Presentation on theme: "Foodborne Illness Can Cause More than a Stomach Ache!"— Presentation transcript:
1Foodborne Illness Can Cause More than a Stomach Ache! This was an American PowerPoint found onI have adapted it to use ◦C instead of F, and reduced the number of slides.
2Dehydration (sometimes severe) Signs and symptomsFeverDiarrheaUpset stomachDehydration (sometimes severe)Vomiting
3Don’t count on these to test for food safety! SightSmellTaste
4Even IF tasting would tell … Why risk getting sick? A “tiny taste” may not protect you … as few as 10 bacteria could cause some foodborne illnesses!
5Why gamble with your health? It takes about ½ hour to 6 weeks to become ill from unsafe foods.You may become sick later even if you feel OK after eating.
6Is the food safe for everyone at the table? Why risk other people’s health?Is the food safe for everyone at the table?Some people have a greater risk for foodborne illnesses. A food you safely eat might make others sick.
7People with a higher risk of foodborne illness InfantsYoung children and older adultsPregnant womenPeople with weakened immune systems and individuals with certain chronic diseases
8Be a winner!Increase your odds of preventing a foodborne illness in YOUR HOME!
9Recommendation 1: CLEAN Clean hands, food-contact surfaces, fruits and vegetables.Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods.
10Hand washing is the most effective way to stop the spread of illness. Wash your hands!Hand washing is the most effective way to stop the spread of illness.
11How to wash hands Wet hands with WARM water. Soap and scrub for 20 seconds.Rinse under clean, running water.Dry completely using a clean cloth or paper towel.
12Wash hands after … AND before ... Sneezing, blowing nose & coughing Handling petsSneezing, blowing nose & coughingUsing the toilet or changing nappiesAND before ...Touching a cut or open soreHandling food
13Clean during food preparation Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food and before going on to the next.
14Avoid spreading bacteria Use paper towels or clean cloths to wipe up kitchen surfaces or spills.Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer.
15Dirty dishcloths spread bacteria Wet or damp dishcloths are ideal environments for bacterial growth.Have a good supply of dishcloths to avoid reusing them before laundry day.There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders. ~ research by Dr. Charles Gerba
16Recommendation 2: SEPARATE Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
17Use different cutting boards Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.
18When groovy isn’t a good thing Replace cutting boards if they become excessively worn or develop hard-to-clean grooves.
19Use clean platesNEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.
20Recommendation 3: COOKCook foods to a safe temperature to kill micro-organisms.
21Chicken and turkeyThermy™ says: Cook chicken and turkey (whole birds, legs, thighs & wings) to 82 degrees C.
22Minced meatsThermy™ says: Cook hamburger, minced beef and other minced meats to 71 degrees C and minced poultry to 74 degrees C.
23The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!
24Which minced beef patty is cooked to a safe internal temperature? Source: United States Department of Agriculture/Food Safety & Inspection Service
25ABThis is NOT a safely cooked hamburger. Though brown inside, it’s undercooked.Research shows some ground beef patties look done at internal temperatures as low as 57 degrees C.This IS a safely cooked hamburger, cooked to an internal temperature of 71 degrees C, even though it's pink inside.Source: United States Department of Agriculture/Food Safety & Inspection Service
261 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature Source: United States Department of Agriculture/Food Safety & Inspection Service
28The TWO-hour ruleRefrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when room temperature is above 32 degrees C.Perishable foods include:Meat, poultry, fish, eggs, tofuDairy productsPasta, rice, cooked vegetablesFresh, peeled/cut fruits and vegetables
29Bacteria multiply rapidly between DANGER ZONEBacteria multiply rapidly between4 and 60°C.
30Bacteria numbers can double in 20 minutes! A multiplication quizBacteria numbers can double in 20 minutes!How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours?
31Refrigerate perishable foods within TWO hours. Answer: 2,097,152!Refrigerate perishable foods within TWO hours.
