know how. know now. 1 2 #1 true or false if it smells, looks, and tastes okay, it is safe to eat
TRANSCRIPT
Know how. Know now.
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#1 True or False#1 True or False
If it smells, looks, and tastes okay, it is safe to eat.
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FalseFalse
Sight
Smell Taste
Don’t counton these to tell you ifa food issafe to eat!
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Estimates of foodborne illnesses
in the U.S. each year
76 million peoplebecome ill
76 million peoplebecome ill
5,000 people die5,000 people die
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#2 True or False?#2 True or False?
If you get sick from eating a food, it was from the last food you ate.
OOPS!
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FalseFalse
It can take ½ hour to6 weeks tobecome sickfrom unsafe foods.
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You usually feel OK immediately after eating and become sick later.
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#3 True or False?#3 True or False?
The worst that could happen to you with a food borne illness is an upset stomach.
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FalseFalse
Upset stomachDiarrhea
Fever
Dehydration(sometimes severe)OOPS!
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Less common, but possible severe conditions
ParalysisDeath
Meningitis
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#4 True or False?#4 True or False?Certain people are more likely to get sick from a food borne illness than others.
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TrueTrueSome people have a greater risk for foodborne illnesses.
Why???Why???A food you can safely eat might make others sick.
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People with a higher risk for foodborne illness
Pregnantwomen
Pregnantwomen
InfantsInfantsYoung children and
older adults
People with weakened immunesystems and individuals withcertain chronic diseases
People with weakened immunesystems and individuals withcertain chronic diseases
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#5 True or False#5 True or FalseIn the olden days, there were less cases of food sickness
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We don’t know…We don’t know…
Many incidents of foodborne illness went undetected in the past.
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Symptoms of nausea, vomiting, and diarrhea were often, and still are, blamed on the “flu.”
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More reasons for foodborne illnesses than in the past ...
Bacteria have become more potent over the years.
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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!
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#6 True or False#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.
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FalseFalseAlthough 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!
Just one bacteria in the food can double in 20 minutes!
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How many bacteria will grow from one bacteria left at room temperature for 7
hours?
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2,097,152!
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Refrigerate perishable foods within two hours at a refrigerator temperature of 40°F or lower.
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On a hot day (90°F or higher), food should not sit out for more than one hour.
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#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!
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FalseFalseSome 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
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#8 True or False?#8 True or False?
If a hamburger has been cooked to a safe internal temperature, it may still be pink inside.
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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
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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
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Research shows some ground beef patties look done at internal temperaturesas 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
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USDA recommended safe minimum internal temperatures
Beef, veal, lamb: steaks & roasts - 145°F Fish: 145°F Pork: 145°F brain wormBeef, veal, lamb: ground - 160°F Egg dishes: 160°F Turkey, chicken & duck: whole,
pieces & ground - 165°F
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#9 True or False?#9 True or False?
Meat and poultry should be washed before cooking.
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FalseFalse
Washing meat and poultry is NOT necessary or recommended.
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Washing increasesthe danger of cross-contamination,spreading bacteriapresent on thesurface of meat and poultry to: ready-to-eat foods kitchen utensils counter surfaces.
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However…Wash Fruits and Veggies
1.1. Remove and Remove and
discard outerdiscard outer
leaves.leaves.
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Cleaning fruits & veggies
2.2. Rinse under clean, running water Rinse under clean, running water
just before preparing or eating. just before preparing or eating.
Don’t use soap or detergentDon’t use soap or detergent as it as it
can get into produce and make you can get into produce and make you
sick.sick.
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Food safety tip Food safety tip
Remember: Clean fruits with peels ― Remember: Clean fruits with peels ―
even when the peel is removed ― even when the peel is removed ―
such as melons and citrus fruits! such as melons and citrus fruits!
Bacteria from the outside can transfer Bacteria from the outside can transfer
to the inside.to the inside.
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Cleaning fruits & veggies
3.3. Rub briskly Rub briskly ——
scrubbing with a clean scrubbing with a clean
brush or hands brush or hands —— to to
clean the surface.clean the surface.
