Food Safety

Foodborne Illness Also known as food poisoning Simply, a disease transmitted by food. MILLIONS get some type each year, and often mistaken for a tummy ache.

Where does it come from? Causes of foodborne illness include: Foodborne illness occurs when food is contaminated. Contaminate- an undesirable substance that unintentionally gets in food. Causes of foodborne illness include: poor handling, improper cooking, or poor storage of food.

©2002 Learning Zone Express Food-borne Illness According to the CDC (Center for Disease Control): It is estimated that 76 million cases of food-borne illness occur each year in the United States. 1 out of 4 Americans become infected with some form of food-borne illness each year. About 5,000 people die each year from food-borne illness. ©2002 Learning Zone Express

Types of Foodborne Illness Some common types of food-borne illness include: Campylobacteriosis Salmonella E. Coli Norwalk & Norwalk like virus (Norovirus) Listeriosis Clostridium Botulinum (poisoning) Symptoms generally appear within 2-72 hours and usually include nausea, vomiting, and diarrhea.

Who’s at Risk? Certain people are more prone to foodborne illness than others, such as: •Elderly adults – Older age plays a factor in sensitivity to foodborne illness because the immune system becomes slower to respond and weaker with increasing age. •Infants/young children – Younger age plays a factor in sensitivity to foodborne illness as well, as young children and infants' immune systems are not fully developed. •Others with lowered immune systems – Diabetics, those with AIDS, those going through therapy for cancer (ie. radiation or chemotherapy), and those who are pregnant. Immune system: a system of biological structures and processes within the body that protects against disease.

Contaminates Bacteria All foods contain bacteria How you get sick- Most common cause of foodborne illness in the U.S. Organisms that live in soil, water, and bodies of plants and animals All foods contain bacteria Not all are harmful Certain types are intentionally added to foods: cultured milk products such as buttermilk and yogurt How you get sick- Some bacteria irritate the lining of the intestines. Other bacteria produce toxins that cause illness. Toxins: poison

©2002 Learning Zone Express Campylobacteriosis Most common bacterial cause of diarrhea in the U.S. — occurring more frequently in the summer months than in the winter. Found in: Undercooked poultry, unpasteurized (raw) milk, surface water and mountain streams. Symptoms: Diarrhea (could be bloody), cramping, abdominal pain, and sometimes nausea, vomiting and/or fever within 2-5 days after exposure. Prevention: Drink pasteurized milk. Cook meats thoroughly. Poultry (chicken, turkey & duck) to 165° F Chicken should not be pink. Wash hands before and after handling raw meats. Carefully clean all cutting boards, countertops, and utensils with soap & water. ©2002 Learning Zone Express

©2002 Learning Zone Express Salmonella Found in: Raw meats, poultry, eggs, unpasteurized milk, fish, and products made from them. Symptoms: Diarrhea, fever, abdominal cramps 12-72 hours after infection. Prevention: Cook foods thoroughly and serve them while they are still hot (>140° F.). Keep cooking utensils and surfaces clean while preparing foods. Promptly cool or freeze foods after cooking or preparing them. Fully reheat stored foods. Wash your hands before and after handling and eating food. Avoid cross-contamination. ©2002 Learning Zone Express

©2002 Learning Zone Express E. Coli 0158:H7 Found in: Undercooked ground beef, and unpasteurized (raw) milk or milk products. Symptoms: Painful stomach cramps, and severe & bloody diarrhea. May cause serious urinary tract and kidney infections. Prevention: Thoroughly cook meats. Drink pasteurized milk. Always keep hot foods hot and cold foods cold. Always wash your hands before and after handling food. ©2002 Learning Zone Express

Norwalk & Norwalk-like Virus Found in: Human fecal matter, and contaminated shellfish. Symptoms: Nausea, vomiting, diarrhea, abdominal cramps, and sometimes headache and low-grade fever. Prevention: Practice hand washing before/during working with foods. After touching a pet/animal. After using the bathroom. Do not prepare foods for others when ill with diarrhea. ©2002 Learning Zone Express

