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Bellringer Food & Nutrition September 17 th , 2009

Bellringer Food & Nutrition September 17 th , 2009. What causes E.Coli bacteria? What causes Salmonella bacteria? What causes Staph bacteria?. Preventing Kitchen Accidents See Chapter 7-2, page 190. General Safety Guidelines Preventing Falls Preventing Cuts Using Electricity Safely

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Bellringer Food & Nutrition September 17 th , 2009

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  1. Bellringer Food & NutritionSeptember 17th, 2009 • What causes E.Coli bacteria? • What causes Salmonella bacteria? • What causes Staph bacteria?

  2. Preventing Kitchen AccidentsSee Chapter 7-2, page 190. • General Safety Guidelines • Preventing Falls • Preventing Cuts • Using Electricity Safely • Hazardous Chemicals • Preventing Range and Microwave Accidents

  3. Keeping Food Safe to EatDefine the following terms: page 198 • Food Safety • Microorganisms • Toxins • Cross-contamination • Spores • Shelf Life • Shelf-Sable • Freezer Burn • Inventory

  4. Bacteria That Cause Foodborne Illness • See page 199 http://recipes.howstuffworks.com/ecoli-spinach.htm http://videos.howstuffworks.com/sciencentral/2914-killing-e-coli-video.htm http://videos.howstuffworks.com/hsw/8944-skills-for-healthy-living-food-safety-video.htm

  5. Personal Hygiene • Wear clean clothes and cover them with clean apron. • Remove dangling jewelry, roll up long sleeves. • Tie back hair. • Wash hands, wear rubber or plastic gloves if you have an open would on your hand. • Do not sneeze or cough into the food. • DO NOT TOUCH YOUR FACE, HAIR OR ANY OTHER PART OF YOUR BODY WHILE WORKING WITH FOOD.

  6. Proper Food Temperatures • The most important factor in food safety • Water boils at 100° Celsius or 212° Fahrenheit.

  7. Food Handling Guidelines • Cook food to the proper internal temperature or until thoroughly cooked. • When microwaving, take steps to ensure even, thorough cooking. • Do not leave food out more than two hours at room temperature or more than one hour if the temperature is above 90º F. • Do not add more food to a serving dish of food that has been out for a while. Instead, use a clean dish.

  8. Thawing Food Safely • Place food in the refrigerator where it will thaw slowly. Be sure packages of thawing food do not leak onto other foods. • For faster thawing, put the package in a watertight plastic bag and submerge it in cold water. Change the water every 30 minutes. The cold slows down the growth of bacteria as the food thaws.

  9. Using The Microwave for Thawing • Use a microwave for quick, safe defrosting. • Follow the manufacturer’s directions. • Foods thawed this way should be cooked immediately.

  10. Deadly Food • Fish • Botulism • http://videos.howstuffworks.com/discovery-health/14394-human-atlas-botulism-video.htm

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