Transcript SAFETY AND SANITATION - Berkeley Heights Public Schools

SAFETY
& SANITATION
Objectives
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Identify ways foods become contaminated
Define different types of food borne illnesses
Ways to prevent food poisoning
How to prevent kitchen accidents
Sanitation:
* keeping foods free from
contamination
Safety:
* practicing safety procedures to
prevent accidents.
Foodborne Illnesses
• most cases are mistaken for the
“flu”because • food does not look or taste bad even
though
• soil, insects, humans and cooking tools
transfer contaminants to foods
• caused by bacteria, parasites & viruses
Bacterial Foodborne
Illness
Botulism
Campylobacteriosis
* most common FBI in US
E Coli
Listeriosis
Perfringens
Salmonella
* Cause of 2nd most common FBI in US
Parasites – need host to survive
• Roundworms (Trichinosis)- undercooked pork
• Protozoa – (Giardia) – water contaminated
with feces of infected animals
Virus
• Hepatitis A – polluted shellfish and vegetable
beds
• Local, state & federal guidelines regulate food
production & safety
Cross Contamination
Food To Food
- Raw food comes in contact with cooked food
*Meat drippings from raw meat drip onto
cooked vegetables
* Raw chicken on grill touches steak that is
cooked
People to Food
• Handling food after using toilet
• Touching raw meat and then preparing other
foods
• Wiping a counter with towel and then using it
to dry your hands
Equipment to Food
• Using unclean equipment to prepare food
• Using cutting board & same knife to prepare
different foods, such as cutting chicken & then
making a salad
• Storing cooked food in a container that
previously stored raw food.
Temperature Guide for Food Safety
Danger Zone: 40 – 140 F
Do Not Leave Food Out for
More Than 2 Hours at
Room Temperature !
Kitchen Accidents
• Most caused by carelessness
• Most common are:
poisoning
cuts
burns & fires
electric shocks