Food Safety Review

Foodborne Illness• AKA: Foodborne Disease or Food

Poisoning

• Infection or intoxication cause by substances that spoil or infect from food or drinking water to humans.

• In most cases the contaminants are bacteria, parasites or viruses.

Pathogen• Any microorganism that is infectious

or toxigenic and causes disease

• Parasites• Viruses• Some fungi/yeast• Bacteria

Food Additive• Any substance that is added to food

and affects the food’s characteristics• Preservatives• Sweeteners• Flavorings• Artificial and natural colorings• Nutritional Supplements

Outbreak• An incident in which TWO or more cases of a similar illness result from eating the same food.

Toxin

• A poison that is produced by microorganisms, carried by fish, or released by plants

At-Risk Population• Any group who may be more susceptible to more

serious symptoms or side effects from an illness than the general population.

At-risk groups for foodborne illness include

Very young childrenPregnant woman

ElderlyPeople with weakened immune systems

Irradiation• A process in which

ionizing energy is used to kill pathogens and other harmful substances in food by causing breaks in the DNA

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Pasteurization• The process of using heat or irradiation to

destroy microorganisms that could cause disease.

• Louis Pasteur (1822-1895)• Chemist who invented pasteurization

• Was actually trying to prevent spoilage in wine and beer when he discovered pasteurization.

• Pasteurization was first applied in wine preservation.• When milk producers introduced pasteurization it

substantially reduced foodborne illness.

Time/Temperature Relationship

• Bacteria are very heat sensitive• The higher the temp the quicker they are inactivated

Using higher heat takes less time to kill pathogenic bacteria

Using lower heat takes more time to kill pathogenic bacteria

Ultra High Pressure Treatment (UHP)

• Method for killing harmful bacteria in foods that contain water

• Destroys bacteria without the use of high temperatures or chemical additives.

Bacteria

•Bacterium which are found naturally around us, including those that cause foodborne illnesses.

Bacteria Nickname BACCan grow within

10-12 Hours

Bacterium(singular)

Bacteria (plural)

Cross-contamination• The transfer of bacteria from foods, hands, utensils, or food

preparation surfaces to a food.

Particularly a problem with Liquids from RAWMeatsPoultry

Seafood

• Harmful bacteria can be transmitted to previously uncontaminated foods or surfaces

Food and Drug Administration

“Protecting and promoting your health”

• Food• Drugs• Medical Devices• Vaccines, blood,

biologics• Animal & Veterinary

Drugs• Cosmetics• Radiation-Emitting

Products• Tobacco Products

FDA Fight BAC Symbol

The 4 C’s of Food Safety

Clean

Cook

CombatChill

United States Department of

Agriculturehttp://www.usda.gov/wps/portal/usda/usdahome

“Sell By” Date• Is found on perishable food products in stores

•Do not purchase that product after the “Sell By” date

Thawing Foods• The correct way to thaw foods is to…Take the Food from the freezer place in the refrigerator to thaw.

• When you thaw foods in the microwave they must be consumed/eaten immediately .

• DO NOT THAW FOODS IN THE SINK

Storing Foods• When going on a picnic remember that ALL

PERISHABLE FOODS should be kept on ICE

• Refrigerator’s temperature should be 40 degrees or below

• Freezer’s temperature should be 0 degrees or below

Storing Foods Con’t• Left overs should ALWAYS be put

into the refrigerator

• If you are not sure if a food is still safe to eat ALWAYS remember….

“When in doubt, throw it out”

Food Thermometer

• Using a food thermometer is the ONLY way to check and see if eggs and meats are properly cooked.

• The proper internal temperature of ground meat is…

160 degrees

Food Safety FACTS• Uncooked meats should be stored away from

fresh produce

• Do not buy canned foods that have dents, cracks, rust or bulging lids.

• You should have two cutting boards in your kitchen…

one for meats one for fruits & vegetables