2 Who’s affected by Foodborne Illnesses 76 million people get sick from foodborne illnesses5,000 people die
3 What is a foodborne illness? Sickness caused by eating food that contains a harmful substance.
4 At 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
5 Signs and symptoms Upset stomach Fever Diarrhea Vomiting Dehydration from losing bodily fluids
6 High Risk Foods Raw and undercooked meat and poultry Raw or partially cooked eggs and foods containing raw eggsUnpasteurized juices, milk or milk productsRaw sprouts
7 Some 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
8 Food Safety definition Food safety means keeping food safe to eat by following proper food handling and cooking practices.
9 Four Steps to Food Safety CleanSeparateCookChill
10 Clean 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
11 SeparateSeparate 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.
12 CookCooking 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.
14 1 in 4 hamburgers turn brown before it has been cooked to a safe internal temperature
15 Food ThermometerUsing a food thermometer is the only way to know if food has been cooked to a safe internal temperature
16 Food 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
18 Chill 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
19 Chill 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!”
20 Refrigerator 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
21 Poster ActivityCreate a poster demonstrating ways to safeguard food in the kitchen.Use drawings or cut outs from magazines.