Safeguarding Health
Chapter 6
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Dirty Little Secrets Video
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http://www.youtube.com/
watch?v=tRLQ-p0PEzU
Food-Borne Illnesses
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Bacterial Illnesses
Food-borne illness is a disease transmitted by food.
Common food-borne illnesses are:
 botulism, E. coli, salmonellosis, shigellosis
Thorough cooking kills many harmful bacteria. Refrigeration
will hinder their growth.
Symptoms vary – may appear 30 minutes to 30 days after
eating tainted food. Common symptoms are abdominal
cramping, diarrhea, fatigue, headache, fever, and vomiting.
Infants, pregnant, female, elderly & people with impaired
immune systems are at greater risk for food-borne illness
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http://youtu.be/oBRAQx-b7tg
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Botulism affects the nervous system.
Symptoms: double vision, inability to
swallow, speech difficulty and gradual
respiratory paralysis
Other Food Related Illnesses
Illness-causing parasites
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Trichinosis – associated w/undercooked pork.
Cook all pork to internal temp. of 160°
Raw shellfish (oysters & clams) can transmit
hepatitis A virus. Contaminated water and
sewage are major sources of this virus.
Highly heat resistant.
Natural poisons – some mushroom, leaves of
rhubarb plant.
Amebiasis – drinking polluted water or eating
veggies grown in polluted soil.
Kitchen Sanitation
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Personal cleanliness
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Wash hands
Keep hair away form face
Wear clean clothes and apron
Open sore or cut – use plastic gloves
Do not smoke around food
Cover coughs and sneezes w/tissue
DO NOT taste and cook with the same utensil, or
fingers
Wash hands, cutting board, knives after handling
raw meat, fish, poultry or eggs.
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http://youtu.be/lEvl_Pln9HU
Kitchen Cleanliness
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Keep work area clean
Use clean utensils & containers
Do not use dish towels to wipe hands or spills
Wash tops of cans before opening
Wash counters & cutting boards with bleach
solution to kill bacteria
Keep pets/insects out of kitchen
Wash dishes/utensils promptly
Do not store onions, potatoes, canned goods
etc under the sink
Sanitation in food prep &
storage
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Food Danger Zone - 40° to 140°. Bacteria multiplies
fastest between 60° & 126°.
Do not allow food to set out for more than 2 hours.
Refrigerate leftovers promptly, divide large portions into
small ones. Reheat foods to 165° for 15 seconds.
Speed cooling by placing containers in ice water bath.
Fridge temp 40° or lower, freezer at 0°.
Keep fridge & freezer clean
Package foods properly for storage use FIFO (first in, first
out) label & date foods
Store cooked foods in upper area of fridge, raw/uncooked
in the lower part of fridge.
Thaw foods in fridge, microwave or water bath – NOT
Counter
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Stuff raw poultry, meat, and fish just before
baking. Stuffing temp 165°. Remove stuffing
to store.
Do not partially cook foods and set aside
Boil low-acid foods 10-20 minutes
Never taste food that looks or smells
questionable
Store nonperishable foods in tightly sealed
containers
Do not refreeze foods unless they contain ice
crystals
Use only clean, fresh, unbroken eggs.
Do not eat raw cookie dough or taste partially
cooked foods with meat, poultry, fish or eggs
Cooking for Special Occasions
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Cooking for large crowds or outdoors
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Fridge large enough to chill increased quantities of
food
Holding cooked food above 135°, check
temperature every two hours with a thermometer
Use separate coolers for foods and beverages
Do not put cooked meat on the same plate that
held raw meat.
Serving Food
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Use separate utensils for each food item
Utensils should be cleaned and sanitized
every fours hours during continuous use
The food contact area of plates, cups,
glasses should not be touched
Glassware/dishes should not be stacked
when serving
Use ice scoop or tongs for ice
Practice good personal hygiene
Review
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What is the temperature range of the
food danger zone?
Why is it important to keep food that
you are serving out of this range?
Preventing Chemical Poisonings
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Do not rely on containers with safety closures
Read all warning labels, keep a poison chart
handy
Keep all hazardous products in original clearly
labeled containers. Child-proof locked storage
area
Keep medication our of kitchen and child’s
reach
Pesticides/insecticides used on food can be
poisonous - WASH all fruits/veggie before use
Treating Poisons
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Call Dr or poison control center
Read label to see if there is an antidote
and follow directions
Preventing Cuts
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Never pick up broken glass with bare hands. Sweep larger
pieces up & put into layers of newspaper or bag, use damp
paper towels or layers of newspaper to wipe small pieces
up. Discard in trash.
Keep knives sharp
Use knives properly – move knife blade away from your
body as you cut
Do not try to catch a falling knife
Use knife for its intended purpose
Never put fingers near beaters, blender blades, food
processor blades while plugged in
Opening a can – dispose of lid immediately
Treating Cuts
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Minor cut – wash with soap and water –
apply antiseptic and bandage with a sterile
dressing. Apply pressure to stop bleeding
Major or severe – cover with sterile cloth,
apply pressure to control bleeding, go to
emergency room
Preventing Fires & Burns
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Ground all electrical appliances – GFCI
Follow instructions for use and care of gas/elec
appliances
Keep fire extinguishers handy
Do not wear loose clothing – keep towels, curtains &
other flammable materials away from range.
Use pot holders
Turn handles inward on stove
Never leave grease/oil unattended
Do not put water on flames – use flour, baking soda
or lid to smother flames out
Keep children away from range.
lift lid off of pan away from you to avoid steam
burns.
Clean grease from exhaust hoods/fans frequently
Treating Burns
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Place burned area under cold running
water or in a cold water bath.
Do not apply ointments or grease
(butter)
Do not break the blisters that may form
If burn is severe or pain & redness
develop go to emergency room
Preventing Falls
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Floors should be dry, wipe spills
immediately
Rugs with nonskid backing
Do not leave toys, shoes etc on floor
Use sturdy stool to reach
Treating Falls
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Stop bleeding if necessary
Broken bone – do not move, stabilize
broken area
Do not give anything to eat or drink
Call Dr. or take to ER
Preventing Electrical Shock
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Disconnect appliances by the plug
Do not stand on wet floor if using
electrical appliances
Do not overload outlets
Hands should be dry when using
electrical appliances
Unplug toaster before removing food
that is stuck
Do not used damaged appliances
Treating Electrical Shock
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Disconnect appliance or turn off power
Use non-conducting material to pull victim
away from electrical source if necessary
Call for help – 911
Begin rescue breathing if necessary