Chapter 6: Safeguarding Health

1. Chapter 6:Safeguarding Health C. Safety and Sanitation C1. Summarize information regarding food borne illnesses. C2. Implement safety and sanitation procedures.

2. Foodborne Illnesses

3. What is a foodborne illness? • A disease transmitted by food • Millions of cases occur in the US each year – many go unreported because people mistake their symptoms for the flu or another illness. • CDC estimates 48 million cases per year in the US • The Dietary Guidelines for Americans include advice for keeping food safe. • Has anyone had food poisoning before?

4. Food Contamination Most foodborne illnesses are caused by contaminants. Contaminant: a substance that may be harmful that has accidentally gotten into food Many contaminants are microorganisms. Many contaminated foods do not look or smell spoiled, but they can still cause illness.

5. Food Contamination Bacteriais one type of microorganism that can cause many foodborne illnesses. They are not all harmful – some types of harmless bacteria are normally found in foods. Harmful bacteria can get into food at any point from the farm to the table. What are some ways that bacteria may be transferred to food during the process from the farm to the table?

6. Soil • Insects • Humans • Cooking tools • Improper handling • Ex: leaving food at room temperature • Has anyone heard of the “temperature danger zone”? Do you know what temperatures fall into that zone?

7. Food Contamination • Foods to avoid: • Raw and undercooked meat • Raw and undercooked poultry • Raw and undercooked fish • Raw and undercooked shellfish • Raw and undercooked eggs • Unpasteurized (raw) milk • Any dishes made with these items • These foods are often contaminated with harmful bacteria. • (The Dietary Guidelines recommend avoiding these foods.)

8. Food Contamination • Ways to avoid/prevent/kill contaminants: • Cook meat thoroughly • Steer clear of unpasteurized juices • Pasteurizationkills bacteria in juices made from fresh produce • Carefully wash fresh fruits and vegetables before eating them • Make sure to properly cook all foods

9. Bacterial Illnesses • Common foodborne illnesses include: • Campylobacteriosis • Listeriosis • Perfringens • All of these diseases are caused by bacteria • Other foodborne illnesses: • Botulism • Staphylococcal food poisoning • These illness are caused by toxins. Toxinsare poisons produced by bacteria.

10. Bacterial Illnesses The bodies of most healthy people can handle small amounts of harmful bacteria. If the bacterial count becomes too great, illnesses can occur. Foodborne illnesses pose a greater risk for some groups of people. Does anyone know what groups are considered high risk?

11. Risk Groups: • Infants • Pregnant women • Older adults • People with impaired immune systems

12. Bacterial Illnesses • Symptoms of bacterial foodborne illnesses: • Vary depending on the type of bacteria • Most of these illnesses affect the digestive system • May appear 30 minutes to 30 days after eating tainted food

13. Bacterial Foodborne Illnesses

14. Bacterial Foodborne Illnesses

15. Bacterial Foodborne Illnesses

16. Other Foodborne Illnesses Bacteria are not the only microorganisms that can cause foodborne illnesses. Some are caused by protozoa (tiny, one-celled animals) Some are caused by viruses (the smallest and simplest known type of microorganism) Few are found by toxins that naturally occur in some foods Parasites can also be a form of foodborne illnesses

17. Four Steps to Food Safety

18. What are the Four Stepsto Food Safety? Clean Separate Cook Chill These steps can help you avoid foodborne illness.

19. Step 1: Clean • Sanitation: maintaining clean conditions to prevent disease and promote good health • Sanitation guidelines: • Wear clean clothes and a clean apron – avoid loose sleeves • Keep long hair tied back and avoid touching hair while working • Cover coughs and sneezes with a disposable tissue – wash hands immediately • Wipe up spills as they happen • Use paper towels to wipe up juices from raw meat and poultry, then immediately wash the area • Why use a paper towel?

20. Step 1: Clean • Sanitation guidelines: • Remove dirty utensils from work area before moving to the next task • Wash tops of cans before opening them • Thoroughly wash cutting boards, counters, and utensils after each use • Wash dishes promptly, using hot water and detergent • Dispose of garbage properly and promptly • Never store any foods under the kitchen sink • Wash dishcloths and sponges regularly

21. Step 2: Separate Separate cooked and ready-to-eat foods from raw foods – this will help to avoid the risks of cross-contamination Cross-contamination: occurs when harmful bacteria from one food are transferred to another food Ex: juices from raw chicken dripping on other foods in shopping cart or refrigerator may result in cross-contamination

22. Step 2: Separate • Guidelines: • Put raw poultry, meat, and seafood in separate plastic bags before placing them in your shopping cart. • Store raw poultry, meat, and seafood in containers to keep them separate from other foods in the refrigerator. • Do not wash raw meat or poultry. This can spread bacteria from these foods to other foods and surfaces. • Use one spoon for stirring and one for tasting.

23. Step 2: Separate • Guidelines: • Use clean utensils and containers. Never use the same utensil, cutting board, or plate for both raw and cooked meat/poultry/fish/eggs. • Never use a hand towel to wipe dishes. • Never taste any food that looks or smells questionable. • Store nonperishables in tightly sealed containers to keep them fresh and free from insects and rodents. • Are plastic cutting boards more sanitary than wooden ones?

24. Step 3: Cook • Cook foods to a safe internal temperature - high temperatures can kill bacteria. • Guidelines: • Use a food thermometer to make sure the internal temperature have reached recommended safe levels. • When serving hot foods, be sure to keep them hot – above 140˚F. • Stuff raw poultry, meat, and fish just before baking. Stuffing should reach an internal temperature of at least 165˚F. • Do not partially cook foods and then set them aside or refrigerate them to complete the cooking later.

25. Step 3: Cook • Guidelines: • Reheat leftovers to 165˚F. When reheating sauces, soups, and gravies, make sure they come to a full boil. • Boil low-acid, home-canned foods for 10 to 20 minutes before tasting. Dispose of any bulging, leaking, or otherwise damaged container of food. • Use only clean, fresh, unbroken eggs for recipes that require eggs. • Do not eat raw cookie dough or taste partially cooked dishes.

26. USDA Recommended Safe Minimum Internal Temperatures *Color is not always an accurate indicator of doneness in meats. According to USDA research, one out of every four hamburgers turns brown in the middle before it has reached a safe internal temperature.

27. Step 4: Chill • Chilling foods promptly after buying or serving them will keep harmful bacteria from multiplying. • Guidelines: • Keep cold foods cold – below 40˚F. • Bacteria multiply fastest at temperatures between 40˚F and 140˚F – this range is referred to as the “temperature danger zone”. • This danger zone includes room temperature which is why you should not allow food to sit out more for more than 2 hours.

28. Step 4: Chill • Guidelines: • Refrigerate leftover promptly. Eat or freeze refrigerated leftovers within 3 days. • Thaw foods in the refrigerator or in the microwave oven immediately before cooking. Do not thaw at room temperature. • Read labels to identify foods that need to be refrigerated after opening. • Do not refreeze foods unless they still contain ice crystals. • When at the grocery store, put perishable items in your cart last.