Food Safety Foodborne Illness Symptoms Fever Headache Digestive

Food Safety

Foodborne Illness • Symptoms – Fever – Headache – Digestive problems

Roots of Foodborne Illness • Most cases are caused by microorganisms – Living creatures that are visible only through a microscope Microorganisms are everywhere, in the air, in soil and water, as well as living inside you and on you. We need microorganisms to keep ourselves and our environment healthy. Although some microorganisms can make us sick, many are also used to make medicines, such as antibiotics, and of course we use them to make food, such as yogurt, bread, vinegar and cheese

Microorganisms include singlecelled organisms called bacteria Bacteria are found almost everywhere on Earth, including in the seas and lakes, on all continents, in the soil, and in tissues of plants and animals. Some are essential for life.

Some bacteria are dangerous microorganisms • They produce TOXINS- poisons that can cause illness

Some bacteria produce spores • Cells that develop into bacteria under the right conditions – Conditions include food, warmth, moisture

Food safety • Keeping food safe to eat by following proper food handling and cooking practices – Keep yourself and kitchen clean – DON’T CROSSCONTAMINATE – Cook food thoroughly – Refrigerate food promptly

Food Prep Safety • Wash hands thoroughly before handling food! http: //youtu. be/Zl. Dqcm. Y_EV 8 Wash hands with soap and warm water for 20 seconds before and after handling food

Food Prep Safety • Wash foods with cool water • Thaw meat and poultry in the refrigerator

Food Prep Safety • Keep your hair pulled back • Use clean utensils, containers, and work surfaces

Food Prep Safety • Read Package labels • Follow recipes • Keep hands away from hair and face

Food Prep Safety • Use one spoon to taste- another to stir. • Cover cuts or sores to prevent bacteria from spreading

Food Prep Safety • Keep pets out of kitchen

Food Prep Safety • If ground beef or poultry is not going to be used for 2 days- FREEZE IT!!

Food Prep Safety • Wash hands after coughing, sneezing, blowing nose, or going to the bathroom. • Use a separate towel to dry hands and drying dishes. • Wash cutting boards after each use to prevent cross contamination