1. Food and Kitchen Sanitation & Safety

2. Foodborne Illness
Foodborne illness: caused by unsafe food, also known as food poisoning.
Bacteria, parasites, fungi, viruses and harmful chemicals can make food unsafe
Symptoms from flu – death
Avoided by handling food properly

3. Foodborne Illness Continued
Anyone can get sick from unsafe food
Infants, children, pregnant women, older adults, people with health conditions, greater risk
The reason these people are at a greater risk for foodborne illness is because their immune systems may not be in the best shape to fight off illnesses

4. Bacteria Bacteria: microscopic living organisms Many are harmless
Foodborne illnesses occur when harmful bacteria contaminate food
Contaminate: to make impure

5. Harmful Bacteria
Small amounts does not usually make you sick, but some can be toxic even in small amounts
Can multiply where there are these 3 things:
Food (nutrients)
Moisture
Warmth

6. Harmful Bacteria Continued
Protein is ideal for growing bacteria
Some foodborne illnesses include:
coli (e. coli)
Listeria
Salmonella
Staphylococcus aureus (staph)
viral gastroenteritis (norovirus)

7. Food can also be contaminated by…
Chemicals
Poisons: cleaning solutions
Bits of glass or metal

8. Common Contaminants Parasites: organisms that feed on living things.
Fungi: organisms that spread through invisible spores.
Viruses: microorganisms that infect cells.
The trichina worm can be transferred to humans through undercooked pork
Some fungi produce poisons Mold is a fungus
May come from polluted water or the fish caught there

9. Symptoms of Foodborne Illness
Diarrhea
Severe Headache
Nausea
Abdominal pain
Blurred Vision
Headache
High Fever
Muscle pain
Fatigue
Vomiting

10. What to do to help foodborne illness
Rest and drink plenty of fluids
Wrap up the bad food as evidence (save packages)
Report the illness to your local health department

11. Sanitation

12. Sanitation Sanitation: the maintaining of cleanliness
Food safety requires good hygiene

13. WASH YOUR HANDS! You MUST
At least 20 seconds with warm, running water and soap
Scrub hands entirely between fingers and under fingernails
Use a paper towel to turn off the faucet and dry hands

14. Wash your hands before…
Preparing food or setting the table
Between handling different kinds of food

15. Wash your hands after… touching raw food, including meat, fish or eggs
cleaning appliances or dishes
handling garbage or dirty laundry
using the toilet or changing a diaper
using a phone or computer, touching animals
coughing, sneezing, blowing your nose, or touching your face, hair, skin, or a sore

16. Avoiding Spreading Bacteria
Don’t handle people’s food if you are sick
Cover an open sore with a clean waterproof bandage
Cover your nose and mouth with a tissue when you sneeze or cough, into elbow
Tie back long hair
Wear a clean apron and roll up long sleeves
Use a clean spoon for each tasting, no fingers!
Do not eat raw or partially cooked meat, poultry, fish or eggs
Never dip more than once into a common dish

17. Keep the Kitchen Clean!
Wash countertops before and after preparing food
Disinfect kitchen surfaces, appliances, and storage areas
Keep dirty dishes away from food prep
Clean the can opener every time
Use a different towel for drying dishes than your hands
Keep garbage covered
Keep pets away from food and appliances

18. Avoid Cross Contamination
Cross-contamination: the spreading of one harmful bacteria from one food to another
Keep raw meat, poultry, fish and juices away from ready to eat foods at all time
Separate cutting board for raw meat
Cutting boards free of cracks
Clean all cutting boards wash everything that touches raw food before using it
Paper towels to wipe up messes

19. Danger Zone
Danger Zone: the temperature range in which bacteria grows the fastest
40 degrees F to 140 degrees F

20. Thawing food There are 3 ways to safely thaw food…
Refrigerator: place frozen foods on the bottom shelf in a plastic bag
Cold Water: Place food in a watertight plastic bag, then in cold water, change the water every 30 minutes
Microwave Oven: defrost on the low or defrost setting, cook immediately

21. Serve Food Safely Keep hot foods hot – above 160 degrees F
Keep cold foods cold – refrigerate cold foods until serving, below 40 degrees
Limit Serving Time – perishable foods should not be kept out of the refrigerator.

22. Handle Leftovers Properly
Throw away food kept too long at room temp
Refrigerate or freeze leftovers as soon as the meal is done
Eat refrigerated leftovers within 3 to 4 days
Reheat foods to 165 degrees F

23. Spills and trips Clean up spills immediately Never walk on a wet floor
Keep drawers and cabinet doors closed when not using them

24. Electric Shock
Keep electrical cords away from water, the sink, stove, and heat sources
Unplug appliances before cleaning them
Never use appliances when your hands are wet
Pull the plug, not the cord
Never insert a metal object into an appliance

25. Burns and Fires Use dry potholders and oven mitts to handle hot items
Turn pot handles toward the center of the range
Watch food at all times while cooking
Tilt the cover of a hot pan away from you when opening
Stand to the side as you open a hot oven

26. Prevent Poisoning Cleaning and pest control products are poisonous
Keep food away from pesticides
Pesticides: a poison that kills insects or other pests
Never mix chemicals or store them near food

27. How to put out a kitchen fire
Use the right fire extinguisher to put out a small fire
Use baking soda, salt or a fire extinguisher to put out a grease fire
Leave a burning pan on the range
Turn off heat source

28. Foodborne Illness Poster
1 – Botulism
2 – Campylobacteriosis
3 – E. Coli Infection
4 – Listeriosis
5 – Perfringens Poisoning
6 – Salmonellosis
7 – Staphylococcal Poisoning
Each table #1 is assigned to a foodbourne illness
Use the book pg 116 and any cell phones or the iPad to research information
Include 5 facts along with information in the book
You will be explaining this as a group to the class with your poster