Food Sanitation and Handling

1
Food Sanitation and Handling
2
Food Borne Illness

• Food borne illness is an illness caused by
  eating food that is contaminated with harmful
  bacteria.
• Common Food Borne Bacteria
• E.Coli,
• Salmonella,
• Staphylococcus Aureus,
• Clostridium Botulinum,
• Clostridium Perfringens,
• Trichinosis,
• Campylobacter

3
Name Causes Symptoms
E. Coli Raw meat, unpasteurized milk, water contamination Cramps, bloody diarrhea, nausea/vomiting
Salmonella Poultry, Eggs, Fish Nausea, Diarrhea, vomiting, cramps
Staphylococcus Skin, mouth, nose (spread by coughing/improper hand washing) Nausea, Vomiting, Stomach Cramps
C. Botulinum Dented/Improperly packaged Canned goods Paralysis, Trouble Breathing, Double Vision, Death
C. Perfringens Turkey, meat gravy, Casseroles Nausea, Diarrhea, Cramps
Campylobacter Undercooked chicken, poultry Abdominal Cramps, Bloody diarrhea, fever
Trichinosis Wild Animal Products (pigs, deer, rabbit, moose) Nausea, diarrhea, muscle pain, heart and brain damage
4
Sanitation Procedures

• Use HOT soapy water to wash tools, utensils,
  cutting boards and surfaces
• Clean ALL items that come in contact with raw
  poultry, eggs and raw meats BEFORE using them on
  anything else (Cross-Contamination)
• Use a separate towel for dishes and hands
  (Cross-Contamination)
• Dont use utensils or towels that have dropped on
  the floor
• Use a clean plate for cooked food
  (cross-contamination)

5
Sanitation Procedures 2

• Wash fruits and veggies thoroughly before cutting
  them
• Keep all pets out of the kitchen and around food
• Use a separate spoon for tasting, wash it
  thoroughly before using it again

6
Temperature Zones

• Keep food hot (above 140F or 60C) or cold
  (below 40F or 4C)
• Check temperature of refrigerator and freezer
  (Freezer should be below 0C)
• Danger zone 60F to 125F or 16C and 52C (Room
  temperature)
• Heat foods to the proper internal temperature for
  the proper length of time to kill harmful
  bacteria (eg trichinosis in pork)

7
Food Storage/Refrigeration

• Store leftovers immediately or within 2 hours
• Dont leave foods on counter to cool (in fridge)
• Thaw meats/frozen foods in refrigerator on the
  BOTTOM shelf
• Freeze foods/meats to store (doesnt kill
  bacteria just prevents growth)
• Once thawed, you must cook it, no refreezing

8
Other Food Safety Issues

• If it smells odd or has an odd color DONT eat it
• When in doubt, throw it out!
• Dont eat ground beef that is pink inside
• Always reheat leftovers to proper temperatures
  (165F)

9
Assignment

• Tom E. Ache Story
• Bacteria Matching
• Poster Project

10
Poster Activity
Create a poster that shows one of the Kitchen
Safety or Food Handling Procedures below

• Preventing Falls
• Preventing Cuts
• Preventing Fires/Burns
• Preventing Electric Shocks
• Kitchen Cleanliness
• Hand Cleanliness

• Preventing Cross Contamination
• Controlling Food temperatures
• Serving/Handling/ Storing Food