Safeguarding the Familys Health

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Safeguarding the Familys Health
Chapter 5
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Objectives

• After studying this chapter, you will be able to
• discuss causes, symptoms, and treatment of common
  food-borne illnesses.
• describe important standards of personal and
  kitchen cleanliness.
• give examples of how following good safety
  practices can help you prevent kitchen accidents.
• apply basic first aid measures in the home.

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Food-borne Illnesses

• Bacterial illnesses
• Caused by ingesting bacteria or the toxins
  (poisons) produced by bacteria
• Most microorganisms live best in warm
  temperatures
• Examples
• Botulism
• E.coli infection
• Listeriosis
• Salmonellosis
• Staphylococcal poisoning

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Potentially Hazardous Foods

• Moist, high protein foods
• Foods that are great places for bacteria to grow
• Meat (ground beef)
• Poultry
• Eggs
• Dairy products (cheese, milk, yogurt, etc.)
• Canned foods
• Seafood

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Who is at greatest risk?

• Infants young children
• Pregnant women
• Elderly
• People with weakened immune systems

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Symptoms of food-borne illness

• Vary depending on the type of bacteria
• Appear 30 minutes to 30 days after eating tainted
  food
• Common symptoms
• Abdominal cramping
• Diarrhea
• Fatigue
• Headache
• Fever
• Vomiting
• Symptoms can last 1-2 days to a week or more

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Treating food-borne illness

• Those in the high-risk group, see a doctor
• Infants, pregnant women, the elderly, those
  with chronic illnesses
• Others should
• Rest
• Drink plenty of liquids
• Call a doctor if symptoms are severe
• Food-borne Outbreak
• When 2 or more people develop food-borne illness
  from eating the same food

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Other Food-related Illnesses

• Parasitic infections
• Trichinosis (undercooked pork)
• Illnesses caused by protozoa
• Giardiasis (polluted water)
• Viral diseases
• Hepatitus A (raw shellfish)
• Natural poisons
• Rhubarb leaves or certain mushrooms

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Signs of Food Spoilage

• Other signs
• Off odor
• Discoloration
• Mushy texture
• Bulging or corroded can
• Cloudy appearance
• Soft spots or breaks in the skin on fruits
  veggies

• Yeast spoilage
• Bubbles or foam
• Slime
• Mold spoilage
• Various colors of fuzzy growth
• Circular pattern of growth

• If you suspect a food is spoiled, DO NOT TASTE IT.

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Kitchen Sanitation

• Personal cleanliness guidelines
• Wash hands
• Keep hair back
• Wear clean clothes
• Cover cuts sores
• Do not smoke around food
• Cover coughs sneezes with disposable tissue
• Do not taste cook with the same spoon
• Wash hands after handling raw foods
• If a food service employee has a fever or
  diarrhea, he or she should call in sick and stay
  home

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Kitchen Sanitation

• Kitchen cleanliness
• Keep work area clean
• Use clean utensils containers
• Never use dish towels to wipe hands or spills
• Wash tops of cans before opening them
• Sanitize counters cutting boards
• Keep pets insects out of kitchen
• Wash dishes utensils promptly
• Dispose of garbage promptly
• Never store foods under the sink

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Food Prep and Storage

• First in - First out
• Use food supplies in the same order in which they
  were received
• Thaw foods properly
• Do not allow foods to sit out for more than 2
  hours
• Use foods within recommended storage time
• Best time for a food service to accept deliveries
  is when the operation is slow
• Reject or discard a canned food product if it is
• Dented
• Rusty
• Swollen

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Safety in the Kitchen

• Preventing Chemical Poisonings
• Keep all hazardous products out of the reach of
  children
• Read warning labels
• If interrupted while using a hazardous product,
  put it away or take it with you
• Wash fruits vegetables before use

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Safety in the Kitchen

• Preventing Cuts
• Never pick up broken glass with bare hands
• Dont leave sharp objects in soapy water
• Sharp knives are safer than dull knives
• Use knives properly
• Unplug electric appliances before unclogging
  them or taking them apart

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Safety in the Kitchen

• Preventing Burns
• Put out grease fires with baking soda
• Turn all pan handles inward
• Never leave a cooking grease unattended
• Open pan lids away from you
• Dont let cords dangle
• Clean up grease residue
• Install a smoke alarm, check regularly

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Treating accidents in the Kitchen

• Treating Cuts
• Cover cuts with sterile cloth and apply firm
  pressure to stop bleeding
• Wash cuts and apply antiseptic
• If severe, take victim to the hospital
• Treating Burns
• Place burns under cold running water
• Do not apply grease of any kind
• Do not break blisters
• If severe, call a doctor

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Safe Ways to Thaw Foods

• On the bottom shelf of the refrigerator
• Under cold, running water
• In the microwave
• In the oven as part of the cooking process

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Unsafe Ways to Thaw foods

• On the kitchen counter
• Under warm or hot water
• On the top shelf of the refrigerator

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Temperatures

• Cold temperatures help prevent bacteria from
  multiplying
• Temperature Danger Zone (40-140F)
• When taking the temperature of a roast
• Insert thermometer in the thickest part of meat
• Wait 15 seconds after the needle or digital
  readout has stopped before reading temperature
• To safely reheat leftovers that have been in the
  fridge, heat them to at least 165ºF or higher

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6 Factors for bacterial growth
Food Acidity Temperature Time Oxygen Moisture

• F
• A
• T
• T
• O
• M

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Cross-Contamination

• Raw foods coming in contact with cooked foods
• Dirty hands in cooked food
• Dirty utensils touching clean food

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8 Steps to Proper Hand Washing

• Turn on water (as hot as you can stand)
• Wet hands
• Apply soap
• Lather and scrub for at least 30 seconds,
  scrubbing all areas including under fingernails
• Rinse under running water
• Dry with paper towel
• Turn off water with paper towel
• Check hands and fingernails