Food Safety JHFood Safety Lab (F-17) JH© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.Name: Date:Food Safety JHRecognizing food-borne illness. 1. Salmonella a. List Symptoms: Diarrhea, vomiting, fever, chillsb. Likely Food Sources: cattle, poultry, eggs, raw milk, water and soilc. Prevention: Cook food thoroughly Use pasteurized milk and egg products Use water from approved sources Thoroughly wash all produce2. E. Colia. List Symptoms: Watery, bloody diarrhea Kidney failure Deathb. Likely Food Sources: Raw or undercooked beef Water supply Fruits and vegetables Unpasteurized milk, juice c. Prevention: Heat and Pasteurization (heat to kill certain pathogens)© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.1 3. Listeriaa. List Symptoms: Stillbirth and meningitis b. Likely Food Sources: vegetables, soft unpasteurized cheese and deli meats c. Prevention: pregnant women should avoid soft, unpasteurized cheese4. Botulisma. List Symptoms: Difficulty swallowing and breathing Nerve damage Respiratory failure Death b. Likely Food Sources: Low oxygen environment Home canning Untreated garlic oil mixture c. Prevention: Heat Proper canning methods Avoid broken, bent, bulging cans © Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.2Name: Date: To see if you live in a food safe environment, answer the following questions:5. Does your refrigerator contain a thermometer? Yes.6. What is the temperature in your refrigerator? Is this within recommendations?37 F. Yes, this is within recommendations.7. Where, in the refrigerator, do you store your raw meat products? I usually store my raw meat product in the freezer. Is this safe? Explain your answer.It is safe, since the temperature is below 40 F, it will not have bacteria thrives under this temperature 8. List 3 potential ways cross contamination occurs? 1. Using the same cutting board for raw meat and vegetables that prepare for salad 2. Thawed raw meat is placed in contact with cooked meat in refrigerator3. Reuse of marinades9. What steps can you take to prevent cross contamination?Wash hands and surfaces often. Place raw meat and cooked meat in separate place10.Proper hand washing can eliminate a lot of food illnesses. List 5 situations during food preparation that you should wash your hands.1. Preparing poultry2. Preparing seafood 3. After using the toilet 4. After touching face, hair, and body 5. Before and after touching a sick or injured person © Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.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: _____155________Chicken Breast: ______165_______Whole Turkey: ______165_______Fish: _____145________Eggs: ______155_______12.Where should you be obtaining this temperature from (ie. what part of the meat)?We should obtain this temperature form the thickest part of the meat 13.How long can food sit out until you need to worry about it?Food can be left out no more than two hours in order to prevent bacteria growing. 14.How should you store leftovers safely? I store leftovers within 1-2 hours15.To what temperature should you heat leftovers?Reheat leftover to 165 degree 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:16.Milk: about one week Shelled Eggs: 3 to 5 weeks4© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.Fresh, ground meat: 1-2 daysCooked, leftover meat: 3-4 dayHotdogs (opened pack): 1 weekGrapes: 7 to 14 days 17. Approximately how long will uncooked meat last in the freezer?It last 3 to 4 months.5© Department of Exercise and Nutrition Sciences, University at Buffalo. All rights