FOOD SAFETY &

SANITATION
Foods & Nutrition 1
FACS
Mrs. Johnson

Food Borne Illness

Result from eating contaminated foods containing poisonous toxins.
Fever, headache and digestive troubles are symptoms of food borne illness.

For bacteria growth to happen the food must:

Lose warmth, maintain moisture, food and time
Food Borne Illness CAN NOT be detected from appearance or smell.
Frequently clean and sanitize work surfaces

Salmonella
Source
Fresh poultry
Raw eggs

Symptoms
Cramps
Diarrhea
Nausea
Chills
Fever
Headache

E-Coli
Sources
Bacteria spread by air from soil, ground and

fecal matter to foods.

Undercooked ground beef
Un-pasteurized milk & juice, fresh fruit and
vegetables.
Cooking to a high enough temperature will
kill E-coli

Symptoms
Cramps
Diarrhea
Nausea
Vomiting
Fever

Botulism:
Source
Improperly canned foods
Specifically low acid foods:

meat, grains
Symptoms
Affects nervous system
Double vision
Not able to speak or

swallow
Can cause death!!!

Hepatitis A
Source
Fecal matter AKA: Urine and

Poop! When food preparers

touch food or equipment that
have fecal on them.
Also from contaminated water
Symptoms
Fever
Loss of appetite
Nausea
Vomiting
Jaundice

Campylobacter
Source:
Unpasteurized dairy

products.
Contaminated water
Poultry
Produce
Symptoms:
Diarrhea
Cramps
Fever
Pain

Staphylococci
Source
Human skin, nose & throat;

passed by not washing hands

Also can be found in milk and
cheese products
Symptoms
Nausea
Vomiting
Diarrhea

Cross Contamination
It occurs when juices from raw meats or germs from

unclean objects touch cooked or read-to-eat foods.

Use separate plates: one for holding raw meat and the
other for holding cooked meat.

Cross Contamination cont.

Place washed produce into clean storage containers, not back into

original ones.
Be aware of tools used during cooking, never use the same knife for
raw meat, poultry or seafood to chop produce or ready to eat foods.
Use one cutting board for meat, produce, and ready to eat foods.

Always wash
hands, cutting
boards, etc with hot
soapy water.

Thawing Foods & Storage of Foods

In the fridge Keep fridge at 41 degrees or lower
In a sink full of cold running water

In the microwave if it will be cooked immediately

Proper Storage of Food

Refrigerator should be at 40
degrees or lower.
Raw meat, poultry, and seafood
should be in a sealed container
or wrapped secularly to prevent
juices from contaminating other
foods.
Order of storage: top to bottom
Whole fish
Whole cuts of beef or pork
Ground meats, fish, and whole
ground poultry.

Danger Zone
Temperature range of 41*-135*

If food is held in the danger zone

longer than 4 hours it
should be thrown out.

Internal Meat Temperatures

145

155

unprocessed
seafood, beef,
pork, veal, lamb

Add a step;
increase
temp 10degrees
Ground meat like
hamburger

165
All feathered
foods & leftovers

Cooling Foods
From 135-70 degrees within 2 hours.
From 70-41 degrees within 4 hours.
Cutting large food items into smaller portions and storing

in shallow containers can cool foods more quickly.

Cooling time can also be decreased by placing containers

of hot food into ice bath and stirring frequently.

FIFO
First In, First Out
Is a method of storage rotation for a home
and restaurants store items with the
earliest use by date in front of other items
with later dates.

Personal Hygiene
Washing hands for 20 seconds

in the hottest water you can

stand, cleaning between fingers.
Fingernails should be short, no
nail polish or false nails and
jewelry should be removed to
prevent pathogens.

Personal Hygiene cont

Hair covered or tied

back.
Uniform: should be
kept clean.
Aprons
Chefs
Jacket
Lab Coat

Ready to eat food, handling of

protein
Use/Change gloves before
preparing ready to eat food and
handling protein.
Wounds or cuts should be
covered with a bandage, then with
gloves.

Cleaning and Sanitizing Work Surfaces

Clean means to

remove visible soil

and food particles
Sanitize means to
use moist heat or
chemical agents to
reduce pathogens