32How to be cool – part 1Cool food in shallow containers. Limit depth of food to 2 inches or less.Place very hot foods on a rack at room temperature for about 20 minutes before refrigeration.
33How to be cool – part 2It’s OK to refrigerate foods while they’re still warm.Leave container cover slightly open until the food has cooled.
34Recommended refrigerator & freezer temperatures Set refrigerator at 5 degrees C or below.Set freezer at -18 degrees C.
35Place an appliance thermometer in your refrigerator AND freezer
36The THAW LAW Plan ahead to defrost foods. The best way to thaw perishable foods is in the refrigerator.
37When to leave your leftovers Refrigerated leftovers may become unsafe within 3 to 4 days.If in doubt, toss it out!
38~ seen on a refrigerator magnet Time to toss …"If it walks out, let it go!"~ seen on a refrigerator magnet
39Cleaning fruits & vegetables Remove and discard outer leaves.Rinse under clean, running water just before preparing or eating.Rub briskly – scrubbing with a clean brush or hands – to remove dirt and surface micro-organisms.Don’t use soap or detergent.
40Cleaning fruits & vegetables After washing, dry with a clean cloth or paper towel.Moisture left on produce may promote survival and growth of microorganisms. Drying is critical if food won’t be eaten or cooked right away.Cut away bruised and damaged areas.
41Separate fruits & vegetables from other foods Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparing or storing them.
42Read labelsRead labels on bagged produce to determine if it is ready-to-eat.Ready-to-eat, pre-washed, bagged produce can be used without further washing if kept refrigerated and used by the “use-by” date.
43Do NOT drink milk directly from the carton. Dairy do’s and don’tsAvoid raw (unpasteurized) milk or milk products such as some soft cheeses.Refrigerate dairy foods promptly. Discard dairy foods left at room temperature for more than two hours – even if they look and smell good.Do NOT drink milk directly from the carton.
44Avoid washing raw meat & poultry Do NOT wash raw meat and poultry. Washing is not necessary.Washing increases the danger of cross-contamination, spreading bacteria present on the surface of meat and poultry to ready-to-eat foods, kitchen utensils, and counter surfaces.
45Refrigerator storageStore raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods.
46Cook to safe temperatures Avoid raw or partially cooked eggs or foods containing raw eggs and raw/undercooked meat and poultry.Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny.
48Should you keep or toss … Pizza left on the counter overnight?
49Toss it out!Even if you reheat pizza left on the counter overnight, some bacteria can form a heat resistant toxin that cooking won’t destroy.
50Should you keep or toss … Beef burger thawed on the kitchen counter?
51Toss it out!As with pizza left out more than TWO hours, bacteria may have formed heat- resistant toxins.The best way to thaw perishable foods is in the refrigerator.Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator to prevent their juices from dripping on other foods.
52Should you keep or toss … Perishable food left out from the mid-day meal until the evening meal?
53Toss it out!Perishable foods – such as meats, gravy and cooked vegetables – should be refrigerated within TWO hours.
54Should you keep or toss … Cut/peeled fruits and vegetables at room temperature for over TWO hours?
55Toss it out!Once you have cut through the protective skin of fruits and vegetables, bacteria can enter.Refrigerate cut or peeled fruits and vegetables within TWO hours.
56Should you keep or toss … Leftovers in the refrigerator for over a week?
57Toss it out!Refrigerated leftovers may become unsafe within 3 to 4 days.You can’t always see or smell if a food is unsafe. It may be unsafe to taste a food.
58Should you keep or toss … A FULL pot of chicken soup stored in the refrigerator while still hot?
59…(can you guess?)How long would it take an 8-inch stock pot of steaming chicken soup to cool to a safe temperature in your refrigerator?
60Would you believe … 24 hours! TOSS IT OUT!Remember: Transfer hot foods to shallow containers to speed cooling.
61Should you keep or toss … A turkey in your freezer for five years?
62You decide!Food kept frozen at -18 degrees C is still safe to eat. However, it may not taste as good.To assure best flavour, eat a frozen turkey within a year.