SAFEGUARDING THE FAMILY’S HEALTH. Foodborne Illnesses Foodborne illnesses: disease transmitted by...

SAFEGUARDING THE FAMILY’S HEALTH

Foodborne Illnesses• Foodborne illnesses: disease transmitted by food

• Food contamination• Contamination: substance that maybe harmful that has

accidentally gotten into food• Microorganism: living substance so small it can be

seen only under a microscope• Bacteria: single-celled or noncelluar microorganisms - not all

are harmful

Foodborne Illnesses cont.• Food contamination cont.

• Soil, insects, humans, and cooking tools can all transfer bacteria to foods

• Hazard analysis and Critical Control Point (HACCP) - food processors need to follow a quality control

• Health inspectors spot-check farms and plants• Thorough cooking will kill bacteria• Refrigeration will slow their growth

Foodborne Illnesses cont.• Bacterial illnesses

• E coli, salmonellas, botulism (toxins)• Toxins: poisons produced by bacteria• Bacteria affects people different

• Infants, pregnant women, older adults, and people with impaired immune system

• Symptoms may appear 30 minutes to 30 days after eating tainted food • Longer time it takes symptoms to appear, the harder it is to

pinpoint• Abdominal cramps, diarrhea, fatigue, headache, fever, and

vomiting

Foodborne Illnesses cont.

• Bacterial illnesses• Botulism - affect the nervous system

• Bulging cans of food • Double vision, inability to swallow, speech difficulty, and gradual

respiratory paralysis• Death rate is high

• Treating bacterial Foodborne illnesses• Rest, drinking liquids• See doctor if symptoms do not go away

Foodborne Illnesses cont.• Other foodborne illnesses

• Parasite - microorganism that needs another organism, called a host to live • Red meat and pork

• Protozoa - tiny, one-celled animals• Polluted water, vegetables in polluted soil

• Virus - smallest and simplest known type of microorganisms• Raw shellfish, contaminated water

• Natural toxins - mushrooms and leaves of rhubarb

Four steps to food safety

• Clean • Separate• Cook• Chill

Clean • Sanitation: means maintaining clean conditions to prevent disease and promote good health

• Wash hands - 20 seconds, soap, and warm water• Wash after using the toilet, or

touching your face, hair, or any unsanitary object

• Cover coughs and sneezes, wash immediately

• Wash after handling raw meat, fish, poultry and egg

• Keep hair tied back

Clean cont. • Clean clothes and apron - avoid baggy clothes

• Cover all open sores or cuts• Kitchen - non smoking area• Keep work area clean• Use paper towels and soap to clean meat juices

• Remove dirty utensils• Wash tops of cans

Clean cont.

• Thoroughly wash cutting boards, counters, and utensils

• Dispose of garbage properly and promptly • Wash dishes promptly - hot water and soap

• In this order: glasses, flatware, plates and bowls, pots and pans, and greasy utensils

• Do not store food under the sink• Wash dishcloths and sponges daily

Separate • Separate cooked and ready-to-eat foods from raw foods

• Cross-contamination: occurs when harmful bacteria from one food are transferred to another food

• Keep raw meat separate from other foods

• Do not taste and cook with the same spoon

Separate cont.

• Use clean utensils, containers, & cutting boards• Don’t use hand towels to clean dishes• Keep pets and insects out of the kitchen • Never taste any food that looks unsafe• Use different sauces & utensils for marinating, basting, & serving

Cook

• Use thermometer• Cook food thoroughly• Boil home canned food for 10-20 minutes• Use only clean, fresh, unbroken eggs• Do not eat raw cookie dough or taste partially cooked containing meat, poultry, fish, or eggs

Chill

• Keep cold foods cold - below 40 F• Bacteria multiples fastest between 40-140• Refrigerate leftovers promptly - eat or freeze within 3 days

• Thaw foods in refrigerator or microwave• Cold running water

• Keep refrigerator and freezer clean • Package food items properly

Chill cont.

