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Home > Documents > Food Safety!!! HFN 2O Ms Laurie. The Whys Behind Food Safety Rules Keep it Safe, Refrigerate!...

Food Safety!!! HFN 2O Ms Laurie. The Whys Behind Food Safety Rules Keep it Safe, Refrigerate!...

Date post: 27-Dec-2015
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Food Safety!!! HFN 2O Ms Laurie
Transcript

Food Safety!!!

HFN 2OMs Laurie

The Whys Behind Food Safety Rules

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!!!

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!!!

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!!!

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

Why? Hot cooking weakens bacteria found in raw foods Continued heat destroys bacterial cell

membranes, destroying cell protein and causing cell death

Promptly refrigerate or freeze leftovers Use small shallow containers for quick cooling

Why? Dividing food into small containers promotes

even cooling

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

Food Poisoners!!!

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

Salmonella Spread by eating infected food that is raw or

uncooked

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

Clostridium Perfringens Known as the buffet germ Spreads rapidly in large portions of food

cooling slowly

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

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

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

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

E.Coli Eating undercooked ground beef (the inside is pink),

drinking contaminated (impure) water , drinking unpasteurized (raw) milk, working with cattle

Symptoms • 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• Wash hands thoroughly before & after preparing meat• Thoroughly cook all ground beef to an internal temp of

160ºF• If symptoms develop get help immediately


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