Foodborne Illness Awareness
Chapter 1
Foodborne illness awareness is crucial for preventing food poisoning. Each year in the United States, approximately 48 million cases of foodborne illness occur, leading to 128,000 hospitalizations and 3,000 deaths.
Remember to practice proper food safety by washing hands, separating raw meats, cooking to the right temperature, and promptly chilling perishable foods.
Person-In-Charge Role and Responsibilities
Chapter 2
Regarding basic food safety, the person in charge must ensure proper hygiene practices, including handwashing and sanitizing surfaces.
Additionally, they should oversee food storage, handling, and cooking processes to prevent contamination and promote safe consumption.
Proper Handwashing
Chapter 3
Proper hand washing involves thoroughly wetting hands with clean, running water, applying soap, and scrubbing all surfaces (including between fingers and under nails) for at least 20 seconds.
Rinse hands well under running water and dry with a clean towel or air dryer.
Health & Hygiene
Chapter 4
Health refers to an individual’s physical, mental, and emotional well-being.
Hygiene, on the other hand, involves practices that maintain cleanliness and prevent the spread of disease.
Cooking Temperatures
Chapter 5
When cooking meat or eggs at home, remember these important temperatures:
- Eggs and all ground meats must be cooked to 160°F (71°C).
- Poultry and fowl should reach 165°F (74°C).
- Fresh meat steaks, chops, and roasts are safe at 145°F (63°C).
Use a thermometer to check temperatures and ensure safe food preparation.
Temperature Danger Zone
Chapter 6
The temperature danger zone for basic food safety is typically between 40°F (4°C) and 140°F (60°C).
Within this range, bacteria thrive and multiply rapidly, significantly increasing the risk of foodborne illnesses.
Contamination & Cross-Contamination Control
Chapter 7
Contamination refers to harmful food substances (such as microorganisms or allergens).
Cross-contamination occurs when these contaminants transfer from one surface or food item to another, potentially compromising safety.