TFJ3CMs. Mulligan Smith

What is FOOD SAFETY?Preventing foodborne illnesses

aka FOOD POISONING

Why do foods spoil?Enzymes– chemicals within foods that help

them changeMicro-organisms – bacteria, yeast, mould, Oxidation– exposure of food to oxygen

Refrigeration 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!!!

Thawing FoodDon’t thaw food on the counter!Thaw in the fridge or microwaveWhy?Thawing starts from the outside

in, so bacteria can multiply to disease-causing levels before food has a chance to thaw!!!

Washing Your HandsWash hands before preparing foodWash hands & utensils again after contact with

raw meat and poultryWhy?Hands carry tons of bacteria!Raw meat & poultry may carry bacteriaNever rinse a chicken/turkey in a sink without

disinfecting it after!!!

Wash your hands before and after handling meat and seafood; after going to the washroom, blowing your nose, coughing, and sneezing

Use soap and warm water for 20 seconds

Cooking TemperaturesCook raw meat & fish to a temp of 160ºF &

chicken to 180ºF Always pierce the thighJuices should run clear on chickenFish should flakeUse a meat thermometerWhy?Hot cooking weakens bacteria found in raw foodsContinued heat destroys bacterial cell

membranes, destroying cell protein and causing cell death

KEEP FOODS OUT OF THE DANGER ZONE!

The Danger Zone

Dealing With LeftoversPromptly refrigerate or freeze leftoversUse small shallow containers for quick

coolingWhy?Dividing food into small containers promotes

even cooling

Leaving Food Out on the CounterNever 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

Keeping food cold slows the growth of bacteriaPerishables – Foods that will spoil (refrigerate)Buy them last at the grocery store

Types of Food PoisoningSTAPHYLOCOCCUS (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

Types of Food PoisoningCLOSTRIDIUM PERFRINGENS

Known as the buffet germSpreads rapidly in large portions of food cooling

slowly… MOLD!

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

Types of Food PoisoningSALMONELLA Undercooked foods such as chicken and eggs.From intestines of chicken

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

Types of Food PoisoningCAMPYLOBACTER

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

Types of Food PoisoningBOTULISM

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

Improperly canned foodRare but very seriousSymptoms: Vomiting and Death

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

Types of Food PoisoningE. COLI

Contaminated water, ground beef, milk or fruits and vegetables. Cows eating corn, should be eating grass

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

Types of Food PoisoningLYSTERIA

Contaminated water, ready to eat foods such as lunch meats.

Headache, nausea, vomiting.

Other Ways Food Can Be PoisonedA COUGH OR SNEEZE

A cough or sneeze carries 8 feet if it is not covered with a hand or tissue

Pathogens can be transferred- viruses, bacteria, toxins or parasites

Block it! Then wash your handsCONTAMINATION

In transit or with handling of the productCross-contamination- bacteria passed from one product to another

FOOD SAFETY TIPSWhen in doubt, throw it outWash tongs after using them to handle raw food.

(BBQ)Wash can openersWash cutting boards thoroughly with soap and

hot water.Plastic vs. WoodDishwasher?

Keep raw foods separate room cooked foodsWhen shopping, put raw meat and seafood in

separate plastic bagsKeep raw foods on the bottom shelf of your fridgeDon’t double dip!!!Pay attention to best before dates.Do not buy more food than you need.Refrigerate after opening.

Handling ProduceRinse fruits and vegetables under clean

running waterScrub melons (Cantaloupe)Cut away bruised or damaged areas