©2002 Learning Zone Express Listeriosis Found in: Soft cheeses, deli salads, cold smoked fish, hot dogs, deli meats, and unpasteurized (raw) milk. Symptoms: Fever, muscle aches, occasionally nausea or diarrhea. Can lead to headache, stiff neck, confusion and loss of balance. Prevention: Thoroughly cook raw food from animal sources. Wash raw vegetables thoroughly before eating. Avoid raw (unpasteurized) milk or foods made from raw milk. Wash hands, knives, and cutting boards after handling uncooked foods. Keep uncooked meats separate from other foods. ©2002 Learning Zone Express

Clostridium Botulinum Poisoning Found in: Contaminated home-canned foods. Improperly canned foods like meat, poultry, fish, and most vegetables. Chopped garlic in oil, chili peppers, tomatoes improperly handled, baked potatoes wrapped in foil, home-canned or fermented fish. Symptoms: Overall muscle weakness, dry mouth, headache, double vision, slurred speech, and difficulty swallowing ranging from 6 hrs. to 10 days after consumption of food with the toxin. Can be fatal. ©2002 Learning Zone Express

What Bacteria Need to Grow F Food A Acidity T Temperature Instructor Notes Bacteria need six conditions to grow. You can remember these conditions by thinking of the words FAT TOM. T Time O Oxygen M Moisture 2-10

Conditions for Bacterial Growth (FATTOM) Food Bacteria need food to grow and multiply rapidly. They prefer high-protein foods like meat, eggs, dairy products, cooked vegetables, such as beans, and cooked grains, such as rice. Acidity pH between 4.6-7.6 for growth Temperature Bacteria rapidly multiply when between 41 to 135 degrees Fahrenheit. This is known as the DANGER ZONE. Freezing and refrigerating will stop or slow growth, but it will not kill bacteria. Time With favorable conditions, bacteria can double every 20 minutes. Risky foods left at room temperature for 2 hours or more are unsafe to eat and should be discarded. Oxygen Some need oxygen and other do not. Vacuum-seal or airtight container. Moisture/ Water We can control bacterial growth by controlling water available. ©2002 Learning Zone Express

What Bacteria Need to Grow Temperature: Bacteria grow rapidly between 41˚F and 135˚F (5˚C and 57˚C) This range is known as the temperature danger zone Bacteria growth is limited when food is held above or below the temperature danger zone T Temperature Instructor Notes Bacteria grow even more rapidly from 70° F to 125° F (21°C to 52°C). 2-13

©2002 Learning Zone Express 5 Steps to Food Safety To fight bacteria that cause food-borne illness, follow these five steps to food safety. Cook Cook meat, poultry & eggs thoroughly. Separate Don’t cross-contaminate. Chill Chill down to proper temperatures. Clean Wash produce, hands & surfaces. Avoid Avoid foods from unsafe sources. ©2002 Learning Zone Express

©2002 Learning Zone Express Cook Cooking food safely is a matter of degrees! Foods are properly cooked when they’re heated for a long enough time and at a high enough temperature to kill harmful bacteria. Ground Beef Cook to a safe internal temperature of 155° F. Meat should no longer be pink. Meat & Poultry Cook until juices run clear. Roasts & steaks at least 145° F. Poultry 165° F. Eggs Cook until the yolk and whites are firm. Use only pasteurized eggs in recipes in which eggs remain raw or partially cooked. Seafood Cook fish until it is opaque and flakes easily with a fork. 145F Leftovers Reheat to an internal temperature of 165° F. Bring sauces, soups and gravies to a boil. ©2002 Learning Zone Express

