10 Less common, but possible severe conditions Paralysis Death Meningitis
11 #4 True or False? Certain people are more likely to get sick from a food borne illness than others.
12 True Some people have a greater risk for foodborne illnesses. Why??? A food you can safely eat might make others sick.
13 People with a higher risk for foodborne illness Pregnant women Infants Young children and older adults People with weakened immune systems and individuals with certain chronic diseases
14 #5 True or False In the olden days, there were less cases of food sickness
15 We don’t know… Many incidents of foodborne illness went undetected in the past.
16 Symptoms of nausea, vomiting, and diarrhea were often, and still are, blamed on the “flu.”
17 More reasons for foodborne illnesses than in the past... Bacteria have become more potent over the years.
18 Still more reasons... Our food now travels farther with more chances for contamination. In days gone by, the chicken served at supper may have been in the hen house at noon!
19 #6 True or False As long as the lid stays on a cooked food, it is safe to sit out on the counter and eat hours later.
20 False Although the lid may keep food from other bacteria, it does not stop it from multiplying inside the pot. Just one bacteria in the food can double in 20 minutes!
21 How many bacteria will grow from one bacteria left at room temperature for 7 hours?
23 Refrigerate perishable foods within two hours at a refrigerator temperature of 40°F or lower.
24 On a hot day (90°F or higher), food should not sit out for more than one hour.
25 #7 True or False? If you let a food set out for more than two hours, you can make it safe by heating it really hot!
26 False Some bacteria, such as Staphylococcus (staph), produce toxins that are not destroyed by high cooking temperatures. Image: Content provider: CDC/Matthew J. Arduino, DRPH, Photo credit: Janice Haney Carr
27 #8 True or False? If a hamburger has been cooked to a safe internal temperature, it may still be pink inside.
28 1 out of 4 hamburgers is still pink inside after it has been cooked to a safe internal temperature. True
29 This IS a safely cooked hamburger (internal temperature of 160ºF) even though pink inside. This is NOT a safely cooked hamburger. Though brown inside, it is undercooked.
30 Research shows some ground beef patties look done at internal temperatures as low as 135ºF. A temperature of 160ºF is needed to destroy E. coli.
43 #10 True or False??? “Combating Cross Contamination” means you should not cut meat and vegetables on the same cutting board?
44 True Combat means to “fight against.” When you are fighting against cross contamination you are trying not to spread germs from one food to another.
45 #11 True or False? You should wash your hands before handling food, after handling raw meats, and before you eat?
46 True Hand washing is the #1 thing you can do to prevent Germs from Spreading while you are cooking!!!
47 Here’s the Steps….
48 #12 True or False??? The best place to thaw frozen food is on your counter all day.
49 The best place to thaw frozen perishable foods — like frozen meat, poultry, seafood, vegetables, fruit, and cooked pasta and rice — is in the refrigerator! Make sure your refrigerator is 40°F or lower. FALSE…………Here’s how to thaw...
50 Thaw packages of meat, poultry, and seafood on a plate on the bottom shelf of the refrigerator. This prevents their juices from dripping on other foods. Here’s how to thaw...
51 When thawing perishable food in the microwave, cook it immediately after thawing. Some areas of the food may start to cook during microwave thawing and become warm. Here’s how to thaw...
52 52 Any bacteria present would not have been destroyed and may reach optimal temperatures for growth. Why immediately cook foods thawed in the microwave?
53 #13 True or False? You should be scared of everything you eat!
54 False “... the American food supply continues to be among the safest in the world.” Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, November 15, 2006
55 Tacos left on the kitchen counter overnight
57 Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxin that cooking won’t destroy. Refrigerate perishable foods within 2 hours! Why toss tacos left out overnight?
58 Meat thawed all day on the kitchen counter
60 As with the tacos, bacteria may have formed a heat- resistant toxin when the meat was left on the kitchen counter. Why toss meat thawed at room temperature?
61 Cut or peeled fruits/vegeta bles left at room temperature for MORE than 2 hours
63 63 When fruit is peeled or cut, bacteria on the outside can be transferred to the inside. Why toss cut fruit left out longer than 2 hours?
64 Leftover pizza refrigerated within 2 hours after it was cooked
66 If perishable foods have been at room temperature less than 2 hours (1 hour in temperatures above 90°F), they should be safe. Refrigerate promptly; eat within 3 to 4 days. Why is the pizza considered safe?
67 Leftovers kept in the refrigerator for over a week
69 Even refrigerated leftovers may become unsafe after 3 to 4 days. Why toss leftovers refrigerated over a week?
70 Proper food handling helps assure that food is safe to eat. 4 steps to follow...