TFJ3C

● Preventing foodborne illnesses● aka FOOD POISONING

● Enzymes– chemicals within foods that help them change

● Micro-organisms – bacteria, yeast, mould, ● Oxidation– exposure of food to oxygen

Keep it Safe, Refrigerate!● Refrigerate foods you’ll use quickly. Freeze raw meat,

poultry or fish you won’t use in a couple of daysWhy? ● Safe fridge temps of 4º C or below prevent most

bacteria that cause illness from growing. Freezer temps of 0º C STOP bacteria!!!

Don’t thaw food on the counter!● Thaw in the fridge or microwave● Place raw meat on the bottom shelf so

it does not drip on other foodsWhy?● Thawing starts from the outside in, so

bacteria can multiply to disease-causing levels before food has a chance to thaw!!!

Wash hands before preparing food● Wash hands & utensils again after contact with raw meat and

poultry

Why?● Hands carry tons of bacteria!● Raw meat & poultry may carry bacteria● Never rinse a chicken/turkey in a sink without disinfecting it

after!!!

Why?● Wash your hands before and after handling meat and seafood;

after going to the washroom, blowing your nose, coughing, and sneezing

● Use soap and warm water for 20 seconds

Cook raw meat & fish to a temp of 160ºF & chicken to 180ºF

● Always pierce the thigh● Juices should run clear on chicken● Fish should flake● Use a meat thermometer

Why?● Hot cooking weakens bacteria found in raw foods● Continued heat destroys bacterial cell membranes,

destroying cell protein and causing cell death

● KEEP FOODS OUT OF THE DANGER ZONE!

Promptly refrigerate or freeze leftovers● Use small shallow containers for quick cooling● Don’t put in the fridge immediately; the heat from the

food can heat up bacteria in the fridgeWhy?● Dividing food into small containers promotes even

cooling

Never leave perishable food out more than 2 hours!!!

Dangerous foods include:● Milk & milk products● Shellfish● Dressings ● Processed meats● Gravies● Puddings & whipped cream● Cooked meat & salads made from them

Never leave perishable food out more than 2 hours!!!

Why?● With moisture and bacteria can double in number every 20 mins’● Bacteria do not reach dangerous levels in less than 2 hours

● Keeping food cold slows the growth of bacteria● Perishables – Foods that will spoil (refrigerate)

○ Buy them last at the grocery store

● STAPHYLOCOCCUS (Staph)● Spread by someone handling food, at warm temps it

produces a poison● Found on skin, in boils, zits and throat infections

Symptoms ● set in 2-8 hrs after eating● Vomiting & diarrhea could last a 1-2 days

Prevention● Wash hands, utensils (SANITIZE)● Foods at risk: all meats, egg products and creamy salads/desserts● No more than 2 hrs out on counter

● CLOSTRIDIUM PERFRINGENS● Known as the buffet germ● Spreads rapidly in large portions of food cooling slowly… MOLD!

Symptoms ● set in 8-24 hrs after eating● Diarrhea and gas pains ending in less than a day● Badly affects the elderly & people with ulcers

Prevention● Keep hot food hot (over 140ºF/60ºC)● Keep cold food cold (under 40ºF/4ºC)● Divide buffet foods in smaller portions for serving

● SALMONELLA ● Undercooked foods such as chicken and eggs.● From intestines of chicken

Symptoms ● set in 12-36 hrs after eating● Vomiting, diarrhea & fever could last a 2-7 days

Prevention● Keep raw food away from cooked food● Cook chicken, meat & fish carefully● Watch handling of poultry and ground meat● Don’t drink unpasteurized milk

● CAMPYLOBACTER● Drinking untreated water or eating raw or undercooked

shellfish (even if a pet drinks water can be spread to owners)

Symptoms ● set in 2-5 days after ingesting● Severe diarrhea (possibly bloody), cramping, fever & headaches lasting 2-7 days

Prevention● Don’t drink untreated water or unpasteurized milk● Thoroughly wash hands, utensils and surfaces that touch raw

meats

● BOTULISM● Consuming home canned or canned goods, showing

any of the following signs: clear liquids turned milky, cracked jars, loose lids, swollen or dented cans or lids

● Improperly canned food● Rare but very serious● Symptoms: Vomiting and Death

Symptoms ● set in12-48 hrs after ingesting● Affects central nervous system: double vision, droopy eyelids, trouble speaking,

swallowing or breathing● Untreated it is FATAL!!!

Prevention● Don’t use canned goods showing danger signs● If symptoms develop get help immediately

● E. COLI● Contaminated water, ground beef, milk or fruits and vegetables.

Symptoms ● Set in 7 days after consuming● Severe abdominal cramping, leads to watery diarrhea which

causes a loss of electrolytes and dehydration● If persistent causes bloody stools, resulting from intestinal

Prevention● Wash hands thoroughly before & after preparing meat● Thoroughly cook all ground beef to an internal temp of 160ºF● If symptoms develop get help immediately

● LYSTERIA● Contaminated water, ready to eat foods such as lunch

meats.● Headache, nausea, vomiting.

● A COUGH OR SNEEZE● A cough or sneeze carries 8 feet if it is not covered

with a hand or tissue● Pathogens can be transferred- viruses, bacteria,

toxins or parasites● Block it! Then wash your hands

● CONTAMINATION● In transit or with handling of the product● Cross-contamination- bacteria passed from one product to another

● When in doubt, throw it out● Wash tongs after using them to handle raw food. (BBQ)● Wash can openers● Wash cutting boards thoroughly with soap and hot water.

● Plastic vs. Wood● Dishwasher?

● Keep raw foods separate room cooked foods● When shopping, put raw meat and seafood in separate

plastic bags● Keep raw foods on the bottom shelf of your fridge● Don’t double dip!!!● Pay attention to best before dates.● Do not buy more food than you need.● Refrigerate after opening.

● Rinse fruits and vegetables under clean running water● Scrub melons (Cantaloupe)● Cut away bruised or damaged areas