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4.Dry with a clean cloth or paper towel.
Cleaning fruits & veggies
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Why dry the fruits & veggies? Why dry the fruits & veggies?
Moisture left on fruits and Moisture left on fruits and
vegetables helps bacteria vegetables helps bacteria
grow. Dry them if you won’t grow. Dry them if you won’t
eat or cook them right away.eat or cook them right away.
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5.5. Cut away bruised Cut away bruised
and damagedand damaged
areas.areas.
Cleaning fruits & veggiesCleaning fruits & veggies
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#10 True or False??? “Combating Cross Contamination”
means you should not cut meat and vegetables on the same cutting board?
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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.
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#11 True or False?#11 True or False?You should wash your hands before handling food, after handling raw meats, and before you eat?
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True
Hand washing is the#1 thing you can do to prevent Germs from Spreading while youare cooking!!!
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Here’s the Steps….
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#12 True or False??? The best place to thaw frozen food is
on your counter all day.
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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.Make sure your refrigerator is 40°F or lower.
FALSE…………Here’s how to thaw ... FALSE…………Here’s how to thaw ...
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Thaw packages Thaw packages
of meat, poultry, of meat, poultry,
and seafood on and seafood on
a plate on thea plate on the
bottom shelf ofbottom shelf of
the refrigerator.the refrigerator.
This prevents their juices fromThis prevents their juices from
dripping on other foods.dripping on other foods.
Here’s how to thaw ... Here’s how to thaw ...
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When thawing perishable food in the microwave, cook it immediately after thawing.
Some areas of the food may start to cook during microwave thawingand become warm.
Here’s how to thaw ... Here’s how to thaw ...
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Any bacteria present would not have beendestroyed and may reach optimal temperaturesfor growth.
Why immediately cook foods thawed in the microwave?Why immediately cook foods thawed in the microwave?
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#13 True or False?#13 True or False?
You shouldbe scared of everything you eat!
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FalseFalse“... 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.html
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Tacos left on the kitchen counter overnight
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Even if you reheat tacos left out overnight, Even if you reheat tacos left out overnight,
some bacteria can form a heat-resistant toxin some bacteria can form a heat-resistant toxin
that cooking won’t destroy. that cooking won’t destroy. Refrigerate Refrigerate
perishable foods within 2 hours!perishable foods within 2 hours!
Why toss tacos left out overnight?
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Meat thawedall day on the kitchen counter
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As with the tacos, bacteria may have As with the tacos, bacteria may have
formed a heat-formed a heat-
resistant toxin when the meat was left resistant toxin when the meat was left
on the kitchen counter.on the kitchen counter.
Why toss meat thawed at room temperature? Why toss meat thawed at room temperature?
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Cut or peeled fruits/vegetables
left at room temperature for MORE than 2 hours
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When fruit is peeled or cut, When fruit is peeled or cut,
bacteria on the outside can be bacteria on the outside can be
transferred to the inside.transferred to the inside.
Why Why tosstoss cut fruit left out longer than 2 hours? cut fruit left out longer than 2 hours?
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Leftover pizza refrigeratedwithin 2 hours after it was cooked
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If perishable foods have been at room If perishable foods have been at room
temperature less thantemperature less than
2 hours (1 hour in temperatures above 2 hours (1 hour in temperatures above
9090°F), they should be safe.°F), they should be safe. Refrigerate Refrigerate
promptly; eat within promptly; eat within
3 to 4 days.3 to 4 days.
Why is the pizza considered safe? Why is the pizza considered safe?
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Leftovers kept in the refrigerator for over a week
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Even refrigerated Even refrigerated
leftovers may become leftovers may become
unsafe after 3 to 4 days.unsafe after 3 to 4 days.
Why toss leftovers refrigerated over a week?Why toss leftovers refrigerated over a week?
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Proper foodhandling helpsassure that foodis safe to eat.
4 steps to follow...
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Remember: When in doubt ...Remember: When in doubt ...
TOSS IT OUT!!!TOSS IT OUT!!!