©2002 Learning Zone Express Separate Combat Cross-Contamination! Safely separate raw meat and seafood from other foods in your shopping cart and your refrigerator. Always wash hands, cutting boards, dishes and utensils after they come in contact with raw meat, poultry, eggs and unwashed produce. Place cooked food on a clean plate. Place raw foods in a sealed container or plastic bags to prevent meat juices from dripping on other food. Wipe up promptly meat juice spills from all surfaces. ©2002 Learning Zone Express

©2002 Learning Zone Express Chill Follow these COOL rules: Refrigerate prepared foods within 2 hours. Cold temperatures keep most harmful bacteria from multiplying. Set your refrigerator at 40° F. (or less) and the freezer at 0° F. Divide large amounts of leftovers into small shallow containers for quick cooling. Marinate foods in the refrigerator. Don’t pack the refrigerator too full. Cold air must circulate to keep food safe. Use a cooler or ice pack to keep perishable food cold, especially on hot summer days. Thaw foods in the refrigerator, never at room temperature. ©2002 Learning Zone Express

Preventing Time-Temperature Abuse Time-temperature control: Food held in the range of 41˚F and 135˚F (5˚C and 57˚C) has been time- temperature abused Food has been time-temperature abused whenever it is handled in the following ways Cooked to the wrong internal temperature Held at the wrong temperature Cooked or reheated incorrectly Instructor Notes Most foodborne illnesses happen because TCS food has been time-temperature abused. Remember, TCS food has been time-temperature abused any time it remains between 41°F and 135°F (5°C and 57°C). This is called the temperature danger zone because pathogens grow in this range. But most pathogens grow much faster between 70°F and 125°F (21°C and 52°C). Food is being temperature abused whenever it is handled in the following ways: cooked to the wrong internal temperature, held at the wrong temperature, or cooled or reheated incorrectly. The longer food stays in the temperature danger zone, the more time pathogens have to grow. To keep food safe, you must reduce the time it spends in this temperature range. If food is held in this range for four or more hours, you must throw it out. 4-6

Wash hands and surfaces often. Clean Wash hands and surfaces often. Wash Up! Wash hands with hot, soapy water for at least 20 seconds before and after handling food and after using the bathroom, handling pets or changing diapers. Thoroughly scrub hands, wrists, and fingernails. Rinse and dry. Fruit & Veggies: Wash raw produce under running water. Use a small vegetable brush to remove surface dirt. Cut away any damaged or bruised area on product. Bacteria thrive in these places. Surface Cleaning: Use paper towels to clean kitchen surfaces so germs can be thrown away. Wash cutting boards, counters and all utensils with hot, soapy water after preparing each food item to avoid cross-contamination. Wipe up spills in the refrigerator immediately. ©2002 Learning Zone Express

Product Dates & Recommendations “Sell-by” Date Tells the retailer how long to keep a product out for sale. It is recommended that the product be used within a few days of this date for maximum freshness (flavor, aroma & appearance). “Use-by” Date Tells the consumer the final date by which to use the product. A recommended date for the product to be used for quality flavor, aroma & appearance. Product dates and recommendations are only reliable if food has been kept at a proper temperature during storing and handling. ©2002 Learning Zone Express

©2002 Learning Zone Express Food Safety Quiz Choose the best answer for the following questions: 1. When should hands be washed? a. Before eating or cooking. b. After using the bathroom. c. After playing with a pet. d. All of the above. 2. Bacteria multiplies quickly when it is kept between ___ and ___ degrees Fahrenheit. a. 30 and 60 b. 130 and 150 c. 41 and 135 d. 200 and 240 ©2002 Learning Zone Express

©2002 Learning Zone Express Food Safety Quiz True or False? 3. Contaminated food ALWAYS looks, smells and tastes bad. 4. It is safe to cut raw greens on a cutting board previously used for raw chicken if the board is rinsed off first. 5. It is safe to eat a perishable food, like pizza, that has set out for over 2 hours if it is thoroughly reheated. ©2002 Learning Zone Express