Preparing Food for Fun or Profit

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Preparing Food for Fun or Profit

Prepared by:Christine Smith, M.S.

Extension Agent, Food and Nutrition

Wayne County Cooperative Extension Center

Goldsboro, NC

Preparing Food for Fun or Profit

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Purpose

The goal of this program is to help food handlers who are selling food for fun or profit do it safely.

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Key Terms

Foodborne Illness

A disease that is carried or transmitted to people by food

Outbreak

An incident in which two or more people experience the same illness after eating the same food

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Foodborne Illness

Flu-like symptoms such as nausea, vomiting, diarrhea, or fever.

Caused by bacteria or other pathogens in food.

Most case of foodborne illness can be prevented.

Proper cooking or processing of food destroys bacteria.

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Potentially Hazardous Foods

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Who is at Risk?

Infants and young children

Pregnant women

Older adults

People taking certain medications

People with weakened immune systems

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Fight BAC! (Bacteria)

Clean – Wash hands and surfaces often.

Separate – Don’t Cross Contaminate.

Cook – Cook to proper temperatures.

Chill – Refrigerate promptly.

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Fight BAC! (bacteria)

Wash hands and surfaces often

Wash and sanitize cutting boards, dishes and countertops.

Always use a clean cutting board.

Hand washing is the single most important line of defense in preventing foodborne illness.

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Proper Handwashing . . .

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SEPARATE: Don’t cross-contaminate

Wash hands after handling raw foods or between tasks.

Separate raw meat, poultry and seafood from other foods.

If possible, use a different cutting board for raw products.

Never place cooked food on a plate which previously held raw meat.

Use disposable gloves when preparing or serving food.

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CHILL: Refrigerate promptly

Refrigerate or freeze foods quickly.

Never defrost food at room temperature.

Divide large mounts of leftovers into shallow containers.

Do not pack the refrigerator.

Discard any food left for more than two hours.

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COOK: Cook to proper temperature

Use a thermometer to measure internal temperature.

Bring sauces, soups and gravy to a boil when reheating.

Do not use recipes in which eggs remain raw or partially cooked.

Always reheat foods to 165oF.

Cook roast/steaks to at least 145oF.

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Temperature Danger Zone

Keep Hot Foods HOT – Above 140F.

Keep Cold Foods COLD – Below 41 F.

Don’t Wait – REFRIGERATE

If in Doubt, THROW IT OUT.

Keep Everything CLEAN.

Temperatures between 41F and 140F are known as the danger zone.

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When you cook use a thermometer

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Steps for Safe Meals

Plan ahead. Store and prepare food safely. Cook food to safe internal temperatures. Transport food safely. Need to reheat? Food must be hot and

steamy for serving. Keep potentially hazardous food out of the

“danger zone.” When in doubt, throw out.