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Food Safety Chapter 19

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allison armand

on 6 September 2017

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Transcript of Food Safety Chapter 19

Terms to know
contaminant
a substance such as a chemical or organism that makes food unsafe to eat
foodborne illness
sickness caused by eating food
that contains a contaminant
microorganism
living thing so small it can only
be seen through a microscope
toxin
poison
food safety
keeping food safe to eat by following proper
food handling and cooking practices
5. You should not leave food out at room temperature for longer than how many hours?
a. 1 c. 3
b. 2 d. 4
6. Using the same colander to rinse raw seafood then drain cooked pasta is an example of:
a. cross contamination c. food safety
b. intelligence d. proper food handling
7. Raw ground beef should be thoroughly cooked to avoid contamination by what bacteria?
a. E Coli c. salmonella
b. Botulism d. staph
Contaminants in food cause over 76 million illnesses and 5,000 deaths each year in the US
children, pregnant women, older people
and ill people are the most at risk
most foodborne illnesses are
caused by bacteria
1000s of different bacteria a present in the human body
most are harmless and some
are necessary for health
There are some bacteria that are dangerous to human health
Bacteria cannot travel far by itself. They are carried on people, animals, and objects.
Sometimes its already in our food when we buy itDon't Be A Dope, Wash With SoapDon't Be A Dope, Wash With SoapDon't Be A Dope, Wash With SoapDon't Be A Dope, Wash With SoapDon't Be A Dope, Wash With SoapDon't Be A Dope, Wash With SoapWatch That Plate, Don't Cross-Contaminate• "Cross contamination" occurs when bacteria transfer from one food to another through a shared surface• "Cross contamination" occurs when bacteria transfer from one food to another through a shared surface• Cross contamination" occurs when bacteria transfer from one food to another through a shared surface.
• Don't let juices from raw meat, poultry or seafood come in contact with already cooked foods or foods that will be eaten raw.
o For example, when grilling, avoid putting cooked meat on the plate that held the raw meat. After cutting a raw chicken, clean a cutting board with hot, soapy water. Follow with hot rinse water before cutting greens for a salad.
• Place packages of raw meat, poultry or fish on plates on lower shelves of refrigerators to prevent their juices from dripping on other foods
• Cross contamination" occurs when bacteria transfer from one food to another through a shared surface.
• Don't let juices from raw meat, poultry or seafood come in contact with already cooked foods or foods that will be eaten raw.
o For example, when grilling, avoid putting cooked meat on the plate that held the raw meat. After cutting a raw chicken, clean a cutting board with hot, soapy water. Follow with hot rinse water before cutting greens for a salad.
• Place packages of raw meat, poultry or fish on plates on lower shelves of refrigerators to prevent their juices from dripping on other foods
More often, its from poor food handling. Small amounts of bacteria are OK, but with the right conditions.........
many times your food may look, taste and smell fine
7 Highly Effective Habits for Food Safety
Don't be a dope, wash with soap
hand washing is the single most effective way to prevent the spread of bacteria
Do the 20sec scrub before working in the kitchen
What are some other times?
Bacteria can hide in many places
wear clean clothes and clean apron
tie back long hair
cover wounds with band aid and gloves
use a clean spoon to taste
use separate towels for hands, dishes, and other purposes
wash and wipe down everything before and after you cook
Watch that plate, don't cross-contaminate
cross- contamination- spread of bacteria from one surface to another
What other actions should you take to prevent cross-contamination?
Hot or cold is how to hold
41-135
More than 4 is out the door
Food that has been in the danger zone for more than 4 hours should be thrown away.
When in doubt, throw it out
Cook it right before you take a bite
Make it a law, use the frig to thaw
Don't get sick, cool it quick
Can you always tell by looking at food if it is cooked?
use a thermometer
never partially cook food and finish it later
reheat food to 165
Bacteria grows rapidly at room temp.
By the time the inside is thawed, there can be millions of bacteria in the food
thaw in frig, microwave, or cool water
refrigerate leftovers right away
separate large portions into smaller portions
The Big Six
shigella
norovirus

Bell Ringer
Jim works at a local restaurant and has just arrived for his shift. There are no clean aprons. His co-worked Jane, who is ending her shift, offers Jim her apron. Is this a good idea? Why or why not? Support your answer with facts from your notes. What should Jim do?
FATTOM
Food
Acidity
Time
Temperature
Oxygen
Moisture
Symptoms of food borne illness
Abdominal pain
Diarrhea
Fever
Loss of appetite
Nausea
Vomiting
Weakness and fatigue
Food Allergies
nontyphodial
salmonella
hepatitis A
wash your hands
wash work surfaces
wash dishtowels
use separate cutting boards
keep raw meat separate
cook food properly
cool foods quickly
respect use by dates
Shigella
Food Linked
food that is easily contaminated by hands like salads containing tcs foods
food that has bcome in contact with contaminated water like produce
Prevention
wash your hands
TCS foods
Foods that are most at risk for FBI
Sources
feces
flies
Hepatitis A
e-coli
Sources
feces
contaminated water
Food linked
ready to eat food
shellfish from contaminated water
Prevention
wash your hands
good personal hygiene
Norovirus
Food linked
ready to eat food
shellfish contaminated water
Sources
feces
contaminated water
Prevention
wash hands
avoid bare contact with RTE food
Nontyphoidal Salmonella
Source
farm animals
Foods linked
poultry
eggs
milk and dairy
produce
Prevention
Cook food to minimum temps
Prevent cross contamination

Salmonella
Sources
humans with typhoid fever
Food linked
ready to eat food
beverages
Prevention
wash hands
cook food to minimum temps
E-coli
Source
intestines of cattle
Food linked
ground beef
contaminated produce
Prevention
wash hands
prevent cross contamination
cook food to minimum temps
Full transcript