1. Food Borne Illness Journal Question: Journal Question: How do you promote cleanliness when you are making food? How do you promote cleanliness when you are making food? Vocabulary: Vocabulary: Food borne illness Food borne illness Contaminant Contaminant Bacteria Bacteria Microorganism Microorganism Toxin Toxin

2. The Problem Undercooked meat, food handling, and cross-contamination cause food borne illness. Undercooked meat, food handling, and cross-contamination cause food borne illness. Almost 80 million Americans suffer from food borne illnesses a year. Almost 80 million Americans suffer from food borne illnesses a year. Food borne illnesses are almost 100% preventable. Food borne illnesses are almost 100% preventable. Food borne illnesses cost the U.S. $23 billion annually. Food borne illnesses cost the U.S. $23 billion annually.

3. The Problem (Cont.) Food borne illnesses resemble flu symptoms: stomach pain, diarrhea, nausea, chills, fever, and headache. Food borne illnesses resemble flu symptoms: stomach pain, diarrhea, nausea, chills, fever, and headache. Food borne illness can be fatal. Food borne illness can be fatal. 5,000 people die each year 5,000 people die each year Symptoms usually appear 4-6 hours, but can appear up to 30 days after food consumption Symptoms usually appear 4-6 hours, but can appear up to 30 days after food consumption Most susceptible people are the elderly, children under five, and people with weakened immune systems. Most susceptible people are the elderly, children under five, and people with weakened immune systems. Report food borne illness to your doctor and local health department Report food borne illness to your doctor and local health department

4. The Good News!!! US food supply is one of the safest world- wide. US food supply is one of the safest world- wide.

5. Bacteria Bacteria is the most common cause of food borne illness Bacteria is the most common cause of food borne illness Examples: Examples: Salmonella Salmonella Botulism Botulism Listeria Listeria E. Coli E. Coli Campylobacter Jejuni Campylobacter Jejuni

6. HOW TO KEEP FOODS SAFE Clean : wash hands (20 seconds or more), utensils, counter tops with hot water and soap. Clean : wash hands (20 seconds or more), utensils, counter tops with hot water and soap. Separate: Keep raw meat, poultry, eggs and seafood away from ready to eat foods. (prevent away from ready to eat foods. (prevent cross-contamination) cross-contamination) Use different cutting boards for different foods Use different cutting boards for different foods Cook: cook foods to proper internal temperatures. Check for doneness with food thermometer. Check for doneness with food thermometer. Chill: refrigerate of freeze perishables within two hours. Make sure refrigerator is set at no higher than 40 Make sure refrigerator is set at no higher than 40 degrees and freezer is set at 0 degrees. degrees and freezer is set at 0 degrees.

8. Shopping For Food Check expiration dates. Check expiration dates. Select dent-free cans. Avoid bulging cans Select dent-free cans. Avoid bulging cans Avoid cross-contamination in shopping cart – raw meat juices. Avoid cross-contamination in shopping cart – raw meat juices. Refrigerate or freeze foods promptly. Refrigerate or freeze foods promptly.

9. Storing Food Keep refrigerator at 40°F or below and freezer at 0° or below Keep refrigerator at 40°F or below and freezer at 0° or below Use meat, poultry, and seafood in 2-3 days of purchase Use meat, poultry, and seafood in 2-3 days of purchase Over wrap meat, poultry, and seafood so juices won’t drip Over wrap meat, poultry, and seafood so juices won’t drip Refrigerate leftovers in shallow containers Refrigerate leftovers in shallow containers Clean refrigerator and freezer regularly. Clean refrigerator and freezer regularly.

10. Preparing Food Wash hands thoroughly with soap and water Wash hands thoroughly with soap and water Surfaces, utensils, and cooking equipment should be clean before using Surfaces, utensils, and cooking equipment should be clean before using Thaw frozen food in running water, the refrigerator or microwave oven Thaw frozen food in running water, the refrigerator or microwave oven Wash surfaces, utensils, and cooking equipment after contact with raw food items Wash surfaces, utensils, and cooking equipment after contact with raw food items

11. Cooking with Care Cook meat and poultry to their proper temperatures as specified in recipe. Cook meat and poultry to their proper temperatures as specified in recipe. Use a meat thermometer in several places to check for doneness. Use a meat thermometer in several places to check for doneness. Fish should flake with a fork. Fish should flake with a fork. Eggs should be cooked so they are not runny. Eggs should be cooked so they are not runny.

12. Safe Serving Wash hands before serving food. Wash hands before serving food. All surfaces, serving dishes, and utensils should be clean. All surfaces, serving dishes, and utensils should be clean. Serve grilled food on a clean plate. Serve grilled food on a clean plate. Picnic – keep perishables in a cooler with ice or cold pack and in the shade. Picnic – keep perishables in a cooler with ice or cold pack and in the shade.

13. The Clean Home Bacteria can multiply quickly in towels, sponges, and cloths. Bacteria can multiply quickly in towels, sponges, and cloths. Wash sponges and dish cloths daily in washing machine. Sponges can be sterilized in dishwasher. Wash sponges and dish cloths daily in washing machine. Sponges can be sterilized in dishwasher. Paper towels reduce risk of cross-contamination. Paper towels reduce risk of cross-contamination. Use separate cutting boards to reduce the risk. Use separate cutting boards to reduce the risk. Plastic cutting boards are dishwasher safe. Plastic cutting boards are dishwasher safe. 1 T. bleach to 1 gallon of water is an effective cleaner. 1 T. bleach to 1 gallon of water is an effective cleaner.