Food Safety and Storage Chapter 20 Food Safety and Storage

Terms Bioterrorism Contaminants Cross-contamination Foodborne illness Food safety Freezer burn GRAS list Internal temperature Irradiation Microorganisms Personal hygiene Rancidity Recall Sanitation Spores Tolerance Toxins 20-second scrub

Foodborne Illness Contaminants- substances that make food unfit for use Foodborne illness- sickness caused by eating food that contains a harmful substance 75 million Americans per year Children, pregnant women, elders, chronically ill are most at risk 5,000 deaths

Foodborne illness cont… Microorganisms- living creatures that are visible only through microscope; most cases can be traced to them Bacteria-single cell organisms toxins- poisons produced by bacteria that cause illness Spores – protected cells that develop into bacteria under the right conditions (food, warmth, moisture)

Bacteria Campylobacter jejuni Contaminated water Unpasteurized milk Clostridium botulism Home-canned foods, dented and bulging cans Clostridium perfringens Cafeteria germ e. Coli Raw or undercooked beef Listeria monocytogenes Unpasteurized dairy, ready to eat foods Salmonella Poultry, eggs, milk Staphylococcus aureus Humans, food left at room temperature too long

Food Safety Food safety- keeping food safe to eat by following proper food handling and cooking practices. Keep yourself and your kitchen clean Don’t cross-contaminate Cook food thoroughly Refrigerate food promptly

Personal Hygiene Keep yourself clean to avoid transferring harmful bacteria when handling food 20-second scrub Tie hair back Sneeze or cough Clean clothing Open wounds

Clean Kitchen NO PETS ALLOWED! Wash work surfaces Wash tops of can New taste = new spoon Change dishtowels often

Clean up time!!!!! Clean as you go along! Washing dishes by hand Scrape and rinse Order by likeness Glasses,flatware, plates and bowls, kitchen tools, serving pieces and containers, cookware Keep sharp knives separate Soak, wash, rinse Hot water!

Cross-Contamination… Occurs when harmful bacteria spread from one food to another Uncooked food -> cooked food Raw meats -> fruits and veggies Used tools and equipment -> food

DANGER zone 40 degrees – 140 degrees Cook to proper internal temperature Temperature registered at the center of the thickest part of the food Usually 160 degrees Taste until fully cooked Never partially cook Watch for cool spots in microwave Reheat to 165 degrees

Serving Food Safely Three magic rules Keep hot foods hot! Aim for over 140 degrees Keep cold foods cold! Aim for below 40 degrees 2-hour rule...perishable foods shouldn’t sit at room temp for more than 2 hours If temperature is over 90 degrees throw it out after 1 hour!

Thawing Food Under running cold water In microwave In refrigerator

Spoiled Food Magic Rule #2 When in doubt …. Throw it out!!!!!!!!

Storing food Buy only what you want Follow package directions for storing item First in … first out Write purchase date if there is no sell or use-by date Used canned food within a year Clean storage areas regularly

Room Temperature Storage Keep temp below 85 degrees and above 32 degrees Unopened canned foods Dry beans and peas Oils and shortening Grain products Potatoes, garlic, onions, sweet potatoes

Refrigerator Storage Temperature should be no higher than 40 degrees Don’t overload or overcrowd Shouldn’t see ice or frost Tightly cover everything Refrigerate the following: Foods that were in the fridge at the store Fresh fruits and veggies Whole grain products Baked products Things with a refrigerate after opening label

Food that will not spill Raw meats, stocks, soups, sauces, juice Fruits and veggies Fruits and veggies

Freezer Storage Temperature at 0 degrees or lower Fairly full freezer functions best High water content foods don’t freeze well Freezer burn – moisture loss caused when food is improperly packaged or stores in freezer to long Tough, grayish brown spots Stale taste and aroma Ice crystals

Popular Item Fridge/Freezer Limits Uncooked beef 3-5 days 4-12 mos Chicken 1-2 days 9 mos Cooked meat 3-4 days 2-3 mos Hot dogs, lunch meats 1 week – open 2 weeks -unopened 1-2 mos Fresh milk 7 days 3 mos Butter 1-3 mos 6-9 mos Bread 7-14 days Eggs 3 weeks Yuk! Mayonnaise, salad dressing Double Yuk!

Agencies and Administrations FDA – Food and Drug Administration In charge of overall safety of the food supply GRAS list – items that are generally recognized as safe HAACP- Hazard Analysis and Critical Control Point is designed to predict and prevent threats to food safety at various points in food processing and service. Irradiation- process of exposing food to high intensity energy waves to increase its shelf life and kill harmful microorganisms. Recall- immediate removal of a product from store shelves.

EPA Environmental Protection Agency Environmental impact of food production Pesticides Disposal of wastes Protects nation’s water supply Chemical residues

CDC Centers for Disease Control and Prevention Protects health and safety of people Foodborne and waterborne diseases

THE END!!!!