Transcript Multi-Cultural Festival

Multi-Cultural Festival
Prepared by: Emilie Wall
FACS Department
Central High School
Saint Paul, MN
Food Safety
• Following practices that help prevent
foodborne illnesses
Example
Prevention
• Dirt on food
• Undercooked meat
• Touching cell phone
Washing the food
Know correct temp.
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
Fire
Slips/Falls
Cuts
Use oven mitts
Wear appropriate clothing
pick up what you spill/or drop
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.
2.
3.
4.
5.
Scrape food particles off dishes
Prerinse dishes lightly
Sort and stack dishes by groups
Wash in hot, soapy water
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 water
7. 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/