Food Safety & Sanitation
How to keep food safe and
prevent contamination…
What is contamination?

…becoming infected with harmful bacteria
What is bacteria?

…one-celled living organisms so tiny they
can only be seen with a microscope
What are toxins?
…poisons produced by bacteria
What is food borne illness?

…an illness caused by eating spoiled food
or food containing harmful bacteria
What is cross-contamination?

..when bacteria in one food spreads to
another food or when hand-to-food
contact occurs.
Types of food poisoning





1.
2.
3.
4.
5.
Salmonella
“Staph” (Staphylococcal) Poisoning
Perfringens Poisoning
Botulism
E. coli (Escherichia)
1. Salmonella


-found in poultry, eggs, fried foods and
dairy products
Caused by eating contaminated food or
being in contact with human or animal
carriers
Salmonella

Symptoms include severe headaches,
vomiting, diarrhea, cramps or fever
(Infants & elderly are most susceptible)
Prevention- Wash raw foods thoroughly,
cook at 140º to destroy bacteria,
keep hands, counters and utensils clean

2. Staph Poisonings


-found in custards, egg salads, salami,
ham or potato salads
Causes – transmitted by humans who
carry bacteria / grows in food and
produces heat resistant toxins
Staphylococcal


Symptoms include mild symptoms of
vomiting, diarrhea, cramps
Prevention – destroy toxins in food by
boiling for several hours or pressure
cooking
3. Perfringens poisoning


- commonly found in stews, soups, or
gravies made from poultry or red meat
Caused by spores growing in absence of
oxygen, cooking will kill bacteria, but not
spores
Perfringens


Symptoms include nausea without vomiting,
diarrhea, acute inflammation of stomach and
intestines
Prevent by




Using proper serving and storing temperatures
Hot foods above 140º
Cold foods below 40º
Refrigerate meat, gravies and casseroles promptly
4. Botulism


Found in canned, low-acid foods and
smoked fish
Caused by spore producing bacteria
growing in absence of oxygen & improper
canned food
Botulism


Symptoms include double vision, inability
to swallow, respiratory paralysis (65% of
victims die)
Prevention – Never eat food from a
bulging, damaged or leaking can
5. E. coli


Found in ground beef, contaminated
water, un-pasteurized milk and
contaminated persons
Caused by ingesting contaminated food or
water or being in contact with a human or
animal carrier
E. coli


Symptoms include bloody diarrhea, cramps / in
elderly or infants red blood cell destruction and
kidney failure
Prevent by:





Cook all meat thoroughly (160º)
Keep raw meat separate from other foods
Drink pasteurized milk
Wash fruits and vegetable
Do not swallow lake or pool water
Four Steps to Food Safety

1. Clean

2. Separate

3. Cook

4. Chill
1.Clean:Wash hands and surfaces
often




Wash hands before and after handling
food, use proper hygiene
Wash cutting boards, utensils and
counters with HOT soapy water before
and after each food preparation
Use plastic and non-porous cutting boards
Consider paper towel or wash cloth towels
often in hot water
2. Separate: Don’t crosscontaminate




Separate raw meat, poultry & seafood in
your grocery cart and in your frig
Use different cutting board for raw meat
(Or sterilize between foods)
Always wash hands, cutting boards &
utensils after they are in contact with raw
meat, poultry & seafood
Never place cooked food on a plate which
previously held raw food
3. Cook : Cook to proper
temperatures




Use a clean thermometer to measure
internal temperature of cooked foods
Cook roasts to 145º/poultry to 180º/
ground beef to 160º (Do not eat ground
beef that is still pink)
Cook eggs until the yolk and white are
firm
Don’t use recipes with raw or partially
cooked eggs
4. Chill: Refrigerate promptly





Refrigerate or freeze perishables within 2
hours or sooner
Never defrost at room temperature
Thaw food in the frig, microwave or under
cold running water
Divide large amounts of leftovers into
small, shallow containers for quick cooling
Don’t pack frig - cool air needs to circulate


You have the tools to fight bacteria and
keep food safe.
Use them all the time when you are in the
kitchen.