Food SafetyFood Safety Lab (SP-15)NPCsp15Name: Date:Food SafetyRecognizing food-borne illness. 1. Salmonella a. List Symptoms: Nausea, Fever, headaches, abdominal cramps, diarrhea, vomiting b. Likely Food Sources: Raw meats, poultry, eggs, fish, sprouts, unpasteurized milk c. Prevention: Sanitary food handling procedures, cook foods thoroughly, refrigerate foods promptly, sanitary handling of food 2. E. Colia. List Symptoms: Bloody Diarrhea, abdominal cramps, kidney failure b. Likely Food Sources: undercooked beef, yogurt, fruits, vegetables and sprouts c. Prevention: thoroughly cook foods, avoid unpasteurized milk and cider NPCsp151 3. Listeriaa. List Symptoms: fever, headache, vomiting, b. Likely Food Sources: Unpasteurized milk and soft cheese c. Prevention: cook foods thoroughly, sanitary food- handling, avoid unpasteurized milk and products 4. Botulisma. List Symptoms: Double Vision, inability to swallow, difficulty speaking, progressive paralysis of respiratory b. Likely Food Sources: improperly canned vegetables, beef, soupsc. Prevention: Discard food if toxin suspected, avoid cans with bad seams, Proper low – acid canning methods. 2NPCsp15Name: Date: To see if you live in a food safe environment, answer the following questions:5. Does your refrigerator contain a thermometer? - yes6. What is the temperature in your refrigerator? Is this within recommendations?- 36 degrees Fahrenheit7. Where, in the refrigerator, do you store your raw meat products? - On the bottom shelfIs this safe? Explain your answer.- Yes because if the meat drips the juices or blood doesn’t get on other food and contaminate it 8. List 3 potential ways cross contamination occurs? 1. Reuse of marinades2. Cooked food placed on same plate that held raw food3. Porous materials (wood, plastic)9. What steps can you take to prevent cross contamination?- Clean surfaces, utensils and equipment before and after use, replace kitchen sponges and towels regularly, use hot soapy water, store raw food wisely in the refrigerator.10.Proper hand washing can eliminate a lot of food illnesses. List 5 situations during food preparation that you should wash your hands.1. After using the toilet2. Before any food preparation 3. After coughing or sneezing 4. After handling raw meat, fish, poultry or eggs NPCsp155. 3Name: Date:11. Properly cooking your meats is also vitally important. For the following products, list the minimum internal temperature required for safety.Ground Beef: ____160 F____Chicken Breast: ___165 F_____Whole Turkey: ____165 F_____Fish: _____145 F____Eggs: ____160 F_____12.Where should you be obtaining this temperature from (ie. what part of the meat)?- The thickest part of the meat 13.How long can food sit out until you need to worry about it?- You should cool food within 2 hours, if the temp is over 80 within 1 hour14.How should you store leftovers safely? - Separate them into shallow containers for faster cooling 15.To what temperature should you heat leftovers?- Reheat to 165 Degrees Fahrenheit Even though food spoilage does not lead to food borne illnesses, it can lead to discomfort. Therefore, you should know when to discard your food.For the following items, list how long they will last in the refrigerator:NPCsp1516.Milk: ______7 Days ______Shelled Eggs: _____2-4 Days _______4Fresh, ground meat: _______1-2 days _______Cooked, leftover meat: _____3-4 days_________Hotdogs (opened pack): _______1 week_______Grapes: _______3-4 days ______ 17. Approximately how long will uncooked meat last in the freezer?- The meat will last 3-4