FOOD SAFETY

WHAT IS A FOOD BORNE ILLNESS?

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• A sickness caused by a harmful substances

AT RISK

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• Everyone is at risk

AT RISK

• Individuals with comprised immune system

AT RISK

AT RISK

• Childern can also get this

AT RISK

• Seniors can get ill borne illness too

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• Also some pregnant women

FOOD SAFETY DEFINITION

• Food safety means keeping food safe to eat by following proper food handling and cooking practices

FOUR STEPS TO FOOD SAFETY

• Cook
• Clean
• Chill
• Separate

COOK

• Cooking raw meat, poultry, seafood, and eggs to safe internal temperature can kill harmful bacteria
• Use a thermometer to check food
• Do not taste uncooked or partially cooked dishes
• Reheat foods thoroughly to 165 degrees F.

CLEAN

• Personal Hygiene
• Wash hands in warm water, soapy water

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• Wash your hands before and after for preparing a meal

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• 20 minutes should be enough

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• Cover coughs and sneezes

CLEAN

• Kitchen
• Clean and sanitize all surfaces and utensils in hot, sudsy water.
• Change dish towels often
• Dispose of garbage promptly

CHILL

• Do not allow food to sit out longer than two hours
• Divide larger amounts of food into smaller parts
• Refrigerators should be kept at 40 degrees
• Thaw foods in refrigerator, cold water or refrigerator
• When in doubt "throw it out"

SEPARATE

• Separate cooked and ready-to-eat foods with raw food
• Do not taste and cook with the same spoon
• Never use the same utensils, cutting board, or plate for raw or cooked food
• (This step prevents cross-contamination which occurs when harmful bacteria spread from one food to the next)