Food safety
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Lecture notes on Food Safety

Lecture notes on Food Safety

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Food safety Food safety Presentation Transcript

  • FOOD SAFETY TILLAMOOK HIGH SCHOOL
  • FOOD SAFETY • What do you think? 1. The best way to clean your hands before preparing food is to... 2. If you have diarrhea, it’s okay to prepare food for others in the family if you wash your hands first. 3. When you can’t see any pink color inside a cooked hamburger patty you know all of the harmful germs have been killed and the hamburger is safe to eat.
  • FOOD SAFETY 4. Cooking eggs until both the yoke and the egg white are firm will kill harmful bacteria. 5. Hamburger patties should be cooked until the temperature in the middle is what temperature? 6. Using the same cutting board for cutting up raw chicken and then cutting up raw vegetables for a salad is safe as long as you wipe off the board in between.
  • FOOD SAFETY 8. After you have shaped ground beef patties with your hands, what should you do before you continue to cook your meal? 9. If you use a washcloth to wipe up liquid from meat or chicken, you can safely continue to use the cloth for washing dishes if you rinse the cloth in hot water. 10. Pasteurization of milk and fruit juice helps prevent foodborne pathogens.
  • FOOD SAFETY 10. It is safe to use raw eggs in a recipe that will not be cooked. 11. Cooked rice at room temperature for more than four hours can be eaten. 12. Cooked meat at room temperature for more than four hours should be thrown away. 13. A whole apple at room temperature for more than four hours can be eaten.
  • TYPES OF FOOD C O N TA M I N AT I O N • US is one of the safest food supplies in the world. (Mixed report) • Even with an exceptional record, people still become ill due to foodborne pathogens.
  • Protection of Food Supply Faces Problems VIDEO
  • T Y P E S O F F O O D C O N TA M I N AT I O N • Contamination: (Self define) • The state of being impure or unfit for use due to the introduction of unwholesome or undesirable elements. • Types of Food Contaminants • Physical • Chemical • Microbial
  • T Y P E S O F F O O D C O N TA M I N AT I O N • What do you think a physical contaminant is and give some examples of each. • Share (2 O’clock Partner)
  • T Y P E S O F F O O D C O N TA M I N AT I O N • Physical Contaminant • Physical items that are mixed with the food themselves but do not spoil or change how the food tastes. • Can still be harmful if consumed. • Examples: metal filings, glass shards, packaging materials, insects, and rodent droppings.
  • TYPES OF FOOD C O N TA M I N AT I O N • Does this belong here?
  • T Y P E S O F F O O D C O N TA M I N AT I O N • Chemical Contaminants • Insecticides • Herbicides • What are these? • USDA monitors all pesticide use in the US.
  • T Y P E S O F F O O D C O N TA M I N AT I O N • Chemical contaminants also enter the food supply through water. • Mercury, cadmium, lead, chloroform, benzene, and polychlorinatedbiphenyls (PCBs) can get into the water supplies that are used to process food.
  • TYPES OF FOOD C O N TA M I N AT I O N • Sources of Toxic Substances • Pesticides - must be biodegradable in order to use. • Industrial Waste
  • T Y P E S O F F O O D C O N TA M I N AT I O N • What are some ways that pollutants from industry can get into the water supply? • Share (4 O’clock partner) • Cresent, OR. Gas Stations 1998 • Underground tank leaked. • 1 of 702 in Oregon removed.
  • M I C R O B I A L C O N TA M I N A N T S FOOD SPOILAGE
  • M I C R O B I A L C O N TA M I N A N T S • What are some signs that you see of food that is no longer fit for consumption? • Share (4 O’clock partner)
  • M I C R O B I A L C O N TA M I N A N T S FOOD SPOILAGE
  • M I C R O B I A L C O N TA M I N A N T S • Some microbial contaminants work against each other. • 1928 Sir Alexander Fleming discovered that mold on lab plates killed Staphylococcus bacteria by oozing juice. • Harvested “ooze” and became the active ingredient in penicillin, most widely antibiotic used in the world.
  • FOOD SAFETY FOODBORNE ILLNESS
  • TYPES OF FOODBORNE ILLNESS • We have all experienced some sort of foodborne illness. • Many “think” they are coming down with stomach flu. • Symptoms include: • diarrhea, stomach cramps, and vomiting • Some are more sensitive to pathogens than others.
  • TYPES OF FOODBORNE ILLNESS • Some Facts!!! • US has one of the safest food supplies in the world. • FDA estimates 48 million cases of foodborne illness annually. (That is 1 in 6 people.) How many in the room? • Of that, 325,000 hospitalizations and 5,000 deaths.
  • TYPES OF FOODBORNE ILLNESS • Who regulates what? Food and Drug U.S. Department of Administration (FDA) Agriculture (USDA) • • • • • All food, except meat, poultry, and processed eggs. (Not shelled eggs.) Chemicals Food additives Food and drugs for pets and farm animals. Household devices (e.g. microwaves) • Meat • Poultry • Processed Eggs
  • TYPES OF FOODBORNE ILLNESS • Project - FBI Group Research • http://scienceblog.nathansandberg.me/2013/09/food- science-foodborne-illness-fbi.html • Many organisms can cause foodborne illness. • Design 8.5” x 11” poster, educating the public on one of the following Foodborne Illness-Causing Organisms. • Foodborne Illness-Causing Organisms in the U.S. http:// bit.ly/FoodBorneIllness (Listed on Topics/Readings)
  • H O W PAT H O G E N S E N T E R T H E F O O D S U P P LY • Two main ways food can become contaminated with pathogens: 1. transmission by animals 2. improper handling procedures • Cross-contamination • Poor personal hygiene • Time and Temperature Abuse
  • H O W PAT H O G E N S ENTER THE FOOD S U P P LY Cross Contamination • Bacteria spread very quickly. • NEVER serve cooked meals on plates or using utensils that have touched raw food items. • Running those dishes under hot water is not enough. • Just be safe and use clean dishes and utensils.
  • H O W PAT H O G E N S E N T E R T H E F O O D S U P P LY Cross Contamination • Leftover sauces or marinades should never be used for a second meal unless sterilized. • Bring sauce or marinade to a rolling boil to sterilize. • Never cut fruit or vegetables on a board that has been used to cut raw meat. • Surfaces MUST be washed and sanitized.
  • TIME AND T E M P E R AT U R E ABUSE • The number one cause of foodborne illness is failure to properly cool and heat foods.
  • POOR PERSONAL HYGIENE • Proper hand washing could eliminate close to half of all foodborne illness cases. • Women wash hands more often than men (74% vs. 61%). • Students who wash their hands four times a day had 24% fewer sick days. t is ha W is? th -CDC