6/11/20161 Food Safety Guidelines 1.01NFoodborne Illness “Used with permission” 1.01 N

Foodborne Illness 6/11/2016PPA1.01n_Foodborne Illness2

6/11/20163 Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill 5,000 people die 1.01NFoodborne Illness

6/11/20164 Common Signs and Symptoms Upset stomach Vomiting Diarrhea Fever Dehydration (sometimes severe) 1.01NFoodborne Illness

6/11/2016 Why gamble with your health? Meningitis Death Paralysis Why risk others’ health? A “tiny taste” may not protect you … as few as 10 bacteria could cause some foodborne illnesses ! It takes about ½ hour to 6 weeks to become ill from unsafe foods.

6/11/20166 Don’t count on these to test for food safety! Sight Smell Taste 1.01NFoodborne Illness

6/11/2016 Did You Know???? These foods could potentially carry the following foodborne illnesses: Food Foodborne Illness Any raw meat Campylobacter Ground Meats E-coli Shellfish Norwalk virus Raw vegatables Feces/raw sewage Contaminated water/ice Chicken Salmonella Seafood/Salads Hepatitis A Canned foods Botulism 1.01NFoodborne Illness7 MOST COMMON

6/11/20168 People with a higher risk of foodborne illness Pregnant women Infants Young children and older adults People with weakened immune systems and individuals with certain chronic diseases 1.01NFoodborne Illness

6/11/20169 “Four key recommendations” for food safety Source: NFoodborne Illness 1.Clean 2.Separate 3.Cook 4.Chill

6/11/ Wash hands and food-contact surfaces often. Recommendation 1: CLEAN 1.01NFoodborne Illness

6/11/ Wash your hands! Hand washing is the most effective way to stop the spread of illness. 1.01NFoodborne Illness

6/11/ How to wash hands 1. Wet hands with WARM water. 2. Soap and scrub for 20 seconds. 3. Rinse under clean, running water. 4. Dry completely using a clean cloth or paper towel. 1.01NFoodborne Illness

6/11/ Wash hands after … Using bathroom or changing diapers Handling pets Touching a cut or open sore Handling food AND before... Sneezing, blowing nose & coughing or touching face and hair 1.01NFoodborne Illness

6/11/ Clean during food preparation cutting Wash and sanitize cutting boards, knives, dishes utensils and counter tops. Use hot soapy water and sanitizing solution after preparing each food and before going on to the next. 1.01NFoodborne Illness

6/11/ Avoid spreading bacteria Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer. 1.01NFoodborne Illness

6/11/ Dirty dishcloths spread bacteria Wet or damp dishcloths are ideal environments for bacterial growth. Have a good supply of dishcloths to avoid reusing them before laundry day. There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders. ~research by Dr. Charles Gerba 1.01NFoodborne Illness

6/11/2016 Clean Foods Rinse fresh fruits and vegetable under tap water, including those with skins and rinds that are not eaten; rub firm skinned fruits and vegetables with a vegetable brush. Keep books, backpacks and shopping bags off the surfaces where food will be prepared or served

6/11/ Recommendation 2: SEPARATE Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods. 1.01NFoodborne Illness

6/11/ Use different cutting boards Use one cutting board for raw meat, poultry and seafood … … and a separate one for fresh produce. 1.01NFoodborne Illness

6/11/2016 Separate foods while shopping and storing. 1.01NFoodborne Illness20 Never bag or store raw meats with ready to eat foods. Raw meats should be stored on the bottom of the refrigerator to keep juices from leaking onto ready to eat foods.

6/11/ Use clean plates NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water. 1.01NFoodborne Illness

6/11/ Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms. 1.01NFoodborne Illness

6/11/2016 Recommendation 3: COOK! Cook beef roasts and steaks to a 145 ° F minimum internal temperature. Pork should be 160 ° All poultry to a minimum temperature of 165° for the prevention of salmonella And ground beef to a minimum temperature of 160 °for the prevention of e-coli. Keep hot lunches in an insulated container Use a food thermometer 1.01NFoodborne Illness23

6/11/ Recommendation 4: CHILL Chill (refrigerate) perishable foods promptly and defrost foods properly. 40° for personal/home use and 41°F for or lower for food service 1.01NFoodborne Illness

6/11/2016 Defrost properly Never defrost at room temperature! Thawing methods: 1.In the refrigerator 2.Under COLD water 3.In the microwave

6/11/2016 Chill Marinate food in the refrigerator Divide large volumes of food into small shallow containers to chill Include frozen gel packs in lunches

6/11/ DANGER ZONE Bacteria multiply rapidly between use °F food service 1.01NFoodborne Illness

6/11/ Remember: 1.01NFoodborne Illness

6/11/ NFoodborne Illness