2 I wish I’d known these things! Alice Henneman, MS, RDJoyce Jensen, REHS, CFSPUniversity of Nebraska-Lincoln Extension in Lancaster CountyLincoln-Lancaster County Health Dept.I wish I’d known these things!February 2007Download this PowerPoint at
3 10 Safety Myths Don’t be “myth”- led! Following are the facts for 10 common food safety myths...
15 Less common, but possible severe conditions MeningitisDeathParalysis
16 Myth 4If I’ve never been sick from the food I prepare, I don’t need to worry about feeding it to others.
17 Is the food safe for everyone at the table? Fact 4Some people have a greater risk for foodborne illnesses.A food you can safely eat might make others sick.Is the food safe for everyone at the table?
18 People with a higher risk for foodborne illness Young children and older adultsPeople with weakened immune systems and individuals with certain chronic diseasesPregnant womenInfants
19 Myth 5People never used to get sick from their food.
20 Fact 5Many incidents of foodborne illness went undetected in the past.
21 Symptoms of nausea, vomiting, and diarrhea were often and still are blamed on the "flu."
22 Foodborne illness vs. flu More common in foodborne illness: GastrointestinalMore common in flu: RespiratoryNauseaChest discomfortVomitingCoughDiarrheaNasal congestionSore throatRunny or stuffy nose
29 Refrigerate perishable foods within two hours at a refrigerator temperature of 40°F or lower. On a hot day (90°F or higher), food should not sit out for more than one hour.
30 Myth 7If you let a food sit out more than two hours, you can make it safe by heating it really hot!
31 Fact 7Some bacteria, such as staphylococcus (staph), produce toxins not destroyed by high cooking temperatures.
32 Myth 8If a hamburger is brown in the middle, it is cooked to a safe internal temperature.
33 Fact 81 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature.Source: United States Department of Agriculture/Food Safety & Inspection Service
34 Which ground beef patty is cooked to a safe internal temperature? Source: United States Department of Agriculture/Food Safety & Inspection Service
35 ABThis is NOT a safely cooked hamburger. Though brown inside, it’s undercooked.This IS a safely cooked hamburger, (internal temperature of 160ºF), even though pink inside.Source: United States Department of Agriculture/Food Safety & Inspection Service
36 Research shows some ground beef patties look done at internal temperatures as low as 135ºF.
37 The ONLY way to know food has been cooked to a safe internal temperature is to usea food thermometer!
39 Food thermometers & thin foods When measuring the temperature of a thin food, such as a hamburger patty, pork chop, or chicken breast, an “instant-read” digital thermometer should be used, if possible.If using an “instant-read” dial thermometer, the probe must be inserted in the side of the food so the entire sensing area (usually 2-3 inches) is positioned through the center of the food.
40 Myth 9Meat and poultry should be washed before cooking.
45 Myth 10We should be scared of eating almost everything!
46 Fact 10“... 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 at
47 Louisa May Alcott, Author I'm not afraid of storms, for I'm learning how to sail my ship.Proper food handling helps assure food is safe to eat. 4 steps follow ...Louisa May Alcott, Author