FOOD SAFETYResources are online www.lzimmer.weebly.com

TAKE NOTES IF YOU DO NOT HAVE INTERNET ACCESS.

Safety quiz before you can cook- must pass- 26 multiple choice questions.

Safety quiz will include some questions from our first lecture- classroom routines & expectations.

Little Red Hen

WHAT IS FOODBORNE ILLNESS?

Food contaminated by bacteria, viruses and parasites can make you sick. Many people have had foodborne illness and not even known it. It’s sometimes called food poisoning, and it can feel like the flu.

SYMPTOMS MAY INCLUDE THE FOLLOWING:

stomach cramps nausea vomiting diarrhea fever

Symptoms can start soon after eating contaminated food, but they can hit up to a month or more later (uncommon).

For some people, especially young children, the elderly, pregnant women and people with weakened immune systems, food borne illness can be very dangerous.

Individuals with food borne illness can be sick enough to DIE

Every year in Canada about 10,000 cases of food borne illnesses are reported, but food safety experts believe that an estimated two million people become ill without knowing or reporting it.

Each year, about 30 cases are fatal.

Most cases of food borne illness can be prevented by using safe food handling practices and using a food thermometer to check that your food is cooked to a safe internal temperature! (in our labs you will ensure juices are clear).

FOOD BORNE ILLNESSES:

Best food safety practices to be followed by consumers to avoid foodborne illness are:

Clean hands, counter tops and utensils before, during and after preparing foods.

Wash all produce thoroughly before eating or cooking.

Separate -- Keep raw meats and their juices away from other foods during storage and preparation.

Cook ground beef until it reaches 71ºC in the centre and juices run clear.

Serve immediately so foods don’t linger at room temperatures where bacteria can grow.

Chill -- Refrigerate meat at 4ºC or less or keep it frozen at -18ºC.

REMEMBER:

Bacteria likes room (warm) temperatures. Food is best kept COLD or HOT.

Based on this information, where is the best place to thaw frozen foods? On the cupboard, in the sink, or in the refrigerator?

BUT…

Food poisoning is caused by:

Micro-organisms Parasites Bacteria.

MOST COMMON FOOD RELATED ILLNESS IN CANADA

A disease caused by eating incorrectly prepared ground meats is:

E Coli

FOOD CONTAMINATION MAY RESULT FROM:

Unsanitary practices in the kitchen. Mixing potentially unsafe raw foods with

cooked foods. Thawing food on the counter/sink. Using food that has come from a rusted or

bulging can.

CANADIAN GOVERNMENT WARNS PUBLIC AGAINST BUYING DENTED OR RUSTING FOOD CANS - ESPECIALLY IF THEY ARE ON SALE.

Bulging may mean that there are leaks in the can or bacteria have colonized inside and produced gases as by-product.

A single pinhole-size opening allows bacteria to enter, grow and spoil the food inside and may produce toxins. A dirty label is an indicator of possible leak of food contents.

The presence of rust in canned goods is another indicator of improper storage and handling of food products, and the action of bacteria that penetrate the cans or have remained viable inside after an improper sterilization process.

COLOUR CODED CUTTING BOARDS

In our labs, we have colour coded cutting boards to avoid cross-contamination.

They are NOT the same as the in the video we are about to watch, but the legend is posted on the cupboards in the lab… You do not have to memorize the legend.

You DO NOT have to remove nail polish for our labs.

Food Safety & Hygiene

KNIFE SAFETY

Which is safer to use… a sharp knife or a dull knife?

A sharp knife… Because less pressure has to be applied… That being said the knives in our labs are professional grade chef’s knives and are VERY SHARP!!!

Always cut away from your body, with your fingers curled away from you.

When washing knives, NEVER put them in the dish water. Wash one at a time, when ready, with the sharp edge away from you.

KNIFE SHARPENER…

In labs where you use knives, one student will be designated as the “sharpener”.

Video 1 Sharpening a knife with steel

Spot the mistake in Video 2 Sharpening a knife with stone

TO PREVENT BURNS & SCALDS

Use the rear elements whenever possible. Tip the lid of the pot away from you when

draining it to avoid steaming toward you. Turn all pot handles toward the back of the

stove.

PREVENTING KITCHEN FIRES

How to prevent kitchen fires for dummies.

Video

HAZARDOUS PRODUCTS SUCH AS BLEACH AND HOUSEHOLD CLEANERS SHOULD BE STORED IN:

A well ventilated place.

A cool, dry place.

In their original container.