Home Economics

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Home Economics
Morning Assembly
Food Hygiene in Summer
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Foodborne Illness Peaks in Summer ---
Bacteria grow faster in the warm summer months
which are usually hot and humid.
People also is a cause for the upswing in
summertime foodborne illnesses.
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QUESTION????
Why people is a cause of getting foodborne
illness?
Answer Inappropriate food handling and poor
sanitation.
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Food Borne Infection

• Occurs when one consumes a food that has
  been contaminated with infectious microbes
  or pathogens.

• Pathogen a disease causing micro- organism.

• Symptoms Vary by organism usually nausea,
  vomiting, diarrhea

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Common Causes of Food Borne Infections
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Food Intoxication

• Caused by eating foods that contain toxins.

• Symptoms more severe, even causing death.

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Common causes of Food Intoxication
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What Can We Do????
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Buy cold food last Get it home fast!
Keep food safe from the moment you put it in the
grocery cart.

• Purchase meat poultry products last
• Keep packages of raw meat poultry separate
  from other food.
• Make sure meat poultry products are
  refrigerated as soon as possible after
  purchase.
• Canned goods should be free of dents, cracks
  or bulging lids.

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Dont waitRefrigerate!!
Proper storage maintains quality and prevents
contamination.

• Refrigerate or re-wrap and freeze meant, fish
  and poultry immediately.
• To prevent raw juices from dripping on other
  foods.
• Wash hands with soap and water for 20 seconds
  before and after handling raw meat, poultry or
  seafood products.
• Store canned goods in a cool, clean, dry
  place. Avoid extreme heat or cold.

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Never fearThe germs stop here!
Proper hand-washing is essential to prevent food
contamination.

• Steps for proper hand-washing
• 1. Wet hands with warm water.
• 2. Using soap and water, vigorously rub
  hands together for at least 20 sec.
• 3. Rinse all soap from hands under
  running water.
• 4. Turn off the faucet using a single-use
  paper towel. Dry hands with a different
  single-use towel.

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Keep it straightDont cross-contaminiate!
Food can cause foodborne illness when conditions
in the environment encourage bacterial growth.

• Dont let juices from raw meat come in
  contact with cooked foods or foods that will
  be eaten raw (e.g. Fruits).
• Wash equipment, utensils and cutting boards
  with soap and water immediately after use.
  Sanitize and air dry.
• Thaw foods in the refrigerator, never at room
  temperature.
• When using a microwave oven to thaw food,
  cook it immediately after thawing.

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Cook it well, ortime will tell!
Thorough cooking will destroy harmful bacteria.

• Cook food thoroughly.
• Avoid interrupted cooking. Never partially
  cook products to later finish them on the
  grill or in the oven.
• When microwaving foods, use microwave-safe
  containers. Cover, rotate and allow for
  standing time, which contributes to thorough
  cooking.

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Never fearThe germs stop here!
Choose a serving style which will allow food to
be served as quickly as possible, while
maintaining desirable temperature (below 40ºF for
cold foods and above 140ºF for hot food)

• Wash hands before serving or eating food.
• Never leave potentially hazardous foods, raw
  or cooked, at room temperature any longer than
  necessary.

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If in doubt,throw it out!!
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• Wash hands before and after handling
  leftovers.
• Use clean utensils and surfaces.
• Divide leftovers into small units and store
  in shallow containers for quick cooling.
• Refrigerate within 2 hours of cooking.
• Reheat leftovers thoroughly. Bring soups,
  sauces and gravies to a rolling boil.

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For more information on
"Safe Food Public Health"
Please visit
http//www.fehd.gov.hk/safefood/index.html
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END
by Frankie Cheung