FOOD SAFETY
Cross-contamination:
letting micro-organisms from one food get into another.
– Example 1: cutting meat
on a cutting board, then
cutting vegetables on the
same board without
washing it first.
– Example 2: Putting raw
meat on a plate, putting
the meat on the grill and
cooking it thoroughly.
After the meat is cooked
thoroughly putting the
meat back on the same
plate.
Food-borne illness:
an illness caused by bacteria.
• Danger Zone: The
temperature at which
bacteria multiplies most
rapidly. 40-140 degrees
• Perishable: A food which
is likely to spoil quickly
4 things that bacteria need to
survive:
1. Food
2. Moisture
3. Temperature
(danger zone)
4. Time
FOOD-BORNE ILLNESS FACTS
• Most cases of food-borne illness are
caused by bacteria in red meat, poultry,
raw eggs, and raw and partially cooked
seafood.
• About 9,000 victims die each year from
food-borne illness.
• Salmonella bacteria is the most common
cause of food-borne illness.
Risky Foods
food where bacteria can grow
• Animal Source
– Bacteria loves protein
• Cooked Plant source
– Cooked grains (Starch
and moisture)
– Cooked vegetables
– Baked goods safe
• Raw Seed Sprouts
• Cut Melons
FOOD TEMPERATURES
BE SAFE, NOT SORRY!!
160-212 degrees F.
High temperature destroys most bacteria
Danger Zone
40-140 degrees
32-40 degrees F.
Refrigerator temperatures, slow bacterial growth
0 degrees F.
Freezing temperatures
No bacterial growth
HOW TO KEEP FOODS SAFE
Clean: wash hands, utensils, counter tops with hot
water and soap.
Separate: Keep raw meat, poultry, eggs and seafood
away from ready to eat foods. (prevent
cross-contamination)
Cook: cook foods to proper internal temperatures.
Check for doneness with food thermometer.
Chill: refrigerate of freeze perishables within two hours.
Make sure refrigerator is set at no higher than 40
degrees and freezer is set at 0 degrees.
PACKAGE DATES
• Sell-by date: The last day a food
product is to be sold: allows for short storage
time in consumer’s refrigerator.
• Expiration date: The last day a food
should be eaten or used.
• Freshness date (best if used by):
The date at which a food will have passed it’s
quality peak.
Disease Onset Symptoms Foods Contaminatio Prevention
n source
Salmonella 12-36 hrs. Diarrhea, Raw Poultry, Infected food Cook eggs
abdominal raw eggs handler, and meat
pain, chills, animals thoroughly,
fever wash hands,
utensils
Staphylococcus 1-6 hrs. Nausea, Ham, meat, Handlers with Heat food,
vomiting, poultry, cream- sore throat or cool foods
diarrhea, filled pastries, infected cuts rapidly
cramps cheese, potato
salad
E. Coli 12-72 hrs. Diarrhea Undercooked Intestinal track Cook ground
ground meats, of animals meats
bagged thoroughly
spinach
Botulism 12-36 hrs. Fatigue, Vegetables, Soil or dust Thorough
weakness, fruits, meat, heating and
double vision, fish, poultry, rapid cooling
slurred speech condiments of foods.
Clostridium 8-22 hrs. Diarrhea, Cooked meat Soil, raw foods Thorough
perfringens cramps and poultry heating and
rapid cooling
of foods.
SAFETY TIPS!!
• Heat foods
thoroughly, cool foods
rapidly.
• Foods high in acidity
(ph above 7) are not
as likely to contain
bacteria. (Example:
tomato, vinegar,
citrus-lemon)
REFRIGERATED FOODS
Eggs
– Raw: 5 weeks
– Hard cooked: 1 week
Fish
– Fresh:1-2 days
– Cooked: 3-4 days
Meats
_ Fresh: 3-4 days
_ Ground: 1-2 days
_ lunch: 4-6 days
_ Ham: 1 week
_ Whole chicken: 2-3 days
_ Pieces chicken: 1-2 days