1. and prevent foodborne illness.
Prepare, store, and preserve foods safely to maximize nutrition and enjoyment
and prevent foodborne illness. 1

2. Content Vocabulary Academic Vocabulary contaminant foodborne illness
microorganism
toxin
spore
food safety
sanitation
personal hygiene
20-second scrub
cross-contamination
internal temperature
rancidity
freezer burn
preserve
sugar-pack method
tolerate
reserve

3. Content Vocabulary syrup-pack method tray-pack method dry-pack method
blanching
headspace
raw-pack method
hot-pack method
boiling-water bath
pressure canning
rehydrate
GRAS list
irradiation
recall
tolerance

4. Foodborne Illness
Contaminants can make food unsafe and result in sickness.
contaminants
A substance, such as a chemical
or organism, that makes food unsafe to eat.

5. Foodborne Illness
Contamination can be caused by bacteria and can be prevented by proper handling and cooking.
foodborne illness
Sickness caused by eating
food that contains a contaminant. 5

6. Cleanliness in the Kitchen
Cleanliness keeps food safe and the kitchen pleasant.
Keeping your hands clean is the single most effective way to prevent the transfer of bacteria. 6

7. Cleanliness in the Kitchen
Ways to keep your kitchen clean and limit bacteria:
Wash work surfaces and utensils in hot, soapy water
Wash the tops of cans before opening
Change dishtowels often and use new ones daily
Wash sponges in the dishwasher or by hand daily
Keep pets out of kitchen

8. Cleanliness in the Kitchen
Clean kitchen practices include keeping insects under control, cleaning up after cooking, and avoiding cross-contamination.
cross-contamination
The spread of harmful bacteria from one food to another. 8

9. Cleanliness in the Kitchen
Ways to prevent cross-contamination
Wash surfaces touched by raw meat, poultry, or seafood with hot, soapy water
Thoroughly wash cutting boards
Keep raw meat, poultry, seafood, and eggs separate from other foods

10. Cooking Food Safely Food safety guidelines to follow when cooking:
Taste only fully cooked foods from animal sources
Do not partially cook these foods and finish cooking later
Stir and rotate foods when microwaving
Reheat foods to 165 degrees within 2 hours to destroy bacteria

11. Cooking Food Safely
Leave food at room temperature only for very short periods.
Check food’s internal temperature to determine if it has been cooked long enough to kill bacteria.
internal temperature
The temperature deep inside the thickest part of the food.

12. Cooking Food Safely
Defrosting food at room temperature allows bacteria to grow.
Keep hot food hot and cold food cold until served.
How do you know when meat and poultry have been cooked thoroughly enough to kill bacteria?

13. Temperature Danger Zone

14. Storing Food Safely Improperly stored food can spoil or lose quality.
Food can spoil due to:
moisture.
heat.
dirt.
dry air.
light.

15. Storing Food Safely
Spoiled food may smell bad, or have mold, bulges, or cloudy fluids.
What should you do if you think food is spoiled?

16. Storing Food Safety Ways to protect the quality of stored food:
Buy only what you need
Follow package directions for storing
Store newly purchased food behind older food
Keep track of purchase dates
Clean out storage areas periodically

17. Storing Food Safely To store food at room temperature:
Storage cabinets should be clean and dry
With doors to keep out light, dirt, and pests
Away from heat sources
Away from household chemicals

18. Storing Food Safely Storing leftovers:
Tightly closed, shallow containers
Refrigerated or frozen promptly

19. Storing Food Safely Freezer Storage Fairly full freezer works best
Items act like ice blocks
To prevent freezer burn
Pack foods in airtight, moisture resistant containers

20. Preserving Food Safely
Preserving food by canning, freezing, or drying allows people to save money and enjoy seasonal food year-round.
Canning requires special equipment.
self-esteem
The feeling that you are a worthwhile,
capable person.

21. Preserving Food Safely
Pickling and drying are methods for preserving foods.
preserve
To prepare food in a way that allows
it to be safely stored for later use.

22. Chapter Summary
Proper food safety and storage prevents foodborne illness.
Practicing personal hygiene, maintaining kitchen cleanliness routines, cleaning up properly, and avoiding cross-contamination are all ways to keep a clean kitchen and ensure food safety.
Cook, thaw, and serve food properly and at the right temperature.

23. Chapter Summary Store food correctly and prevent spoilage.
Preserve food safely by freezing, canning, pickling, or drying.
Government organizations inspect food, prevent diseases, and safeguard the food production process.