foodborne illness can cause more than a stomach ache!
Post on 02-Jan-2016
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MyPyramid
Food Safety
Guidelines
Foodborne Illness Can Cause More than a Stomach Ache!
Foodborne Illness Can Cause More than a Stomach Ache!
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Estimates of foodborne illnesses in the U.S. each year:
• 76 million people become ill
• 5,000 people die
A food borne illness can result in one of two ways:
– Contaminants – substances that have accidentally gotten into food.
– Bacteria / Parasites – micro-organisms that multiply and under certain conditions can cause people to get sick.
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Signs and symptoms
Upset stomach
Vomiting
Diarrhea Fever
Dehydration(sometimes severe)
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Possible more severe conditions
Paralysis
Meningitis
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Don’t count on these to test for food safety!
Sight
Smell Taste
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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!
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Why gamble with your health?
It takes about ½ hourto 6 weeks to become ill from unsafe foods.
You may become sick later even if you feel OK after eating.
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Why risk other people’s health?
Some people have a greater risk for foodborne illnesses. A food you safely eat might make others sick.
Is the food safe for everyone at the table?
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People with a higher risk of foodborne illness
Pregnantwomen
Infants Young children andolder adults
People with weakened immune systemsand individuals with certain chronic diseases
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Be a winner!
Increase your odds of preventing a foodborne illness !
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“Key recommendations”for food safety
The 2005 USDA Dietary Guidelines give five“Key Recommendations” for food safety.
Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
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Clean hands, food-contact surfaces, fruits and vegetables.
Recommendation 1: CLEAN
Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods.
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Wash your hands!
Handwashing is the most effective way to stop the spread of illness.
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How to wash hands
1. Wet hands with WARM water.
2. Soap and scrub for 20-30 seconds.
3. Rinse under clean, running water.
4. Dry completely using a clean cloth or paper towel.
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Clean during food preparation
Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food and before going on to the next.
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Avoid spreading bacteria
• Use paper towels or clean cloths to wipeup kitchen surfacesor spills.
• Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer.
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Dirty dishcloths spread bacteria
• Wet or damp dishcloths are ideal environments for bacterial growth.
• Have a good supply of dishcloths to avoid reusing them before laundry day. There are more germs in the average
kitchen than the bathroom. Spongesand dishcloths are worst offenders.
~ research by Dr. Charles Gerba
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Recommendation 2: SEPARATE
Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
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Use different cutting boards
Use one cutting boardfor fresh produce and a separate one for raw meat, poultry and seafood.
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Use clean plates
NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.
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Recommendation 3: COOK
Cook foods to a safe temperature to kill microorganisms.
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ThermyTM temperature recommendations
Source: United States Department of Agriculture/Food Safety & Inspection Servicehttp://www.fsis.usda.gov/education/thermy
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Chicken and turkey
Thermy™ says: Cook chicken and turkey (whole birds, legs, thighs & wings) to 180 degrees F.
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Ham
Thermy™ says: A "cook before eating" ham should reach 160 degrees F. To reheat
a fully-cooked ham, heat it to 140 degrees F.
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Ground meats
Thermy™ says: Cook hamburger, ground beef and other ground meats to 160 degrees F
and ground poultry to 165 degrees F.
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Leftovers
Thermy™ says: Reheat leftovers until a temperature of 165 degrees F is reached throughout the product.
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Thermy™ says: Cook egg dishes such as quiche to 160 degrees F.
Egg dishes
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Beef, lamb & veal steaks
Thermy™ says: Cook beef, lamb and veal steaks and roasts to 160 degrees F for medium doneness
(145 degrees F for medium rare).
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Turkey
Thermy™ says: A turkey is done when the temperature in the inner thigh reaches 180 degrees F.
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Recommendation 4: CHILL
Chill (refrigerate) perishable foods promptly and defrost foods properly.
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The TWO-hour ruleRefrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when temperature is above 90 degrees F.
Perishable foods include: • Meat, poultry, fish, eggs, tofu• Dairy products• Pasta, rice, cooked vegetables• Fresh, peeled/cut fruits and
vegetables
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DANGER ZONE
Bacteria multiply rapidly between
40 and 140 degrees F.
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How to be cool – part 1
• Cool food in shallow containers. Limit depth of food to 2 inches or less.
• Place very hot foods on a rack at room temperature for about 20 minutes before refrigeration.
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How to be cool – part 2
It’s OK to refrigerate foods while they’re still warm.
Leave container cover slightly cracked until the food has cooled.
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Recommended refrigerator & freezer temperatures
• Set refrigerator at40 degrees F or below.
• Set freezer at0 degrees F.
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Place an appliance thermometer in your refrigerator AND freezer
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Monitor refrigerator & freezer temperatures
• Place thermometer in the front of refrigerator/freezer in an easy-to-read location.
• Check temperature regularly – at least once a week.
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The THAW LAW
• Plan ahead to defrost foods.
• The best way to thaw perishable foods is in the refrigerator.
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When to leave your leftovers
• Refrigerated leftovers may become unsafe within 3 to 4 days.
• If in doubt, toss it out!
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Time to toss …
"If it walks out, let it go!"
~ seen on a refrigerator magnet
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Recommendation 5: AVOID...
• Raw (unpasteurized) milk or milk products
• Raw or partially cooked eggs and foods containing raw eggs
• Raw and undercooked meat and poultry
• Unpasteurized juices
• Raw sprouts
Most at risk are infants, young children,pregnant women, older adults and the
immunocompromised.
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The 2005 MyPyramid gives specific food safety recommendations for each food group.
