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MyPyramid

Food Safety

Guidelines

“Used with permission”

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Estimates of foodborne illnesses in the U.S. each year:

76 million peoplebecome ill

76 million peoplebecome ill

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5,000 people die 5,000 people die

Common Signs and Symptoms

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Upset stomach

Vomiting

Diarrhea Fever

Dehydration(sometimes severe)

Possible Severe Results

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Paralysis

Meningitis

Death

Don’t count on these to test for food safety!

Don’t count on these to test for food safety!

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Sight

Smell Taste

Even IF tasting would tell …

Why risk getting sick?

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? 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? Why risk other people’s health?

Some people have a greater risk for foodborne illnesses. A food you safelyeat might make others sick.

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Is the food safefor everyone at

the table?

Is the food safefor everyone at

the table?

Did You Know????

• These foods could potentially carry the following foodborne illnesses: Food Foodborne Illness

1. Any raw meat Campylobacter

2. Ground Meats E-coli (Feces/

raw sewage )

3. Shellfish Norwalk virus

Raw vegetables

Contaminated water/ice

4 Chicken Salmonella

5. Seafood/Salads Hepatitis A

6. Canned foods Botulism

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MOST COMMON

People with a higher risk of foodborne illness

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2. Pregnantwomen

1. Infants3. Young

children andolder adults

4. People with weakened immune systems and individuals with certain chronic diseases

Be a winner!Be a winner!

Increase your odds of preventing a foodborne illness in YOUR HOME!

Increase your odds of preventing a foodborne illness in YOUR HOME!

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“Key recommendations”for food safety

“Key recommendations”for food safety

The 2005 USDA Dietary Guidelines give four“Key Recommendations” for food safety.

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Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm

Wash hands and food-contact surfaces.

Wash hands and food-contact surfaces.

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Recommendation 1: CLEANRecommendation 1: CLEAN

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Wash your hands!

Hand washing is the most effective way

to stop the spread of illness.

How to wash hands

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1. Wet hands with WARM water.

2. Soap and scrub for 10-15 seconds while singing “Happy Birthday”

3. Rinse under clean, running water.

4. Dry completely using a paper towel.

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Wash hands after …

Using bathroom orchanging diapers

Handling pets

Touching a cut or open sore

Handling food

AND before ...

Sneezing, blowing nose, coughing

or touching face and hair

Clean during food preparationWash and sanitize cutting boards, knives, utensils and counter tops. Use hot soapy water and sanitizing solution after preparing each food and before going on to the next.

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Avoid spreading bacteria• Wipe up kitchen

surfaces or spills – Paper towels or clean

cloths

• Wash cloths often – hot cycle of washing

machine

– dry in hot dryer

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Dirty dishcloths spread bacteriaDirty dishcloths spread bacteria• Wet/damp dishcloths

ideal environments for bacterial growth

• Avoid reusing dishcloths before re-washing

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More germs in the average kitchen than average bathroom Sponges/ (dirty) dishcloths worst offenders. ~research by Dr. Charles Gerba

Recommendation 2: SEPARATERecommendation 2: SEPARATE

•Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.

•Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.

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• Use different cutting boards

Use one for raw meat, poultry and seafood …

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… and separate one for fresh produce.

•Separate foods while shopping and storing

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• Bag and store raw meats separate from ready-to-eat food

• Store raw meat on bottom of refrigerator to keep juices from leaking onto other food

•Use clean platesWash plates used to hold raw meat/poultry/pork/seafood in hot soapy water before using them to serve food.

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Recommendation 3: COOKRecommendation 3: COOK

• Cook foods to a safe temperature to kill microorganisms.

• Cook foods to a safe temperature to kill microorganisms.

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Recommendation 3: COOK!• Cook chicken to:

•170° for personal/home use •165° for food service •to prevent salmonella.

• Ground beef to:•1600 for personal/home use and •155° for food service •the prevention of e-coli.

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Recommendation 4: CHILLRecommendation 4: CHILL

•Chill (refrigerate) perishable foods promptly and defrost foods properly. •40° for personal/home use •41°F or lower for food service

•Chill (refrigerate) perishable foods promptly and defrost foods properly. •40° for personal/home use •41°F or lower for food service

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Holding Temperatures

140º home135º food service

41º food service40º home

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DANGER ZONE

DANGER ZONE

Bacteria multiply rapidly between 40-140°F personal/home

41-135°F food service

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Remember:

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