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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Fn1 ppt. food safety

    1. 1. 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 bacteria from one source to another
    2. 2. 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
    3. 3. 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
    4. 4. Foods MUST be cooked to the correct internal temperature for safety! Ground Beef 160° F Red Meat Cuts 145° F Poultry 165° F Eggs 160° F Fish 145° F Warmed Leftovers 165° F
    5. 5. 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
    6. 6. 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
    7. 7. 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.)
    8. 8. Botulism: (Clostridium Botulinium) Contaminate Source: Home-canned foods with low acid asparagus, green beans, content: 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
    9. 9. 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.
    10. 10. 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
    11. 11. 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!
    12. 12. 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.
    13. 13. 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…