Chapter 18

Food-Borne Illness A food-borne illness is an illness transmitted by food. Millions of cases of food-borne illnesses occur in the U.S. each year. Many go unreported because people mistake their symptoms for the “flu”. Name the five main food-borne illnesses we covered in Foods 1. Types: Botulism E-coli Hepatitis A Salmonella Staph

A food borne illness can result in one of two ways: Contaminants – substances that have accidentally gotten into food. Bacteria – micro-organisms that multiply and under certain conditions can cause people to get sick. Name the food-borne illness that comes from poorly processed canned goods. - Botulism

Sanitize Thoroughly clean surfaces to get rid of bacteria. 1 tsp of bleach to every quart of water. Clean means to remove visible soil and food particles. Sanitize means to use moist heat or chemical agents to reduce pathogens.

What is the difference between cleaning your work surfaces and sanitizing them?

Sanitation in the Kitchen Wipe lids of cans. Keep sponges clean. Use clean, covered containers to store food. Run disposal immediately after placing food in it. Use HOT SOAPY water to wash utensils and countertops. Use HSW and a stiff brush to clean cutting boards. Use a clean spoon every time you taste food during cooking. Wash dishtowels/cloths often.

Personal Cleanliness What should you do with long hair when preparing food? Why is it important to wear an apron when cooking? Why is it important to wear an apron when cooking? Dirty clothing has bacteria What should you do with long hair when cooking? Wear a hair covering hat or tie it back. What should you do after handling raw meat or eggs? Wash your hands thoroughly

Handwashing What is the minimum time you should wash your hands? Wash hands with hot, soapy water. Scrub hands, wrist and fingernails for at least 20 seconds. Rinse with hot water. Dry with a paper towel. ©Learning ZoneXpress

Safe Food Preparation and Service Wash produce thoroughly.

Safe Food Preparation and Service Use separate cutting boards for meat and vegetables.

Cross-Contamination When harmful bacteria are transferred from one food or surface to another. How do you prevent that from occurring in the kitchen? Cross-Contamination: Transferring of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. How to prevent: Wash your hands often Two cutting boards – one for raw meats and one for fresh food (veggies and fruits) Store meat properly in the fridge Rinse your fruits and vegetables thoroughly Don't double dip! Use separate utensils to stir sauces, cook vegetables, flip meats, and strain broth or soups. Make sure counters, faucet handles, spoon rests, pan lids, and door knobs on cabinets are clean and sanitized each time you cook or prepare separate items.

Safe Food Preparation and Service What should you do after handling raw meat or eggs? Why is it important to wear an apron when cooking? Dirty clothing has bacteria What should you do after handling raw meat or eggs? Wash your hands thoroughly

Thawing of Food How do you properly thaw frozen meat? Where in the refrigerator do you place the meat to be thawed? Thawing meat in the: Refrigerator Microwave oven Placement in the Refrigerator: Lowest shelf On a plate to catch the juices Kept away from ready-to-eat foods and open containers

Safe Food Preparation and Service Wait before tasting. Cook food until done. Finish cooking once you start. Heat leftovers properly. Use sauces carefully. Marinade— Use clean serving plates. Serve food promptly. Keep temperatures consistent.

What About The Dishes? How to Wash Dishes Properly: Scrape extra food into the garbage. Prepare your water, make sure it’s very warm, and has enough soap to clean your dishes. Wash glasses first, then silverware, plates, and cups. Wash pots and pan last, they will make the water greasy. Dry dishes and put away. ©Learning ZoneXpress

Store Food Safely Store Food in Cool, Dry and Dark Places. Keep Cold Items Cold. More perishable in interior of fridge, not the door. What is “First In and First Out”? Cool food quickly using in shallow containers. Foods should be used in the order they are delivered. For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery. Date goods and place the new behind the old on your storage shelves.

Store Food Safely What is the temperature danger zone? The Danger Zone is the temperature range of 40° - 140° F. where certain foods could begin to develop harmful bacteria. Don’t keep these foods longer than 2 hours at room temperature. What foods should not be kept in the Danger Zone for too long? Any kind of dairy or meat product Temperature danger zone: 41-135 degrees Desserts made with dairy are best stored where? – In the fridge

Store Food Safely Desserts made with dairy are best stored where?

Four Steps of Food Safety Clean – hands and surfaces Separate – Don’t cross contaminate Cook – Check for proper temperatures Chill – Refrigerate promptly