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How to Prevent Food Borne Illness
Nutrition & Food Prep II
Sources Food Borne Illness comes from:
BacteriaParasitesVirusesToxins
Bacteria grow best when they have:FoodMoistureWarmth
Conditions
The Cool Rules Divide & Conquer
Put leftovers in small, shallow containers and cool right away in the refrigerator
The Chill Factor Refrigerate or freeze perishables and
leftovers within 2 hours The Thaw Law
Never defrost on the counter! Thaw food in the refrigerator, the microwave, or in cold water
Danger Zone
Keep Hot Foods Hot and Cold Foods Cold!!!! The danger zone is any food in the temperature range from 40 to 140 degrees This is the ample temperature range for bacterial growth
Rules to Live By! Don’t taste or eat food from a can or jar
that is bulging, damaged, or leaking Boil home-canned foods 15 to 20
minutes before tasting or eating Keep yourself and your work area clean Get rid of insects and rodents immediately Keep pets out of the kitchen!
Cross Contamination
The spread of harmful bacteria from one food source to another
After handling of cutting raw meat, poultry, or fish, thoroughly wash your hands, the work area, and utensils before working with ready to eat food
Use color coded cutting boards
Types of Food Borne Illness Salmonella E-Coli Campylobacter Botulism Staph Toxoplasmosis Clostridium Perfringens Listeria
Salmonella
Caused by a bacteria Sources: Raw/undercooked
poultry, eggs, meat. Unpasteurized milk, through cross contamination
Symptoms: Stomach pain, diarrhea Begins 6-48 hrs after eating and
may last 3-5 days, serious for infants and elderly
E Coli Caused by a Toxin Sources: Contaminated water, raw/rare
ground beef, unpasteurized milk Symptoms: Abdominal cramps, bloody
diarrhea, nausea Begins 3-4 days after eating, lasts up to
10 days, often requires hospitalization, can lead to kidney failure
Campylobacter(Traveler’s Diarrhea)
Caused by a toxin Sources; Contaminated water from foreign
countries, unpasteurized milk Symptoms: Cramps, diarrhea, fever Can begin 30 minutes after ingesting, can
last up to 5 days
=
Botulism Caused by a toxin Sources: Improperly canned/vacuum
sealed foods, foods left at room temp or warm with limited oxygen
Symptoms: Very sudden, affects the nervous system, respiratory system paralyzes, usually fatal
Begins 12-48 hours after eating
Staph Caused by a toxin Sources: Spread by improper food
handling through human skin, in nose or throat, not covering a wound
Symptoms: nausea, vomiting, diarrhea
Begins 30 min-8 hrs after eating, lasts a day or two
Toxoplasmosis Caused by a parasite in mammals,
reptiles and birds Sources: Undercooked meat/poultry,
cleaning litter boxes without washing hands afterwards
Symptoms: cold or flu symptoms, can cause nerve damage, especially harmful for pregnant women
Clostridium Perfringens
Caused by a toxin from a bacteria Sources: Food in little to no
oxygen, also called the “cafeteria germ”, foods in large quantities that are left at room temperature
Symptoms: diarrhea, gas pains Begins 9-15 hours after eating, last
for a day, harmful for the elderly and ulcer patients
Listeria Caused by a bacteria Sources: in the environment, can
slowly grow in refrigerators set at harmful temperatures
Symptoms: Rare, can be fatal causes fever, chills, back and stomach pains in adults, very harmful for newborns, causes respiratory and eating problems, meningitis, miscarriages and
stillbirths
Burn Prevention
Always use pot holders/mitts Use tumblers for hot dishes of food Never turn on the burners unless
you are actually cooking Pay attention to what’s going on in
the kitchen!!! Know where the fire extinguisher
and fire blanket are located
Injury Prevention
Unless you know what you are doing with a knife, you shouldn’t be using it
Pay attention to what you are doing when using a knife
Never throw a dirty knife into the dish water
NEVER PLAY AROUND WITH KNIVES
Fall Prevention
If you spill something on the floor, make sure you clean it up right away
If you cant reach something in the cupboard get someone to help you
Where secure shoes on lab days Don’t run around in the kitchens
(duh….)
Shock Prevention
Don’t plug in appliances near a sink full of water
Don’t wash out appliances if they are still plugged in
If an appliance says “Don’t submerge in water”, wash of the surfaces with a damp hot towel
If an outlet gets dirty, let the teacher clean it up
Why Practice Safety and Sanitation?
You Tell Me!