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Fn1  ppt. food safety
 

Fn1 ppt. food safety

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  • Bacteria are tiny, one-celled microorganisms found everywhere in the environment. Bacteria are sometimes called microbes. Some microbes are safe and can be eaten in the form of food, like cheese and yogurt, but others are harmful and can cause food-borne illness. Food-borne illness is caused by eating food contaminated by bacteria, viruses, or parasites. Cross-contamination occurs when harmful bacteria from one food source is transferred to another. <br />
  • Microorganisms like a warm temperature to grow. Bacteria rapidly multiply between 40 to 140° F. This is known as the DANGER ZONE. Freezing and refrigerating will stop or slow growth, but it will not kill bacteria. Warmer temperatures than 140° stop the growth of most microorganisms. <br />
  • Cooking your foods to the proper internal temperature can greatly reduce your risk of getting sick from the foods you eat. Foods are properly cooked when they’re heated for a long enough time and at a high enough temperature to kill harmful bacteria. When reheating leftovers, bring to an internal temperature of 165° F and always boil sauces, soups, and gravies. <br />
  • Safely separate raw meat and seafood from other foods in your shopping cart and your refrigerator. If available in the meat department of the grocery store, put raw meat in plastic bags to prevent cross-contamination in your cart. Always wash your hands, cutting boards, dishes, and utensils after they come in contact with raw meat, poultry, eggs, and unwashed produce. Always place cooked food on a clean plate. Place raw foods in a sealed container or plastic bags to prevent meat juices from dripping on other food. Wipe up promptly meat juice spills from all surfaces. <br />
  • Eating contaminated foods carry unwanted microorganisms into the body. Some of the microorganisms overcome the body’s natural defenses and cause a food-borne illness. General symptoms of a food-borne illness include nausea, vomiting, abdominal cramps, and diarrhea. If you think you or someone you know has contracted a food-borne illness, contact your health care provider. <br />
  • Escherichia coli (ess-chur-EE-kee-UH KO-LI) is commonly known as “E. coli.” Found most often in contaminated produce and undercooked ground beef, a person only needs to consume only a small amount of this type of bacteria to become ill. Cooking foods properly and preventing cross-contamination can help prevent illness. <br />
  • Salmonella (SAL-ma-NEL-uh) is a bacteria commonly associated with poultry, eggs, dairy products, and beef or other products that come in contact with these animals or their waste. Illness can occur with a small amount of this bacteria, so it is important to cook foods to their proper temperatures and to make an effort to prevent cross-contamination. <br />
  • Staphylococcus aureus (STAF-uh-lo-KOK-us OR-ee-us) is spread through unwashed hands. Contaminated foods produce toxins that cause the illness when eaten. These foods include deli meats, tuna, chicken or macaroni salads, or cream-filled pastries. Cooking cannot destroy these toxins. Practicing good hygiene can prevent the transfer of bacteria to food and proper storage can minimize the growth of bacteria in food. <br />

Fn1  ppt. food safety Fn1 ppt. food safety Presentation Transcript