Podcast
Questions and Answers
What is food safety primarily concerned with?
What is food safety primarily concerned with?
What are common symptoms of foodborne illness?
What are common symptoms of foodborne illness?
Which group is at high risk of foodborne illness?
Which group is at high risk of foodborne illness?
What should you do to prevent cross-contamination?
What should you do to prevent cross-contamination?
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What is the recommended internal temperature for cooked food?
What is the recommended internal temperature for cooked food?
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How should you store leftovers?
How should you store leftovers?
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What should you do with perishable foods during an emergency power outage?
What should you do with perishable foods during an emergency power outage?
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How should you wash your hands to prevent foodborne illness?
How should you wash your hands to prevent foodborne illness?
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What is a high-risk food?
What is a high-risk food?
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Why should you separate raw meat, poultry, and seafood from ready-to-eat foods?
Why should you separate raw meat, poultry, and seafood from ready-to-eat foods?
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Study Notes
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
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Description
Learn about food safety, its importance, and the risks associated with contaminated food. Understand the causes and symptoms of foodborne illnesses and how to prevent them.
