Food_Safety[1]a Good General Power Point

7/28/2019 Food_Safety[1]a Good General Power Point

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Foodborne Illness Can Cause

More than a Stomach Ache!

Foodborne Illness Can Cause

More than a Stomach Ache!


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Signs and symptoms

Upset stomach

Vomiting

DiarrheaFever

Dehydration

(sometimes severe)


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Dont count on these to

test for food safety!

Sight

Smell Taste


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Why gamble with your health?

It takes about hour

to 6 weeks to become

ill from unsafe foods.

You may become sick later

even if you feel

OK after eating.


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Why risk other peoples health?

Some people have

a greater risk forfoodborne illnesses.

A food you safely eat might

make others sick.

Is the food safe for

everyone at the table?


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People with a higher risk of foodborne illness

Pregnant

women

Infants Young children and

older adults

People with weakened immune systems

and individuals with certain chronic diseases


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Be a winner!Increase your odds

of preventing a

foodborne illness

in YOUR HOME!


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Cleanhands,

food-contact

surfaces, fruits

and vegetables.

Recommendation 1:CLEAN

Do NOT wash or rinse meat and poultry as

this could spread bacteria to other foods.


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Wash your hands!

Hand washing is the most effective way

to stop the spread of illness.


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How to wash hands

1. Wet hands withWARM water.

2. Soap and scrub for

20 seconds.

3. Rinse under clean,running water.

4. Dry completelyusing a clean cloth

or paper towel.


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Wash hands after

Using the toilet orchanging nappies

Sneezing, blowingnose & coughing

Touching a cut or

open sore Handling food

Handling pets

AND before ...


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Clean during food preparation

Wash cutting boards,

knives, utensils and

counter tops in hotsoapy water after

preparing each food

and before going on to

the next.


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Avoid spreading bacteria

Use paper towels or clean

cloths to wipe

up kitchen surfaces

or spills.

Wash cloths often in the

hot cycle of your washing

machine and dry in a hot

dryer.


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Dirty dishcloths spread bacteria

Wet or damp dishcloths are

ideal environments for

bacterial growth.

Have a good supply of

dishcloths to avoid reusing

them before laundry day. There are more germs in the averagekitchen than the bathroom. Sponges

and dishcloths are worst offenders.

~ research by Dr. Charles Gerba


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Recommendation 2: SEPARATE

Separateraw, cooked,

and

ready-to-eat foods

while shopping,

preparing or

storing foods.


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Use different cutting boards

Use one cutting boardfor fresh produce and a

separate one for raw meat,

poultry and seafood.


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Replace cutting boards

if they become excessively

worn or develop

hard-to-clean grooves.

When groovy isnt a good thing


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Use clean plates

NEVER serve foods on a

plate that previously held raw

meat, poultry or seafood unless

the plate has first been washed

in hot, soapy water.


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Recommendation 3: COOK

Cook foods to a safe

temperature to killmicro-organisms.


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Chicken and turkey

Thermy says: Cook chicken and turkey

(whole birds, legs, thighs & wings) to 82 degrees C.


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Minced meats

Thermy says: Cook hamburger, minced beef

and other minced meats to 71 degrees C

and minced poultry to 74 degrees C.


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The ONLY way to know food

has been cooked to a safeinternal temperature is to use a

food thermometer!


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Which minced beef patty is cooked to

a safe internal temperature?

Source: United States Department of Agriculture/Food Safety & Inspection Servicehttp://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htmhttp://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm


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This IS a safely cookedhamburger, cooked to

an internal temperature

of 71 degrees C, even

though it's pink inside.

This is NOT a safely cooked

hamburger. Though brown

inside, its undercooked.

Research shows some ground

beef patties look done atinternal temperatures

as low as 57 degrees C.



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1 out of 4 hamburgers turns brown before

it has been cooked to a safe internal

temperature



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Recommendation 4: CHILL

Chill (refrigerate)

perishable foodspromptly and

defrost foods

properly.


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The TWO-hour rule

Refrigerate perishable foods soTOTAL time at room temperature is

less than TWO hours or

only ONE hour when room temperature

is above 32 degrees C.

Perishable foods include:

Meat, poultry, fish, eggs, tofu

Dairy products Pasta, rice, cooked vegetables

Fresh, peeled/cut fruits and

vegetables


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DANGERZONE

Bacteria multiply rapidlybetween

4 and 60C.


