Food and Safety Storage
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Transcript of Food and Safety Storage
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GOAL 3.01: DEMONSTRATE
SANITATION PRACTICES .
Food and Safety Storage
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Foodborne Illness
1. salmonella/salmonellosis- *caused by raw or undercooked poultry, eggs, meat, and seafood, unpasteurized milk
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2. E. coli/hemorrhagic colitis-*unchlorinated water, raw or rare ground beef, raw alfalfa sprouts, unwashed produce, unpasteurized milk or apple cider
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3.Clostridium botulinum/botulism-*improperly processed, home-canned and commercially canned foods; garlic in oils; vacuumed-packed or tightly wrapped food
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4.Listeria monocytogenes/ listeriosis-*raw or undercooked meat, poultry, or fish; unwashed produce; soft cheese; unpasteurized milk; ready to eat foods (hotdogs, lunch meat, dry sausage)
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Food Poisoning
5. Clostridium perfringens/perfringens food poisoning-*environments where there is little or no oxygen*found in food served in quantity and left for long periods of time on a steam table or at room temperature
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6. Staphylococcus aureus/ staphylococcal food poisoning-*prepared left too long at room temperature*found in meat, poultry, egg products, tuna, chicken, potato and egg salad; cream-filled pastries
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7. Hepatitis A-*caused by unsanitary conditions- not washing hands/ food being contaminated by feces/ undercooked shellfish
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Prevention Procedures
1. Sanitation- prevention of illness through cleanliness and food safety
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2. Personal Hygiene-*shower, bathe, wash hair*wash hands- 20 second scrub using warm soapy water, scrub under fingernails with a brush*keeps nails trimmed and remove chipped nail polish
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*wash hands before going into the kitchen after handling meat, fish, eggs
*wash hands after blowing your nose, touching your hair, face, or any other part of the body, using the restroom
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*do not cough or sneeze towards food
*wear clean clothes/clean apron*cover wounds with rubber or
plastic gloves (wash them as much as your hands)
*remove dangling jewelry
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A Clean Kitchen
1. Keep pets out of the kitchen.
2. Wash work surfaces and utensils in hot, sudsy water before you prepare food.
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3. Wash the tops of cans before opening them.
4. If you use a spoon to taste food, wash it before you use it again.
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5. Change dishtowels often. Use separate towels to dry hands, wipe dishes, and wipe countertops.
6. Replace dishtowels at the end of each day.
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Washing Dishes
1. Use hot sudsy water.
2. Scrape and rinse dishes first.
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3. Group like items in this order:*glasses, flatware, plates,
bowls, kitchen tools, serving pieces, containers, cookware
*wash knives separately
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4. Change water as needed.
5. Rinse with hot water.
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Cross Contamination
*occurs when harmful bacteria spreads from one food to another
*noted bacteria carriers- juice from meat, poultry, or seafood
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Prevent Cross Contamination
1. Wash dining table before and after eating.
2. Handle cooked foods with clean utensils.
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3. Place serving utensils in every dish.
4. Do not refill a serving dish that has been sitting out.
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5. Hold cups by the bottom third, and flatware by the handles.
6. Do not overlap plates when caring them.
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7. Use 2 cutting boards- one for meat/ one for other foods.
8. Use plastic cutting boards. Bacteria can be washed from it more easily.
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Cook Food Thoroughly
Food temperature affects bacterial growth.
Bacteria grows faster in room temperature.
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High temperature kills most bacteria.
Cold temperature slows the bacteria growth.
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Freezing stops the bacteria growth.
160 degrees should be the internal temperature of food.
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Taste animal sources only after they are fully cooked.
Never partially cook food and then wait to finish cooking later.
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Cook food evenly in the microwave by using a cover.
When reheating food, reheat to a temperature of 165 degree.
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Sell-by Dates
last day the product should remain on the store shelf
allows for reasonable amount of time for home storage and use
also called “best if purchased by”
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Use-by Date
suggests the last date the product can be used with high quality
also called “quality assurance date”
if a date appears without wording on baked goods, it is usually a use-by date