2. Know how. Know now. 1

3. 2 #1 True or False If it smells, looks, and tastes okay, it is safe to eat.

4. 3 False Sight Smell Taste Don’t count on these to tell you if a food is safe to eat!

5. 4 Estimates of foodborne illnesses in the U.S. each year 76 million people become ill 5,000 people die

6. 5 #2 True or False? If you get sick from eating a food, it was from the last food you ate. OOPS!

7. 6 False It can take ½ hour to 6 weeks to become sick from unsafe foods.

8. 7 You usually feel OK immediately after eating and become sick later.

9. 8 #3 True or False? The worst that could happen to you with a food borne illness is an upset stomach.

10. 9 False Upset stomach Diarrhea Fever Dehydration (sometimes severe) OOPS!

11. 10 Less common, but possible severe conditions Paralysis Death Meningitis

12. 11 #4 True or False? Certain people are more likely to get sick from a food borne illness than others.

13. 12 True Some people have a greater risk for foodborne illnesses. Why??? A food you can safely eat might make others sick.

14. 13 People with a higher risk for foodborne illness Pregnant women Infants Young children and older adults People with weakened immune systems and individuals with certain chronic diseases

15. 14 #5 True or False In the olden days, there were less cases of food sickness

16. 15 We don’t know… Many incidents of foodborne illness went undetected in the past.

17. 16 Symptoms of nausea, vomiting, and diarrhea were often, and still are, blamed on the “flu.”

18. 17 More reasons for foodborne illnesses than in the past... Bacteria have become more potent over the years.

19. 18 Still more reasons... Our food now travels farther with more chances for contamination. In days gone by, the chicken served at supper may have been in the hen house at noon!

20. 19 #6 True or False As long as the lid stays on a cooked food, it is safe to sit out on the counter and eat hours later.

21. 20 False Although the lid may keep food from other bacteria, it does not stop it from multiplying inside the pot. Just one bacteria in the food can double in 20 minutes!

22. 21 How many bacteria will grow from one bacteria left at room temperature for 7 hours?

23. 22 2,097,152!

24. 23 Refrigerate perishable foods within two hours at a refrigerator temperature of 40°F or lower.

25. 24 On a hot day (90°F or higher), food should not sit out for more than one hour.

26. 25 #7 True or False? If you let a food set out for more than two hours, you can make it safe by heating it really hot!

27. 26 False Some bacteria, such as Staphylococcus (staph), produce toxins that are not destroyed by high cooking temperatures. Image: Content provider: CDC/Matthew J. Arduino, DRPH, Photo credit: Janice Haney Carr

28. 27 #8 True or False? If a hamburger has been cooked to a safe internal temperature, it may still be pink inside.

29. 28 1 out of 4 hamburgers is still pink inside after it has been cooked to a safe internal temperature. http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf True

30. 29 This IS a safely cooked hamburger (internal temperature of 160ºF) even though pink inside. This is NOT a safely cooked hamburger. Though brown inside, it is undercooked. http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf

31. 30 Research shows some ground beef patties look done at internal temperatures as low as 135ºF. A temperature of 160ºF is needed to destroy E. coli. http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf

32. 31

33. 32 USDA recommended safe minimum internal temperatures Beef, veal, lamb: steaks & roasts - 145°F Fish: 145°F Pork: 145°F brain wormbrain worm Beef, veal, lamb: ground - 160°F Egg dishes: 160°F Turkey, chicken & duck: whole, pieces & ground - 165°F

34. 33 #9 True or False? Meat and poultry should be washed before cooking.

35. 34 False Washing meat and poultry is NOT necessary or recommended.

36. 35 Washing increases the danger of cross- contamination, spreading bacteria present on the surface of meat and poultry to: ready-to-eat foods kitchen utensils counter surfaces.

37. 36 However…Wash Fruits and Veggies 1. Remove and discard outer leaves.

38. 37 37 Cleaning fruits & veggies 2. Rinse under clean, running water just before preparing or eating. Don’t use soap or detergent as it can get into produce and make you sick.

39. 38 Food safety tip Remember: Clean fruits with peels ― even when the peel is removed ― such as melons and citrus fruits! Bacteria from the outside can transfer to the inside.

40. 39 Cleaning fruits & veggies 3. Rub briskly — scrubbing with a clean brush or hands — to clean the surface.

41. 40 4. Dry with a clean cloth or paper towel. Cleaning fruits & veggies

42. 41 Why dry the fruits & veggies? Moisture left on fruits and vegetables helps bacteria grow. Dry them if you won’t eat or cook them right away.

43. 42 5. Cut away bruised and damaged areas. Cleaning fruits & veggies

44. 43 #10 True or False???  “Combating Cross Contamination” means you should not cut meat and vegetables on the same cutting board?

45. 44 True  Combat means to “fight against.”  When you are fighting against cross contamination you are trying not to spread germs from one food to another.

46. 45 #11 True or False? You should wash your hands before handling food, after handling raw meats, and before you eat?

47. 46 True Hand washing is the #1 thing you can do to prevent Germs from Spreading while you are cooking!!!

48. 47 Here’s the Steps….

49. 48 #12 True or False???  The best place to thaw frozen food is on your counter all day.

50. 49 The best place to thaw frozen perishable foods — like frozen meat, poultry, seafood, vegetables, fruit, and cooked pasta and rice — is in the refrigerator! Make sure your refrigerator is 40°F or lower. FALSE…………Here’s how to thaw...

51. 50 Thaw packages of meat, poultry, and seafood on a plate on the bottom shelf of the refrigerator. This prevents their juices from dripping on other foods. Here’s how to thaw...

52. 51 When thawing perishable food in the microwave, cook it immediately after thawing. Some areas of the food may start to cook during microwave thawing and become warm. Here’s how to thaw...

53. 52 52 Any bacteria present would not have been destroyed and may reach optimal temperatures for growth. Why immediately cook foods thawed in the microwave?

54. 53 #13 True or False? You should be scared of everything you eat!

55. 54 False “... the American food supply continues to be among the safest in the world.” Robert E. Brackett, Ph.D., Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, U.S. Department of Health and Human Services, November 15, 2006 http://www.hhs.gov/asl/testify/t061115a.htmlhttp://www.hhs.gov/asl/testify/t061115a.html

56. 55 Tacos left on the kitchen counter overnight

57. 56

58. 57 Even if you reheat tacos left out overnight, some bacteria can form a heat-resistant toxin that cooking won’t destroy. Refrigerate perishable foods within 2 hours! Why toss tacos left out overnight?

59. 58 Meat thawed all day on the kitchen counter

60. 59

61. 60 As with the tacos, bacteria may have formed a heat- resistant toxin when the meat was left on the kitchen counter. Why toss meat thawed at room temperature?

62. 61 Cut or peeled fruits/vegeta bles left at room temperature for MORE than 2 hours

63. 62

64. 63 63 When fruit is peeled or cut, bacteria on the outside can be transferred to the inside. Why toss cut fruit left out longer than 2 hours?

65. 64 Leftover pizza refrigerated within 2 hours after it was cooked

66. 65

67. 66 If perishable foods have been at room temperature less than 2 hours (1 hour in temperatures above 90°F), they should be safe. Refrigerate promptly; eat within 3 to 4 days. Why is the pizza considered safe?

68. 67 Leftovers kept in the refrigerator for over a week

69. 68

70. 69 Even refrigerated leftovers may become unsafe after 3 to 4 days. Why toss leftovers refrigerated over a week?

71. 70 Proper food handling helps assure that food is safe to eat. 4 steps to follow...

72. 71

73. 72 Remember: When in doubt... TOSS IT OUT!!!