1. MyPyramid Food Safety Guidelines
“Used with permission”
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2. Estimates of foodborne illnesses in the U.S. each year:
76 million people become ill
5,000 people die
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3. Common Signs and Symptoms
Diarrhea
Upset stomach
Fever
Dehydration (sometimes severe)
Vomiting
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4. Possible Severe Results
Meningitis
Death
Paralysis
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5. Don’t count on these to test for food safety!
Sight
Smell
Taste
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6. Even IF tasting would tell … Why risk getting sick?
A “tiny taste” may not protect you …
as few as 10 bacteria could cause some foodborne illnesses!
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7. Why gamble with your health?
It takes about ½ hour to 6 weeks to become ill from unsafe foods.
You may become sick later even if you feel OK after eating.
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8. Why risk other people’s health?
Is the food safe for everyone at the table?
Some people have a greater risk for foodborne illnesses. A food you safely eat might make others sick.
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9. Did You Know????
These foods could potentially carry the following foodborne illnesses:
Food Foodborne Illness
1. Any raw meat Campylobacter
2. Ground Meats E-coli (Feces/
raw sewage )
3. Shellfish Norwalk virus
Raw vegetables
Contaminated water/ice
4 Chicken Salmonella
5. Seafood/Salads Hepatitis A
6. Canned foods Botulism
MOST COMMON
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10. People with a higher risk of foodborne illness
2. Pregnant women
3. Young children and older adults
1. Infants
4. People with weakened immune systems and individuals with certain chronic diseases
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11. Be a winner!
Increase your odds of preventing a foodborne illness in YOUR HOME!
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12. “Key recommendations” for food safety
The 2005 USDA Dietary Guidelines give four “Key Recommendations” for food safety.
Source:
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13. Recommendation 1: CLEAN Wash hands and food-contact surfaces.
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14. Hand washing is the most effective way to stop the spread of illness.
Wash your hands!
Hand washing is the most effective way to stop the spread of illness.
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15. How to wash hands Wet hands with WARM water.
Soap and scrub for seconds while singing “Happy Birthday”
Rinse under clean, running water.
Dry completely using a paper towel.
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16. Wash hands after … AND before ... Sneezing, blowing nose, coughing
or touching face and hair
Handling pets
Using bathroom or changing diapers
Handling food
AND before ...
Touching a cut or open sore
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17. Clean during food preparation
Wash and sanitize cutting boards, knives, utensils and counter tops. Use hot soapy water and sanitizing solution after preparing each food and before going on to the next.
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18. Avoid spreading bacteria
Wipe up kitchen surfaces or spills
Paper towels or clean cloths
Wash cloths often
hot cycle of washing machine
dry in hot dryer
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19. Dirty dishcloths spread bacteria
Wet/damp dishcloths ideal environments for bacterial growth
Avoid reusing dishcloths before re-washing
More germs in the average kitchen than average bathroom Sponges/ (dirty) dishcloths worst offenders. ~research by Dr. Charles Gerba
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20. Recommendation 2: SEPARATE
Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
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21. Use different cutting boards
Use one for raw meat, poultry and seafood …
… and separate one for fresh produce.
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22. Separate foods while shopping and storing
Bag and store raw meats separate from ready-to-eat food
Store raw meat on bottom of refrigerator to keep juices from leaking onto other food
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23. Use clean plates
Wash plates used to hold raw meat/poultry/pork/seafood in hot soapy water before using them to serve food.
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24. Recommendation 3: COOK
Cook foods to a safe temperature to kill microorganisms.
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25. Recommendation 3: COOK! Cook chicken to: 170° for personal/home use
165° for food service
to prevent salmonella.
Ground beef to:
1600 for personal/home use and
155° for food service
the prevention of e-coli.
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26. Recommendation 4: CHILL
Chill (refrigerate) perishable foods promptly and defrost foods properly.
40° for personal/home use
41°F or lower for food service
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27. PPA1.01n_Foodborne Illness
Holding Temperatures
140º home
135º food service
41º food service
40º home
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28. Bacteria multiply rapidly between 40-140°F personal/home
DANGER ZONE
Bacteria multiply rapidly between °F personal/home
41-135°F food service
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29. Remember:
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