• Refrigerate all custard food items• Refrigerate all food items separately• Do not refreeze foods - unless they still have ice crystals

• Place perishable items in your cart last• Place left over in refrigerator within 2 hours

Cooking for special occasions

• Make sure you have the room for refrigeration and heating

• Buffet - use small dishes and refill• Large amount of food take longer to cook• Serve food immediately• When outside keep food cold

Eating safely when eating out• Check the surrounds make sure they are clean• Watch your waiter - clean clothes, hair back, not touching your food, not coughing or sneezing on your food

Storing food for emergencies

• American Red Cross recommends storing at least 3 days supply of food and water for each family member

• Keep food that will not spoil and food that does not require cooking

Safety in the kitchen

• Many accidents are due to carelessness • Preventing

• Poisonings• Cuts• Burns & fires• Falls• Electric shock • Chocking

Preventing Chemical Poisonings• Keep all hazardous products in a location where children cannot reach them - not under kitchen sink

• Keep chemicals in their original packaging• Do not rely on safety closures• Do not leave chemicals unattended• Pesticides and insecticides - wash all produce

Preventing Chemical Poisonings cont.

• Keep medicine out of reach - do not refer to medicine as candy

• Read all labels• Treating poisonings

• Call poison control center immediately• Have poison container with you• Follow direction on the label

Preventing Cuts

• Keep knives sharp - dull blades can slip and cause cuts

• Move blades away from the body - never point a blade at anyone

• Do not try to catch a falling knife• Use knives only for its intended purpose• Wash and store knives separate

Preventing Cuts cont.

• Never put fingers near beaters, blades of blender, food processors, garbage disposal

• Never pick up broken glass with your bare hands

• Treating cuts• Cover the wound with sterile cloth• Apply firm pressure• Small cut - clean with soap, antiseptic, bandage• Large cut - continue pressure and go to hospital

Preventing Burns and Fires• Use pot holders - keep dry • Turn pot handles inward• Avoid steam burns - open lids away from you • Never open pressure cooker before the pressure has gone down

• Do not let children play near or cook without supervision

• Turn off range and unplug appliances when not in use

• Ground all electric appliance - avoid light weight extension cords

Preventing Burns and Fires cont.• Be cautious with liquids heating in a microwave - it an reach 212 F without showing signs of boiling

• When near the range - tight clothes or roll sleeves up

• Do not hang curtains over flames or range • Be careful with candles or open flames

• Manually lighting gas range - match first then gas• Clean grease from exhaust hoods

Preventing Burns and Fires cont.• Never leave pan of hot grease unattended

• Can burst into flames - if smoke, then it is only 10-20 degrees from flames

• Do not put fire out by water - it will only spread and jump

Preventing Burns and Fires cont.

• Keep fire extinguisher handy• Stop, drop, and roll• Smoke alarms - check monthly (2 time a year)• Treating burns

• Place burn under cold water• Do not apply ointments or grease of any kind• Do not break blister

Prevents Falls

• Do not stand on a chair or box• Let floor dry before you walk on it• Wipe up spills immediately• Remove all clutter from floor• Find throw rug with a nonskid backing• Treating falls

• If broken bone do not move it• Do not give the victim any food or drink

Preventing Electric Shock

• Never stand on a wet floor or work near a wet counter when using electric appliances

• Do not touch any electrical plugs, switches, or appliances with wet hands

• Do not run electrical cords under rugs• Unplug toaster before trying to pull toast out with a knife

Preventing Electric Shock cont.

• Hold onto the plug not the cord when unplugging• Do not use damage appliances• Treating electric shock

• Immediately disconnect the power source• Do not touch the victim if connected to power• Nonconducting material - rope, long piece of dry cloth,

wooden pole• Call for help

Preventing Chocking

• Chew food thoroughly before swallowing• Avoid talking and laughing when you have food in your mouth

• Do not give children small, round pieces of food (hot dogs or carrots) • Cut slices in haves or quarters.

Preventing Chocking cont.• Treating choking

• Abdominal thrust: procedure use the save choking victims• Stand behind the victim - wrap arms

around their waist• Your thumb toward the victim, place first

against their abdomen - fist should be above the navel and below the rib cage

• Grasping your fist with other hand - use quick thrust to press upward into the victims abdomen - repeat if needed