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(2) Estimates of foodborne illnesses in the U.S

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(1)d i m a r y MyP y t e f a S Food s e n i l e Guid. 1.

(2) Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill. 5,000 people die. 2.

(3) Signs and symptoms. Upset stomach. Vomiting. Fever. Diarrhea. Dehydration (sometimes severe). 3.

(4) Possible more severe conditions. Meningitis. Paralysis Death. 4.

(5) Don’t count on these to test for food safety!. Sight. Smell. Taste. 5.

(6) 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!. 6.

(7) Why gamble with your health? It takes about ½ hour to 6 weeks to become ill from unsafe foods. You may become sick later even if you feel OK after eating. 7.

(8) Why risk other people’s health? Is the food safe for everyone at the table?. Some people have a greater risk for foodborne illnesses. A food you safely eat might make others sick.. 8.

(9) People with a higher risk of foodborne illness. Infants Pregnant women. Young children and older adults. People with weakened immune systems and individuals with certain chronic diseases. 9.

(10) “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 10.

(11) Recommendation 1: CLEAN. Wash hands and food-contact surfaces.. 11.

(12) Wash your hands!. Handwashing is the most effective way to stop the spread of illness.. 12.

(13) How to wash hands 1. Wet hands with WARM water.. 2. Soap and scrub for 20 seconds.. 3. Rinse under clean, running water.. 4. Dry completely using a clean cloth or paper towel. 13.

(14) Wash hands after …. Handling pets Sneezing, blowing nose & coughing Using bathroom or changing diapers. AND before .... Touching a cut or open sore. Handling food. 14.

(15) 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. 15.

(16) Avoid spreading bacteria • Use paper towels or clean cloths to wipe up kitchen surfaces or spills. • Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer. 16.

(17) 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. Sponges and dishcloths are worst offenders. ~research by Dr. Charles Gerba 17.

(18) Recommendation 2: SEPARATE. Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods. 18.

(19) Use different cutting boards Use one cutting board for raw meat, poultry and seafood …. … and a separate one for fresh produce. 19.

(20) When groovy isn’t a good thing. Replace cutting boards if they become excessively worn or develop hard-to-clean grooves.. 20.

(21) 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.. 21.

(22) Recommendation 3: COOK. Cook foods to a safe temperature to kill microorganisms. 22.

(23) Here are the temperatures for cooking some foods …. 23.

(24) Chicken and turkey. Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legsand thighs, etc.) to 165°F. 24.

(25) Pork, egg dishes, hamburger & ground meats. Cook pork, egg dishes, hamburger and ground meats to 160°F. Cook ground poultry to 165°F.. 25.

(26) You can’t stick a thermometer into a scrambled or fried egg.. How do you know when they’re done?. Scrambled, poached, fried and hard-cooked eggs are safe when cooked so both yolks and whites are firm, not runny. 26.

(27) Leftovers. Reheat leftovers until a temperature of 165°F is reached throughout the food.. 27.

(28) Beef, lamb & veal steaks. Cook beef, lamb and veal steaks and roasts to 160°F for medium doneness (145°F for medium rare).. 28.

(29) Chicken and turkey. Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legsand thighs, etc.) to 165°F. 29.

(30) The ONLY way to know food has been cooked to a safe internal temperature is to use a food thermometer!. 30.

(31) Which ground beef patty is cooked to a safe internal temperature?. 31 Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm.

(32) This IS a safely cooked hamburger, cooked to an internal temperature of 160°F, even though it's pink inside.. This is NOT a safely cooked hamburger. Though brown inside, it’s undercooked. Research shows some ground beef patties look done at internal temperatures as low as 135°F.. Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm. 32.

(33) 1 out of 4 hamburgers turns brown before it has been cooked to a safe internal temperature. Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm. 33.

(34) Recommendation 4: CHILL. Chill (refrigerate) perishable foods promptly and defrost foods properly. 34.

