Multi-Cultural Festival

Prepared by: Emilie Wall FACS DepartmentCentral High SchoolSaint Paul, MN

Food Safety

• Following practices that help prevent foodborne illnesses

Example Prevention• Dirt on food Washing the food• Undercooked meat Know correct temp.• Touching cell phone Wash hands

Microorganisms

• Tiny living creatures visible only through a microscope

• AKA: pathogens

• Bacteria and Viruses

• Bacteria can create toxins

Toxins

• Poisons produced by bacteria

Spores

• Hard coverings that bacteria form when they are in uncomfortable conditions

• Uncomfortable Conditions:– Too Hot– Too Cold– Too Acidic

What is a Foodborne Illness?

• Illnesses that come from harmful microorganisms;

• They are found in foods and surfaces that have come in contact with foods

Types of Foodborne Illnesses

• Shigella

• Salmonella

• E-Coli

• Hepatitis A

Shigella

• Bacteria that attacks the intestinal wall

• Transmitted by not washing hands

• Symptoms: – bloody diarrhea– abdominal cramps – high fever – loss of appetite – nausea and vomiting

– painful bowel movements

Salmonella

• Bacteria that infects the intestines• Mostly found in Poultry and eggs• Symptoms:

– Nausea– Abdominal cramping– Bloody Diarrhea– Fever– Vomiting– Head aches– Joint Pain– Occurs 6 to 72 hours after ingestion

E Coli

• Bacteria that lives in intestines; is only bad when certain strains gets into your blood stream

• Mostly found in Meat products• Symptoms:

– bad stomach cramps and belly pain – vomiting – Diarrhea -sometimes with blood in it

Hepatitis A

• Virus• Only Foodborne illness that can be vaccinated• Spread from person to person or by sharing food or drink• By not washing hands after using bathroom• Symptoms occur after 15 to 50 days after contamination• Symptoms:

– Muscle aches – Head aches– Loss of appetite– Fever– And sometimes jaundice if goes untreated

Vulnerability to Foodborne Illnesses

• Sick

• Immune Suppressed (HIV/AIDS)

• The very YOUNG

• The very OLD

• Pregnant women

How to prevent Foodborne Illnesses

• Washing Hands

• Temperature Control

• Proper Food Storage

• Proper Food Handling

• Proper Attire and Cooking Behavior

Cross Contamination

• Transferring microorganisms from one food or place to another food or place

Sanitation

• Maintaining clean conditions to prevent disease and promote good health

• 1 tsp Bleach to • 1 gallon Water

Steps in Washing Hands

• Use Hot water

• Use hand-soap

• Lather soap under water

• Scrub fingers and hands

For 30 to 60 seconds

• Rinse off soap

Purpose of the Soap

• Soap is used as an emulsifier

• Emulsifier- is a product that allows oil and water to mix

• Hands have natural oils that attract dirt

• Soap needs warm to hot water to be completely removed from hands (also dishes)

Purpose of Hot Water

• Heat kills microorganisms

• 165 °F to Kill

Temperature Control

• 40-140 °F

• This range is considered: The Danger Zone

• The danger zone for us because it is the comfort zone for them.

• Sit out No More than 2 HOURS!

Proper Food Storage

• Check Expiration dates

• Cover foods with tight fitting cover

• Food is perishable, store in refrigerator

Proper Food Storage

• Any foods that are dry can be left at room temperature; cover them

• Don’t over pack the refrigerator; the cold air will not circulate and foods may spoil

• Do not wash foods and then put in refrigerator. Spoils faster. Wash right before use.

Proper Food Storage

• All raw meats need to be in a plastic bag to keep from having juices spill all over the refrigerator

• Meats and dairy should be stored as soon as possible

• Meats can be cooked no more than two days before use

Proper Food Storage

• Most fruits should be cut the day of use

• Most vegetables can be cut the day before use

• For sure cut day of: avocado and bananas

Proper Food Storage

• Apples and potatoes can be brushed with lemon juice to keep from browning

• Raw-cut onion needs to be wrapped in foil, then in a glass or plastic container (keeps from other foods absorbing the taste & smell

Safe Food Handling

• Cover foods as you transfer them to a new location

• Wash your hands between jobs and after touching things that have microorganisms

