A GUIDE TO FOOD SAFETY

GOOD WORK HABITS

• Don't put chemicals in unlabeled containers
• Wipe up spills immediately
• Do not try to catch falling knives
• Wash hands before/after touching food

Handling chemicals

don't mix chemicals
Read labels
Keep out of reach of children

ELECTRICAL SAFETY

• Do not staple cords
• Dry hands before handling electrical items
• Do not use if wire is broken/split in any way

ELIMINATING FIRES

• Throw flour on it
• Cover with a lid
• If not a grease fire use water

Groups with higher chance of food borne illness

Elderly, children, infants, and pregnant women

INFO ON FOOD BORNE ILLNESS

• Salmonella is often found in raw meat, poultry, and eggs
• Most deadly form is botulism
• Danger zone is 40-140 degrees F
• In this range, bacteria grow most rapidly

Cross contamination
The transfer of bacteria
To avoid: wash hands frequently, wash dishcloths, and separately store different foods

COOKING/FREEZING

• Cooking kills bacteria
• Freezing leaves bacteria stagnant

THAWING SAFELY

• Throw frozen foods in fridge
• Use microwave
• Use cold water
• Keep leftovers only 3-4 days

VOCAB TO KNOW

• Botulism- most dangerous food poisoning, found in canned foods
• E. coli: found in ground meat, dairy and fruits, symptoms
• Include diarrhea, fever and vomiting
• Salmonella: found in raw meat, poultry, and eggs.
• Bacteria- single-celled organism sometimes found in food

VACOB CONT.

• Toxins-in food. Cause of food poisoning
• Two hour rule-room temp. Time must be less than 2 hours
• Perishable food-food that goes bad easily
• Thaw law-best way to thaw food is in fridge