Food Safety Sanitation Mrs Mittelhaeuser Culinary Arts Food
- Slides: 16
Food Safety & Sanitation Mrs. Mittelhaeuser - Culinary Arts
Food Borne Illness n Result from eating contaminated or toxic foods n For bacteria growth n warmth, n moisture, and food are needed The presence of viruses, bacteria, and toxins can not always be detected from appearance or smell.
Botulism: bottles & babies n Source n n n Improperly canned foods Honey Symptoms n n n Affects nervous system Double vision Not able to speak or swallow
E-Coli n Sources n n Undercooked ground beef Un-pasteurized milk & juice Fecal matter & infected soil Symptoms n n n Cramps Diarrhea Nausea Vomiting Fever
Hepatitis A n Source n n Fecal matter Symptoms n n n Fever Loss of appetite Nausea Vomiting Jaundice
Salmonella n Source n n n Raw poultry Raw eggs Symptoms n n n Cramps Diarrhea Nausea Chills Fever Headache
Staphylococci n Source n n Human skin, nose & throat; passed by not washing hands Symptoms n n n Nausea Vomiting Diarrhea
Food Borne Illness Statistics n The CDC estimates that food borne illnesses cause: n approximately 76 million illnesses n 325, 000 hospitalizations n 5, 000 deaths in the United States each year
Prevention: Food Preparation n Thorough Hand Washing
Prevention: Preparation Cont. n Clean and sanitize work surfaces n Wash dishes in hot soapy water n Use plastic or nonporous cutting boards for cutting meats n Use a clean thermometer to measure internal temperature of foods
Prevention Preparation: Cont. Wash fruits and vegetables in cool water before peeling or cutting n Don’t eat pink ground beef n Don’t eat raw eggs – including batters n Always wash items after they come in contact with raw meat n Never place cooked food on plate that held raw meat n
Prevention: Storage Throw food with off-odor away n Don’t use dented or bulging cans n Store raw meat covered in fridge so it will not contaminate other foods n Keep freezer at 0 ; refrigerator at 40 n Store foods in fridge so air can circulate n Pack foods tightly in the freezer n
Danger Zone n Temperature range of 40 -140 n Bacteria reproduce rapidly Freezer stops bacteria growth n Fridge slows bacteria growth n
Prevention: Cooling & Reheating Keep hot foods hot & cold foods cold n Reheat to 165 n n Cooling Place hot foods in shallow containers n Foods should not be in danger zone for more than 2 hours n
Thawing Foods n In the fridge n In a sink full of cold running water (change frequently) n In the microwave (use immediately)
Thawing Foods Never on the counter or sitting in the sink!
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