CHAPTER SIX LESSON 4

FOOD SAFETY __________________: food poisoning, consuming food that has come in contact with a contaminant. In most cases this is a parasite, bacteria or a virus that cannot be seen or smelled.

CAUSES OF…. 1. Animals used for consumption can harbor diseases in their _______ and __________. Must be thoroughly cooked or pasteurized (made safe by the slow heating to destroy any pathogens) 2. May be contaminated with ____________ spread from an infected person or animal

MINIMIZING THE RISKS Bacteria need 3 conditions for growth:___________, __________ and ____________. Buying – don’t buy damaged packaging, keep raw meat separate from other foods, refrigerate perishable foods as soon as possible. Home storage – freeze/refrigerate meats, wash hands before and after handling meats

Pre-preparation – Thaw meat in fridge, avoid cross-contamination by washing hands and work surfaces after prepping food. Cooking – cook food thoroughly. Refrigerate unused portions immediately Serving – keep foods hot or cold, never at room temperature. Leftovers – “if in doubt, throw it out”

FOOD SENSITIVITIES ___________________– body’s immune system overreacts to substances in food (usually proteins) The body’s immune system responds to them as if they were pathogens and produces antibodies for their defense. _______________– an ingredient in the food causes a negative reaction by the body. Usually from an additive.