(35) The TWO-hour rule Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when temperature is above 90°F. Perishable foods include: • Meat, poultry, fish, eggs, tofu • Dairy products • Pasta, rice, cooked vegetables • Fresh, peeled/cut fruits and vegetables 35.

(36) DANGER ZONE. Bacteria multiply rapidly between 40 & 140°F 36.

(37) A multiplication quiz Bacteria numbers can double in 20 minutes!. How many bacteria will grow from 1 BACTERIA left at room temperature 7 hours? 37.

(38) Answer: 2,097,152!. Refrigerate perishable foods within TWO hours.. 38.

(39) 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. 39.

(40) 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.. 40.

(41) Recommended refrigerator & freezer temperatures • Set refrigerator at 40°F or below. • Set freezer at 0°F. 41.

(42) Place an appliance thermometer in your refrigerator AND freezer. 42.

(43) Monitor refrigerator and freezer temperatures. • Place thermometer in the front of refrigerator/freezer in an easy-to-read location. • Check temperature regularly – at least weekly.43.

(44) The THAW LAW • Plan ahead to defrost foods. • The best way to thaw perishable foods is in the refrigerator.. 44.

(45) When to leave your leftovers • Refrigerated leftovers may become unsafe within 3 to 4 days. • If in doubt, toss it out!. 45.

(46) 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 Most at risk are infants, young children, pregnant women, • Raw sprouts older adults and the immunocompromised.. 46.

(47) Cleaning fruits & vegetables 1. 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.. 47.

(48) 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 and damaged areas. 48.

(49) Wash this produce, too! Bacteria on the outside of fruits can be transferred to the inside when fruit is peeled or cut. Wash fruits – such as cantaloupe and other melons – under running water. 49.

(50) 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. 50.

(51) Separate fruits & vegetables from other foods Keep fruits and vegetables separate from raw meat, poultry and seafood while shopping, preparing or storing them.. 51.

(52) 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. 52.

(53) Dairy products. 53.

(54) 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 Do NOT drink milk look and smell good. directly from the carton. 54.

(55) Meat & beans. 55.

(56) 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. 56.

(57) Refrigerator storage Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods.. 57.

(58) 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, 58 not runny..

(59) 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 Administration http://www.fda.gov/fdac/features/1997/797_home.html. 59.

(60) 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/~dm s/admehg3.html or call 60 1-888-SAFEFOOD..

(61) 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.. 61.

(62) 62.

(63) Should you keep or toss …. Pizza left on the counter overnight?. 63.

(64) 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.. 64.

(65) Should you keep or toss …. Hamburger thawed on the kitchen counter?. 65.

(66) 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.. 66.

(67) Should you keep or toss …. Perishable food left out from the noon meal until the evening meal?. 67.

(68) Toss it out! Perishable foods – such as meats, gravy and cooked vegetables – should be refrigerated within TWO hours.. 68.

(69) Should you keep or toss …. Pumpkin pie stored at room temperature overnight?. 69.

(70) 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 AND before being served. • Some commercial pumpkin pies – purchased at room temperature – must later be refrigerated. Check label for storage requirements; don’t buy them if label directions are unclear or missing.70.

(71) Should you keep or toss …. Cut/peeled fruits and vegetables at room temperature for over TWO hours?. 71.

(72) 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. 72.

(73) Should you keep or toss …. Leftovers in the refrigerator for over a week?. 73.

(74) 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. 74.

(75) Should you keep or toss …. A FULL pot of chicken soup stored in the refrigerator while still hot?. 75.

(76) …(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? 76.

(77) Would you believe … 24 hours! TOSS IT OUT!. Remember: Transfer hot foods to shallow containers to speed cooling. 77.

(78) Should you keep or toss … A turkey kept in your freezer for five years?. 78.

(79) You decide! Food kept frozen at 0°F is still safe to eat. However, it may not taste as good. To assure best flavor, eat a frozen turkey within a year.. 79.

(80) Remember: 80.

(81) 81.

(82)

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