Post on 05-Jan-2016
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F.A.T.T.O.M.
FoodO Bacteria like protein-rich foods.
O MeatO Milk
O CheeseO EggsO Fish
ACIDITY(Low)O Bacteria grow best in an
environment that is neutral or only slightly acidic.
O Acidic foods, like vinegar and fresh fruits (especially citrus), seldom provide a favorable climate for pathogenic bacteria.
O Most bacteria will not grow at pH levels below 4.6 because the environment is too acidic.
O Microorganisms thrive in a pH range between 6.6 and 7.5.
Acidity of Certain Foods
https://www.extension.iastate.edu/foodsafety/lesson/L4/L4p4.html
Time
O Food may become dangerous if left out for 2 hours or more.
O Bacteria double every 20 minutes
Temperature
O Danger zone = 40-140 °F
O Room temperature is ideal for bacterial growth
O ServSafe says 41-135 °F
OxygenO Most bacteria needs
oxygen to grow.O If something needs
oxygen to grow this is called Aerobic
O If something does NOT need oxygen to grow, this is called AnaerobicO I.E. Botulism does
not need oxygen to grow (canned goods) It is rare but deadly.
MoistureO Bacteria LOVE
wet/moist foods!O Not foods such as
crackers and breads at room temperature.
O Things well preserved with salt and sugar deprive bacteria of water and limit its reproduction. O Examples of this are
jams, jellies, and beef jerky.
4 Day = Throw AWAY
Quick Practice QuizO https://
www.extension.iastate.edu/foodsafety/lesson/L4/L4test.html
1. Bacteria prefer _____-_____ foodsO High-acidO Protein-richO MoldyO All of the above
2. Most pathogenic bacteria prefer environmental conditions that areO DryO WetO AcidicO All of the above
3. Most types of bacteria cannot live in foods that areO AcidicO Neutral O AlkalineO Odorous
4. Cooked meats at room temperature are in the Temperature Danger Zone (TDZ), which is between ________? O Room temperature and freezingO 40°F to 140°FO 41°F to 180°FO 70°F to 140°F
5. Pathogenic bacteria require time to multiply in a warm, moist, high protein environment. Generally, they must be in the TDZ more than _____________ to reach dangerous numbers that can cause foodborne illness.O 8 hours O 4 hoursO 2 hoursO 6 hours
6. Improperly canned foods could cause which of the following foodborne illnesses? O BulimiaO ConjunctivitisO BotulismO Cancer
7. Bacteria wouldn't multiply very fast in a box of corn flakes becauseO Cereal is low in moistureO The box is too high in the cupboardO Corn flakes are high in protein O Corn flakes are too acidic
8. Is it safe to eat an orange that has been kept at room temperature for more than two hours?O YesO No
9. Beef jerky is shelf stable and safe to eat becauseO It is low in moistureO It has low water activityO It has been preserved by saltO All of the above
10. A chicken salad sandwich left in the TDZ could have a growth of pathogenic bacteria becauseO It is a protein-rich foodO It has neutral pHO It has a high water activityO All of the above
11. Each of the letters in FATTOM represent a condition necessary for microorganisms to grow and multiply. The letters "O" and "M" stand for which two conditions?O Oxygen and MineralsO Oxygen and MoistureO Oleo and MargarineO Old and Moldy
12. You bring a sack lunch to school, but find out the cafeteria is serving pizza, so you decide to have that instead and leave the lunch in your locker. After school, you open your lunch to eat as a snack. What do you decide to do with the chicken sandwich?O Throw it out because it's been in the TDZ for
more than two hours.O Eat it before your mom picks you up so she
doesn't get mad. O Microwave it so you can eat it hot.O Share it with your best friend.
13. You bought a hamburger on the way home from school and were about to eat it when a friend stopped by to go to a movie.When you came home four hours later, you noticed it sitting where you left it. You know it's been in the TDZ for more than two hours, but you are pretty hungry. You shouldO Reheat the burger in the microwave to kill all the
bacteriaO Throw the burger away because you don't want to
get sick O Scrape off the toppings and just eat the beef O Cover the burger and save it for later.
14. Mom bought some steaks at the grocery store, but while unpacking the groceries, she received a phone call. After 20 minutes you notice the meat is still on the counter. You shouldO Put the meat in the refrigerator to keep the bacteria
from multiplyingO Tell your mom the steak has been in the Danger
Zone too long and ask if you can throw it awayO Stop worrying about it because no air can get to the
meat through the plastic wrapO turn on the air conditioner and go play a video game
The 4 C’s of Food Safety and Sanitation
Nu
trit
ion
& W
elln
ess
20
15
-20
16
Clean
Cook
Combat Cross Contamination aka Separate
Chill
To fight bacteria that cause foodborne illness, just follow these 4 Fight BAC Steps to Food Safety!
Wash up! Make sure you have handwashing soap and
either paper towels or clean towels at every sink
Wash your hands at least 20 seconds before, during, and after preparing food. Also after using the bathroom, changing diapers,
handling pets, touching your face, hair or clothing and cell phones
Clean all kitchen surfaces Wash all items you use in the kitchen with hot
soapy water Keep your refrigerator clean
Throw out perishable foods within one week
Clean
Cook it to the correct temperature Ground beef = 160°F Poultry = 170°F (pieces) - 180°F (whole) Eggs = until firm Seafood = until opaque Leftovers = 165°F Use shallow containers in the microwave and stir often
Use a thermometer
Cook
Keep harmful bacteria from SPREADING! Safely separate in the grocery cart,
refrigerator and when preparing Use more than one cutting board Wash up between touching meat, eggs and
other bacteria carriers Clean surfaces and plates Seal raw meats in containers or plastic bags
Combat Cross-Contaminationaka Separate
Refrigerate food quickly (within 2 hours) less if it’s hot outside
Set home refrigerators to <40°F and the freezer at 0°F
Marinate foods in the refrigerator Thaw foods in the refrigerator, in cold water
or the microwave Use flat containers so things cool quicker Don’t pack the refrigerator too full (cold air
needs to circulate) Use ice or cold packs when picnicking
Chill
Toss it Out!
When in doubt