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Nutrition Safety and Sanitation

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by

Rachel Vorpagel

on 29 January 2013

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Transcript of Nutrition Safety and Sanitation

Steps to Food Safety Safety and Sanitation -Wash your hands
When?
How?


-Wash cutting boards,utensils and counter tops before and after preparing each food item


- Use paper towels to dry hands and clean surfaces
Why paper towel?


- Clean fruits and vegetables before using Clean Cross contamination = bacteria or microorganisms from one food getting onto another
Example?

-Keep raw meat, poultry, and seafood separate from other foods when shopping and storing

-Place raw meat, poultry, and seafood in sealed containers or bags on the bottom shelf

-Wash everything that comes in contact with raw meat, poultry, and seafood Separate Food is safely cooked once it reaches a high enough internal temperature to kill the bacteria
How will you know it's hot enough?


Cook Keep foods out of the DANGER ZONE
What is the Danger Zone?


Two hour rule
Grocery shopping, out to dinner leftovers, traveling

Thawing and marinating foods
Where should this be done?

Smaller shallow containers for large amounts of leftovers
Why?

Don't over stuff the fridge

Chill Camplyobacter:
Second most common cause of diarrhea in the U.S.
Source: raw/undercooked poultry and meat, raw milk and untreated water.

Botulism:
Caused by a toxin
Life-threatening illness can prevent the breathing muscles from moving air in and out of lungs
Improperly prepared home-canned foods, honey

E. Coli:
Bacteria that live in the intestines of people and animals.
73,000 cases a year in the U.S.
Caused by beef, raw milk, unpasteurized juices, improper hand washing.
The Consequences The Consequences Listeria:
Causes Listeriosis
Serious for those pregnant, newborns, weakened immune system

Norovirus:
Leading viral cause of diarrhea in the U.S.
Poor hygiene is the #1 cause


Salmonella
Most common cause of foodborne deaths
Comes from raw eggs, undercooked meat/poultry
Full transcript