Food Safety Do Now: What do you think causes food borne illness?

What is Foodborne Illness? 1. Infectious or toxic disease caused by agents that enter the body through the consumption of food. 2. Many times contaminant cannot be seen, smelled or tasted.

Food Safety Tips: CLEAN 3. Illness causing bacteria can survive in many places in your kitchen. Including your counter tops, refrigerator, and cutting boards. 4. Wash your hands. Before eating After using the bathroom After handling raw foods After taking out the garbage After handling pets

Food Safety Tips: CLEAN 5. Cross contamination is the spreading of bacteria or other pathogens from one food to another. Use disposable paper towels instead of dishcloths to clean kitchen surfaces Wash all your fruits and vegetables before you eat them.

Food Safety Tip: SEPARATE 6. Use separate cutting boards, and plates for produce and meats, poultry, seafood, and eggs. 7. Separate meats, poultry, seafood and eggs in your refrigerator. Place raw meats, poultry and seafood in sealed containers Freeze foods that you do not plan on cooking right away.

Food Safety Tip: COOK 8. Cook foods at a safe temperature. 160 degrees – ground beef 170 degrees – roasts and poultry 145 degrees – fish 9. Use a meat thermometer to make sure meats and fish are cooked thoroughly. 10. Do not eat raw ground beef or meats that are still pink after being cooked.

Food Safety Tip: CHILL 11. Refrigerate or freeze foods and leftovers within 2 hours after cooking. 12. Cold temperatures slow the growth of bacteria. 13. Discard foods that have been sitting out for 2 or more hours.

Food Safety Tips

Causes & Symptoms of Foodborne Illnesses 14. Food may be contaminated with pathogens from an infected person. 15. Animals raised or caught for food may harbor disease-causing bacteria 16. Symptoms: Nausea, vomiting, diarrhea, and fever

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