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Answer: 2,097,152!

Refrigerate perishable foods within TWO hours.


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How to be coolpart 1

Cool food in shallow

containers. Limit depth

of food to

2 inches or less.

Place very hot foods

on a rack at roomtemperature for about

20 minutes before

refrigeration.


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Recommended refrigerator

& freezer temperatures

Set refrigerator at

5 degrees C or

below.

Set freezer at

-18 degrees C.


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Place an appliance thermometer in your

refrigerator AND freezer


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Time to toss

"If it walks out,let it go!"

~ seen on a refrigerator magnet


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Cleaning fruits & vegetables

1. Remove and discard outer leaves.

2. Rinse under clean, running waterjust before preparing or eating.

3. Rub brisklyscrubbing with a cleanbrush or handsto remove dirt andsurface micro-organisms.

4. Dont use soap or detergent.


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Cleaning fruits & vegetables

5. After washing, dry with a cleancloth or paper towel.

6. Moisture left on produce maypromote survival and growth of

microorganisms. Drying is critical

if food wont be eaten or cooked

right away.

7. Cut away bruised anddamaged areas.


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Separate fruits & vegetables from other foods

Keep fruits and

vegetables separate fromraw meat, poultry and

seafood while shopping,

preparing

or storing them.


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Read labels

Read labels on bagged produce todetermine if it is ready-to-eat.

Ready-to-eat, pre-washed, baggedproduce can be

used without further washing

if kept refrigerated and

used by the use-by date.


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Dairy dos and donts

Avoid raw (unpasteurized)

milk or milk products such as

some soft cheeses.

Refrigerate dairy foodspromptly. Discard dairy foods

left at room temperature for

more than two hourseven if

they look and smell good.Do NOT drink milk directly

from the carton.


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Avoid washing raw meat & poultry

Do NOT wash raw meat and poultry.

Washing is not necessary.

Washing increases the danger ofcross-contamination, spreading

bacteria present on the surface of

meat and poultry to ready-to-eat

foods, kitchen utensils, and counter

surfaces.


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Refrigerator storage

Store raw meat, poultry and

seafood on the bottom shelfof the refrigerator so juices

dont drip onto other foods.


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Cook to safe temperatures

Avoid raw or partially cooked

eggs or foods containing raw

eggs and raw/undercooked

meatand poultry.

Scrambled, poached, fried andhard-cooked eggs are safe

when cooked so both yolks and

whites are firm, not runny.


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Should you keep or toss

Pizza left on thecounter overnight?


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Toss it out!

Even if you reheat pizza

left on the counter overnight,some bacteria can form a heat

resistant toxin that cooking

wont destroy.


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Beef burger thawed

on the kitchen

counter?


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Tossit out!

As with pizza left out more than TWO

hours, bacteria may have formed heat-

resistant toxins.

The best way to thaw perishable

foods is in the refrigerator.

Thaw packages of meat, poultry and

seafood on a plate on the bottom shelfof the refrigerator to prevent their

juices from dripping on other foods.


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Perishable food left out

from the mid-day mealuntil the evening meal?


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Cut/peeled fruits and

vegetables at roomtemperature for over

TWO hours?


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Toss it out!

Once you have cut

through the protective

skin of fruits and vegetables,

bacteria can enter.

Refrigerate cut or peeled

fruits and vegetables within

TWO hours.


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Leftovers in therefrigerator for

over a week?


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Toss it out!

Refrigerated leftovers

may become unsafe

within 3 to 4 days.

You cant always see or

smell if a food is unsafe.

It may be unsafe to taste

a food.


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A FULLpot of

chicken soup storedin the refrigerator

while still hot?


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(can you guess?)

How long would it take

an 8-inch stock pot of

steaming chicken soupto cool to a safe

temperature in your

refrigerator?


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Would you believe 24 hours!

TOSS IT OUT!

Remember: Transfer hot foods to

shallow containers

to speed cooling.


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A turkey in

your freezer

for five years?


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You decide!

Food kept frozen at

-18 degrees C is still safe

to eat. However, it may

not taste as good.

To assure best flavour, eat

a frozen turkey within ayear.


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Food_Safety[1]a Good General Power Point