Tips for preventing foodborne illness

What is it?o Illness caused by eating spoiled or contaminated foods

o Often called “food poisoning” or “stomach virus”

Symptomso Nausea/Vomiting

o Diarrhea

o Headache

o Fever

Ways to prevent bacterial growtho Handwashing

o Washing produce

o Separating raw meats and ready to eat foods

o Thawing meat properly

o Cooking meats to correct temperatures

o Refrigerating leftovers

o Sanitizing dishes, utensils, and surfaces

Wash your hands with warm, soapy water for at least 20 seconds before handling food and after touching raw meat.

Make sure to wash between fingers and under nails.

Dry hands with a clean, dry towel.

Wait to wash produce until right before use.

All produce should be rinsed.

Leafy Vegetables:o Separate leaves when rinsing to

remove bacteria completely

o Dry with a paper towel

Breast pumps should be washed with warm, soapy water, rinsed thoroughly with clean running water, and turned upside down to air dry.

For baby bottles, all parts should be washed after each use using warm, soapy water.

Run through dishwasher or boil for 5 minutes.

Separate raw foods from cooked or ready to eat foods.

Wash hands, knives, cutting boards, and surfaces after being in contact with raw meat.

Bacteria grow most rapidly between 40°F and 140°F. This is called the DANGER ZONE. Foods should never be kept at these temperatures for more than 2 hours.

There are 3 ways to properly thaw frozen foods:o Thaw completely in the refrigerator

o Thaw under cold, running water

o Thaw in microwave, but ONLY for immediate use

NEVER leave frozen food on the counter for thawing

Category Internal

Temperature

Poultry 165°F

Reheating Leftovers 165°F

Ground Meat 160°F

Eggs 160°F

Steak/Chops 145°F

Roasts 145°F

Seafood 145°F

Foods to avoid during pregnancy:o Hot dogs, luncheon meats, bologna or other deli meats (unless heated

until steaming hot)

o Raw, unpasteurized milk

o Salads made in the store such as ham salad, chicken salad, egg salad, tuna salad, or seafood salad.

o Soft cheeses such as feta, queso fresco, Brie, and blue cheeses.

Refrigerate leftovers within 2 hours of cooking.

Divide large portions of food for quicker cooling.

Cover leftover food.

Reheat leftovers to 165°F.

Leftover food should be eaten within 4 days.

Throw away any food that has visible mold or spoilage.

Remember the 5-5-5 rule. Breastmilk can be kept for:o 5 hours at room temperature

o 5 days in the refrigerator

o 5 months in the freezer

When thawed, breastmilk must be used within 24 hours.

Do not feed an infant a bottle that has been left out for more than 1 hour.

If bottle is not used immediately, store in the fridge for up to 24 hours.

Always check expiration dates before you purchase foods.

Never buy punctured packages or dented cans.

Check fresh produce to make sure there is no mold or spoilage before buying.

Pick up your cold foods last.

Separate raw foods from fresh produce in the cart.

After check-out, refrigerate items as soon as possible and within 2 hours.

Always wash your hands before handling foods and after touching raw meat.

Wash all produce.

Wash baby bottles and breast pumps after each use.

Keep raw foods separate from fresh foods.

Keep foods out of the Danger Zone.

Never thaw foods on the counter top.

Always cook food to the correct internal temperature.

Refrigerate leftovers within two hours.

Do not feed an infant formula that has been left out for over an hour.

Please pick up your WIC vouchers at your scheduled appointment

If you need to reschedule your appointment, please contact your WIC office.

Please use local WIC vendors for your WIC approved foods.

If you have any questions about the presentation, please ask your WIC nutritionists.