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NUT201: Fundamentals of Human Nutrition: Chapter 8: Food Safety

The document discusses food safety and preventing foodborne illness. It covers topics like pathogenic microorganisms, vulnerable populations, and protective measures including cleaning, separating foods, cooking to proper temperatures, chilling foods properly, and avoiding microbes at the store.

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Ghina Reda
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44 views25 pages

NUT201: Fundamentals of Human Nutrition: Chapter 8: Food Safety

The document discusses food safety and preventing foodborne illness. It covers topics like pathogenic microorganisms, vulnerable populations, and protective measures including cleaning, separating foods, cooking to proper temperatures, chilling foods properly, and avoiding microbes at the store.

Uploaded by

Ghina Reda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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NUT201: Fundamentals of Human Nutrition

Spring 2023

Chapter 8: Food Safety


Learning Outcomes
1. Review the risk factors of food borne illnesses

2. Identify strategies to optimize food safety


Part 1:
Introduction
What is Food Safety?
• Scientific discipline describing proper handling, preparation,
and storage of food in ways that prevent foodborne illness
(due to pathogenic microorganisms)

• Foodborne illness: A disease carried or transmitted to


people via food
What are Pathogenic Microorganisms?
• Living organisms invisible to the naked eye that cause illness, also
known as “microbes” or “germs”

• Food provides ideal conditions for microorganisms:


• Nutrients
• Moisture
• Warmth (4°C to 57°C)
Where can Pathogenic Microorganisms come from?
• Purchased foods
• Home-grown foods
• Indoor and outdoor animals
• Water
• Environment
Foods commonly associated with Food Borne Illnesses
Symptoms of Foodborne Illnesses
Vulnerable Populations

▪ Pregnant women and their fetuses


▪ Very young children
▪ People with chronic illnesses or
weakened immune systems
▪ Older adults
Flow of Food Safety: From Farm to Table
Part 2:
Protective measures
Food Safety Steps
1. Clean

▪ Clean Hands

▪ Clean Food

▪ Clean Surfaces

▪ Cover Food
1. Clean: Hand Washing
▪ Wash your hands often and thoroughly!
▪ Wet your hands with clean, running water (warm or
cold), turn off the tap, and apply soap.
▪ Lather your hands by rubbing them together with the
soap. Lather the palms, backs of your hands, between
your fingers, under your nails, and up the wrist at least 2
inches (5 cm)
▪ Scrub your hands for at least 20 seconds (“Happy
Birthday” song from beginning to end twice)
▪ Rinse your hands well under clean, running water
▪ Dry your hands using a clean towel or air dry them
1. Clean: When to Wash Hands
Handwashing is especially important during some key times when
germs can spread easily:
Before, during, and after preparing and before eating any food
After handling uncooked meat, chicken or other poultry, seafood, flour, or eggs
Before and after using gloves to prevent germs from spreading to food and hands
After touching garbage or changing diapers
After wiping counters or cleaning other surfaces with chemicals
After touching pets, pet food, or pet treats
After smoking, coughing, sneezing, or blowing your nose
After using the rest room
At any other time your hands might have been contaminated
1. Clean: Fresh Produce
▪ Choose whole fruits and vegetables
over pre-cut and packaged
▪ Clean fruits and vegetables before
eating, cutting, or cooking, unless the
package says the contents have been
washed
▪ Do not cut fresh produce until you are
ready to prepare them for a meal
▪ Prepare only the amount you can eat in
one meal
1. Clean: Fresh Produce
▪ Wash your hands for 20 seconds with warm water and soap before and after
preparing fresh produce
▪ Cut away damaged/bruised areas before preparing
▪ Wash or scrub fruits and vegetables under running water—even if you do not
plan to eat the peel
▪ Gently rub produce while holding under plain running water. There’s no need to
use soap, produce wash, detergent. Do not use bleach solutions or other
disinfecting products on fruits and vegetables
▪ Use a clean vegetable brush to scrub firm produce (melons, cucumbers…)
▪ Dry produce with a clean cloth or paper towel to further reduce bacteria that may
be present
▪ Remove and discard outer leaves
2. Separate
▪ Avoid contaminating food
▪ Avoid contaminating home environment

▪ Separate raw meat, poultry, and seafood from other


foods in your grocery shopping cart
▪ Place ready-to-eat- food on top and raw meat, poultry,
and seafood at the bottom of your refrigerator
▪ Use different cutting boards for raw meats and ready-
to-eat foods. If not possible, clean and sanitize
between different foods
3. Cook
▪ The only accurate way to determine if most foods are cooked to safe
temperatures is to use a food thermometer
▪ Use a clean food thermometer to make sure meat, poultry, and other
foods are properly cooked all the way through
▪ Cook eggs until yolk and white are firm
▪ Fish should be opaque and flake easily with a fork
▪ Reheat leftovers thoroughly (ONLY ONCE!)
Internal
Cooking
Temperature
3. Chill
▪ Keep Freezer at -18°C or Lower
▪ Keep Refrigerator 4°C or lower

▪ Refrigerate or freeze prepared food and leftovers within


2 hours of preparation. If the food is exposed to
temperatures above 32°C (like a hot car or picnic),
refrigerate it within 1 hour
▪ Divide large amounts of leftovers into shallow
containers for quick cooling in the refrigerator
▪ Use a thermometer to make sure refrigerator is <4°C
3. Chill
▪ Never thaw foods at room temperature
▪ Thaw frozen food safely in the refrigerator, in
cold water or in the microwave
▪ Never thaw foods on the counter because
bacteria multiply quickly in the parts of the
food that reach room temperature
▪ Marinate foods in the refrigerator
▪ Do not pack the refrigerator too full: cold air
must circulate
▪ Use refrigerated meat in 1-2 days; frozen in 3-4
months
Avoiding Microbes at the Store
▪ Buy frozen, perishable foods last
▪ Place meats in separate plastic bags
▪ Do not buy dented cans
▪ Buy only pasteurized milk/cheese
▪ Buy only what you need
▪ Avoid buying slimy, brownish, or dry produce
Reference

▪ Smith, A. M., Collene, A., & Spees, C. (2018). Wardlaw's


Contemporary Nutrition: A functional Approach (5 ed.): McGraw
Hill Education.

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