1. Preventing Food-Borne Illnesses
Food Safety
Preventing Food-Borne Illnesses

5. What is food-borne illness?
Caused by bacteria that enter the body through the ingestion of food.
Every person is at risk of food-borne illness.
Reaction may occur in a few hours or up to several days after exposure
More than 250 different food-borne diseases have been described (bacteria, viruses, and parasites)

6. Statistics
Centers for Disease Control and Prevention (CDC) estimates that each year due to food poisoning roughly :
1 in 6 Americans (or 48 million people) gets sick
128,000 are hospitalized
3,000 die

7. Signs and Symptoms Abdominal cramps Weakness Headache Dehydration
Vomiting
Diarrhea
Fever
Death

8. Causes of Food-borne illnesses
improper holding temperatures
poor personal hygiene
inadequate cooking
contaminated equipment
food from an unsafe source

9. Food Safety The use of safe handling practices every time when someone
handles
prepares
eats food

10. Prevention Techniques
“When in doubt, throw it out!!”

11. Prevention Techniques
Clean - Wash hands, cutting boards, utensils, and countertops.
Separate - Keep raw meat, poultry, and seafood separate from ready-to-eat foods
Cook - Use a food thermometer to ensure that foods are cooked to a safe internal temperature
Chill - Keep your refrigerator below 40°F and refrigerate food that will spoil
Good Shopping sense