Food safety cheat sheet PDF

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Food safety cheat sheet for your test....

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Food safety cheat sheet How to Store and Prepare Food Safely •

If proper food storage and handling techniques aren’t in place it can lead to food-borne illnesses.

What are Food-borne Illnesses? ● ● ● ● ● ● ●

Infections or irritations of the gastrointestinal tract Common symptoms include: Vomiting Diarrhea Abdominal pain Fever and chills Most common causes of food-borne illnesses include pathogens (e.g. bacteria, parasites, viruses)

Foods that could be contaminated: ● Raw meat and poultry ● Raw eggs ● Unpasteurized milk and fruit juice ● Raw shellfish ● Unwashed raw fruits and vegetables Causes: ● Foreign matters ● Chemicals ● Parasites ● Microorganisms Types: ● Salmonella ● E-Coli ● Staphylococcus Concern: ● Sources of contamination ● Transmission ● Danger zone ● High risk foods

How to prevent Food-borne Illnesses (Preparation): Clean, Separate, Cook, Chill

Clean everything used to prepare food ○Wash your hands for at least 20 seconds before handling food ○Clean and sanitize food preparation tools e.g. cutting board, knife ○Change dishcloth daily and use paper towels for cleaning ○Wash fresh produce under water (scrub when possible) ○Wash cans and packages before opening them ○Wash reusable grocery bags and lunch boxes regularly ○Separate: improper handling of raw meat, poultry and seafood could allow for bacteria from one food item to be transferred to another —>cross contamination ○Handle raw meat, poultry and seafood separate from ready to eat food ○Use a separate cutting board for meat, poultry and seafood vs. Vegetables ○Seal raw meat, poultry and seafood in airtight containers or plastic bags, and store in bottom shelves ○Chill - this helps slow down the growth of microorganisms ○Cook - heating food to proper temperature kills harmful microorganisms ○Cook food to correct temperatures (Danger zone: 4-60 degrees) ➔ It is important to keep foods out of the danger zone to prevent bacteria and germs from growing. ○When serving hot food, keep it hot! ○Do not eat undercooked food ○When using microwaves, make sure food is cooked thoroughly ○Keep surfaces organized ○Arrange sharp tools in a safe manner (e.g. knives in knife holder) ○Follow operator’s manuals when using electric equipment ○Unplug equipment that’s not being used ○Do not put your fingers or a kitchen knife into an appliance ○Store heavy items on bottom shelves ○Always chop on cutting board (not countertop or plate) ○Use pot lids to prevent splatter ○Ensure stovetop and oven are turned off after use ○Use proper knife skills \

Safe internal temperature: A safe internal temperature is one that kills the harmful contaminants that are found in raw meat. -

One way to check safe internal temperature is by using a thermometer.

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Temperatures is different for different meat and poultry

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Beef, vale and lamb whole and pieces: medium- rare: 63 degrees, medium: 71 degrees, well done: 77 degrees Pork: 71 degrees Poultry: pieces: 74 degrees, whole: 82 degrees Egg: 74 degrees, Fish: 70 degrees, Shellfish: 74 degrees, other(hotdogs, etc): 74 degrees Ground beef: 74 degrees Wild turkey, duck, goose, partridge: whole: 82 degrees, breasts, thighs, wings, stuffings: 74 degrees Refer to chart for tips.

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Chart:

Shopping (Tips): - Avoid buying bruised or damaged items. - Checking expiry dates and reading labels. - Once you purchase chilled or frozen food, get it home and into the fridge or freezer as quickly as possible. - Checking the package and making sure it is not open. - Keep raw meat, poultry, fish and seafood away from other food in the grocery cart

Storing food in the refrigerator and freezer: Make sure the refrigerator is set to 4C or lower and the freezer is at 18C or lower. - Keep raw meat, poultry, fish and seafood separate from other food in the refrigerator. - Keep raw meat, poultry, fish and seafood cold. Never defrost at room temperature - Place raw meat, poultry, fish and seafood in a sealed container or plastic bags on the bottom of the shelf of your refrigerator so raw juices don't drip onto other foods. - There are certain lengths of time that you can keep certain food in the freezer or refrigerator. (refer to chart)

Chart:

Kitchen Do’s and Don'ts: Do’s: -

Keep your hair out of food.

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Keep handles of pans turned toward the centre of the stove top.

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Lift a pot's lid at an angle so that it opens away from you.

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Keep knives in a special place in a drawer or container. Wipe up spills as soon as they occur.

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Keep electric cords away from the burners on the stove.

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Disconnect an appliance if food gets stuck inside it.

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Keep knives sharp.

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Wash your hands after you handle raw meats.

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Use a separate cutting board for meats and vegetables.

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Test the dish water before plunging your hands into it.

Don’ts: -

Use wet potholders to remove food from the oven.

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Leave the kitchen when you are using the stove top to prepare something.

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Dry knives with the sharp edge toward your hand.

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Touch electric appliances when your hands are wet.

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Wear clean clothes in the kitchen.

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Use knives for prying lids open.

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Use water to put out a grease fire

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Soak knives in the dishwater.

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Handle food when you have an open cut or wound....