Food SafetyFood Safety

HFA4M & HFN20

Food SafetyFood Safety• Practices that help prevent foodborne illness.• What are some things you do to fight

foodborne illness ?

Foodborne illnessFoodborne illness• Occurs when a person eats food that has been

contaminated with a harmful micro-organism

• Food Poisoning

Block that Sneeze!Block that Sneeze!• A cough or sneeze carries 8 feet if it is not

covered with a hand or kleenex tissue.• Block it!• Then wash your hands.

SymptomsSymptoms• Nausea, vomiting, diarrhea, fever

Contaminated FoodContaminated Food• Can become contaminated at any step along the

way to your plate.

Cross- contaminationCross- contamination• Bacteria being passed from one food source to

another.• Meat to Veggies!• The “5 second rule” has no basis in science.

PathogensPathogens• Disease causing agents such as bacteria,

parasites, viruses, and toxins.

Clostridium Botulinum Clostridium Botulinum (Botulism)(Botulism)

- Improperly canned food- Rare but very serious- Symptoms: Vomiting and

Death

E. coli• Contaminated water, ground beef, milk or fruits

and vegetables.• Cows eating corn, should be eating grass• Symptoms: Diarrhea and Kidney damage.

Listeria• Contaminated water, ready to eat foods such as

lunch meats.• Headache, nausea, vomiting.

Salmonella• Undercooked foods such as chicken and eggs.• From intestines of chicken• Diarrhea and Vomiting.

Staphylococcus• On human skin• passed by not washing hands, coughing, sneezing

and then improperly handling food.• Diarrhea and vomiting.

Clostridium Perfringens

• Food sitting out for a long time• Diarrhea and vomiting.

4 Steps to Fight 4 Steps to Fight Foodborne IllnessFoodborne Illness

• 1. Clean – Wash hands and surfaces often.• 2. Separate – Don’t cross contaminate• 3. Chill – Refrigerate promptly• 4. Cook – Cook to proper temperature.

Tip – Wash your Tip – Wash your hands!hands!

• 1. Before and after handling meat and seafood.• 2. After going to the washroom, blowing your

nose, coughing, and sneezing.• 3. After petting your pet hippo.• 4. Use soap and warm water for 20 seconds.

Food Safety TipsFood Safety Tips• 1. When in doubt, throw it out.• 2. Wash tongs after using them to handle raw

food. (BBQ)• 3. Wash can openers.• 4. Wash cutting boards thoroughly with soap and

hot water.o Plastic vs. Woodo Dishwasher?

Food Safety TipsFood Safety Tips• Keep raw foods separate rom cooked foods• When shopping, put raw meat and seafood in

separate plastic bags.• Keep raw foods on the bottom shelf of your fridge• Don’t double dip!

Vegetable - TipsVegetable - Tips• Rinse fruits and vegetables under clean running

water• Scrub melons (Cantaloupe)• Cut away bruised or damaged areas

Chilling FoodsChilling Foods• Keeping food cold slows the growth of bacteria• Perishables – Foods that will spoil (refrigerate)• Buy them last at the grocery store.• Do not defrost at room temperature• Defrost in a covered container in the fridge.• Refrigerate within 1 hour or less.

Cooking FoodsCooking Foods• Food must be cooked to the proper temperature

to kill the bacteria that causes illness• Keep it out of the Danger Zone

Danger ZoneDanger Zone

Cooking TipsCooking Tips• Use a meat thermometer• Do not eat pink rare hamburgers.

Why do foods spoil?Why do foods spoil?• Enzymes – chemicals within foods that help them

change• Micro-organisms – bacteria, yeast, mold, • Oxidation – exposure of food to oxygen

Food Storage TipsFood Storage Tips• 1. Pay attention to best before dates.• 2. Do not buy more food than you need.• 3. Refrigerate after opening.