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Foods And Nutrition

Published on Nov 22, 2015

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1.

FOODS AND NUTRITION

BY: JULIA DAVIS, AND MEGAN D'AMBROSIO
Photo by Julie Danielle
2.

PREVENTING KITCHEN ACCIDENTS

  • Clean up spills as soon as they happen
  • Do not catch knives when they are falling move away
  • Do not pour water on a grease fire
  • Use oven mitt when you take something out if the oven
Photo by kevin dooley
3.

HANDLING HAZARDOUS CHEMICALS

  • Do not mix chemicals
  • Store separately from food
Photo by kevin dooley
4.

ELECTRICITY SAFETY

  • Do not plug to many plugs in one outlet
  • Make sure your hands are completely dry
  • Make sure there are no rips in the cord
Photo by Diueine
5.

PUTTING OUT FIRE

  • Cover the fire with a lid
  • Pour baking soda, flour or salt to fire
  • Smother the fire with a damp towel
Photo by young_einstein
6.

FOOD BORNE ILLNESS

  • Groups of people that are most susceptible
  • Elderly people
  • Pregnant women
  • Babies
  • Ill people
Photo by StuartWebster
7.

DANGER ZONE
The danger zone is the temperature of the food that is most likely for bacteria to grow on. The temperatures are 40-140 degrees Fahrenheit

Photo by Matt. Create.
8.

CROSS CONTAMINATION

  • When bacterias from different foods are mixed
  • You can prevent cross contamination by
  • Cleaning the cutting board and counter tops that the food touched
Photo by Gwenaël Piaser
9.

Cooking or Freezing

Cooking food is the best way to get rid of harmful bacterias. That is because the hot temperature of cooking burns the bacteria away

Photo by Aaron Landry
10.

THAWING FOOD SAFELY

  • Put the food in the fridge before hand to thaw
  • Put the food in the microwave
  • Run the food under cold water
Photo by Just me....
11.

LEFT OVERS

Left overs are only safe to eat if they are put in the fridge with in two hours of cooling, and can only stay in the fridge from 3 to 4 days

Photo by Austin & Zak
12.

BOTULISM

Botulism is the most deadly form of food poisoning, and is found in improperly canned foods.

Photo by Chiot's Run
13.

E. COLI

E. Coli is a food poisoning that is found in meat, dairy products, fruit and vegetables that are infected.

Photo by Orange County Archives
14.

SALMONELLA

Salmonella is a food poisoning that is found in raw meat, poultry, eggs and unpasteurized dairy products.

Photo by StuartWebster
15.

BACTERIA

Bacteria is a single celled or non-cellular microorganism. Bacteria likes to grow in warm moist places.

Photo by swxxii
16.

TOXINS

Toxins are poisonous substances produced by organisms or bacteria.

Photo by Daniel Kulinski
17.

TWO HOUR RULE

The Two Hour Rule is that cooked food can only stay out for two hours after cooling.

Photo by Mylla
18.

PERISHABLE FOOD

Perishable foods are foods that can spoil or go bad.

Photo by cycle60
19.

THAW LAW

The Thaw Law is that the best way to thaw perishable foods is in the refrigerator.

Photo by Average Jane

Julia Davis