Connor McCoy Matt Huster
Salmonella
-Salmonella is a bacterium usually found in the intestine
-Associated with raw eggs, milk, uncooked meats, and other animals
-Cook foods to proper temps
-reheat leftovers to 165 degrees
-keep strict hygene
-avoid cross contamination
-keep insects and other rodents out
-Abdominal pain
-fatigue and fever
-diarrhea
-chills
-fluids injected directly into veins
-anti-diarrhea meds
-Toxic chemicals found in food
-Ex: Agricultural Pesticides
-Foreign objects found in food that may hurt the consumer
-Ex: glass, metal shards
-bacteria unintentionally tranfered from one substance or object to another
-when juices or blood drips from raw meat onto another plate of cooked food
-wash hands with soap and water
-wash cutting boards before adn after use
-being clean is washing hands or directly cleaning something
-having good hygene and keeping cooking areas free of dirt and organized
-before cooking a meal
-before eating
-after using the restroom
-a mnemonic device used in the food service indusry to describe the 6 favorable conditons required for the growth of foodborne pathogens
-Ground Beef 160
-Poultry 165
-Stuffed Poultry 165
Thawing in the fridge is the best way becuase the meat stays at 40 or below
-perishable goods should not be left out at room temp for more than 2 hours
-when cooling food you can cut it up into smaller pieces
-Can also stir food constantly
-Keep hot food at 140 degrees
-Keep cold foods at 41 degrees or colder
-Make sure knife is sharp
-Don't be distracted while cutting
-Don't try to catch the knife if you drop it
Fires
-Smoke alarms
-Correct wiring
-Keep small fry away from flames
Burns
-Stay in kitchen while food is cooking
-Turn pot handles away from the edge
-Open lids away from you to force teh steam away from you
-Clean up spills right away
-Use a step stool or other device when trying to get something out of reach
-Always wear shoes to prevent slipping
-Avoid water by electric
-Turn off electricty when done
-Install breakers, outlets, or adapters
www.health.state
www.profoodsafety.org
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