precautions, illnesses, food safety - foods

acidic foods

acidic foods

foods such as fruits which bacteria grow very poorly

bacteria

tiny living organisms visible only through microscope which grow rapidly in the presence of food, heat, and moisture

bacterial contamination

the introduction of harmful bacteria into a food

clostridium botulinium

type of bacteria which can produce illness-causing toxins in food

clostridium perfringens

type of bacteria which can grow to large numbers in food and cause food-borne illness

danger zone

in the range of temperatures between 40C and 60C (40F and 140F) in which bacterial grow rapidly

food borne illness/food poisining

illness caused by eating food contaminated with bacteria or bacterial toxins

food sanitation

the food handlers practice of keeping him/herself, all food, utensils and equipment clean, sanitary and free from bacteria.

food handler/food service worker

any person who handles food or equipment as part of his/her job

non acidic foods

foods such as milk, eggs, cheese, meat, poultry or fish, in which bacteria grow very well

salmonella

type of bacteria which can grow to large numbers in food and cause food-borne illness

staphylococcus (staph)

type of bacteria which can toxins illness-causing produce in food

toxins

a substance produced by certain types of bacteria such as clostridium botulinum, which can cause food-borne illness

room temperature

heating and warming

yeast

fuzzy microscopic plants that live on food left too long in a warm moist place

how many different diseases can be linked to contaminated foods or drinks?

250+

environments that bacteria thrive in

warm and moist

people who are at the highest risk for food-borne illness

elderly

infants

children

pregnant women

anyone with a compromised immune system

salmonella is not frequently found in..

raw vegetables

one day after the “sell by”date a grocer must what?

a grocer is required to remove the product from the shelf

proper temperature for a freezer

0*F

not a safe way to thaw frozen foods?

in warm water

milliliter

mL

liter

L

gram

g

degress Celcius

*C

teaspoon

tsp

tablespoon

tbsp

cup

c

pint

pt

degrees Fahrenheit

*F

quart

qt

gallon

gal

ounce

oz

pound

lb

pour into a mesuring spoon held over a small bowl to catch excess

vanilla

pack firmly in a dry measuring cop. level with a metal spatula

brown sugar

pour into a liquid measuring cup set on the counter. check eye level

milk

pack firmly into a dry measuring cup. level. remove with a rubber scraper

margarine

spoon lightly into a dry mesuring cup. level off with a metal spatula

flour

pour into a liquid measuring cup set on counter. check eye level. remove with a rubber spatula

molasses

scoop into a dry mesuring cup. level

icing sugar

squash lumps. dip in the mesuring spoon. level off

baking soda

beat with a forl. mesure 30mL with small mesuring spoons

one half egg

if in stick form cut on lines indicated. if not in stick form, pack into dry mesuring cup; level; remove with rubber spatula

shortening

pour into a dry mesuring cup. level off with metal spaturla

granulates (white) sugar

parasites

organisms that get their nutrients from other living organisms (host) - some parasites leave food borne illnesses

four easy steps to fight bacteria

• clean - wash hands and surfaces often

• chill - refrigerate or freeze foods promptly

• separate - keep raw meat/poultry/seafood and their juices separate from one another and other foods

• cook - cook to proper temperatures

temperature

temperature is one of the most important factors in food safety. bacteria multiply very rapidly in the danger zone. thats the temperature range in which bacteria grow fastest. the danger is between 40 and 140*F. at room temperature bacteria can double their numbers every 30 minutes

• if you leave it out for 2 hours it will be bad

staph

type of bacterium that lives everywhere including our skin.

• sudden violent nausea, vomiting, and diarrhea within a few hours after eating the affecting food. seldom fatal

salmonella

group bacteria that is often found in raw foods such as eggs, poultry, meat and unpasteurized milk. cooking if food kills this food-borne illness.

• headache, diarrhea, abdominal discomfort, and occasionally vomiting within 24 hours after eating the contaminated food. death may occur

perfringens

is everywhere and multiplies on foods kept at a little or above room temperature. it multiplies best where there is little or no oxygen, such as in the interior of a large bowl of stew.

• although present in most food, too high of a concentration of it causes diarrhea and has pains. rarely fatal

clostridium botulinum

the deadly food poisoner. the spores can be found in soil and water. like perfringens, it growns best where there is no air. (dented cans)

• produces poisonous toxin that causes general weakness, constipation and headache followed by double vision, impaired speech and difficulty in chewing and swallowing. the disease frequently results in death within 3 to 7 days unless treatment is initiated promptly.

meat shopping

• check that raw meat is well chilled, fresh looking at bright red in colour

• check the packaged date and for signs of acccidental damage

vegetable shopping

be sure to wash all vegetables before using them

milk product shopping

all milk and perishables should be stored in a cool refrigerated place. the temperature should be at 4*C. always check expiry date, it is stamped in on the container of most dairy products