TFJ3C
Preventing foodborne illnesses aka FOOD POISONING
Enzymes chemicals within foods that help them change Micro-organisms bacteria, yeast, mould, Oxidation exposure of food to oxygen
Keep it Safe, Refrigerate! Refrigerate foods you ll use quickly. Freeze raw meat, poultry or fish you won t use in a couple of days Why? Safe fridge temps of 4º C or below prevent most bacteria that cause illness from growing. Freezer temps of 0º C STOP bacteria!!!
Don t thaw food on the counter! Thaw in the fridge or microwave Place raw meat on the bottom shelf so it does not drip on other foods Why? Thawing starts from the outside in, so bacteria can multiply to disease-causing levels before food has a chance to thaw!!!
Wash hands before preparing food Wash hands & utensils again after contact with raw meat and poultry Why? Hands carry tons of bacteria! Raw meat & poultry may carry bacteria Never rinse a chicken/turkey in a sink without disinfecting it after!!!
Why? Wash your hands before and after handling meat and seafood; after going to the washroom, blowing your nose, coughing, and sneezing Use soap and warm water for 20 seconds
Cook raw meat & fish to a temp of 160ºF & chicken to 180ºF Always pierce the thigh Juices should run clear on chicken Fish should flake Use a meat thermometer
Why? Hot cooking weakens bacteria found in raw foods Continued heat destroys bacterial cell membranes, destroying cell protein and causing cell death KEEP FOODS OUT OF THE DANGER ZONE!
Promptly refrigerate or freeze leftovers Use small shallow containers for quick cooling Don t put in the fridge immediately; the heat from the food can heat up bacteria in the fridge Why? Dividing food into small containers promotes even cooling
Never leave perishable food out more than 2 hours!!! Dangerous foods include: Milk & milk products Shellfish Dressings Processed meats Gravies Puddings & whipped cream Cooked meat & salads made from them
Never leave perishable food out more than 2 hours!!! Why? With moisture and bacteria can double in number every 20 mins Bacteria do not reach dangerous levels in less than 2 hours Keeping food cold slows the growth of bacteria Perishables Foods that will spoil (refrigerate) Buy them last at the grocery store
STAPHYLOCOCCUS (Staph) Spread by someone handling food, at warm temps it produces a poison Found on skin, in boils, zits and throat infections Symptoms set in 2-8 hrs after eating Vomiting & diarrhea could last a 1-2 days Prevention Wash hands, utensils (SANITIZE) Foods at risk: all meats, egg products and creamy salads/desserts No more than 2 hrs out on counter
CLOSTRIDIUM PERFRINGENS Known as the buffet germ Spreads rapidly in large portions of food cooling slowly MOLD! Symptoms set in 8-24 hrs after eating Diarrhea and gas pains ending in less than a day Badly affects the elderly & people with ulcers Prevention Keep hot food hot (over 140ºF/60ºC) Keep cold food cold (under 40ºF/4ºC) Divide buffet foods in smaller portions for serving
SALMONELLA Undercooked foods such as chicken and eggs. From intestines of chicken Symptoms set in 12-36 hrs after eating Vomiting, diarrhea & fever could last a 2-7 days Prevention Keep raw food away from cooked food Cook chicken, meat & fish carefully Watch handling of poultry and ground meat Don t drink unpasteurized milk
CAMPYLOBACTER Drinking untreated water or eating raw or undercooked shellfish (even if a pet drinks water can be spread to owners) Symptoms set in 2-5 days after ingesting Severe diarrhea (possibly bloody), cramping, fever & headaches lasting 2-7 days Prevention Don t drink untreated water or unpasteurized milk Thoroughly wash hands, utensils and surfaces that touch raw meats
BOTULISM Consuming home canned or canned goods, showing any of the following signs: clear liquids turned milky, cracked jars, loose lids, swollen or dented cans or lids Improperly canned food Rare but very serious Symptoms: Vomiting and Death Symptoms set in12-48 hrs after ingesting Affects central nervous system: double vision, droopy eyelids, trouble speaking, swallowing or breathing Untreated it is FATAL!!! Prevention Don t use canned goods showing danger signs If symptoms develop get help immediately
E. COLI Contaminated water, ground beef, milk or fruits and vegetables. Symptoms Set in 7 days after consuming Severe abdominal cramping, leads to watery diarrhea which causes a loss of electrolytes and dehydration If persistent causes bloody stools, resulting from intestinal Prevention Wash hands thoroughly before & after preparing meat Thoroughly cook all ground beef to an internal temp of 160ºF If symptoms develop get help immediately
LYSTERIA Contaminated water, ready to eat foods such as lunch meats. Headache, nausea, vomiting.
A COUGH OR SNEEZE A cough or sneeze carries 8 feet if it is not covered with a hand or tissue Pathogens can be transferred- viruses, bacteria, toxins or parasites Block it! Then wash your hands
CONTAMINATION In transit or with handling of the product Cross-contamination- bacteria passed from one product to another
When in doubt, throw it out Wash tongs after using them to handle raw food. (BBQ) Wash can openers Wash cutting boards thoroughly with soap and hot water. Plastic vs. Wood Dishwasher?
Keep raw foods separate room cooked foods When shopping, put raw meat and seafood in separate plastic bags Keep raw foods on the bottom shelf of your fridge Don t double dip!!! Pay attention to best before dates. Do not buy more food than you need. Refrigerate after opening.
Rinse fruits and vegetables under clean running water Scrub melons (Cantaloupe) Cut away bruised or damaged areas