Foodborne illness
Kitchen sanitation & safety
Temperature control

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Any sickness resulting from eating unsafe food
Can be mild or even fatal
Most are caused by microorganisms —tiny microscopic organisms including bacteria, parasites and viruses
 Many of these are helpful and used (in small amounts) in the making of foods like yogurt or vinegar, but others or too much of them can make us sick

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Occurs when harmful bacteria get into food and multiply to dangerous amounts
In order for this to occur, the right temperature, food, and moisture must be present
The danger zone for contamination occurs between 40 and 140 F
 That is why it is important to keep hot foods hot and cold foods cold; to prevent bacteria growth and contamination

 Symptoms of foodborne illness:
 Occur from 30 minutes to 2 weeks after eating contaminated food —usually 4 to 48 hrs.
 General symptoms include nausea, vomiting, diarrhea, abdominal pain. Sometimes cases are severe and need immediate attention
 Who is at risk?
 Those with weakened immune systems are most at risk —the elderly, pregnant women, infants and young children
 Anyone can be a victim of foodborne illness

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Rest and drink plenty of fluids
Call the local health department and make a report if:
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The food came from a restaurant
The food was prepacked from a store
 It was eaten at a large gathering and others might be sick
To prevent foodborne illness —
 Keep foods at the correct temperature
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Destroy bacteria through proper cooking
Prevent the spread of microorganisms

 To protect yourself during food shopping:
 Check freshness dates on packages
 Choose canned goods without rust, dents, or bulging
 Keep raw meats and poultry separate from other foods
 Be sure packages are unopened
 Be sure refrigerated and frozen foods look like they should —not like they have been left out
 Select foods that should be cold last during your shopping trip

 Dry storage occurs in a cabinet or somewhere dry and dark
 Never store foods under the sink or next to a heat source
 Store foods away from cleaning products
 Good things to store here are cereals, crackers, canned foods, dry beans, pasta vegetable oil, peanut butter
 Rotate your supply by putting the new purchases behind the older ones in the cabinet

 Refrigerator storage —between 32-40
 Store perishable fruits, vegetables, dairy, eggs, meats, poultry, leftovers
 Keep foods in airtight containers
 Wipe up spills immediately
 Discard spoiled foods
 Use door shelves for condiments that are not as perishable as other items

 Freezer storage —0 or less
 Store any frozen foods as well as foods that keep longer if they are frozen, such as meats or breads
 Wrap foods tightly to avoid freezer burn
 Label foods with the date and the name of the food
 Rotate your supply to use oldest foods first

 Changes can happen to food over time that make food taste differently or lose nutrients
 Many changes can also make your foods harmful

 Come from leaking or bulging cans, or from cracked jars
 Come from containers that spurt liquid when opened
 Is slimy, mushy, discolored, or does not look or smell right
 Leftovers older than four days
 Any food you are unsure of
 On hard cheeses, mold can be cut away at least 1” around the moldy area, then the food can be re-wrapped and stored

 To prevent contamination of food wash hands:
 Before food preparation
 After handling raw food
 After using the toilet or changing a diaper
 After touching pets
 After touching your mouth, nose, hair or other body parts while handling food

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Don’t handle food if you have symptoms of illnesses
 Tie back long hair before preparing
 Wear clean clothing
 Cover any cuts or sores on your hand with kitchen gloves
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Don’t sneeze or cough over food

 Regularly clean surfaces and appliances
 Clean up as you go
 Use paper towels to reduce the spread of germs
 Keep dirty dishes away from food preparation areas
 Always use clean dishes and utensils
 Wipe the top of canned foods before using

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Occurs when harmful bacteria are transferred from one food to another. This can happen easily when using raw meats, poultry & fish
To prevent:
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Use separate cutting boards & knives for meats, poultry or fish and another for other foods
Be cautious of the juices from these foods
Wash everything that comes in contact with these foods
Use non-porous cutting boards (not wood) with these foods
Never place ready to eat food on a plate that held raw foods

 In the refrigerator
 Place frozen foods in a plastic bag on the lowest shelf.
Allow a day or two to thaw
 In cold water
 Place frozen item in sink or large bowl with cold water, change the water frequently. This is a little quicker than the refrigerator.
 In the microwave
 Place in a microwave safe container and use the defrost setting. Check frequently so it doesn’t begin cooking

 The best judge is a thermometer
Food
Beef, veal, lamb, pork
Internal temperature
160; well done is 170
Ground poultry, breast thighs, roasts 170
Whole chicken or turkey
Fish
180
145

 Keep hot foods hot; above 140
 Keep cold foods cold; below 40
 Perishable foods should not be allowed to set more than 2 hours

 Be careful of loose clothing, jewelry or long hair around fire and appliances
 To prevent cuts:
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Store knives in a block or special drawer
Don’t soak knives in a sink where they might not be seen
 Use a cutting board
 Clean up broken glass carefully & immediately

 To prevent electrical shock
 Keep all electricity away from water
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Keep electrical cords away from heat sources
Unplug appliances before cleaning
 Do not overload an outlet with too many appliances
 To prevent falls
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Keep cabinet doors closed
Wipe up spills immediately
 Use a sturdy stool to reach tall things

 To prevent burns and fires
 Watch foods while they are cooking on the stove
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Keep a fire extinguisher handy
Store flammable items and aerosol cans away from heat
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Turn handles of pots towards the inside of the range
Keep potholders close to the range
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Lift the lid of a hot pan away from your face, not towards it
Do not try to clean a hot stove
 To prevent poisoning
 Store household chemicals away from food and where children cannot reach them
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Follow label directions when using
Never store in an unmarked container

 keep a first aid kit and fire extinguisher handy
 Know CPR and the Heimich maneuver
 Stay calm
 Call for help if you need it
 Have emergency numbers close to the phone

 Turn off the heat source
 Cover the pan, or pour salt or baking soda on the flames —NEVER WATER
 Disconnect the appliance