MyPyramid Food Safety Guidelines “Used with permission” 1.01N Foodborne Illness

Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill 5,000 people die 1.01N Foodborne Illness

Common Signs and Symptoms Diarrhea Upset stomach Fever Dehydration (sometimes severe) Vomiting 1.01N Foodborne Illness

Possible Severe Results Meningitis Death Paralysis 1.01N Foodborne Illness

Don’t count on these to test for food safety! Sight Smell Taste 1.01N Foodborne Illness

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! 1.01N Foodborne Illness

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. 1.01N Foodborne Illness

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. 1.01N Foodborne Illness

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 1.01N Foodborne Illness

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 1.01N Foodborne Illness

Be a winner! Increase your odds of preventing a foodborne illness in YOUR HOME! 1.01N Foodborne Illness

“Key recommendations” for food safety The 2005 USDA Dietary Guidelines give four “Key Recommendations” for food safety. Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm 1.01N Foodborne Illness

Recommendation 1: CLEAN Wash hands and food-contact surfaces. 1.01N Foodborne Illness

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. 1.01N Foodborne Illness

How to wash hands Wet hands with WARM water. Soap and scrub for 10-15 seconds while singing “Happy Birthday” Rinse under clean, running water. Dry completely using a paper towel. 1.01N Foodborne Illness

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 1.01N Foodborne Illness

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. 1.01N Foodborne Illness

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 1.01N Foodborne Illness

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 1.01N Foodborne Illness

Recommendation 2: SEPARATE Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods. 1.01N Foodborne Illness

Use different cutting boards Use one for raw meat, poultry and seafood … … and separate one for fresh produce. 1.01N Foodborne Illness

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 1.01N Foodborne Illness

Use clean plates Wash plates used to hold raw meat/poultry/pork/seafood in hot soapy water before using them to serve food. 1.01N Foodborne Illness

Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms. 1.01N Foodborne Illness

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. 1.01N Foodborne Illness

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

PPA1.01n_Foodborne Illness Holding Temperatures 140º home 135º food service 41º food service 40º home PPA1.01n_Foodborne Illness

Bacteria multiply rapidly between 40-140°F personal/home DANGER ZONE Bacteria multiply rapidly between 40-140°F personal/home 41-135°F food service 1.01N Foodborne Illness

Remember: 1.01N Foodborne Illness

1.01N Foodborne Illness