Kitchen Safety Do Now: List 6 important Kitchen Safety rules that we’ve discussed this week on a piece of loose leaf paper

Food borne Illnesses

What are Food borne Illnesses? According to the CDC, each year 48 million illnesses and 3,000 deaths can be traced to foodborne pathogens. A food-borne illness is food that has been contaminated.

Causes Harmful bacteria are the most common cause of food borne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are the most common source of food borne illnesses because they are not sterile. Ex.) Chicken, Ground beef, Eggs, Unpasteurized Milk

Symptoms In most cases, symptoms resemble the flu and may last a few hours or even several days. Symptoms can range from mild to serious and include: abdominal cramps nausea vomiting diarrhea fever dehydration

How does food become contaminated? We live in a bacterial world, good and bad so there are many opportunities for food to become contaminated as it is produced and prepared: 1. During slaughter, raw meat and poultry can become contaminated. Seafood can become contaminated during harvest or through processing 2. Later in food processing, other bacteria can be introduced from infected humans who handle the food, or by cross contamination 3. After purchase, the consumer can contaminate the food

Facts Most bacteria grow undetected because bacteria doesn’t smell or look bad. Freezing and Refrigeration of food slows bacteria’s growth but does not destroy the bacteria. The bacteria is ONLY destroyed by heat Thorough cooking to the proper internal temperature is the only way to destroy the bacteria.

“Danger Zone” Bacteria multiply rapidly between 40°F to 140°F To keep out of this danger zone, keep cold foods cold and hot foods hot. “When in doubt, THROW IT OUT!”

To prevent harmful bacteria from growing in food: 1) CHILL: Refrigerate foods immediately. Foods cannot be left out for more than 2 hours. Always store and refrigerate leftovers in shallow dishes. 2) COOK: Cook meat, poultry and eggs to the proper internal temperature and that will kill the harmful bacteria 3) SEPARTE: Prevent cross-contamination 4) CLEAN! Wash hands before and after handling food. Always clean counters before preparing food.

KEEP HOT FOOD HOT and COLD FOOD COLD Hot food should be cooked to 140 degrees or higher via meat thermometer Cold food should be refrigerated lower than 40 degrees or frozen at zero degrees When food is cooked and left out for more than 2 hours, bacteria can multiply quickly.

Thaw Foods Safely The proper way to thaw such products is to either thaw them in the refrigerator, under cold water or in a microwave NEVER thaw on the countertop.

Wash Your Hands Our hands naturally carry bacteria on them and there is bacteria on food. We can transfer that bacteria to the food. Hands should be washed before, during and after preparing food with warm, soapy water for 20 seconds

Wash Fruits and Vegetables Because fresh fruits and vegetables are grown outside, they may come in contact with a wide range of bacteria. Most of these bacteria are harmless, but it is important to realize that fresh fruits and vegetables should be washed thoroughly under running water before you consume them with a fruit/ vegetable brush.

Don’t Cross Contaminate It is important to make sure that you don’t allow the juices associated with raw meat and poultry to contaminate other areas of your kitchen. Clean utensils and cutting boards thoroughly Always store raw meats on the bottom of the refrigerator

Common Food borne Illnesses 1) Salmonella Common Source: raw poultry, raw eggs 2) E. Coli Common Source: ground beef, unpasteurized milk 3) Botulism Common Source: dented or bulging cans

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