TFJ3C
Ms. Mulligan Smith
What is FOOD SAFETY?
 Preventing foodborne illnesses
 aka FOOD POISONING
Why do foods spoil?
 Enzymes– chemicals within foods that help them
change
 Micro-organisms – bacteria, yeast, mould,
 Oxidation– exposure of food to oxygen
Refrigeration
Keep it Safe, Refrigerate!
 Refrigerate foods you’ll use quickly. Freeze raw meat,
poultry or fish you won’t use in a couple of days
Why?
 Safe fridge temps of 4º C or below prevent most
bacteria that cause illness from growing. Freezer temps
of 0º C STOP bacteria!!!
Thawing Food
Don’t thaw food on the counter!
 Thaw in the fridge or microwave
Why?
 Thawing starts from the outside in, so
bacteria can multiply to disease-causing
levels before food has a chance to thaw!!!
Washing Your Hands
Wash hands before preparing food
 Wash hands & utensils again after contact with raw meat
and poultry
Why?
 Hands carry tons of bacteria!
 Raw meat & poultry may carry bacteria
 Never rinse a chicken/turkey in a sink without disinfecting
it after!!!
 Wash your hands before and after handling meat and
seafood; after going to the washroom, blowing your nose,
coughing, and sneezing
 Use soap and warm water for 20 seconds
Cooking Temperatures
Cook raw meat & fish to a temp of 160ºF & chicken to
180ºF
 Always pierce the thigh
 Juices should run clear on chicken
 Fish should flake
 Use a meat thermometer
Why?
 Hot cooking weakens bacteria found in raw foods
 Continued heat destroys bacterial cell membranes,
destroying cell protein and causing cell death
 KEEP FOODS OUT OF THE DANGER ZONE!
The Danger Zone
Dealing With Leftovers
Promptly refrigerate or freeze leftovers
 Use small shallow containers for quick cooling
Why?
 Dividing food into small containers promotes even
cooling
Leaving Food Out on the Counter
Never leave perishable food out more than 2 hours!!!
Dangerous foods include:
 Milk & milk products
 Shellfish
 Dressings
 Processed meats
 Gravies
 Puddings & whipped cream
 Cooked meat & salads made from them
Why?
 With moisture and bacteria can double in number every 20 mins’
 Bacteria do not reach dangerous levels in less than 2 hours
 Keeping food cold slows the growth of bacteria
 Perishables – Foods that will spoil (refrigerate)
 Buy them last at the grocery store
Types of Food Poisoning
 STAPHYLOCOCCUS (Staph)
 Spread by someone handling food, at warm temps it
produces a poison
 Found on skin, in boils, zits and throat infections
Symptoms
 set in 2-8hrs after eating
 Vomiting & diarrhea could last a 1-2 days
Prevention
 Wash hands, utensils
 Foods at risk: all meats, egg products and creamy salads/desserts
 No more than 2 hrs out on counter
Types of Food Poisoning
 CLOSTRIDIUM PERFRINGENS
 Known as the buffet germ
 Spreads rapidly in large portions of food cooling slowly… MOLD!
Symptoms
 set in 8-24hrs after eating
 Diarrhea and gas pains ending in less than a day
 Badly affects the elderly & people with ulcers
Prevention
 Keep hot food hot (over 140ºF/60ºC)
 Keep cold food cold (under 40ºF/4ºC)
 Divide buffet foods in smaller portions for serving
Types of Food Poisoning
 SALMONELLA
 Undercooked foods such as chicken and eggs.
 From intestines of chicken
Symptoms
 set in 12-36hrs after eating
 Vomiting, diarrhea & fever could last a 2-7 days
Prevention
 Keep raw food away from cooked food
 Cook chicken, meat & fish carefully
 Watch handling of poultry and ground meat
 Don’t drink unpasteurized milk
Types of Food Poisoning
 CAMPYLOBACTER
 Drinking untreated water or eating raw or undercooked
shellfish (even if a pet drinks water can be spread to
owners)
Symptoms
 set in 2-5 days after ingesting
 Severe diarrhea (possibly bloody),
cramping, fever & headaches lasting 2-7 days
Prevention
 Don’t drink untreated water or unpasteurized milk
 Thoroughly wash hands, utensils and surfaces that touch raw
meats
Types of Food Poisoning
 BOTULISM
 Consuming home canned or canned goods, showing any
of the following signs: clear liquids turned milky, cracked jars, loose lids,
swollen or dented cans or lids
 Improperly canned food
 Rare but very serious
 Symptoms: Vomiting and Death
Symptoms
 set in12-48 hrs after ingesting
 Affects central nervous system: double vision, droopy eyelids, trouble speaking,
swallowing or breathing
 Untreated it is FATAL!!!
Prevention
 Don’t use canned goods showing danger signs
 If symptoms develop get help immediately
Types of Food Poisoning
 E. COLI
 Contaminated water, ground beef, milk or fruits and vegetables.
 Cows eating corn, should be eating grass
Symptoms
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Set in 7 days after consuming
Severe abdominal cramping, leads to watery diarrhea which causes
a loss of electrolytes and dehydration
If persistent causes bloody stools, resulting from intestinal
Prevention
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Wash hands thoroughly before & after preparing meat
Thoroughly cook all ground beef to an internal temp of 160ºF
If symptoms develop get help immediately
Types of Food Poisoning
 LYSTERIA
 Contaminated water, ready to eat foods such as lunch
meats.
 Headache, nausea, vomiting.
Other Ways Food Can Be Poisoned
 A COUGH OR SNEEZE
 A cough or sneeze carries 8 feet if it is not covered
with a hand or tissue
 Pathogens can be transferred- viruses, bacteria,
toxins or parasites
 Block it! Then wash your hands
 CONTAMINATION
 In transit or with handling of the
product
 Cross-contamination- bacteria
passed from one product to another
FOOD SAFETY TIPS
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When in doubt, throw it out
Wash tongs after using them to handle raw food. (BBQ)
Wash can openers
Wash cutting boards thoroughly with soap and hot water.
 Plastic vs. Wood
 Dishwasher?
 Keep raw foods separate room cooked foods
 When shopping, put raw meat and seafood in separate
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plastic bags
Keep raw foods on the bottom shelf of your fridge
Don’t double dip!!!
Pay attention to best before dates.
Do not buy more food than you need.
Refrigerate after opening.
Handling Produce
 Rinse fruits and vegetables under clean running water
 Scrub melons (Cantaloupe)
 Cut away bruised or damaged areas