Food Safety & Sanitation

Food Safety & Sanitation

How to keep food safe and prevent contamination…

What is contamination? 

…becoming infected with harmful bacteria

What is bacteria? 

…one-celled living organisms so tiny they can only be seen with a microscope What are toxins? …poisons produced by bacteria

What is food borne illness? 

…an illness caused by eating spoiled food or food containing harmful bacteria

What is cross-contamination? 

..when bacteria in one food spreads to another food or when hand-to-food contact occurs.

Types of food poisoning     

1. 2. 3. 4. 5.

Salmonella “Staph” (Staphylococcal) Poisoning Perfringens Poisoning Botulism E. coli (Escherichia)

1. Salmonella 

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-found in poultry, eggs, fried foods and dairy products

Caused by eating contaminated food or being in contact with human or animal carriers

Salmonella 

Symptoms include severe headaches, vomiting, diarrhea, cramps or fever (Infants & elderly are most susceptible)

Prevention- Wash raw foods thoroughly, cook at 140º to destroy bacteria, keep hands, counters and utensils clean

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2. Staph Poisonings 

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-found in custards, egg salads, salami, ham or potato salads Causes – transmitted by humans who carry bacteria / grows in food and produces heat resistant toxins

Staphylococcal 

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Symptoms include mild symptoms of vomiting, diarrhea, cramps Prevention – destroy toxins in food by boiling for several hours or pressure cooking

3. Perfringens poisoning 

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- commonly found in stews, soups, or gravies made from poultry or red meat Caused by spores growing in absence of oxygen, cooking will kill bacteria, but not spores

Perfringens 

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Symptoms include nausea without vomiting, diarrhea, acute inflammation of stomach and intestines

Prevent by    

Using proper serving and storing temperatures Hot foods above 140º Cold foods below 40º Refrigerate meat, gravies and casseroles promptly

4. Botulism 

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Found in canned, low-acid foods and smoked fish Caused by spore producing bacteria growing in absence of oxygen & improper canned food

Botulism 

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Symptoms include double vision, inability to swallow, respiratory paralysis (65% of victims die) Prevention – Never eat food from a bulging, damaged or leaking can

5. E. coli 

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Found in ground beef, contaminated water, un-pasteurized milk and contaminated persons Caused by ingesting contaminated food or water or being in contact with a human or animal carrier

E. coli 

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Symptoms include bloody diarrhea, cramps / in elderly or infants red blood cell destruction and kidney failure Prevent by:     

Cook all meat thoroughly (160º) Keep raw meat separate from other foods Drink pasteurized milk Wash fruits and vegetable Do not swallow lake or pool water

Four Steps to Food Safety 

1. Clean

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2. Separate

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3. Cook

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4. Chill

1.Clean:Wash hands and surfaces often 

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Wash hands before and after handling food, use proper hygiene Wash cutting boards, utensils and counters with HOT soapy water before and after each food preparation Use plastic and non-porous cutting boards Consider paper towel or wash cloth towels often in hot water

2. Separate: Don’t crosscontaminate 

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Separate raw meat, poultry & seafood in your grocery cart and in your frig Use different cutting board for raw meat (Or sterilize between foods) Always wash hands, cutting boards & utensils after they are in contact with raw meat, poultry & seafood Never place cooked food on a plate which previously held raw food

3. Cook : Cook to proper temperatures 

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Use a clean thermometer to measure internal temperature of cooked foods Cook roasts to 145º/poultry to 180º/ ground beef to 160º (Do not eat ground beef that is still pink) Cook eggs until the yolk and white are firm Don’t use recipes with raw or partially cooked eggs

4. Chill: Refrigerate promptly 

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Refrigerate or freeze perishables within 2 hours or sooner Never defrost at room temperature Thaw food in the frig, microwave or under cold running water Divide large amounts of leftovers into small, shallow containers for quick cooling Don’t pack frig - cool air needs to circulate

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You have the tools to fight bacteria and keep food safe. Use them all the time when you are in the kitchen.