Botulism. Source: Improperly canned foods Dented or bulging cans bought at the store Symptoms:...
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Transcript of Botulism. Source: Improperly canned foods Dented or bulging cans bought at the store Symptoms:...
Botulism
Botulism
• Source:• 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
E-Coli
E-Coil
• Source:• Raw/undercooked
ground beef
• Prevention• Thoroughly cook ground
beef• Wash hands after
handling raw beef
• Symptoms• Cramps• Diarrhea• Vomiting• Fever
Hepatitis A
Hepatitis A
• Food Source:
• 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
Salmonella
Salmonella
• Source:• Raw Poultry• Raw Eggs
• Prevention:• Wash hands after
touching raw eggs and poultry
• Don’t eat raw eggs• Cook poultry to correct
temperature
• Symptoms:• Cramps• Diarrhea• Nausea• Fever• Headache
Staphylococcus
Staphlococcus
• Source• Human mucous• Open wounds
• Symptoms:• Diarrhea• Nausea• Vomiting• Abdominal Pain• Cramps
• Prevention:• Wash hands after
sneezing and coughing• Wear band-aid AND
glove over wound when eating and cooking
Danger Zone
Danger Zone
•Danger Zone: 41-135°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.
Internal Food Temperature
Temperatures
• Ground Meats:• Pork, Beef, Veal, Lamb• 155°F
• All Poultry(Whole or Ground): • 165°F
• Seafood, beef, veal, lamb:• 145°F
Cross Contamination
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!”
Thawing Food
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.