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Food Safety Review

Food Safety Review. Foodborne Illness. AKA: Foodborne Disease or Food Poisoning Infection or intoxication cause by substances that spoil or infect from food or drinking water to humans. In most cases the contaminants are bacteria, parasites or viruses. Pathogen.

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Food Safety Review

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  1. Food Safety Review

  2. Foodborne Illness • AKA: Foodborne Disease or Food Poisoning • Infection or intoxication cause by substances that spoil or infect from food or drinking water to humans. • In most cases the contaminants are bacteria, parasites or viruses.

  3. Pathogen • Any microorganism that is infectious or toxigenic and causes disease • Parasites • Viruses • Some fungi/yeast • Bacteria

  4. Food Additive • Any substance that is added to food and affects the food’s characteristics • Preservatives • Sweeteners • Flavorings • Artificial and natural colorings • Nutritional Supplements

  5. Outbreak • An incident in which TWO or more cases of a similar illness result from eating the same food.

  6. Toxin • A poison that is produced by microorganisms, carried by fish, or released by plants

  7. At-Risk Population • Any group who may be more susceptible to more serious symptoms or side effects from an illness than the general population. At-risk groups for foodborne illness include Very young children Pregnant woman Elderly People with weakened immune systems

  8. Irradiation • A process in which ionizing energy is used to kill pathogens and other harmful substances in food by causing breaks in the DNA Symbol

  9. Pasteurization • The process of using heat or irradiation to destroy microorganisms that could cause disease. • Louis Pasteur (1822-1895) • Chemist who invented pasteurization • Was actually trying to prevent spoilage in wine and beer when he discovered pasteurization. • Pasteurization was first applied in wine preservation. • When milk producers introduced pasteurization it substantially reduced foodborne illness.

  10. Time/Temperature Relationship • Bacteria are very heat sensitive • The higher the temp the quicker they are inactivated • Using higher heat takes less time to kill pathogenic bacteria • Using lower heat takes more time to kill pathogenic bacteria

  11. Ultra High Pressure Treatment (UHP) • Method for killing harmful bacteria in foods that contain water • Destroys bacteria without the use of high temperatures or chemical additives.

  12. Bacteria Can grow within 10-12 Hours Bacteria Nickname BAC • Bacterium which are found naturally around us, including those that cause foodborne illnesses. Bacterium(singular) Bacteria (plural)

  13. Cross-contamination • The transfer of bacteria from foods, hands, utensils, or food preparation surfaces to a food. Particularly a problem with Liquids from RAW Meats Poultry Seafood • Harmful bacteria can be transmitted to previously uncontaminated foods or surfaces

  14. Food and Drug Administration • Food • Drugs • Medical Devices • Vaccines, blood, biologics • Animal & Veterinary Drugs • Cosmetics • Radiation-Emitting Products • Tobacco Products “Protecting and promoting your health”

  15. FDA Fight BAC Symbol

  16. The 4 C’s of Food Safety Clean Cook Combat Chill

  17. United States Department of Agriculture http://www.usda.gov/wps/portal/usda/usdahome

  18. “Sell By” Date • Is found on perishable food products in stores • Do not purchase that product after the “Sell By” date

  19. Thawing Foods • The correct way to thaw foods is to… Take the Food from the freezer place in the refrigerator to thaw. • When you thaw foods in the microwave they must be consumed/eaten immediately . • DO NOT THAW FOODS IN THE SINK

  20. Storing Foods • When going on a picnic remember that ALLPERISHABLE FOODS should be kept on ICE • Refrigerator’s temperature should be 40 degrees or below • Freezer’s temperatureshould be 0 degrees or below

  21. Storing Foods Con’t • Left overs should ALWAYS be put into the refrigerator • If you are not sure if a food is still safe to eat ALWAYS remember…. “When in doubt, throw it out”

  22. Food Thermometer • Using a food thermometer is the ONLY way to check and see if eggs and meats are properly cooked. • The proper internal temperature of ground meat is… 160 degrees

  23. Food Safety FACTS • Uncooked meats should be stored away from fresh produce • Do not buy canned foods that have dents, cracks, rust or bulging lids. • You should have two cutting boards in your kitchen… one for meats one for fruits & vegetables

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