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Title:

Food Borne Illness

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Journal Question: How do you promote cleanliness when you are making food? Vocabulary: Food borne illness Contaminant Bacteria Microorganism Toxin – PowerPoint PPT presentation

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Date added: 18 December 2018
Slides: 14
Provided by: alidy
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Tags: borne | food | illness | water

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Title: Food Borne Illness


1
Food Borne Illness
  • Journal Question
  • How do you promote cleanliness when you are
    making food?
  • Vocabulary
  • Food borne illness
  • Contaminant
  • Bacteria
  • Microorganism
  • Toxin
  •  

2
The Problem
  • Undercooked meat, food handling, and
    cross-contamination cause food borne illness.
  • Almost 80 million Americans suffer from food
    borne illnesses a year.
  • Food borne illnesses are almost 100 preventable.
  • Food borne illnesses cost the U.S. 23 billion
    annually.

3
The Problem (Cont.)
  • Food borne illnesses resemble flu symptoms
    stomach pain, diarrhea, nausea, chills, fever,
    and headache.
  • Food borne illness can be fatal.
  • 5,000 people die each year
  • Symptoms usually appear 4-6 hours, but can appear
    up to 30 days after food consumption
  • Most susceptible people are the elderly, children
    under five, and people with weakened immune
    systems.
  • Report food borne illness to your doctor and
    local health department

4
The Good News!!!
  • US food supply is one of the safest world-wide.

5
Bacteria
  • Bacteria is the most common cause of food borne
    illness
  • Examples
  • Salmonella
  • Botulism
  • Listeria
  • E. Coli
  • Campylobacter Jejuni

6
HOW TO KEEP FOODS SAFE
  • Clean wash hands (20 seconds or more),
    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)
  • Use different cutting boards for different
    foods
  • 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.

7
(No Transcript)
8
Shopping For Food
  • Check expiration dates.
  • Select dent-free cans. Avoid bulging cans
  • Avoid cross-contamination in shopping cart raw
    meat juices.
  • Refrigerate or freeze foods promptly.

9
Storing Food
  • Keep refrigerator at 40F or below and freezer at
    0 or below
  • Use meat, poultry, and seafood in 2-3 days of
    purchase
  • Over wrap meat, poultry, and seafood so juices
    wont drip
  • Refrigerate leftovers in shallow containers
  • Clean refrigerator and freezer regularly.

10
Preparing Food
  • Wash hands thoroughly with soap and water
  • Surfaces, utensils, and cooking equipment should
    be clean before using
  • Thaw frozen food in running water, the
    refrigerator or microwave oven
  • Wash surfaces, utensils, and cooking equipment
    after contact with raw food items

11
Cooking with Care
  • Cook meat and poultry to their proper
    temperatures as specified in recipe.
  • Use a meat thermometer in several places to check
    for doneness.
  • Fish should flake with a fork.
  • Eggs should be cooked so they are not runny.

12
Safe Serving
  • Wash hands before serving food.
  • All surfaces, serving dishes, and utensils should
    be clean.
  • Serve grilled food on a clean plate.
  • Picnic keep perishables in a cooler with ice or
    cold pack and in the shade.

13
The Clean Home
  • Bacteria can multiply quickly in towels, sponges,
    and cloths.
  • Wash sponges and dish cloths daily in washing
    machine. Sponges can be sterilized in
    dishwasher.
  • Paper towels reduce risk of cross-contamination.
  • Use separate cutting boards to reduce the risk.
  • Plastic cutting boards are dishwasher safe.
  • 1 T. bleach to 1 gallon of water is an effective
    cleaner.
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