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1 Home Food Safety Academy of Nutrition and Dietetics (formerly the American Dietetic Association) Consumer program addresses critical steps to safely.

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Presentation on theme: "1 Home Food Safety Academy of Nutrition and Dietetics (formerly the American Dietetic Association) Consumer program addresses critical steps to safely."— Presentation transcript:

1 1 Home Food Safety Academy of Nutrition and Dietetics (formerly the American Dietetic Association) Consumer program addresses critical steps to safely prepare food in the home Provides easy, actionable tips, quizzes, a free app and more Home Food Safety Academy of Nutrition and Dietetics (formerly the American Dietetic Association) Consumer program addresses critical steps to safely prepare food in the home Provides easy, actionable tips, quizzes, a free app and more

2 2 Home Food Safety Why Food Safety Is Important According to estimates from the Centers for Disease Control and Prevention: 48 million people (1 in 6 Americans) get foodborne illness each year 128,000 people are hospitalized each year 3,000 deaths each year According to estimates from the Centers for Disease Control and Prevention: 48 million people (1 in 6 Americans) get foodborne illness each year 128,000 people are hospitalized each year 3,000 deaths each year

3 3 Home Food Safety Consumers and Food Safety In 2011, 89% use different plates for handling raw meat and cooked meat, compared to 85% in 2002 In 2011, 20% use a food thermometer to check the doneness for read meat, pork or poultry, compared to 25% in 2002 In 2011, 91% wash utensils used to handle raw food before they are used for cooked food, compared to 82% in 2002 In 2011, 89% use different plates for handling raw meat and cooked meat, compared to 85% in 2002 In 2011, 20% use a food thermometer to check the doneness for read meat, pork or poultry, compared to 25% in 2002 In 2011, 91% wash utensils used to handle raw food before they are used for cooked food, compared to 82% in 2002

4 4 Home Food Safety Common Foodborne Illnesses IllnessPotential Sources Salmonella and Campylobacter Poultry Meat Eggs Unpasteurized milk/dairy products Raw produce ListeriaRaw milk Soft cheese Luncheon meats/hot dogs Raw produce E. ColiRaw/undercooked meat Raw produce Unpasteurized milk

5 5 Home Food Safety How does foodborne illness occur? Contaminated foods carry microbes into the body Some microbes can overcome the body’s defenses and cause infections What are its typical primary symptoms? Nausea Vomiting Abdominal cramps Diarrhea How does foodborne illness occur? Contaminated foods carry microbes into the body Some microbes can overcome the body’s defenses and cause infections What are its typical primary symptoms? Nausea Vomiting Abdominal cramps Diarrhea Infections and its Symptoms

6 6 Home Food Safety Everyone is at risk. Groups with an increased risk include: Young children Pregnant women Elderly men and women Individuals with autoimmune disorders, liver disease or decreased stomach acidity Alcoholics – because of possible liver damage/disease Individuals with reduced immune function due to chemotherapy or radiotherapy, and those taking steroids or antibiotics to treat immune deficiencies Individuals who are malnourished Individuals with viruses Individuals in institutionalized settings Everyone is at risk. Groups with an increased risk include: Young children Pregnant women Elderly men and women Individuals with autoimmune disorders, liver disease or decreased stomach acidity Alcoholics – because of possible liver damage/disease Individuals with reduced immune function due to chemotherapy or radiotherapy, and those taking steroids or antibiotics to treat immune deficiencies Individuals who are malnourished Individuals with viruses Individuals in institutionalized settings Who’s at Risk?

7 7 Home Food Safety Improper refrigeration and storage Poor personal hygiene Cross-contamination Contaminated food sources Undercooking Other time and temperature mistakes Improper refrigeration and storage Poor personal hygiene Cross-contamination Contaminated food sources Undercooking Other time and temperature mistakes Risks You Can Control

8 8 Home Food Safety Wash hands often Wash produce before cutting, cooking or eating Wash utensils and cutting boards after each use Keep kitchen surfaces clean Keep raw meat and ready-to-eat foods separate Cook food to proper temperatures and use a food thermometer Refrigerate food promptly to below 40°F Pay close attention to use-by dates - when in doubt, throw it out! Wash hands often Wash produce before cutting, cooking or eating Wash utensils and cutting boards after each use Keep kitchen surfaces clean Keep raw meat and ready-to-eat foods separate Cook food to proper temperatures and use a food thermometer Refrigerate food promptly to below 40°F Pay close attention to use-by dates - when in doubt, throw it out! Ensuring Food Safety at Home

