Food Safety Terms:Bacteria:
Tiny, one-celled microorganisms found everywhere
Food-Borne Illness:(FBI)Illness caused by eating contaminated food
Cross-Contamination:Transfer of harmful bacteriafrom one source to another
TEMPERATURE DANGER ZONE:(TDZ)
Temperature range in which bacteria grow the fastest, between 41- 135 F !! Freezing and refrigerating can stop or slow growth, but CANNOT kill it!
Guidelines for working within the TDZ… (Temperature Danger Zone)
DON’T WAIT! REFRIGERATE! Refrigerate prepared foods within 2 hours,
and always store foods properly!
Use a cooler for transporting perishable foods !
Set appliances to correct internal temperatures:Refrigerator: 40°F or lower Freezer: 0°F or lower
Ground Beef 160° F
Red Meat Cuts 145° F
Poultry 165° F
Eggs 160° F
Fish 145° F
Warmed Leftovers 165° F
Foods MUST be cooked to the correct internal temperature for safety!
Prevent cross-contamination by: 1. Separating Foods:
a. in the cart at the grocery store b. while storing it in your refrigerator c. while cooking
2. Washing:
a. your hands b. produce before preparing it c. work surfaces and kitchen equipment between uses
How Does Food-Borne Illness Occur?
Contaminated foods or cells transport micro-organisms and bacteria to the body!!
Common symptoms of food-borne illness:
- Nausea- Vomiting- Abdominal cramps- Diarrhea
SAFELY DEFROSTING FOOD:
1. In a refrigerator at or below 41’F:(SAFEST WAY!)
2. Submerged in a sink of clean, running water: (*use cold water)
3. In a microwave oven: (*Only if food will be cooked immediately.)
4. As part of the cooking process: (*This method typically is used for products such
as frozen patties, nuggets, pizza, lasagna, chili, soup, and vegetables.)
Botulism: (Clostridium Botulinium)
Contaminate Source: Home-canned foods with low acid content: asparagus, green beans, beets and corn; Canned cheese sauce, low acid tomatoes, carrot juice, baked potatoes in foil.
HONEY can carry the botulinium bacteria fatal to children under 12 months!
Symptoms:Muscle paralysis, double and blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, weakness and lethargy. If untreated, may progress to respiratory failure! Symptoms generally begin 18 -36 hours after contamination, but can occur as early as 6 hours, or as late as 10 days.
E.Coli: (Escherichia coli)
Contaminate Source: Contaminated water or food, or through contact with infected animals, infected people or feces. Unpasteurized (raw) milk or juices like apple cider, soft cheeses made from raw milk.
Symptoms: Severe stomach cramps, bloody diarrhea, vomiting. Symptoms appear between1-10 days after pathogen exposure. Most get better within 5–7 days. Some infections are very mild, but others are severe or even life-threatening….children and the elderly can develop Hemolytic Uremic Syndrome (HUS) a disease that destroys red blood cells; can cause acute-kidney failure.
Hepatitus A:
Contaminate Source:Most commonly spread by eating or drinking something that has been contaminated with the stool of a contaminated person (utensils)
Symptoms: Yellow skin or eyes (jaundice) Fatigue, weakness Stomach ache, loss of appetite, nausea
Salmonella:Contaminate Source: *Raw or undercooked eggs, poultry, or meat . *FOODS WITH RAW EGGS: Hollandaise sauce, Caesar and other homemade salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.
*Unpasteurized milk or other dairy products. *Unwashed Produce.
Symptoms:Severe diarrhea, fever, and abdominal cramps 12 - 72 hours after contamination. The illness usually lasts 4 - 7 days - most people recover without treatment.When Salmonella spreads from the intestines to the blood stream, the infection can cause death unless treated promptly with antibiotics!
Staphylococcai: (Staphylococcus Aureus)
Contaminate Source: Most commonly caused by eating contaminated foods through contact with food workers who carry the bacteria; unsanitary practices!Contaminated milk and cheese, sliced deli meats, puddings, some pastries and prepared sandwiches.
Symptoms:
Nausea, vomiting, stomach cramps, and diarrhea. Symptoms usually develop within one to six hours after eating contaminated food; lasts from 1-3 days.
TEMPERATURE DANGER ZONE! (TDZ)
41 F – 135 F
*Bacteria grows best with FAT TOM FOOD, ACID, TEMPERATURE TIME,
OXYGEN , MOISTURE,
When is comes to food safety-remember…
WHEN IN DOUBT THROW IT OUT!