1. Chapter 18

2. Food-Borne Illness
A food-borne illness is an illness transmitted by food.
Millions of cases of food-borne illnesses occur in the U.S. each year. Many go unreported because people mistake their symptoms for the “flu”.
Name the five main food-borne illnesses we covered in Foods 1.
Types:
Botulism
E-coli
Hepatitis A
Salmonella
Staph

3. A food borne illness can result in one of two ways:
Contaminants – substances that have accidentally gotten into food.
Bacteria – micro-organisms that multiply and under certain conditions can cause people to get sick.
Name the food-borne illness that comes from poorly processed canned goods. - Botulism

4. Sanitize Thoroughly clean surfaces to get rid of bacteria.
1 tsp of bleach to every quart
of water.
Clean means to remove visible soil and food particles.
Sanitize means to use moist heat or chemical agents to reduce pathogens.

5. What is the difference between cleaning your work surfaces and sanitizing them?

6. Sanitation in the Kitchen
Wipe lids of cans.
Keep sponges clean.
Use clean, covered containers to store food.
Run disposal immediately after placing food in it.
Use HOT SOAPY water to wash utensils and countertops.
Use HSW and a stiff brush to clean cutting boards.
Use a clean spoon every time you taste food during cooking.
Wash dishtowels/cloths often.

7. Personal Cleanliness
What should you do with long hair when preparing food?
Why is it important to wear an apron when cooking?
Why is it important to wear an apron when cooking?
Dirty clothing has bacteria
What should you do with long hair when cooking?
Wear a hair covering hat or tie it back.
What should you do after handling raw meat or eggs?
Wash your hands thoroughly

8. Handwashing What is the minimum time you should wash your hands?
Wash hands with hot, soapy water.
Scrub hands, wrist and fingernails for at least 20 seconds.
Rinse with hot water.
Dry with a paper towel.
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9. Safe Food Preparation and Service
Wash produce thoroughly.

10. Safe Food Preparation and Service
Use separate cutting boards for meat and vegetables.

11. Cross-Contamination
When harmful bacteria are transferred from one food or surface to another.
How do you prevent that from occurring in the kitchen?
Cross-Contamination:
Transferring of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods.
How to prevent:
Wash your hands often
Two cutting boards – one for raw meats and one for fresh food (veggies and fruits)
Store meat properly in the fridge
Rinse your fruits and vegetables thoroughly
Don't double dip! Use separate utensils to stir sauces, cook vegetables, flip meats, and strain broth or soups.
Make sure counters, faucet handles, spoon rests, pan lids, and door knobs on cabinets are clean and sanitized each time you cook or prepare separate items.

12. Safe Food Preparation and Service
What should you do after handling raw meat or eggs?
Why is it important to wear an apron when cooking?
Dirty clothing has bacteria
What should you do after handling raw meat or eggs?
Wash your hands thoroughly

13. Thawing of Food How do you properly thaw frozen meat?
Where in the refrigerator do you place the meat to be thawed?
Thawing meat in the:
Refrigerator
Microwave oven
Placement in the Refrigerator:
Lowest shelf
On a plate to catch the juices
Kept away from ready-to-eat foods and open containers

14. Safe Food Preparation and Service
Wait before tasting.
Cook food until done.
Finish cooking once you start.
Heat leftovers properly.
Use sauces carefully.
Marinade—
Use clean serving plates.
Serve food promptly.
Keep temperatures consistent.

15. What About The Dishes? How to Wash Dishes Properly:
Scrape extra food into the garbage.
Prepare your water, make sure it’s very warm, and has enough soap to clean your dishes.
Wash glasses first, then silverware, plates, and cups. Wash pots and pan last, they will make the water greasy.
Dry dishes and put away.
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16. Store Food Safely Store Food in Cool, Dry and Dark Places.
Keep Cold Items Cold. More perishable in interior of fridge, not the door.
What is “First In and First Out”?
Cool food quickly using in shallow containers.
Foods should be used in the order they are delivered.
For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery.
Date goods and place the new behind the old on your storage shelves.

17. Store Food Safely What is the temperature danger zone?
The Danger Zone is the temperature range of 40° - 140° F. where certain foods could begin to develop harmful bacteria.
Don’t keep these foods longer than 2 hours at room temperature.
What foods should not be kept in the Danger Zone for too long?
Any kind of dairy or meat product
Temperature danger zone: degrees
Desserts made with dairy are best stored where? – In the fridge

18. Store Food Safely
Desserts made with dairy are best stored where?

19. Four Steps of Food Safety
Clean – hands and surfaces
Separate – Don’t cross contaminate
Cook – Check for proper temperatures
Chill – Refrigerate promptly