Food Safety & Sanitation How to keep food safe and prevent contamination…

What is contamination? …becoming infected with harmful bacteria

What is bacteria? …one-celled living organisms so tiny they can only be seen with a microscope What are toxins? …poisons produced by bacteria

What is food borne illness? …an illness caused by eating spoiled food or food containing harmful bacteria

What is cross-contamination? ..when bacteria in one food spreads to another food or when hand-to-food contact occurs.

Four Steps to Food Safety 1. Clean 2. Separate 3. Cook 4. Chill

1.Clean:Wash hands and surfaces often Wash hands before and after handling food, use proper hygiene Wash cutting boards, utensils and counters with HOT soapy water before and after each food preparation Use plastic and non-porous cutting boards Consider paper towel or wash cloth towels often in hot water

2. Separate: Don’t cross-contaminate Separate raw meat, poultry & seafood in your grocery cart and in your frig Use different cutting board for raw meat (Or sterilize between foods) Always wash hands, cutting boards & utensils after they are in contact with raw meat, poultry & seafood Never place cooked food on a plate which previously held raw food

3. Cook : Cook to proper temperatures Use a clean thermometer to measure internal temperature of cooked foods Cook roasts to 145º/poultry to 180º/ ground beef to 160º (Do not eat ground beef that is still pink) Cook eggs until the yolk and white are firm Don’t use recipes with raw or partially cooked eggs

4. Chill: Refrigerate promptly Refrigerate or freeze perishables within 2 hours or sooner Never defrost at room temperature Thaw food in the frig, microwave or under cold running water Divide large amounts of leftovers into small, shallow containers for quick cooling Don’t pack frig - cool air needs to circulate

You have the tools to fight bacteria and keep food safe. Use them all the time when you are in the kitchen.