1. Botulism

2. Botulism Source: Symptoms: Prevention: Improperly canned foods
Dented or bulging cans bought at the store
Symptoms:
Double Vision
Not able to speak or swallow
Affects nervous system
Prevention:
Cook all bottled food and meats to proper temperature.
Don’t buy dented or bulging cans

3. E-Coli

4. E-Coil Source: Prevention Symptoms Raw/undercooked ground beef
Thoroughly cook ground beef
Wash hands after handling raw beef
Symptoms
Cramps
Diarrhea
Vomiting
Fever

5. Hepatitis A

6. Hepatitis A Food Source: Symptoms: Prevention:
Fecal Matter
Improper Hand Washing
Symptoms:
Nausea
Loss of appetite
Vomiting
Fever
Prevention:
Wash hands after using toilet
Wash hands after changing a baby’s diaper
Wash hands before preparing foods

7. Salmonella

8. Salmonella Source: Prevention: Symptoms: Raw Poultry Raw Eggs
Wash hands after touching raw eggs and poultry
Don’t eat raw eggs
Cook poultry to correct temperature
Symptoms:
Cramps
Diarrhea
Nausea
Fever
Headache

9. Staphylococcus

10. Staphlococcus Source Symptoms: Prevention: Human mucous Open wounds
Diarrhea
Nausea
Vomiting
Abdominal Pain
Cramps
Prevention:
Wash hands after sneezing and coughing
Wear band-aid AND glove over wound when eating and cooking

11. Danger Zone

12. Danger Zone
Danger Zone: °F
Any time that you are heating, reheating and serving food, heat them up to 165°F.
Keep it cold, store foods at 40 degrees or below.

13. Internal Food Temperature

14. Temperatures Ground Meats: All Poultry(Whole or Ground):
Pork, Beef, Veal, Lamb
155°F
All Poultry(Whole or Ground):
165°F
Seafood, beef, veal, lamb:
145°F

15. Cross Contamination

16. Cross Contamination
Cross contamination is when bacteria from one food item are transferred to another food item.
Example: Unwashed cutting boards, countertops, knives, kitchen tools and unwashed hands.
When you aren’t sure if the food is still good. Remember this phrase: “When in doubt throw it out!”

17. Thawing Food

18. Thawing Food
Microwave: Use defrost setting on microwave. Cook food right after defrosting.
Refrigerator: Put food into refrigerator the day before to thaw. Use lower shelf and put meat on a plate or dish to catch juices.
Sink: Use COLD water to thaw food. Replace water every 30 minutes.