Food and Safety Storage. Goal 3.01: Demonstrate sanitation practices. Foodborne Illness. 1. salmonella/ salmonellosis - *caused by raw or undercooked poultry, eggs, meat, and seafood, unpasteurized milk. 2. E. coli/hemorrhagic colitis-
Goal 3.01: Demonstrate sanitation practices.
*caused by raw or undercooked poultry, eggs, meat, and seafood, unpasteurized milk
*unchlorinated water, raw or rare ground beef, raw alfalfa sprouts, unwashed produce, unpasteurized milk or apple cider
*improperly processed, home-canned and commercially canned foods; garlic in oils; vacuumed-packed or tightly wrapped food
*raw or undercooked meat, poultry, or fish; unwashed produce; soft cheese; unpasteurized milk; ready to eat foods (hotdogs, lunch meat, dry sausage)
5. Clostridium perfringens/perfringens food poisoning-
*environments where there is little or no oxygen
*found in food served in quantity and left for long periods of time on a steam table or at room temperature
*prepared left too long at room temperature
*found in meat, poultry, egg products, tuna, chicken, potato and egg salad; cream-filled pastries
*caused by unsanitary conditions- not washing hands/ food being contaminated by feces/ undercooked shellfish
1. Sanitation- prevention of illness through cleanliness and food safety
*shower, bathe, wash hair
*wash hands- 20 second scrub using warm soapy water, scrub under fingernails with a brush
*keeps nails trimmed and remove chipped nail polish
*wash hands before going into the kitchen after handling meat, fish, eggs
*wash hands after blowing your nose, touching your hair, face, or any other part of the body, using the restroom
*wear clean clothes/clean apron
*cover wounds with rubber or plastic gloves (wash them as much as your hands)
*remove dangling jewelry
1. Keep pets out of the kitchen.
2. Wash work surfaces and utensils in hot, sudsy water before you prepare food.
4. If you use a spoon to taste food, wash it before you use it again.
5. Change dishtowels often. Use separate towels to dry hands, wipe dishes, and wipe countertops.
6. Replace dishtowels at the end of each day.
1. Use hot sudsy water.
2. Scrape and rinse dishes first.
*glasses, flatware, plates, bowls, kitchen tools, serving pieces, containers, cookware
*wash knives separately
5. Rinse with hot water.
*occurs when harmful bacteria spreads from one food to another
*noted bacteria carriers- juice from meat, poultry, or seafood
1. Wash dining table before and after eating.
2. Handle cooked foods with clean utensils.
4. Do not refill a serving dish that has been sitting out.
6. Do not overlap plates when caring them.
8. Use plastic cutting boards. Bacteria can be washed from it more easily.
Food temperature affects bacterial growth.
Bacteria grows faster in room temperature.
Cold temperature slows the bacteria growth.
Never partially cook food and then wait to finish cooking later.
When reheating food, reheat to a temperature of 165 degree.
last day the product should remain on the store shelf
allows for reasonable amount of time for home storage and use
also called “best if purchased by”
suggests the last date the product can be used with high quality
also called “quality assurance date”
if a date appears without wording on baked goods, it is usually a use-by date