• Change your gloves often

Proper Attire

• Hair tied back or in a hair net

• Closed-toed shoes

• No loose sleeves

• Apron on and tied

Serving Food

• Use Gloves• Change gloves between

working with money/tickets and working with food

• Don’t serve food if you’re sick or have an open wound

• Don't’ work with food if you have an open sore, a cut, a boil, or a cough or cold

Food Preparation• Don’t scratch your head,

blow your nose, pick your teeth

• Don’t wear jewelry (other than wedding bands) or nail polish

• Don’t lean or sit on surfaces where food is to be placed

• Don’t touch your face or hair

• Don’t wipe your hands on aprons or dish towels

• Don’t smoke cigarettes or chew gum or tobacco

• Don’t nibble on food or use your fingers as tasting spoons

• Sneezing: step aside and into your shoulder

Transporting

• Foods need to be covered when transporting then from Room 1414 to the Cafeteria

Kitchen Safety

• Following practices that prevent accidents and injuries

Example: Prevention• Burns Use oven mitts• Fire Wear appropriate clothing• Slips/Falls pick up what you spill/or drop• Cuts Correct knife handling

Polarized Plugs

• Plugs made with one blade wider that the other and designed to fit in the outlet in only one way

Heimlich Maneuver

• A technique used to rescue victims of choking

CPR

• Cardiopulmonary Resuscitation

• A technique used to revive a person whose breathing and heartbeat have stopped

Burns

• Use oven mitts when handling hot pans

• Do Not use wet oven mitts or towels

• Handles are kept turned in

Fire Safety

• DO:• *Fire Extinguisher *Cover with lid

– Pull pin and aim *Baking soda

*located by washer and dryer

• DON’T DO:• NO WATER- makes grease fires spread• NO FLOUR- makes grease fires explode

Cuts

• Use Knives correctly• Cut away from you• Walk with knives

pointing down• Don’t catch falling

knives• Wash each knife

separately and do not soak in water

Shocks

• Pull out cord by the plug, not the cord

• Unplug all appliances before washing it

• Keep hands dry when using appliances

• Turn off appliances before unplugging

• Keep away from water or other things that are wet

Proper Behavior

• No horse play

• Stay in your own work area

• Communicate

• Make sure everyone in kitchen knows what they are doing

Washing Dishes

1. Scrape food particles off dishes2. Prerinse dishes lightly3. Sort and stack dishes by groups4. Wash in hot, soapy water5. Wash in the correct order by groups

a. Flatware, b. cups, c. plates/bowls, d. serving utensils, e. cookware/bakeware/serving dishes

6. Rinse in hot water7. Air dry or dry with a clean towel

Safety Poster

• Come up with a catchy phrase• Example: “When in doubt, throw it out”• Create a Poster with the phrase/saying and a

colored picture to go with it• On the back:• Other Preventions/tips (for that saying), • Hazards/problems that happen if you don’t do

what your phrase says• Explain if your phrase is a Food Safety or a

Kitchen Safety issue. Explain what makes it one or the other.

When in Doubt, Throw it Out

• Preventions: Temperature control through refrigeration or heating, smell food, look at expiration date

• Hazards: foodborne illnesses

• Food Safety…

Website Sources used for images

• http://static.huddler.com/imgrepo/thumbs/a/a4/clorox-bleach.jpg/600x800px-LL-clorox-bleach.jpg

•www.istockphoto.com/file_closeup/food-and-dri...

• www.storeshop.com/cutting-boards-food-storage... • www.barmans.co.uk/products/product.asp?ID=413... • http://images.surlatable.com/surlatable/images/en_US//local/products/detail/623363v2.jpg• Showthelove.ocm• http://www.recipetips.com/kitchen/images/refimages/kitchen_advice/fruit_veg/eggplant/prep/

brush_lemon_juice.jpg• http://www.falconerschools.org/falconercsd/lib/falconercsd/j0424379.jpg• cookingshoes.com • www.smh.com.au/.../2008/05/14/1210444494587.html • http://media.wiley.com/Lux/00/88400.image0.jpg• www.southerncompany.com/.../coloring_plug.gif

•shoppinghandmadejewellry.blogspot.com/