FOOD SAFETY
What you need to
know………
Food Poisoning
=
exposure to microorganisms that
cause foodfood-borne illnesses
Where does food poisoning come from?
microorganisms in the environment
Causes of
Food Poisoning
1.
2.
3.
4.
Bacteria
Viruses
Parasites
Tapeworms, roundworms,
protozoans
Food Toxins
„ Chemicals formed by microbes in
the food
Have you ever had Food
Poisoning?
• How long did it take before you had
symptoms?
• What were the symptoms?
• How long did the symptoms last?
Bacteria Facts
ƒ Average person carries
how many kinds of bacteria in and on
surface of the body
ƒ ~150
ƒ To grow, Bacteria only needs:
1. food
2. moisture
3. proper temperature
Top 10 Reasons for Food Poisoning
1. Infected food preparer or poor hygiene
2. Ingesting raw, contaminated foods
3. Inadequate cooking & Improper reheating
4. Cooling food improperly
5. >2 days between preparation and serving
1
Top 10 Reasons for F.B.I.
Ideal Conditions for Bacterial
Growth
6. Cross-contamination
Food (protein)
7. Toxins (chemical contamination)
Acid (ideal acidity = pH >4.6)
8. Unsafe food sources
(i.e. meat not inspected by the USDA)
Temperature (“
(“Danger Zone”
Zone” = 41o F – 140o F)
9. Inadequate cleaning of equipment
10. Poor storage practices
F.A.T. T.O.M.
Combined, these conditions lead
to rapid growth.
Time
Oxygen
Moisture
Food Preservation
1. Dry the foods
¿why does dry food last longer?
(no moisture for growth)
2. Add salt or sugar
¿why would this help preserve food?
decreases available water
3. Make food acidic
¿why would this help preserve food?
pH <4.6 keeps bacteria from growing
Safe Heating Temperatures
• Fish
145 º F
Safe Heating Temperatures
• Pork
160 º F
2
Safe Heating Temperatures
Safe Heating Temperatures
• Poultry
180 º F
• Beef
160 º F
• Ground
Beef
160 º F
Safe Heating Temperatures
• Reheating all foods
170 º F
Prevention of Cross Contamination
1. Wash your hands!!
2. Wash foods
3. Clean & sanitize food contact
surfaces & utensils
Food Storage
Hazards – Bacteria (common)
•
z Refrigeration
z Reduces
growth of most organisms
z Freezing
z H2O
in the form of ice – is
unavailable for biological rxns
Escherichia coli
• Undercooked beef or contaminated
produce
•
Staphylococci
• Contamination from skin
3
Hazards – Bacteria (common)
Salmonella
•
•
•
Undercooked eggs, poultry
cross-contamination of produce
Clostridium perfringens
•
•
Food temps. in the “Danger Zone”
Hazards – Bacteria (common)
• Bacillus cereus
Food temps. in the “Danger Zone”
• Clostridium botulinum
• Improperly canned foods
• Bacteria produce a nerve toxin
• Spores have been found in honey Æ DON’T
feed honey to children <1 year old
Hazards – Viruses (common)
Symptoms of Food Poisoning
• Norovirus
• Poor hygiene = Fecal to oral
contaminant
• A very hardy virus – hard to
disinfect surfaces
• Famous for cruise-ship epidemics
Symptoms of Food Poisoning
•
•
•
•
•
Botulism symptoms
Double or blurred vision
Difficulty swallowing
Dry mouth
Droopy eyelids
Muscle weakness
1. Nausea
2. Diarrhea
3. Abdominal cramps
4. Vomiting
5. Fever
6. Dizziness
7. Headaches
8. Dehydration
10 Food-Handling Tips to Prevent F.B.I.
1.
No cans or glass jars with dents, cracks or bulging lids.
2.
Never eat raw meat, poultry, seafood or eggs.
3.
Cook raw meat, poultry, seafood or eggs thoroughly to kill
any bacteria present. Thoroughly reheat leftovers.
4.
Promptly refrigerate cooked meat and poultry in small
shallow containers. Remove stuffing from chicken and
turkey and refrigerate separately.
5.
Refrigerate perishable food as soon as you get home from
the market.
4
10 Food-Handling Tips to Prevent F.B.I.
Don’t Take Chances
6. Store canned goods in a cool, dry place for use within a year.
Never put them above the oven or in a damp area.
7. Thaw food in the refrigerator or in the microwave just before
cooking. (NOT on the counter.)
8. Keep work areas clean. Wash hands, utensils and cutting
boards in hot soapy water before preparing food and after
handling raw meat or poultry.
•
If you suspect there’s a problem, throw
the food out.
• WHEN IN DOUBT, THROW IT OUT!!
9. Use a plastic or other nonporous cutting board.
10. Keep pets away from the food, cooking and eating surfaces,
and equipment.
5