2Who’s affected by Foodborne Illnesses 76 million people get sick from foodborne illnesses5,000 people die
3What is a foodborne illness? Sickness caused by eating food that contains a harmful substance.
4At RiskEVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others:ChildrenPregnant womenSeniorsIndividuals with compromised immune systemsMedications that weaken natural immunity
5Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration from losing bodily fluids
6High Risk Foods Raw and undercooked meat and poultry Raw or partially cooked eggs and foods containing raw eggsUnpasteurized juices, milk or milk productsRaw sprouts
7Some Bacteria Diseases Common SourcesSigns/SymptomsCampylobacteriosisContaminated water; unpasteurized milk; undercooked meat, poultry and seafoodDiarrhea (sometimes bloody), cramping, abdominal pain, and fever within two to five days after exposure to the organism. Can spread into bloodstream and become life-threateningBotulismImproperly processed, home-canned and commercially canned foods; vacuum packed or tightly wrapped foodsE. coliUnchlorinated water, raw or rare ground beef; unwashed produce; unpasteurized milkSalmonellaRaw or undercooked poultry, eggs, meat and seafood; unpasteurized milkStaphylococcus aureusPrepared foods left too long at room temperature. Meat, poultry, egg products and such mixtures as tuna, chicken, potato and egg salad; cream filled pastries
8Food Safety definition Food safety means keeping food safe to eat by following proper food handling and cooking practices.
10Clean Personal Hygiene Kitchen Wash hands in warm, soapy water 20-second scrubWash before and after preparing food in the kitchen.Cover coughs and sneezesClean surfaces before cookingClean and sanitize all surfaces and utensils in hot, sudsy water.Change dish towels oftenDispose of garbage promptly
11SeparateSeparate cooked and ready-to-eat foods from raw foods while shopping, preparing or storing foods.Do not taste and cook with the same spoon.Never use the same utensil, cutting board, or plate for raw and cooked foods.This step prevents cross-contamination which occurs when harmful bacteria spread from one food to another.
12CookCooking raw meat, poultry, seafood, and eggs to a safe internal temperature can kill microorganisms (harmful bacteria).Use a thermometer to check food temperatures.Do not taste uncooked or partially cooked dishes.Reheat foods thoroughly to 165 degrees F.
141 in 4 hamburgers turn brown before it has been cooked to a safe internal temperature
15Food ThermometerUsing a food thermometer is the only way to know if food has been cooked to a safe internal temperature
16Food Thermometer 1. Place in thickest part of food 2. Don’t touch thermometer bone, fat, or gristle3. Check temperature before timer goes off4. Check temperature in several places in irregular shaped foods
18Chill Do not allow foods to sit out longer than 2 hours. Divide larger amounts of food into small portions to chill faster.DANGER ZONE ( degrees F) – the temperature zone where bacteria multiply rapidly
19Chill Refrigerators should be kept at 40 degrees Fahrenheit or below. Freezers should be kept at 0 degrees or belowThaw foods in refrigerator (best way), cold water or the microwaveWhen in doubt “Throw it Out!”
20Refrigerator StorageStore raw meat, poultry, and seafood on the bottom shelf of the refrigerator to prevent their juices from dripping on to other foods.LeftoversMay become unsafewithin 3 to 4 days
21Poster ActivityCreate a poster demonstrating ways to safeguard food in the kitchen.Use drawings or cut outs from magazines.