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Food Safety PowerPoint Presentation

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Description : Check out this medical presentation on Food Poisoning, which is titled "Food Safety", to know about food safety and foodborne illnesses.

Tags : Food Poisoning, Food Safety, foodborne illnesses

Published on : Jul 07, 2021 | Views : 1937 | Downloads : 4

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Slide 1-

Food Safety
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Foodborne Illness Foodborne Illness – Flu-Like Symptoms Nausea, Vomiting, Diarrhea, or Fever May Not Recognize Illness is Caused by Bacteria or Pathogens in Food Bacteria Naturally Present in the Environment Some are Beneficial (Making Cheese & Yogurt) Bacteria That Cause Diseases are Pathogens Enter Food Supply & Cause Foodborne Illnesses Proper Handling, Processing & Cooking Destroys the Bacteria
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Bacteria Transferred to Food Bacteria Present on Raw Meat, Poultry, Seafood and Eggs Can Also Be Present on Fresh Produce Such as Lettuce, Tomatoes, Sprouts & Melons Food, Even Safely Cooked, Can Become Cross-Contaminated with Bacteria Transferred: From Raw Products, Meat Juices, Contaminated Products From Food Handlers with Poor Personal Hygiene
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Wash Those Hands! Before Handling Food or Utensils Use Liquid Soap and Warm Water Rub for 15 to 20 Seconds Wash Under Finger Nails, Between Fingers and Exposed Portions of Wrists & Arms Rinse & Dry With Paper Towels – Not with Common Cloth Towel – May Be Contaminated Wash Hands Again After Any Act of Contamination (Raw Animal Food, Bathroom)
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Don’t Prepare Food If You Are Sick! Many Foodborne Illnesses Result from Food Handlers Who: Do Not Wash Hands Properly; and Prepare Food When They are Ill Especially If They are Experiencing Diarrhea or Vomiting
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Keep Hot Food Hot and Cold Food Cold Temperature Sensitive Food – Held at: Above 135oF; or Below 41oF Otherwise –Limit Time Food is Exposed to Room Temperature to: Less Than 4 Hours Dairy Products, Eggs, Mayonnaise – 2 Hours Discard Food Left Out Beyond the 4-Hour/2-Hour Time Limit When in Doubt, Throw It Out!
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Cooling Food Working Thermometer in Refrigerator Ensures It Can Keep Food Cold At or Below 41oF Cool Hot Food Rapidly From 135oF to 41oF within 4 Hours By: Dividing into Smaller Portions; Placing into Shallow Containers Thick Foods, Such as Stews - 2 Inches Deep Thinner Foods, Such as Soups – 3 Inches Deep Add Ice as an Ingredient and/or Frequent Stirring Refrigerate
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Cook Food to Safe Internal Temperatures Use Food Probe Thermometer to Ensure: Raw Poultry is Cooked to At Least 165oF Ground Beef is Cooked to At Least 155oF Pork, Fish, Steak, and Eggs are Cooked to At Least 145oF
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Clean and Sanitize Use Clean & Sanitized Equipment & Utensils When Preparing Food Washing Alone – Not Enough to Control Microorganisms Sanitizer Wipes – Ingredients to Reduce Levels of Harmful Bacteria Use Wipes After Washing & Rinsing for Optimal Effectiveness
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Let’s Talk Turkey!! (Information from USDA Fact Sheets) Thawing Frozen – 24 Hours for Every 4-5 Pounds (In Refrigerator 40oF or Below) Oven Temperature No Lower Than 325oF Cooked to 165oF Internal Temperature Innermost Part of Thigh & Wing and Thickest Part of the Breast Refrigerate Leftovers within 2 Hours Use Gravy within 1 to 2 Days Use Turkey & Stuffing within 3 to 4 Days
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In Case of Suspected Foodborne Illness Preserve the Evidence Wrap, Mark “Danger” and Freeze Save Packaging Materials (Can, Carton) Write Down – Food Type, Other Identifying Marks on Package, Date, Time Consumed, & When the Onset of Symptoms Occurred Save Unopened Products
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In Case of Suspected Foodborne Illness Seek Treatment as Necessary - Immediate Medical Treatment If: “At Risk” Group (Infants, Elderly, Persons with Weaken Immune System) Symptoms Persist or are Severe (Bloody Diarrhea, Excessive Nausea/Vomiting, or High Temperature Contact Local Health Department If Food was at a Large Gathering, From a Restaurant or Food Service Facility or If It is a Commercial Product
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In Case of Suspected Foodborne Illness If Suspected Food is a USDA Inspected Product and Your Have All the Packaging - Contact the USDA Meat & Poultry Hotline at: 1-888-MPHotline (1-888-674-6854) e-mail Address: mphotline.fsis@usda.gov