FOOD SAFETY - PowerPoint

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					FOOD SAFETY
                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
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.
             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.
6 things that bacteria need to
           survive:
          FAT TOM
1. Food
2. Acidity
3. Temperature
   (danger zone)
4. Time
5. Oxygen
6. Moisture
               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
              SAFETY TIPS!!
   Heat foods
    thoroughly, cool foods
    rapidly.

   Foods high in acidity
    (ph above 7) are not
    as likely to contain
    bacteria.
     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.
    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
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.

				
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posted:10/5/2011
language:English
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