The Four Steps
What are the four steps?
Clean, separate, cook, chill.
Where is E.Coli often found?
Symptoms?
Undercooked beef (hamburgers), unpasteurized milk and juices, contaminated raw fruits, vegetables, and water
Bloody diarrhea, cramps, vomiting
Ground meat and variety meat
What is ph?
A measurement of how acidic food is
What does USDA regulate?
Pepperoni cheese pizza, chicken, beef, eggs, fish
Where is the most bacteria in your house?
In the kitchen
Where is Listeria found?
Symptoms?
Contaminated hot dogs, luncheon meats, cold cuts, fermented or dry sausage, deli-style meat and poultry, soft cheese, unpasteurized milk, smoked seafood and salads
Fever, chills, headache, backache, upset stomach, abdominal pain, diarrhea, pregnancy problems
Where should you keep most fruits and vegetables?
How much can microorganisms grow every 20 minutes?
They can double in population every 20 minutes
What does FDA regulate?
Food labels, bottled water, infant formula, eggs, fish
Where is cross contamination common?
Meat, poultry, seafood, and eggs.
Where is Salmonella found?
Symptoms?
Raw or undercooked eggs, poultry, meat, unpasteurized milk or juice, cheese, seafood, contaminated fruits and vegetables
Diarrhea, fever, cramps, chills, headache, nausea
How long can you keep food out from the oven to the refrigerator?
2 hours before you must refrigerate or freeze leftovers
41 degrees F to 135 degrees F
What are good internal temperatures?
Beef, pork, veal, lamb- 145 degrees F
Fish- 145 degrees F
Beef, pork, veal, lamb (ground)- 160 degrees F
Egg dishes- 160 degrees F
Turkey, chicken, duck- 165 degrees F
What should the fridge and freezer temperatures be?
Fridge- 40 degrees F, Freezer- below 0 degrees F
How many types of Salmonella are there?
How long can you keep food in the fridge?
4 days before you must freeze it
What are microorganisms that need oxygen to grow called?
aerobic
How can bacterial growth be slowed?
if the temperature is hotter
What are the internal temperatures for different foods?
Steaks, roasts, fish- 145
Pork, ground beef, eggs- 160
Chicken breasts, whole poultry- 165
How many die each year from foodborne illness?
5000 people
What is good advice?
When in doubt, throw it out.
When should food be handled carefully?
Can you tell if a chicken has salmonella?
No