FOOD SAFETY

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FOOD SAFETY
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1. Bacteria Food Poisoning

• Bacteria is a microorganism (extremely small)
• Bacteria is carried on pets, pests, people,
  objects,
• air
• Bacteria is found naturally in foods
• Improper food handling increases the amount of
• bacteria

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2. Bacteria in Food
? Good- used to ferment foods and create
taste yogurt, sour cream, bread, wine ?
Bad- affect taste, aroma and appearance
of foods sour milk, moldy cheese,
slimy meat, mushy vegetables ?Ugly-
disease causing, often colorless,
tasteless, dont affect appearance
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3. Types of Food Poisoning

• Salmonellosis
• -found in raw meat, poultry, eggs, dairy
• products
• -carried by rodents and pets
• -can cause death
• Staphylococcus
• -found on skin
• -in noses and throats of humans

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• Botulism
• -improperly canned foods
• -65 who contact, die
• E-coli
• -raw hamburger
• -unpasteurized juices
• -kidney failure, death
• Listeria (relatively rare, most deadly of
• food borne pathogens)
• -hot dogs, deli meats
• -high fever, severe headache, nausea
• -fatal in elderly, children, people with
• weakened immune systems

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4. Symptoms Food Poisoning

• Flu-like to deadly
• Upset stomach, vomiting, diarrhea, kidney shut
  down,
• paralysis of respiratory system
• Symptoms begin 3-12 hours after eating, can
  start
• up to 72 hours later.

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5. PREVENTING FOOD POISONING

• Good Personal Hygiene
• -wash hands -20 seconds in hot, soapy water
• -after handling raw meats
• -wear plastic gloves
• -no exposed cuts, sores
• Cook foods thoroughly
• - use a thermometer to check temperatures

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• Prevent cross-contamination of foods
• -keep raw foods away from ready-to-eat foods
• -use clean equipment (cutting boards)
• Thaw foods properly
• -in microwave
• -in refrigerator
• -as part of the cooking process
• Store leftovers in airtight containers,
  refrigerate
• immediately. Thoroughly reheat leftovers.
• Dont keep leftovers longer than 3-4 days

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6. Food Temperature Zones

• 140? and above
• most bacteria destroyed by high temps.
• 40-140?
• DANGER ZONE-bacteria grows
• the warmer food gets, the quicker bacteria
  grows
• 32-40?
• refrigerator temps.
• Bacteria slow down, but still grow
• Below 32?
• Freezing temps.
• Bacteria growth really slow, not killed