1. FOOD SAFETY

2. Cross-contamination : letting micro-organisms from one food get into another. –Example 1 : cutting meat on a cutting board, then cutting vegetables on the same board without washing it first. –Example 2 : Putting raw meat on a plate, putting the meat on the grill and cooking it thoroughly. After the meat is cooked thoroughly putting the meat back on the same plate.

3. Food-borne illness : an illness caused by bacteria. Danger Zone: The temperature at which bacteria multiplies most rapidly. 40-140 degrees Perishable: A food which is likely to spoil quickly

4. 4 things that bacteria need to survive: 1. Food 2. Moisture 3. Temperature (danger zone) 4. Time

5. FOOD-BORNE ILLNESS FACTS Most cases of food-borne illness are caused by bacteria in red meat, poultry, raw eggs, and raw and partially cooked seafood. About 9,000 victims die each year from food-borne illness. Salmonella bacteria is the most common cause of food-borne illness.

6. Risky Foods food where bacteria can grow Animal Source –Bacteria loves protein Cooked Plant source –Cooked grains (Starch and moisture) –Cooked vegetables –Baked goods safe Raw Seed Sprouts Cut Melons

7. FOOD TEMPERATURES BE SAFE, NOT SORRY!! Danger Zone 40-140 degrees 0 degrees F. Freezing temperatures No bacterial growth 32-40 degrees F. Refrigerator temperatures, slow bacterial growth 160-212 degrees F. High temperature destroys most bacteria

8. HOW TO KEEP FOODS SAFE Clean : wash hands, utensils, counter tops with hot water and soap. Separate: Keep raw meat, poultry, eggs and seafood away from ready to eat foods. (prevent cross-contamination) Cook: cook foods to proper internal temperatures. Check for doneness with food thermometer. Chill: refrigerate of freeze perishables within two hours. Make sure refrigerator is set at no higher than 40 degrees and freezer is set at 0 degrees.

9. PACKAGE DATES Sell-by date: The last day a food product is to be sold: allows for short storage time in consumer’s refrigerator. Expiration date: The last day a food should be eaten or used. Freshness date (best if used by): The date at which a food will have passed it’s quality peak.

10. DiseaseOnsetSymptomsFoodsContaminatio n source Prevention Salmonella12-36 hrs.Diarrhea, abdominal pain, chills, fever Raw Poultry, raw eggs Infected food handler, animals Cook eggs and meat thoroughly, wash hands, utensils Staphylococcus 1-6 hrs.Nausea, vomiting, diarrhea, cramps Ham, meat, poultry, cream- filled pastries, cheese, potato salad Handlers with sore throat or infected cuts Heat food, cool foods rapidly E. Coli12-72 hrs.DiarrheaUndercooked ground meats, bagged spinach Intestinal track of animals Cook ground meats thoroughly Botulism12-36 hrs.Fatigue, weakness, double vision, slurred speech Vegetables, fruits, meat, fish, poultry, condiments Soil or dustThorough heating and rapid cooling of foods. Clostridium perfringens 8-22 hrs.Diarrhea, cramps Cooked meat and poultry Soil, raw foodsThorough heating and rapid cooling of foods.

11. SAFETY TIPS!! Heat foods thoroughly, cool foods rapidly. Foods high in acidity (ph above 7) are not as likely to contain bacteria. (Example: tomato, vinegar, citrus-lemon)

12. REFRIGERATED FOODS Eggs –Raw: 5 weeks –Hard cooked: 1 week Fish –Fresh:1-2 days –Cooked: 3-4 days Meats _ Fresh: 3-4 days _ Ground: 1-2 days _ lunch: 4-6 days _ Ham: 1 week _ Whole chicken: 2-3 days _ Pieces chicken: 1-2 days