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Published byKelley Powers Modified over 9 years ago
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FOOD SAFETY AND STORAGE Focus on Foods
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What is a Food borne illness A Food Borne Illness is a sickness caused by eating food that contains a harmful substance. Bacteria are single celled microorganisms. A contaminant is a substance that may be harmful that has accidentally gotten into food.
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Bacteria that cause food borne illness. Salmonella: found in raw or undercooked poultry, eggs, meat and seafood, unpasteurized milk. E coli: mainly found in raw or rare ground beef, unwashed produce Symptoms: diarrhea, cramping, nausea, vomiting, low-grade fever, body aches Rare Symptoms: Death, coma, system shut down
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When it comes to Bacteria…. You cannot see or smell if something is contaminated. Can be spread from a cough or sneeze.
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Name 4 Safety practices 1. Keep yourself and the kitchen clean. 2. Avoid cross-contamination 3. Cook food thoroughly 4. Store food properly
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Cross-Contamination Occurs when harmful bacteria spread from one food source to another.
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Hand Washing The #1 way to prevent bacteria is to wash your hands for 20 seconds. Use hot soapy water.
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Roots of food borne illness Microorganisms- living creatures that are visible only through a microscope. Bacteria is a microorganism.
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FAT TOM Food: Bacteria need food to grow and reproduce rapidly. Acidity: Bacteria needs a neutral Ph to grow. It cannot grow on lemons Temperature: Bacteria grows between 40 degrees and 140 degrees F. Time: Bacteria can double every 20 min. Oxygen: Bacteria needs air to breathe Moisture: Bacteria loves moisture
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Danger zone The temperature danger zone is from 40 degrees to 140 degrees F.
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To Fight bacteria that cause food- borne illness, follow these steps to food safety.
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Cook Cook meat, poultry, and eggs thoroughly Separate Don’t cross-contaminate Clean Wash hands and surfaces often Chill Refrigerate often
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Cooking Temperatures Raw whole fish and eggs 145 degrees F Raw whole meat 145 degrees F Ground Meat155 degrees F Poultry165 degrees F
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Thawing Food 3 Safe ways to thaw food are… Microwave In the refrigerator Under cold water NEVER THE COUNTER
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Question Which meat would be more prone to getting bacteria? Ground Hamburger Steak
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Cook Use a thermometer to check food temperatures Reheat leftovers to 165 degrees F
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Chill Keep cold foods cold- below 40 degrees F Freezer should be set at 0
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Separate DON’T CROSS CONTAMINATE Wash utensils after using Store raw poultry, fish, and meat in separate containers away from other foods in the refrigerator
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Clean Clean- the physical act of using soap and water to clean Sanitize- maintaining clean conditions to prevent disease
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HACCP Hazard Analysis and Critical Control Point Designed to predict and prevent threats to food safety at various points in food processing and service.
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FIFO First in First Out Use the first opened first. Buy only what you need Check dates
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FDA FDA Federal Drug Administration USDA United States Department of Agriculture
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