Food Safety Lab (Sp-13)

Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.

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Food Safety
Recognizing 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, Avoid unpasteurized raw, or undercooked, eggs, Cook foods thoroughly, Refrigerate foods promptly

2. E. Coli
a. List Symptoms:

b. Likely Food Sources: Undercooked beef (esp. ground) Fruits, vegetables, sprouts, yogurt

c. Prevention: Thoroughly cook food, especially beef Avoid unpasteurized milk and cider

Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.

3. Listeria
a. List Symptoms: Fever, headache, vomiting (sometimes severe) Can be fatal

b. Likely Food Sources: Unpasteurized milk and soft cheeses c. Prevention: Botulinum bacteria found everywhere Improperly canned vegetables, beef, soups (low-acid anaerobic environments)

4. Botulism
a. List Symptoms Neurotoxicity: Double vision, inability to swallow, difficulty speaking, progressive paralysis of respiratory system

b. Likely Food Sources: Botulinum bacteria found everywhere Improperly canned vegetables, beef, soups (low-acid anaerobic environments)

c. Prevention: Discard food if toxin suspected (off odor) Avoid cans with bad seams Proper low-acid canning methods

Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.

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To see if you live in a food safe environment, answer the following questions: 5. Does your refrigerator contain a thermometer? No 6. What is the temperature in your refrigerator? Is this within recommendations? Dont have a thermometer 7. Where, in the refrigerator, do you store your raw meat products? Bottom Shelf Is this safe? Explain your answer. Yes, this is safe because none of the liquid within the meat package will run off onto other foods and cause any food diseases. I used to store my meats on the top shelf but learned that was unsafe and now take precautionary measures for food safety

8. List 3 potential ways cross contamination occurs? 1. By not properly washing hands after dealing with raw meat 2. By not properly washing a cutting board after cutting raw meat 3. By storing meat on the top shelf of the refrigerator and juices running into other food 9. What steps can you take to prevent cross contamination?

10. Proper hand washing can eliminate a lot of food illnesses. List 5 situations during food preparation that you should wash your hands. 1. Before touching any foods 2. After touching rare meat 3. After touching rare eggs 4. If you pick something up off the floor or off a dirty surface 5. If you touch your face or body
Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.

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11. Properly cooking your meats is also vitally important. For the following products, list the minimum internal temperature required for safety. Ground Beef: Chicken Breast: Whole Turkey: Fish: Eggs: ____160-165 F_________ __165 F___________ ___165 F__________ _____140 F________ ___165 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? 1-2 hours

14. How should you store leftovers safely? Store in airtight, leak proof, and clear containers

15. To what temperature should you heat leftovers? 165 F

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 1 week___________

Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.

Shelled Eggs:

______about 4-5 weeks__________ 4

Fresh, ground meat: Cooked, leftover meat: Hotdogs (opened pack): Grapes:

______2-3 days___________ _____4 days____________ _____3-5 days____________ _____1 week____________

17. Approximately how long will uncooked meat last in the freezer? 4 months

Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.

Department of Exercise and Nutrition Sciences, University at Buffalo. All rights reserved.