Chapter 18 FoodBorne Illness A foodborne illness is

Chapter 18

Food-Borne Illness • A food-borne illness is an illness transmitted by food. • Millions of cases of food-borne illnesses occur in the U. S. each year. Many go unreported because people mistake their symptoms for the “flu”.

A food borne illness can result in one of two ways: • Contaminants – substances that have accidentally gotten into food. • Bacteria – micro-organisms that multiply and under certain conditions can cause people to get sick.

Sanitize • Thoroughly clean surfaces to get rid of bacteria. • 1 tsp of bleach to every quart of water.

• What is the difference between cleaning your work surfaces and sanitizing them?

Sanitation in the Kitchen • Wipe lids of cans. • Keep sponges clean. • Use clean, covered containers to store food. • Run disposal immediately after placing food in it. • Use HOT SOAPY water to wash utensils and countertops. • Use HSW and a stiff brush to clean cutting boards. • Use a clean spoon every time you taste food during cooking. • Wash dishtowels/cloths often.

Personal Cleanliness • What should you do with long hair when preparing food? • Why is it important to wear an apron when cooking?

Handwashing What is the minimum time you should wash your hands? Wash hands with hot, soapy water. 8 Scrub hands, wrist and fingernails for at least 20 seconds. Rinse with hot water. Dry with a paper towel. ©Learning Zone. Xpress

Safe Food Preparation and Service • Wash produce thoroughly.

Safe Food Preparation and Service • Use separate cutting boards for meat and vegetables.

Cross-Contamination • When harmful bacteria are transferred from one food or surface to another. • How do you prevent that from occurring in the kitchen?

Safe Food Preparation and Service • What should you do after handling raw meat or eggs?

Thawing of Food • How do you properly thaw frozen meat? • Where in the refrigerator do you place the meat to be thawed?

Safe Food Preparation and Service • Wait before tasting. • Cook food until done. • Finish cooking once you start. • Heat leftovers properly. • • • Use sauces carefully. Marinade— Use clean serving plates. Serve food promptly. Keep temperatures consistent.

What About The Dishes? • How to Wash Dishes Properly: • Scrape extra food into the garbage. • Prepare your water, make sure it’s very warm, and has enough soap to clean your dishes. • Wash glasses first, then silverware, plates, and cups. Wash pots and pan last, they will make the water greasy. • Dry dishes and put away. 15 ©Learning Zone. Xpress

Store Food Safely • Store Food in Cool, Dry and Dark Places. • Keep Cold Items Cold. More perishable in interior of fridge, not the door. • What is “First In and First Out”? • Cool food quickly using in shallow containers.

Store Food Safely • What is the temperature danger zone? • The Danger Zone is the temperature range of 40° - 140° F. where certain foods could begin to develop harmful bacteria. • Don’t keep these foods longer than 2 hours at room temperature. • What foods should not be kept in the Danger Zone for too long? • Any kind of dairy or meat product

Store Food Safely • Desserts made with dairy are best stored where?

Four Steps of Food Safety • Clean – hands and surfaces • Separate – Don’t cross contaminate • Cook – Check for proper temperatures • Chill – Refrigerate promptly