9 9 Home Food Safety Effective handwashing may eliminate nearly half of all cases of foodborne illness Use warm, soapy water Wash front and back of hands, up to your wrists and under nails Handwashing should last 20 seconds (or through two choruses of “Happy Birthday”) Rinse thoroughly Dry with a paper towel, clean cloth or air dry Effective handwashing may eliminate nearly half of all cases of foodborne illness Use warm, soapy water Wash front and back of hands, up to your wrists and under nails Handwashing should last 20 seconds (or through two choruses of “Happy Birthday”) Rinse thoroughly Dry with a paper towel, clean cloth or air dry Wash Hands Often

10 10 Home Food Safety Before you: Prepare food Eat meals Feed children Before you: Prepare food Eat meals Feed children When to Wash Your Hands After you: Handle raw foods (including meats, eggs, and fresh fruits and vegetables) Switch food- preparation tasks Use the restroom Change a diaper Cough or sneeze Handle garbage or dirty dishes Touch a cigarette Use the phone Play with a pet Touch a cut or sore After you: Handle raw foods (including meats, eggs, and fresh fruits and vegetables) Switch food- preparation tasks Use the restroom Change a diaper Cough or sneeze Handle garbage or dirty dishes Touch a cigarette Use the phone Play with a pet Touch a cut or sore

11 11 Home Food Safety Clean kitchen surfaces, appliances and tools with hot, soapy water Wash dishcloths and towels in the washing machine hot cycle Sanitize sponges in bleach solution Replace sponges frequently Do not use dish towels for multiple jobs Wash reusable grocery bags Clean kitchen surfaces, appliances and tools with hot, soapy water Wash dishcloths and towels in the washing machine hot cycle Sanitize sponges in bleach solution Replace sponges frequently Do not use dish towels for multiple jobs Wash reusable grocery bags Kitchen Surface Safety

12 12 Home Food Safety What is cross-contamination? Keep raw and ready-to-eat foods separate to prevent the spread of bacteria What is cross-contamination? Keep raw and ready-to-eat foods separate to prevent the spread of bacteria Keep Raw Meat and Ready- to-Eat Foods Separate

13 13 Home Food Safety Store raw meat on bottom shelf of refrigerator Wash all produce, even pre-packaged/pre-washed Store washed produce in clean container Wash plates between uses or use separate plates Use one utensil to taste and another to stir food Use clean scissors to open bags Wear disposable gloves if you have a cut or sore Store raw meat on bottom shelf of refrigerator Wash all produce, even pre-packaged/pre-washed Store washed produce in clean container Wash plates between uses or use separate plates Use one utensil to taste and another to stir food Use clean scissors to open bags Wear disposable gloves if you have a cut or sore Prevent Cross-Contamination

14 14 Home Food Safety Use Cutting Boards Safely Use two cutting boards – one for raw meat, poultry, and seafood and one for ready-to-eat foods Wash boards thoroughly in hot, soapy water or place in dishwasher Rinse After cutting raw meat, poultry and seafood, wash, rinse and sanitize boards Discard boards with cracks, crevices or scars Use two cutting boards – one for raw meat, poultry, and seafood and one for ready-to-eat foods Wash boards thoroughly in hot, soapy water or place in dishwasher Rinse After cutting raw meat, poultry and seafood, wash, rinse and sanitize boards Discard boards with cracks, crevices or scars

15 15 Home Food Safety Harmful bacteria are destroyed when food is cooked to proper temperatures The only reliable way to determine “doneness” is with a food thermometer Wash the thermometer in hot, soapy water after each use Harmful bacteria are destroyed when food is cooked to proper temperatures The only reliable way to determine “doneness” is with a food thermometer Wash the thermometer in hot, soapy water after each use Cook to Proper Temperatures

