Make It Safe Keep It Safe CORE Issue Version - ANR ….ppt

Food Safety Training People With A Higher Risk Of Foodborne Illness What is Foodborne Illness? It is an illness caused by the consumption of a contaminated food Contamination ... is the presence of harmful substances or conditions in food that can cause illness or injury to people who eat unsafe food Foods Can Be Contaminated As the Food Flows From the Farm to the Table Foodborne Hazards Physical Chemical Biological More Physical Hazards Toothpicks Metal shavings Glass fragments Jewelry Adhesive bandages Chemical Hazards Cleaning Solutions Insecticides Biological Hazards Bacteria Viruses Parasites Bacteria are the most reported cause of foodborne illness U. S. Foodborne Disease Cases by Known Etiology (2005) Foods that Bacteria Contaminate High moisture content High protein content Cut fruits veggies Four Steps to Prevent Foodborne Illness The 2005 USDA Dietary Guidelines give four steps to prevent foodborne illness. Clean: Hands Utensils Surfaces Fruits Vegetables Clean Fruits Vegetables Wash with cold, running water Scrub the outside with a CLEAN vegetable brush Do NOT use soap or other cleaners Clean and Sanitary Clean Remove soil from the surfaces of equipment and utensils Avoid Cross Contaminationwith Utensils Clean and sanitize utensils and surfaces: After working with raw foods Before working with ready-to-eat foods Avoid Cross Contaminationin Storage Keep raw foods separate from ready-to-eat and cooked foods Store cooked and ready-to-eat foods above raw foods Calibrate Your Thermometer Causes of Foodborne Illness  Pass Food through the Danger Zone as Few Times as Possible Hot foods should be cooled and reheated only one time Cold foods should be kept on ice or in a cooler Discard any remaining food that has been at room temperature for over an hour Pass Food Quickly Through the Danger Zone Thaw foods in the refrigerator Cook foods to correct temperature Reheat foods t