Food And Kitchen Safety
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PRESENTATION OUTLINE
FOOD AND KITCHEN SAFETY
BY STEPHANY MEADE
FOODBORNE ILLNESS
- Any illness resulting from the food spoilage of contaminated food
HOW IS E. COLI SPREAD?
THE MOST COMMON WAY RO GET E. COLI INFECTION IS BY EATING CONTAMINATED FOOD
HOW TO PREVENT CONTAMINATION?
WASH UTENSILS. KEEP RAW FOODS SEPARATE. WASH YOUR HANDS.
SYMPTOMS
ABDOMINAL CRAMPING, FATIGUE, FEVER
How to treat:
Drink plenty of water, get lots of rest, watch for more severe symptoms.
Danger zone temp
40 degrees and 140 degrees. Bacteria grow most rapid in these temps.
Ground beef temp
160 degrees
Poultry
165 degrees
Stuffed poultry
165 degrees
SAFEST WAY TO THAW FOOD
THAW IN REFRIGERATOR WHERE IT WILL STAY AT CONSTANT -40 DEGREE F OR BELOW
HOS LONG CAN FOOD BE LEFT OUT?
2 HOURS
PROPER WAY TO COOL FOOD
PLACE IN ICE BATH AND STIR FREQUENTLY
WHAT TEMO SHOULD FOOD BE
AT OR ABOVE 140
