There are 24 to 81 million cases of food- born illnesses in the United States every year.
These illnesses are preventable when proper food handling skills are used.
Common Types of Food-Born Illness Salmonella From poultry, eggs, raw meat, unpasteurized milk Staphylococcus From cuts, sores, coughing, sneezing E-Coli From raw or under cooked beef, unpasteurized milk Botulism From improperly processed low-acid foods
Prevention of Food-Born Illness Salmonella Wash hands and clean cooking tools to prevent cross contamination Staphylococcus Wash hands, cover cuts, cover mouth when coughing & sneezing E-Coli Cook meat thoroughly, keep food at proper temperature Botulism Cook food properly, check for signs of unsafe foods
Cross Contamination When bacteria from one food is transferred to another food. Examples: Raw chicken and a salad are cut on the same cutting board that isn’t washed in between. Dirty dishes are used to serve cooked foods.
The Danger Zone The temperature between 40 to 140 degrees Fahrenheit at which harmful bacteria grow best. Foods can be left in the Danger Zone for two hours maximum.
Hand Washing Use warm to hot water. Use soap. Wash for 20 seconds. Dry your hands with a clean towel.
When to Wash Your Hands Before preparing or eating food. After handling unsafe food. After touching your nose or mouth. After sneezing and coughing. After using the toilet. After touching a pet. After touching dirt.
Signs of Unsafe Food Mold (except hard cheese) Unusual color or odor Slimy, gritty or withered texture Expired dates Unsealed jar Unwashed fruit or vegetables Bulging or leaking cans.