1. F OOD S POILAGE AND F OOD P OISONING HTTP :// WWW. LEARNALBERTA. CA / CON TENT / KEFS / INDEX. HTML FOOD SAFETY HTTP :// WWW. YOUTUBE. COM / WATCH ? V =1E KEH F KH W F 4 YOUTUBE - W E WILL W E W ILL R OCK YOU HTTP :// WWW. LEARNALBERTA. CA / CON TENT / KEFS / INDEX. HTML HTTP :// WWW. YOUTUBE. COM / WATCH ? V =1E KEH F KH W F 4 http://www.youtube.com/watch?v=32x65e9zTYo&feat ure=related Hand washing- (House theme song)

2. F OOD B OURNE I LLNESS Two main types: Poisoning caused by eating food that contains large amounts of any one of a variety of disease-causing BACTERIA Proper cooking will usually KILL this type of poisoning Poisoning caused by the presence in food of a TOXIN OR POISON Produced when certain types of bacteria are allowed to GROW in food The bacteria which produced toxins are also killed by proper cooking, but the toxin is not destroyed by heat and will remain in the food to cause ILLNESS and in some cases, even DEATH

3. F OOD B OURNE I LLNESS Another way that food may be contaminated is by the presence of CHEMICALS like pesticides and herbicides that may also produce illness The effects of food poisoning may occur anywhere from 2 – 72 hours after eating contaminated food

4. H OW F OOD P OISONING IS C AUSED ? Food poisoning results from eating food containing large numbers of harmful BACTERIA: That infect the lining of the digestive tract or release TOZINS into it Which have previously produced toxins in foods BACTERIA are microscopic organisms that are so small that it would take 500 million of them to form a single layer on a postage stamp They cannot move readily so they rely on a WATERY environment and depend on rodents, insects, dust particles, droplets of moisture (i.e., from coughs or sneezes), hands and pieces of clothing to carry them from one place to another

5. H OW F OOD P OISONING I S C AUSED ? Most bacteria are harmless and many can be BENEFICIAL however some are potentially dangerous and found in: Feces Soil Digestive tract or animals Raw meat, poultry, eggs and fish FACT: The nose of a healthy individual may be the site of STAPHYLOCOCCUS, which, through sneezing, may contaminate otherwise wholesome foods.

6. H OW F OOD P OISONING IS C AUSED ? They thrive in WARM MOIST foods and can double their number every 15 minutes when the temperature is in the ideal range for bacterial growth The ACIDITY of food is another factor in bacterial growth. Bacteria can multiply rapidly in non-acid and low- acid foods such as eggs, milk and meat

7. P OTENTIALLY U NSAFE F OODS Any food that has the potential to be unsafe since potentially unsafe foods are those in which food- poisoning bacterial grow RAPIDLY unless proper heat (above 60 F) or refrigeration (below 4 C) is maintained These foods are unsafe if not handled properly: Meat, fish, poultry Cooked veggies (LOW ACID) Cooked cereals Custards, puddings and whipped cream Milk and milk products Shellfish Eggs and egg products Soft cheeses Dressings and gravies

8. F OODS T HAT A RE U SUALLY S AFE Foods that are usually safe are those that can be safely kept at ROOM TEMPERATURE because food poisoning bacteria do not grow on them: Breads, crackers, cookies and cakes Nuts and peanut butter Jam, syrup and candy Butter, margarine and cooking oil Dry cereals and powdered milk Raw, cooked and dry fruit Raw veggies Pickles, relishes, mustard and ketchup Hard cheeses Spices

9. M OLDS Molds grow well under warm, moist conditions and can produce harmful toxins which can spread throughout the food Liquids or semi-solid foods Discard as SCRAPING away the visible mold may not remove all the toxins I.e., Jam Cheese Soft Cheese Covered with COTTONY WHITE or GREEN SPOTS should be discarded unless it’s a characteristic of the cheese I.e., Cream cheese Hard Cheese Salvage by CUTTING AWAY THE MOLD TO A DEPTH OF 2.5 CM I.e., Cheddar

10. Y EASTS Another type of microorganism causing food spoilage They can grow at REGRIGERATOR temperatures as well as at ROOM temperature They grow on: Fruit Bread Syrup Processed Meats Pickles Cottage cheese and yogurts Foods, beverages or brines showing signs of yeast growth (SLIMY or powdery films, CLOUDY sediments in liquids or gas bubbles) should not be eaten

11. K EEPING F OOD S AFE T O E AT Bacteria are usually killed by HOT temperatures and prevented by COLD temperatures. The DANGER ZONE: A temperature between 4 C and 60 C Considered unsafe because within this range, bacteria can easily survive and multiply in foods Do not keep potentially unsafe foods at room temperature longer than 2 hours

12. K EEPING F OODS S AFE T O E AT Sanitation is very important in the prep, cooking and storage of food Bacteria depends on MOISTURE to move therefore it is vital their paths be clocked CROSS CONTAMINATION The spread of bacteria to foods or from one food to another Tips: Clean all tools with soapy water and rinse with a mild bleach solution Keep a small cutting board just for raw meat and poultry since these foods contain BACTERIA

13. P URCHASING S AFE F OODS Check package dates on meats and baked goods Check for expiry dates on perishable foods Lean to identify freshness in fruits and veggies Check boxes and cans for dents and leaks Select frozen and perishable foods last

14. S TORING F OODS TO P REVENT S POILAGE Put the freshest foods at the BACK of the fridge, cupboard or freezer Rotate the other to the FRONT Properly stored foods retain their nutritional value, color and flavor longer Overtime all foods deteriorate due to the action of: ENZYMES MICROORGANISMS OXIDIZATION

15. S TORING F OODS TO P REVENT S POILAGE Enzymes Chemical substances produced in living tissues that SPEED the ripening process or maturing process The action of enzymes is SLOWED by refrigeration and freezing and INACTIVATED by heat Microorganisms Growth is SLOWED during refrigeration and freezing and KILLED by heat Some microorganisms produce spores which are resistant to heat and begin to grow again when conditions become favorable

16. S TORING F OODS TO P REVENT S POILAGE Oxidization Occurs when food surfaces are exposed to AIR Discoloration, vitamin loss and drying or softening happen and make the food less appealing

17. G UIDES TO P ERSONAL AND K ITCHEN C LEANLINESS Since bacteria is everywhere, follow these guidelines to DECREASE the transfer of bacteria and prevent food poisoning Personal cleanliness Hair Clothing Illness Hands Kitchen cleanliness Wash counters Clean with soapy water and mild bleach solution Tasting spoons Clean towels