1 / 12

FOOD SAFETY

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.

kschatz
Download Presentation

FOOD SAFETY

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. FOOD SAFETY

  2. 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.

  3. 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. 4 things that bacteria need to survive: 1. Food 2. Moisture 3. Temperature (danger zone) 4. Time

  5. 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.

  6. Risky Foodsfood 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

  7. FOOD TEMPERATURESBE 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

  8. 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.

  9. 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.

  10. 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)

  11. 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

More Related