1. Food Safety & Sanitation

2. Sanitation- the creation and maintenance of conditions that will prevent food-borne illness Contamination- The presence of harmful organisms or substances Important Safety Terms

3. 3 types of contamination – Biological – Chemical – Physical Direct contamination- raw foods, plants, or animals contaminated within their natural settings Cross contamination- contamination occurs during transporting Food Contamination

4. Bacteria – Leading cause Viruses Parasites Fungi Causes of Food-Bourne Illness

5. EVERYONE is potentially at risk for food-borne illness The following groups are at higher risk than others: – Children – Pregnant women – Seniors – Individuals with compromised immune systems Medications that weaken natural immunity Who is at Risk for Food-Bourne Illness

6. 1. Cleanliness 2. Food Separation 3. Proper Cooking 4. Chilling Four Steps to Food Safety

8. Step 1-Wash hands and surfaces often.

9. Personal hygiene – Wash hands with hot, soapy water Cleaning and sanitizing kitchen surfaces and utensils – Use hot, soapy water after preparing each food item Cleanliness

11. Four Steps to Food Safety Step 2-Separate food to avoid cross contamination.

12. Keeping raw meat like seafood and poultry separated from other foods during shopping and storage Using different cutting boards for raw meat, seafood, poultry and foods that will not be cooked like raw fruits and veggies. Food Separation

13. Four Steps to Food Safety Step 3-Cook food to proper temperatures.

14. Food thermometer – Types Dial-face Digital instant read – Correct use Insertion in thickest part of food Reading taken after 15 second wait once temperature stops changing Periodic accuracy check in cold water Proper cooking temperatures for different foods Proper Temperature

16. Four Steps to Food Safety Step 4-Refrigerate raw and cooked food promptly.

17. Proper temperature setting of appliances – Refrigerator: 35-38 degrees Fahrenheit – Freezer: no higher than 0 degrees Fahrenheit Before refrigerating hot foods should be cooled to under 40 degrees Fahrenheit within 2 hours. – Divide large amounts of food into smaller portions Chill

18. Do not defrost foods on the counter top Safe defrosting of frozen foods: – Under cold, running water – In the microwave, if to be cooked immediately Chill

19. The highest rates of food-borne illness occur at home! Keep food nutritious and safe to eat by following the Four Steps to Food Safety: – Clean! (hands and equipment) – Separate! (raw foods especially) – Cook! (use a thermometer to assure safety) – Chill! (check refrigerator and freezer temperatures) Key Concepts

20. http://www.aph.org http://www.womansday.com http://learn.esu10.org http://farmfutures.com http://www.ams.usda.gov http://2.bp.blogspot.com http://cdn.sheknows.com http://cdn.medindia.net http://www.barberfoods.com http://www.fsis.usda.gov http://www.oregonrla.org http://cdn.medindia.net http://sfoxwriting.files.wordpress.com http://theamericanwomanmagazine.com http://emilytodhunterwvudietetics.files.wordpress.com Sources