Food safety recommendationsfor food groups
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Fruits & vegetables
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Cleaning fruits & vegetables1. Remove and discard outer
leaves.
2. Rinse under clean, running water just before preparing or eating.
3. Rub briskly – scrubbing with a clean brush or hands – to remove dirt and surface microorganisms.
4. Don’t use soap or detergent.
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Cleaning fruits & vegetables
5. After washing, dry with a clean cloth or paper towel.
6. Moisture left on produce may promote survival and growth of microorganisms. Drying is critical if food won’t be eaten or cooked right away.
7. Cut away bruised anddamaged areas.
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Wash this produce, too!
Bacteria on the outside of fruits can be transferred to the inside when the fruit is peeled or cut.
Wash fruits – such as cantaloupe and other melons – under running water.
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Handling fruits & vegetables
• Cover and refrigerate cut/peeled fruits and vegetables.
• TOSS cut/peeled fresh produce if left at room temperature longer than TWO hours.
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Separate fruits & vegetables from other foods
Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparingor storing them.
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Read labels
Read labels on bagged produce to determine if it is ready-to-eat.
Ready-to-eat, prewashed, bagged produce can be used without further washing if kept refrigerated and used by the “use-by” date.
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Dairy products
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Dairy do’s and don’ts
• Avoid raw (unpasteurized) milk or milk products such as some soft cheeses.
• Refrigerate dairy foods promptly. Discard dairy foods left at room temperature for more than two hours – even if they look and smell good. Do NOT drink milk directly
from the carton.
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Meat & beans
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Avoid washing raw meat & poultry
Do NOT wash raw meat and poultry. Washing is not necessary.
Washing increases the danger of cross-contamination, spreading bacteria present on the surface of meat and poultry to ready-to-eat foods, kitchen utensils, and counter surfaces.
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Refrigerator storage
Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods.
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Cook to safe temperatures
Avoid raw or partially cooked eggs or foods containing raw eggs and raw/undercooked meat and poultry.
Scrambled, poached, fried and hard-cooked eggs are safe
when cooked so both yolks and whites are firm, not runny.
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Signs of safely cooked fish • Fin fish: Slip point of sharp knife into flesh; pull aside.
Edges should be opaque, the center slightly translucent with flakes beginning to separate. Let stand 3 to 4 minutes to finish cooking.
• Shrimp, lobsters & crab: Turn red and flesh becomes pearly opaque.
• Scallops: Turn milky white or opaque and firm.
• Clams, mussels & oysters: Watch for their shells opening to know they’re done. Toss those that stay closed.
The US Food & Drug Administration recommends cooking most seafood to an internal temperature of 145 degrees F for 15
seconds.
Source: United States Food & Drug Administrationhttp://www.fda.gov/fdac/features/1997/797_home.html
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Specific group recommendations
These groups should avoid some types of fish and eat types lower in mercury:– Pregnant women and those
who may become pregnant– Nursing mothers– Young children
For more information: http://www.cfsan.fda.gov/~dms/admehg3.html or call 1-888-SAFEFOOD.
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Specific group recommendations
Pregnant women, older adults, and the immunocompromised should only eat deli meats and frankfurters that have been reheated to steaming hot to avoid the risk of listeriosis.
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Should you keep or toss …
Pizza left on the counter overnight?
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Toss it out!
Even if you reheat pizza left on the counter overnight, some bacteria can form a heat resistant toxin that cooking won’t destroy.
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Should you keep or toss …
Hamburger thawed on the kitchen counter?
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Toss it out!
• As with pizza left out more than TWO hours, bacteria may have formed heat-resistant toxins.
• The best way to thaw perishable foods is in the refrigerator.
• Thaw packages of meat, poultry and seafood on a plate on the bottom shelf of the refrigerator to prevent their juices from dripping on other foods.
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Should you keep or toss …
Perishable food left out from the noon meal until the evening meal?
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Toss it out!
Perishable foods – such as meats, gravy and cooked vegetables – should be refrigerated within TWO hours.
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Should you keep or toss …
Pumpkin pie stored at room temperature overnight?
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Toss it out!• Foods with eggs, milk, and a high
moisture content – such as pumpkin pie – must be refrigerated.
• Avoid keeping pumpkin pie at room temperature more than TWO hours, including time after baking ANDbefore being served.
• Some commercial pumpkin pies –purchased at room temperature – must later be refrigerated. Checklabel for storage requirements and don’t buy them if label directions are unclear or missing.
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Should you keep or toss …
Cut/peeled fruits and vegetables at room temperature for over TWO hours?
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Toss it out!• Once you have cut
through the protective skin of fruits and vegetables, bacteria can enter.
• Refrigerate cut or peeled fruits and vegetables within TWO hours.
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Should you keep or toss …
Leftovers in the refrigerator forover a week?
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Toss it out!• Refrigerated leftovers
may become unsafe within 3 to 4 days.
• You can’t always see or smell if a food is unsafe. It may be unsafe to taste a food.
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Should you keep or toss …
A FULL pot of chicken soup stored in the refrigerator while still hot?
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…(can you guess?)
How long would it take an 8-inch stock pot of steaming chicken soup to cool to a safe temperature in your refrigerator?
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Would you believe … 24 hours!
TOSS IT OUT!
Remember: Transfer hot foods to shallow containers to speed cooling.
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Should you keep or toss …
A turkey in your freezer for five years?
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You decide!
Food kept frozen at 0 degrees F is still safe to eat. However, it may not taste as good.
To assure best flavor, eat a frozen turkey within a year.
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Remember:
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