1. Food Safety
Just FACS

2. What is a foodborne illness?
Sickness caused by eating food that contains a harmful substance.

3. At Risk
EVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others:
Children
Pregnant women
Seniors
Individuals with compromised immune systems
Medications that weaken natural immunity

4. Some Bacteria Diseases
Common Sources
Campylobacteriosis
Contaminated water; unpasteurized milk; undercooked meat, poultry and seafood
Botulism
Improperly processed, home-canned and commercially canned foods; vacuum packed or tightly wrapped foods
E. coli
Unchlorinated water, raw or rare ground beef; unwashed produce; unpasteurized milk
Salmonella
Raw or undercooked poultry, eggs, meat and seafood; unpasteurized milk
Staphylococcus aureus
Prepared foods left too long at room temperature. Meat, poultry, egg products and such mixtures as tuna, chicken, potato and egg salad; cream filled pastries

5. Some Bacteria Diseases
Common Sources
Listeria
Improperly processed deli meats and unpasteurized milk products.
Clostridium Perfringens
Cooked beans, meat products, thick soups, and gravy. Leftovers that aren't cooled and reheated properly may contain a lot of the bacteria.

6. Symptoms of Bacteria Diseases
E. Coli
abdominal cramping, sudden, severe watery diarrhea that may change to bloody stools
Gas, loss of appetite or nausea, vomiting (uncommon), fatigue, fever
Symptoms can last anywhere from a few days to more than a week.
Salmonella
Cramps in your stomach, Bloody stools, Diarrhea, Cold and chills, Fever, Headache, Sick to your stomach, Throwing up
Staphylococcus
The signs of cellulitis are those of any inflammation. Any skin sore or ulcer that has these signs may be developing cellulitis. If the staph infection spreads, fever, with chills and sweats,

7. Symptoms of Bacteria Diseases
Clostridium Perfringens
6 – 24 hours after consuming toxin abdominal pain and stomach cramps, followed by diarrhea. Nausea is also a common symptom. Fever and vomiting are not normally symptoms
Botulism
Nausea, vomiting, diarrhea followed by constipation and abdominal distension. May be weakness and difficulty breathing
18-36 hours after consuming
Listeria
11-70 days after consuming
Muscle aches, fever, flu-like symptoms, nausea, diarrhea, headache, stiff neck, tremors, loss of balance
Campylobacter
Diarrhea, bloody stool, vomiting, belly cramps, bloating, fever

8. Prevention of Bacteria Diseases
E. Coli
Cook meat properly, wash produce properly, avoid cross contamination, defrost food properly, store leftovers properly, avoid raw milk, don’t prepare food if have diarrhea
Salmonella
Avoid eating raw or barely cooked eggs.
Don’t eat raw or undercooked beef, pork, or poultry.
Refrigerate food properly, Wash your hands well, store and handle food properly. Don’t mix utensils that could cross contaminate
Staphylococcus
Keep cuts/open sores clean and covered if needed and don’t share towels or anything that could spread the disease.
Seek medical help if needed to prevent spreading

9. Prevention of Bacteria Diseases
Clostridium Perfringens
Cook meats properly, make sure held and stored at proper temperature
Reheat to proper temperature (usually 140)
Botulism
Can food properly, boil home processed foods for at least 10 minutes, do not taste canned foods to see if still good, throw away suspicious cans, keep baked potatoes hot
Don’t give honey or corn syrup to infants

10. Prevention of Bacteria Diseases
Campylobacter
Cook poultry to 165 F, heating foods and pasteurized products, wash hands before cooking and after touching raw meal, prevent cross contamination, wash hands after touching pets
Listeria
Clean hands and surfaces, scrub raw vegetables, cook thoroughly, careful with cheeses, make sure deli meats are safe to consume

11. Food Safety definition
Food safety means keeping food safe to eat by following proper food handling and cooking practices.

12. Four Steps to Food Safety
Clean
Separate
Cook
Chill

13. Clean Personal Hygiene Kitchen Wash hands in warm, soapy water
20-second scrub
Wash before and after preparing food in the kitchen.
Cover coughs and sneezes
Clean and sanitize all surfaces and utensils in hot, sudsy water.
Change dish towels often
Dispose of garbage promptly

14. Separate Separate cooked and ready-to-eat foods from raw foods.
Do not taste and cook with the same spoon.
Never use the same utensil, cutting board, or plate for raw and cooked foods.
This step prevents cross-contamination which occurs when harmful bacteria spread from one food to another.

15. Cook
Cooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill harmful bacteria.
Use a thermometer to check food temperatures.
Do not taste uncooked or partially cooked dishes.
Reheat foods thoroughly to 165 degrees F.

16. Chill Do not allow foods to sit out longer than 2 hours.
Divide larger amounts of food into small portions to chill faster.
Refrigerators should be kept at 40 degrees Fahrenheit or below.
Freezers should be kept at 0 degrees or below
Thaw foods in refrigerator, cold water or the refrigerator
When in doubt “Throw it Out!”

17. Poster Activity
Create a poster demonstrating ways to safeguard food in the kitchen.
Use drawings or cut outs from magazines.