1. Food Safety
Be Food Safe

2. Project Sponsors
USDA project funded through the Supplemental Nutrition Assistance Program
School District of Philadelphia
Department of Nutrition Sciences, Drexel University

3. What Is Foodborne Illness?
Disease that comes from food that is contaminated with harmful pathogens:
Bacteria
Viruses
Molds
Preventable!

4. Bacteria and Viruses Bacteria/Virus Food Sources Salmonella (bacteria)
Eggs, poultry, unpasteurized dairy products, contaminated raw produce
E. coli (bacteria)
Beef, unpasteurized milk, contaminated water,
Listeria (bacteria)
Soft cheeses, unpasteurized milk, deli meats and hot dogs
Botulism (bacteria)
Home-canned foods with a low acid content
Campylobacter (bacteria)
Poultry, unpasteurized milk, contaminated water
Hepatitis A (virus)
Shellfish, raw produce, contaminated water
Norovirus (virus)
Shellfish, foods infected by food workers
Vibrio Infections (bacteria)
Shellfish, raw oysters
B. Cereus (bacteria)
Rice, potatoes, pasta, cheeses
Staphylococcus (bacteria)
Foods that require no cooking (egg, tuna, chicken, potato salad; cream-filled pastries)

5. How Is Foodborne Illness Prevented?
Key points from the Dietary Guidelines:
Wash hands
Rinse vegetables and fruits
Prevent cross-contamination
Cook foods to safe internal temperatures
Store foods safely in the home

6. Fight BAC!® Follow the 4 safe food handling principles: Clean Separate
Cook
Chill

7. Clean Avoid cross-contamination
Hands
Practice proper hand-washing techniques
Surfaces
Clean all surfaces that food touches including utensils and appliances
Clean out the fridge!
Food
Rinse all fruits and vegetables prior to eating, peeling, cutting, or cooking

8. Separate
Always separate foods that are ready to eat from those that need to be cooked
When shopping and storing:
- Place raw seafood, meat, and poultry in plastic bags
- Separate them from other foods in your grocery cart and bags

9. Separate When preparing and serving: Use separate cutting boards
Separate foods when storing in the refrigerator
Never place ready-to-eat food on a plate that previously held raw meat, poultry, eggs, or fish

10. Cook Measure cooked foods with a food thermometer at the THICKEST part
Cook steaks, roasts, and chops to 145ºF
Cook ground beef, pork, veal, and lamb to 160ºF
Cook poultry to 165ºF
Cook eggs until the yolk and white are firm
Keep hot foods at a minimum of 140ºF
Avoid the “danger zone” °F

11. Chill
Keep cold and cooked foods in the refrigerator, making sure it is set to 40° or below
Refrigerate leftovers and takeout foods within 2 hours of being in the danger zone
This should be 1 hour if the air temperature is above 90°F
It includes the time in the shopping basket, car, and on the kitchen counter

12. Chill Throw away cooked leftovers after 4 days in the fridge
Thaw frozen food in the refrigerator, cold water, or microwave – NEVER at room temperature!
When in doubt,
throw it out!

13. High-Risk Foods
Some foods pose higher risk of causing foodborne illness
Unpasteurized milk and cheese
Raw or undercooked eggs, meat, poultry, and seafood
Raw sprouts
Look for the word PASTEURIZED on dairy products

14. High-Risk Populations
Everyone is at risk for food-borne illness, but some populations are more at risk than others
Pregnant women and their unborn children
Infants and young children
Older adults
Those with cancer, HIV/AIDS, or other diseases that compromise the immune system

15. Activity

16. Questions?