1. Fight Back!
Sanitation and Safety

3. Food Borne Illness What is a Foodborne Illness? Flu like symptoms
Most bacteria are harmless
76 Million Sick each year
5000 die

4. Who is at Risk? Elderly Infants/Children Pregnant women
People with weak immune systems

5. Forms of Contamination
Biological
Physical
Chemical

6. What is the difference Between Microorganisms and Pathogens
Microorganisms are small living organisms that can only be seen through a microscope
Pathogens-microorganisms that can cause illness

7. Biological Contamination
Viruses
Bacteria
Parasites
Fungi

8. WHAT ARE SOME EXAMPLES OF POTENTIALLY HAZARDOUS FOOds
Fish
Poultry
Meat
Eggs
Milk and Dairy
Shellfish
Sliced Melons and Tomatoes
Baked Potatoes
Sprouts
Garlic and Oil Mixtures
Tofu

9. Food Borne Illness The danger zone is 40F-140 Keep out of zone by
Store in the refrigerator
Cook food to 160F
Maintain hot food above 140F
Reheat food to 165 for 15 sec with 2 hours
Food should not be in the danger zone for more than two to four hours

10. Hepatitis A Virus Incubation-10-12 days Symptoms
Jaundice
Muscle aches
Headache
Inflammation of the liver
Source-person infected transfer from fecal matter to
Food
Water
Fruits and Veggies
Prevention
Cook Food, wash hand, and food handler needs to stay home when sick

11. Parasite-Trichinosis
Incubation-
Symptoms
Muscle pain
Fever
Swelling of the face
Weakness or fatigue
Sources-Wild Game and Pork
Prevention
Cook Meat and Wild Game to 145
Freezing may kill some

12. Incubation period for Pathogens
E Coli-2-9 days
Salmonella-6-48 hours
Staphylococcus-Rapid
Listeria-Few Days-3 weeks
Trichinosis-8hour-few days
Botulism-18-36hr(most deadly)

13. Clean vs. Sanitary Clean free of visible dirt
Sanitary 99.9% free of all microorganisms

14. The 4 C’s in Food Safety Cook Clean Chill
Separate-Avoid Cross Contamination

15. 4 C’s Cook to proper temperatures
Use a clean thermometer to check internal temp
Cook eggs whites until firm
Microwave-make sure no cold spots
Sauces and soups to boil
ground beef and poultry to 165F
TCS cooked food discarded after 7 days

16. 4 C’s Clean: Wash hands and surface often
Wash hands with hot soapy water. The water should be as hot as you can stand
Use 20 Second Scrub
Wash and sanitize cutting board with hot soapy water
Use plastic or non porous cutting board
Clean vs. Sanitary

17. 4 C’s Chill-Refrigerate Properly Refrigerate with two hours
Never defrost at room temperature
Thaw in refrigerator, microwave, cold running water
Refrigerator is the best way to thaw
Divide large quantities of food into shallow containers

18. 4C’s Separate Don’t Cross contaminate
Cross contaminate is when raw food contaminate ready to eat food
Always wash hands and cutting boards after use
Never placed cooked food with raw food
In the refrigerator, store meat below veggies and fruits

19. Kitchen Safety Reminders
Keep all doors and drawers closed at all times
Absolutely no playing around in kitchen
Wash knives with the blade away from you
Don’t soak knives
When cutting keep fingers curled away from the blade. Use guidelines
Hot oil and water do not mix. Keep water away from oil
Never move or transfer hot oil
Remove anything from stove with hot pads
Never use a towel or wet towel to remove something from the oven