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1、FOODSAFETYCross-contamination:lettingmicro-organismsfromonefoodgetintoanother.Example1:cuttingmeatonacuttingboard,thencuttingvegetablesonthesameboardwithoutwashingitfirst.Example2:Puttingrawmeatonaplate,puttingthemeatonthegrillandcookingitthoroughly.A
2、fterthemeatiscookedthoroughlyputtingthemeatbackonthesameplate.Food-borneillness:anillnesscausedbybacteria.DangerZone:Thetemperatureatwhichbacteriamultipliesmostrapidly.40-140degreesPerishable:Afoodwhichislikelytospoilquickly4thingsthatbacterianeedtosu
3、rvive:1.Food2.Moisture3.Temperature(dangerzone)4.TimeFOOD-BORNEILLNESSFACTSMostcasesoffood-borneillnessarecausedbybacteriainredmeat,poultry,raweggs,andrawandpartiallycookedseafood.About9,000victimsdieeachyearfromfood-borneillness.Salmonellabacteriaist
4、hemostcommoncauseoffood-borneillness.RiskyFoodsfoodwherebacteriacangrowAnimalSourceBacterialovesproteinCookedPlantsourceCookedgrains(Starchandmoisture)CookedvegetablesBakedgoodssafeRawSeedSproutsCutMelonsFOODTEMPERATURES BESAFE,NOTSORRY!!DangerZone40-
5、140degrees0degreesF.FreezingtemperaturesNobacterialgrowth32-40degreesF.Refrigeratortemperatures,slowbacterialgrowth160-212degreesF.HightemperaturedestroysmostbacteriaHOWTOKEEPFOODSSAFEClean:washhands,utensils,countertopswithhotwaterandsoap.Separate:Ke
6、eprawmeat,poultry,eggsandseafoodawayfromreadytoeatfoods.(preventcross-contamination)Cook:cookfoodstoproperinternaltemperatures.Checkfordonenesswithfoodthermometer.Chill:refrigerateoffreezeperishableswithintwohours.Makesurerefrigeratorissetatnohigherth
7、an40degreesandfreezerissetat0degrees.PACKAGEDATESSell-bydate:Thelastdayafoodproductistobesold:allowsforshortstoragetimeinconsumer’srefrigerator.Expirationdate:Thelastdayafoodshouldbeeatenorused.Freshnessdate(bestifusedby):Thedateatwhichafoodwillhavepa
8、ssedit’squalitypeak.DiseaseOnsetSymptomsFoodsContaminationsourcePreventionSalmonella12-36hrs.Diarrhea,abdominalpain,chills,feverRawPoultry,raweggsInfectedfoodhandler,animalsCookeggsandmeatthoroughly,washhands,utensilsStaphylococcus1-6hrs.Nause
