Food Safety and Hygiene

Food Safety Definition

• Food safety refers to the handling, preparation, and storage of food in a way that prevents contamination and foodborne illness.

Foodborne Illnesses

• Caused by consuming contaminated food or water
• Can be caused by:
  • Bacteria (e.g. Salmonella, E. coli)
  • Viruses (e.g. Norovirus)
  • Parasites (e.g. Giardiasis)
  • Chemical contaminants (e.g. heavy metals)
• Symptoms: nausea, vomiting, diarrhea, stomach cramps, fever

Food Safety Risks

• High-risk populations:
  • Older adults
  • Young children
  • Pregnant women
  • People with weakened immune systems
• High-risk foods:
  • Raw or undercooked meat, poultry, and seafood
  • Unpasteurized dairy products
  • Raw or sprouted vegetables
  • Ready-to-eat foods (e.g. salads, sandwiches)

Safe Food Handling Practices

• Clean:
  • Wash hands with soap and water for 20 seconds
  • Clean and sanitize surfaces and utensils
• Separate:
  • Keep raw meat, poultry, and seafood separate from ready-to-eat foods
  • Use separate cutting boards and utensils
• Cook:
  • Cook food to the recommended internal temperature
  • Use a food thermometer to ensure proper temperature
• Chill:
  • Refrigerate perishable foods promptly
  • Keep refrigerator at 40°F (4°C) or below

Preventing Cross-Contamination

• Use separate utensils and cutting boards for raw meat, poultry, and seafood
• Wash hands after handling raw foods
• Prevent raw foods from coming into contact with ready-to-eat foods

Food Storage and Handling

• Store food in airtight containers
• Label leftovers with date and contents
• Use "first in, first out" rule for perishable foods
• Defrost food safely:
  • In refrigerator
  • In cold water, changing water every 30 minutes
  • In microwave, following manufacturer's instructions

Food Safety During Emergencies

• Keep refrigerator and freezer doors closed as much as possible
• Use flashlights instead of candles to prevent fires
• Discard perishable foods that have been above 40°F (4°C) for 2 hours or more

Food Safety Definition

• Food safety involves handling, preparing, and storing food to prevent contamination and foodborne illness.

Foodborne Illnesses

• Caused by consuming contaminated food or water
• Can be caused by bacteria, viruses, parasites, or chemical contaminants
• Symptoms include nausea, vomiting, diarrhea, stomach cramps, and fever
• Examples of foodborne pathogens include Salmonella, E.coli, Norovirus, and Giardiasis

Food Safety Risks

• High-risk populations include older adults, young children, pregnant women, and people with weakened immune systems
• High-risk foods include raw or undercooked meat, poultry, and seafood, unpasteurized dairy products, raw or sprouted vegetables, and ready-to-eat foods like salads and sandwiches

Safe Food Handling Practices

• Clean: wash hands with soap and water for 20 seconds, clean and sanitize surfaces and utensils
• Separate: keep raw meat, poultry, and seafood separate from ready-to-eat foods, use separate cutting boards and utensils
• Cook: cook food to the recommended internal temperature, use a food thermometer to ensure proper temperature
• Chill: refrigerate perishable foods promptly, keep refrigerator at 40°F (4°C) or below

Preventing Cross-Contamination

• Use separate utensils and cutting boards for raw meat, poultry, and seafood
• Wash hands after handling raw foods
• Prevent raw foods from coming into contact with ready-to-eat foods

Food Storage and Handling

• Store food in airtight containers
• Label leftovers with date and contents
• Use "first in, first out" rule for perishable foods
• Defrost food safely using refrigerator, cold water, or microwave methods

Food Safety During Emergencies

• Keep refrigerator and freezer doors closed as much as possible
• Use flashlights instead of candles to prevent fires
• Discard perishable foods that have been above 40°F (4°C) for 2 hours or more