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Keeping Your
Food Safe
Foodborne illness
Kitchen sanitation & safety
Temperature control
Foodborne illness
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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
Contamination of foods
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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
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Symptoms of foodborne illness:
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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?
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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
What should you do if you suspect
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—
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Keep foods at the correct temperature
Destroy bacteria through proper cooking
Prevent the spread of microorganisms
Shopping for food safely
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To protect yourself during food shopping:
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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
Storing food safely
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Dry storage occurs in a cabinet or
somewhere dry and dark
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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
Storing food safely, continued
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Refrigerator storage—between 32-40
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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
Storing food safely, continued
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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
How long will it keep?
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Changes can happen to food over time that
make food taste differently or lose nutrients
Many changes can also make your foods
harmful
Never eat foods that:
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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
Keeping it Clean!
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To prevent contamination of food wash
hands:
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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
More cleanliness
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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
Don’t sneeze or cough over food
Keeping your kitchen clean
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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
Avoid cross contamination
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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
To thaw foods safely, don’t set out on
the counter.
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In the refrigerator
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In cold water
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Place frozen foods in a plastic bag on the lowest shelf.
Allow a day or two to thaw
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
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Place in a microwave safe container and use the defrost
setting. Check frequently so it doesn’t begin cooking
Cooking foods thoroughly
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The best judge is a thermometer
Food
Internal temperature
Beef, veal, lamb, pork
160; well done is 170
Ground poultry, breast thighs, roasts
170
Whole chicken or turkey
180
Fish
145
Serving food safely
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Keep hot foods hot; above 140
Keep cold foods cold; below 40
Perishable foods should not be allowed to
set more than 2 hours
Preventing Kitchen Accidents
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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
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To prevent electrical shock
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Keep all electricity away from water
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
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To prevent burns and fires
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Watch foods while they are cooking on the stove
Keep a fire extinguisher handy
Store flammable items and aerosol cans away from heat
Turn handles of pots towards the inside of the range
Keep potholders close to the range
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
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Store household chemicals away from food and where
children cannot reach them
Follow label directions when using
Never store in an unmarked container
Handling Emergencies
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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
Kitchen fires
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Turn off the heat source
Cover the pan, or pour salt or baking soda
on the flames—NEVER WATER
Disconnect the appliance
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