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1、FOODSAFETYCross-contamination:lettingmicro-organismsfromonefoodgetintoanother.Example1:cuttingmeatonacuttingboard,thencuttingvegetablesonthesameboardwithoutwashingitfirst.Example2:Puttingrawmeatonaplate,puttingthemeatonthegrillandcookingitthoroughly.Aftertheme
2、atiscookedthoroughlyputtingthemeatbackonthesameplate.Food-borneillness:anillnesscausedbybacteria.DangerZone:Thetemperatureatwhichbacteriamultipliesmostrapidly.40-140degreesPerishable:Afoodwhichislikelytospoilquickly4thingsthatbacterianeedtosurvive:1.Food2.Mois
3、ture3.Temperature(dangerzone)4.TimeFOOD-BORNEILLNESSFACTSMostcasesoffood-borneillnessarecausedbybacteriainredmeat,poultry,raweggs,andrawandpartiallycookedseafood.About9,000victimsdieeachyearfromfood-borneillness.Salmonellabacteriaisthemostcommoncauseoffood-bor
4、neillness.RiskyFoodsfoodwherebacteriacangrowAnimalSourceBacterialovesproteinCookedPlantsourceCookedgrains(Starchandmoisture)CookedvegetablesBakedgoodssafeRawSeedSproutsCutMelonsFOODTEMPERATURES BESAFE,NOTSORRY!!DangerZone40-140degrees0degreesF.Freezingtemperat
5、uresNobacterialgrowth32-40degreesF.Refrigeratortemperatures,slowbacterialgrowth160-212degreesF.HightemperaturedestroysmostbacteriaHOWTOKEEPFOODSSAFEClean:washhands,utensils,countertopswithhotwaterandsoap.Separate:Keeprawmeat,poultry,eggsandseafoodawayfromready
6、toeatfoods.(preventcross-contamination)Cook:cookfoodstoproperinternaltemperatures.Checkfordonenesswithfoodthermometer.Chill:refrigerateoffreezeperishableswithintwohours.Makesurerefrigeratorissetatnohigherthan40degreesandfreezerissetat0degrees.PACKAGEDATESSell-
7、bydate:Thelastdayafoodproductistobesold:allowsforshortstoragetimeinconsumer’srefrigerator.Expirationdate:Thelastdayafoodshouldbeeatenorused.Freshnessdate(bestifusedby):Thedateatwhichafoodwillhavepassedit’squalitypeak.DiseaseOnsetSymptomsFoodsContaminationsourc
8、ePreventionSalmonella12-36hrs.Diarrhea,abdominalpain,chills,feverRawPoultry,raweggsInfectedfoodhandler,animalsCookeggsandmeatthoroughly,washhands,utensilsStaphylococcus1-6hrs.Nause
