seconds Wash hands before and after handling raw meat, poultry, and eggs. Wash hands after using the restroom, coughing, sneezing, or touching objects not involved in food prep. Do not cross contaminate, use clean utensils Keep work area clean