16 16 Home Food Safety How to Use a Thermometer* *Remember to wash thermometer thoroughly after each reading. How to Use a Thermometer* *Remember to wash thermometer thoroughly after each reading. Taking Food Temperatures Red meat, roast, steak, chops, poultry pieces Insert into thickest part of meat, away from bone, fat, gristle Whole-bird poultry Insert into inner thigh area, near breast, not touching bone Ground meat, poultry Insert into thickest area of meatloaf or thick patty, reaching the very center with stem; for thin patties, insert sideways to center Egg dishes, casseroles Insert to center of thickest area of dish Fish Fish is done when it is opaque and flakes easily with a fork

17 17 Home Food Safety Safe Minimum Internal Temperatures Ground meat products (patties, meatballs, meatloaf) 160°F Roasts, Steaks, Chops Medium-rare Medium Well-done 145°F 160°F 170°F *Remember to wash thermometer thoroughly after each reading. Beef, Lamb and Veal

18 18 Home Food Safety Safe Minimum Internal Temperatures Ground chicken/turkey165°F Whole chicken/turkey165°F Boneless turkey roasts, poultry breasts, white meat roasts 165°F Poultry thighs, wings, drumsticks 165°F Duck/goose165°F Stuffing (alone or in-bird)165°F Poultry *Remember to wash thermometer thoroughly after each reading.

19 19 Home Food Safety Safe Cooking Temperatures Pork All cuts and ground products Medium Well-done 160°F 170°F Raw ham145°F Pre-cooked ham, reheated145°F *Remember to wash thermometer thoroughly after each reading.

20 20 Home Food Safety Safe Cooking Temperatures Miscellaneous *Remember to wash thermometer thoroughly after each reading. Eggs and egg dishes160°F Leftovers, reheated165°F

21 21 Home Food Safety Between 40°F and 140°F is food “danger zone” where bacteria multiply rapidly Refrigerate within two hours – one hour in hot weather (90°F and above) Store food in shallow containers to ensure even cooling Add ice to thick items (e.g., soup, chili, sauces) to speed up cooling process Set refrigerator to below 40°F and freezer below 0°F – use a refrigerator thermometer Between 40°F and 140°F is food “danger zone” where bacteria multiply rapidly Refrigerate within two hours – one hour in hot weather (90°F and above) Store food in shallow containers to ensure even cooling Add ice to thick items (e.g., soup, chili, sauces) to speed up cooling process Set refrigerator to below 40°F and freezer below 0°F – use a refrigerator thermometer Refrigerate Food Promptly to Below 40°F

22 22 Home Food Safety Recommended Storage Time for Leftovers Cooked beef, pork, poultry 3-5 days Fried chicken3-4 days Egg dishes3-4 days Fresh eggs in shells 3-5 weeks Sliced deli meats 3-5 days Milk7 days Pizza3-4 days Salsa3 days after open Cheesecake7 days

23 23 Home Food Safety Wash hands often Keep raw meats and ready-to-eat foods separate Cook food to proper temperatures Refrigerate food promptly to below 40°F Wash hands often Keep raw meats and ready-to-eat foods separate Cook food to proper temperatures Refrigerate food promptly to below 40°F Every Meal, Every Day

24 24 The Academy’s Home Food Safety Is My Food Safe? App “Home Food Safety…It’s in Your Hands ® 2002 Survey: Comparisons to the 1999 Benchmark JADA,” September The Academy’s Center for Professional Development Partnership for Food Safety Education, FightBAC! Safe Food for You and Your Family (The American Dietetic Association Nutrition Now Series) by Mildred McInnis Cody, American Dietetic Association Food Safety for Professionals (Second Edition) by Mildred McInnis Cody, M. Elizabeth Kunkel The Academy’s Home Food Safety Is My Food Safe? App “Home Food Safety…It’s in Your Hands ® 2002 Survey: Comparisons to the 1999 Benchmark JADA,” September The Academy’s Center for Professional Development Partnership for Food Safety Education, FightBAC! Safe Food for You and Your Family (The American Dietetic Association Nutrition Now Series) by Mildred McInnis Cody, American Dietetic Association Food Safety for Professionals (Second Edition) by Mildred McInnis Cody, M. Elizabeth Kunkel Home Food Safety Additional Resources and Training


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