FOOD SAFETY

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FOOD SAFETY
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Cross-contamination letting micro-organisms
from one food get into another.

• Example 1 cutting meat on a cutting board, then
  cutting vegetables on the same board without
  washing it first.
• Example 2 Putting raw meat on a plate, putting
  the meat on the grill and cooking it thoroughly.
  After the meat is cooked thoroughly putting the
  meat back on the same plate.

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Food-borne illness an illness caused by
bacteria.

• Danger Zone The temperature at which bacteria
  multiplies most rapidly. 40-140 degrees
• Perishable A food which is likely to spoil
  quickly

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4 things that bacteria need to survive

• 1. Food
• 2. Moisture
• 3. Temperature (danger zone)
• 4. Time

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FOOD-BORNE ILLNESS FACTS

• Most cases of food-borne illness are caused by
  bacteria in red meat, poultry, raw eggs, and raw
  and partially cooked seafood.
• About 9,000 victims die each year from food-borne
  illness.
• Salmonella bacteria is the most common cause of
  food-borne illness.

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Risky Foods food where bacteria can grow

• Animal Source
• Bacteria loves protein
• Cooked Plant source
• Cooked grains (Starch and moisture)
• Cooked vegetables
• Baked goods safe
• Raw Seed Sprouts
• Cut Melons

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FOOD TEMPERATURESBE SAFE, NOT SORRY!!
160-212 degrees F. High temperature destroys most
bacteria
Danger Zone 40-140 degrees
32-40 degrees F. Refrigerator temperatures, slow
bacterial growth
0 degrees F. Freezing temperatures No bacterial
growth
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• HOW TO KEEP FOODS SAFE
• Clean wash hands, utensils, counter tops with
  hot
• water and soap.
• Separate Keep raw meat, poultry, eggs and
  seafood
• away from ready to eat
  foods. (prevent
• cross-contamination)
• Cook cook foods to proper internal
  temperatures.
• Check for doneness with food
  thermometer.
• Chill refrigerate of freeze perishables within
  two hours.
• Make sure refrigerator is set at no
  higher than 40
• degrees and freezer is set at 0
  degrees.

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PACKAGE DATES

• Sell-by date The last day a food product is to
  be sold allows for short storage time in
  consumers refrigerator.
• Expiration date The last day a food should be
  eaten or used.
• Freshness date (best if used by) The date at
  which a food will have passed its quality peak.

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SAFETY TIPS!!

• Heat foods thoroughly, cool foods rapidly.
• Foods high in acidity (ph above 7) are not as
  likely to contain bacteria. (Example tomato,
  vinegar, citrus-lemon)

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REFRIGERATED FOODS

• Eggs
• Raw 5 weeks
• Hard cooked 1 week
• Fish
• Fresh1-2 days
• Cooked 3-4 days
• Meats
• _ Fresh 3-4 days
• _ Ground 1-2 days
• _ lunch 4-6 days
• _ Ham 1 week
• _ Whole chicken 2-3 days
• _ Pieces chicken 1-2 days