Food Safety Food and Nutrition I

Who’s affected by Foodborne Illnesses 76 million people get sick from foodborne illnesses 5,000 people die

What is a foodborne illness? Sickness caused by eating food that contains a harmful substance.

At Risk EVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others: Children Pregnant women Seniors Individuals with compromised immune systems Medications that weaken natural immunity

Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration from losing bodily fluids

High Risk Foods Raw and undercooked meat and poultry Raw or partially cooked eggs and foods containing raw eggs Unpasteurized juices, milk or milk products Raw sprouts

Some Bacteria Diseases Common Sources Signs/Symptoms Campylobacteriosis Contaminated water; unpasteurized milk; undercooked meat, poultry and seafood Diarrhea (sometimes bloody), cramping, abdominal pain, and fever within two to five days after exposure to the organism. Can spread into bloodstream and become life-threatening Botulism Improperly processed, home-canned and commercially canned foods; vacuum packed or tightly wrapped foods E. coli Unchlorinated water, raw or rare ground beef; unwashed produce; unpasteurized milk Salmonella Raw or undercooked poultry, eggs, meat and seafood; unpasteurized milk Staphylococcus aureus Prepared foods left too long at room temperature. Meat, poultry, egg products and such mixtures as tuna, chicken, potato and egg salad; cream filled pastries

Food Safety definition Food safety means keeping food safe to eat by following proper food handling and cooking practices.

Four Steps to Food Safety Clean Separate Cook Chill

Clean Personal Hygiene Kitchen Wash hands in warm, soapy water 20-second scrub Wash before and after preparing food in the kitchen. Cover coughs and sneezes Clean surfaces before cooking Clean and sanitize all surfaces and utensils in hot, sudsy water. Change dish towels often Dispose of garbage promptly

Separate Separate cooked and ready-to-eat foods from raw foods while shopping, preparing or storing foods. Do not taste and cook with the same spoon. Never use the same utensil, cutting board, or plate for raw and cooked foods. This step prevents cross-contamination which occurs when harmful bacteria spread from one food to another.

Cook Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill microorganisms (harmful bacteria). Use a thermometer to check food temperatures. Do not taste uncooked or partially cooked dishes. Reheat foods thoroughly to 165 degrees F.

1 in 4 hamburgers turn brown before it has been cooked to a safe internal temperature

Food Thermometer Using a food thermometer is the only way to know if food has been cooked to a safe internal temperature

Food Thermometer 1. Place in thickest part of food 2. Don’t touch thermometer bone, fat, or gristle 3. Check temperature before timer goes off 4. Check temperature in several places in irregular shaped foods

Safe internal temperatures

Chill Do not allow foods to sit out longer than 2 hours. Divide larger amounts of food into small portions to chill faster. DANGER ZONE (41-140 degrees F) – the temperature zone where bacteria multiply rapidly

Chill Refrigerators should be kept at 40 degrees Fahrenheit or below. Freezers should be kept at 0 degrees or below Thaw foods in refrigerator (best way), cold water or the microwave When in doubt “Throw it Out!”

Refrigerator Storage Store raw meat, poultry, and seafood on the bottom shelf of the refrigerator to prevent their juices from dripping on to other foods. Leftovers May become unsafe within 3 to 4 days

Poster Activity Create a poster demonstrating ways to safeguard food in the kitchen. Use drawings or cut outs from magazines.