Botulism
Botulism Source: Symptoms: Prevention: Improperly canned foods Dented or bulging cans bought at the store Symptoms: Double Vision Not able to speak or swallow Affects nervous system Prevention: Cook all bottled food and meats to proper temperature. Don’t buy dented or bulging cans
E-Coli
E-Coil Source: Prevention Symptoms Raw/undercooked ground beef Thoroughly cook ground beef Wash hands after handling raw beef Symptoms Cramps Diarrhea Vomiting Fever
Hepatitis A
Hepatitis A Food Source: Symptoms: Prevention: Fecal Matter Improper Hand Washing Symptoms: Nausea Loss of appetite Vomiting Fever Prevention: Wash hands after using toilet Wash hands after changing a baby’s diaper Wash hands before preparing foods
Salmonella
Salmonella Source: Prevention: Symptoms: Raw Poultry Raw Eggs Wash hands after touching raw eggs and poultry Don’t eat raw eggs Cook poultry to correct temperature Symptoms: Cramps Diarrhea Nausea Fever Headache
Staphylococcus
Staphlococcus Source Symptoms: Prevention: Human mucous Open wounds Diarrhea Nausea Vomiting Abdominal Pain Cramps Prevention: Wash hands after sneezing and coughing Wear band-aid AND glove over wound when eating and cooking
Danger Zone
Danger Zone Danger Zone: 41-135°F Any time that you are heating, reheating and serving food, heat them up to 165°F. Keep it cold, store foods at 40 degrees or below.
Internal Food Temperature
Temperatures Ground Meats: All Poultry(Whole or Ground): Pork, Beef, Veal, Lamb 155°F All Poultry(Whole or Ground): 165°F Seafood, beef, veal, lamb: 145°F
Cross Contamination
Cross Contamination Cross contamination is when bacteria from one food item are transferred to another food item. Example: Unwashed cutting boards, countertops, knives, kitchen tools and unwashed hands. When you aren’t sure if the food is still good. Remember this phrase: “When in doubt throw it out!”
Thawing Food
Thawing Food Microwave: Use defrost setting on microwave. Cook food right after defrosting. Refrigerator: Put food into refrigerator the day before to thaw. Use lower shelf and put meat on a plate or dish to catch juices. Sink: Use COLD water to thaw food. Replace water every 30 minutes.