Food Safety- It’s in Your Hands Food Safety Foodborne illness- • occurs when a person eats food that has been contaminated with microorganisms such as bacteria, viruses or parasites • often referred as food poisoning Symptoms of Foodborne Illness • Diarrhea • Nausea • Stomach cramps • Vomiting • Headache • Fever People at Risk • Young • Elderly • Pregnant Women • Compromised Immune System Outline • Reinforce what you already know • Remind you about what you forgot • Teach you something you didn’t know • COOK • CLEAN • CHILL • SEPARATE Cook How do you know what is “right”? Foods are properly cooked when: • They are cooked for adequate time at adequate temperatures. • Hot foods should be kept Hot; Cold should be kept cold. www.fighttheflu.org Some Hot tips.. • Make sure your food is cooked thoroughly. • Cover food, stir and rotate!! • Use a thermometer to check for internal temperature. • Wash your food thermometer. • Cook at safe temperatures. http://img.alibaba.com/photo/10340283/Food_ Thermometer.jpg&imgrefurl Clean • Always wash hands • Always wash untensils • Wash fruits and vegetables • Rid Bacteria Clean • Use Bleach or disinfectant • Use paper towels or change dishcloths • Throw out old cutting boards • Cut damaged areas off food produce Chill • Refrigerate foods ASAP • Don’t crowd the fridge • Thaw foods with caution • Divide and conquer your left-overs • Be picky with temperature settings Chill • Avoid the “Danger Zone” • Tips: – Place perishable foods on ice when serving them – Keep meats, fish and poultry at the bottom of the fridge when thawing to prevent drip- contamination – Be cautious when packing food Separate • Eliminate cross contamination • Use separate cutting boards for raw meat and vegetables • Use different utensil • Wash hands, countertops, cutting boards, and utensils after handling raw meats • Use a separate plate for cooked meat Separate • Shopping • Storage • Serving • Replace dish towel daily • Use bleach santizer • Wash everything • Use paper towels or change dishcloths • Eliminate cross contamination • Separate everything! • Avoid the “Danger Zone” • Make sure your food is cooked thoroughly • Use a thermometer to check for internal temperature.