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Transcript of Food Safety
Have you ever gotten sick from something that you ate?
Foodborne illness and accidents in the kitchen can be avoided if we follow food safety guidelines!
Today we will learn about:
4 key steps to food safety
What is a foodborne illness?
4 key steps
A foodborne illness is a disease transmitted by food. Millions of cases are reported each year and many go unreported.
What is it?
What causes it?
Causes of Foodborne Illness
Most foodborne illnesses are caused by contaminants
A contaminant is a substance that may be harmful that has accidentally gotten into food.
Physical contaminants would include physical objects that get into food such as hair, plastic, paperclips, fingernails, etc.
Let's look at some CRAZY physical contaminants that have been found in food!
A knife in a sandwich!
A frog in a Pepsi can!
There were also carpentry nails found in a frozen box of macaroni and cheese.
All of those would be examples of physical contaminants in food.
Chemical contaminants would be any chemicals that get into food such as soap, bleach, detergents, fertilizers, cleaners, etc.
Many foodborne illnesses are caused by biological contaminants, which would include bacteria, fungi, insects, etc.
Because you cannot see bacteria, many contaminated foods do not look or smell spoiled, but they can still cause illness
Bacteria is a microorganism, which is a living substance so small it can be seen only under a microscope.
Food can become contaminated with harmful bacteria at any point from the farm to the table from soil, insects, humans, cooking tools, etc.
Because of this, there are safety guidelines that we need to follow to ensure that the food we cook in this class is safe to consume! We will discuss these safety guidelines shortly...
Please note: the bodies of healthy people can usually handle small amounts of harmful bacteria; illness occurs when the bacterial count becomes too great.
However, foodborne illness does pose a greater risk on infants, pregnant women, older adults and people with impaired immune systems... Why do you think that is?
Now that we know what causes foodborne illness, let's take a look at the types and symptoms of foodborne illness so that you will be able to identify whether you have a foodborne illness
Types/Symptoms of Foodborne Illness
FYI: I do not expect you to memorize the different types of foodborne illness; but rather to get an idea of what the symptoms are so that you can recognize if you have a foodborne illness!
Campylobacteriosis, E.coli, listeriosis, pefringens, salmonellosis, shigellosis and vibrio infection are all caused by bacteria. Botulism and staphylococcal poisoning are caused by toxins produced by bacteria
Most foodborne illnesses affect the digestive system.
Symptoms of most foodborne illnesses will occur 30 minutes to 30 days after eating tainted food.
Botulism, however, affects the nervous system; not the digestive system. Therefore the symptoms of botulism are double vision, inability to swallow, speech difficulty, and progressive respiratory paralysis that can lead to DEATH! The death rate for botulism is HIGH! Symptoms will appear 4-36 hours after eating contaminated food
Foodborne illness can also be caused by parasites, protozoa, viruses and natural toxins in food!
Most people do not need professional treatment for foodborne illness... Resting will help you get you get your strength back and STAY HYDRATED!
Infants, pregnant women, older adults, and those with chronic illness should see a doctor. Additionally, if you think you're having symptoms of botulism, you should seek medical attention!
Foodborne illness sounds terrible right? Let's talk about the 4 steps we can take to PREVENT foodborne illness!
You must keep yourself and your kitchen clean. Let's look at some guidelines for staying CLEAN!
Wash hands for 20-30 seconds!
Wash your hands before cooking and any time you sneeze, cough, use the toilet, touch your face, hair or any unsanitary object. Dry hands with a paper towel!
Keep long hair tied back and avoid touching hair while you work! Also, wear CLEAN clothes! and avoid loose sleeves!
If you have an open sore or cut, wear gloves! Cover coughs and sneezes with a tissue and wash hands immediately after!
Wash hands after handling raw meat, fish, poultry, or eggs! Also, use paper towel to wipe up juices from raw meat and poultry and immediately wash the area!
Wipe up spills immediately and remove dirty utensils from work area before proceeding to next task!
Thoroughly wash all cutting boards, counters and utensils after each use. Wash dishes in hot, soapy water. Please use a dishtowel to dry dishes, NOT A PAPER TOWEL!
We will talk more about keeping the kitchen clean when we go over lab procedures!
Separate cooked foods from raw foods to prevent cross-contamination... What's cross contamination?
occurs when harmful bacteria from one food are transferred to another food. For example, juices from raw meat may contain harmful bacteria and if these juices come into contact with cooked foods, cooked foods will be contaminated.
Let's look at some guidelines for preventing cross contamination!
Store raw poultry, meat and seafood in separate containers from other foods in the refrigerator
Do not taste and cook food with the same spoon! Use clean utensils, cutting boards and plates!
Raw meat, poultry, seafood and eggs can contain harmful bacteria!
You must cook these foods to 140 degrees!
Also, do not eat raw cookie dough or taste partially cooked dishes that contain meat, poultry, fish or eggs
Chilling foods promptly will prevent harmful bacteria from multiplying!
Keep cold foods below 40 degrees!
Also, only thaw meat in the fridge or microwave-do not thaw meat on the kitchen counter!
Remember: the DANGER ZONE is 40-140. This is the temperature range at which bacteria grows the fastest! So keep hot foods above 140 and cold foods below 40!!!
Preventing chemical poisonings
Preventing burns and fires
Preventing electric shock
*Remember: children can sometimes open safety closures... Keep hazardous products OUT OF REACH of children
Keep hazardous products in original, clearly labeled container
Read all warning labels
Do not store hazardous products and food in the same location
Keep knives sharp
Move blade away from body as you cut
NEVER POINT A SHARP OBJECT AT ANOTHER PERSON
Wash and store knives separately from other dishes
Never pick up broken glass with bare hands!
In case of poisoning, tell me! also, call the poison control center immediately! Read label for first aid instructions!
To treat a cut, cover wound with sterile cloth. Apply pressure to stop bleeding. If severe, take victim to hospital. For minor cuts, wash with soap and water and apply a bandage.
Use pot holders and oven mits ALWAYS!
Open pan lids away from you
Turn range and oven off when done!
If someone is burned, place the burn immediately under cold running water! Do not apply ointments and do not break blisters! Call a physician if severe!
Do not stand on chairs; use a sturdy stool
Wipe up spills immediately
Remove shoes, boots, etc. from kitchen area
If someone falls, stop bleeding if necessary. If you suspect a broken bone, do not move the victim and call a physician!
Do not touch electrical outlets or appliances when hands are wet
Do not overload electrical outlets
Do not use damaged appliances
If electric shock occurs, disconnect appliance. Do not touch victim. Use a rope or dry piece of clothing to pull the victim away from the appliance. Call for help. Begin rescue breathing
Chew food before swallowing
Do not talk with food in your mouth
Give children small round pieces of food
If someone chokes, use the abdominal thrust! Or call for help!
YAY We're done! Let's practice our food safety knowledge!