PART 1

1. PART 1

2. 1 Foodborne Illness Facts

3. How many people in the United States get sick each year from food they eat? • 76 million people become sick from foodborne illnesses • 5,000 people die DID YOU KNOW? You can get sick from a Foodborne illness when you eat unsafe food!

4. How do you know if YOU have a foodborne illness?

5. Fever Diarrhea Upset stomach OOPS! Dehydration (sometimes severe)from losing bodily fluids Vomiting Some possible signs and symptoms

6. Sometimes you can become very sick and may have to stay in the hospital a couple of weeks or longer!

7. You can’t always spot spoiled food by using these three senses – what are they? Sight Smell Taste

8. Even IF tasting would tell … Why risk getting sick? A “tiny taste” may not protect you … … as few as 10 bacteria could make you sick!

9. How long does it take to get sick after eating unsafe food? Hey guys, I needto throw up! It can take ½ hourto 6 weeks to become sick from unsafe foods. You usually feel OK right after eating and become sick later. Foodborne illness is NOT a pretty picture!

10. Why risk your friends’ health? I’m feeling sick …was it something I ate? How come no one else feels sick? Not everyone who eatsthe same food gets sick.

11. Young children andolder adults Pregnantwomen People who are already weakened by another disease or treatment for a disease Some people have a higher risk of foodborne illness Infants

12. People with a higher risk of foodborne illness should be especially careful to avoid these potentially hazardous foods … • Raw and undercooked meat and poultry • Unpasteurized juices, milk or milk products • Raw or partially cooked eggs and foods containing raw eggs 4.Raw sprouts

13. You got that right! It’s not fun to have a foodborne illness!

14. Be a winner! Increase your chances of preventing foodborne illness!

15. MyPyramid recommends… 1. Clean 2. Separate 3. Cook 4. Chill Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm

16. Part of the reason fordifferences is foodscan be delivered, cooked and cooled differently infood service places. Differences in food safety guidelines MyPyramid food safety recommendations are for home-cooking. If you work in food service, such as in a restaurant, different guidelines for cooking and refrigerator temperatures may apply. These follow national standards and are set by your healthdepartment.

17. 2 Clean

18. CLEANhands, food-contact surface, fruits and vegetables. Do this FIRST before you start to cook!

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

20. 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 usinga clean cloth or paper towel

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

22. If you play with animals WASH YOUR HANDS  If you play with animals WASH YOUR HANDS FUR and feathers may not show it, BUT THEY’re FULL OF GERMS, WE KNOW IT! If you play with animals WASH YOUR HANDS If it’s barn raised and you touch it – wash your hands If it’s barn raised and you touch it – wash your hands Fur and feathers may not show it But they’re full of germs we know it If you play with animals wash your hands Hands are dirty and you know it WASH YOUR HANDS Hands are dirty and you know it WASH YOUR HANDS   Hands are dirty and you know it And the sink will surely show it Hands are dirty and you know it WASH YOUR HANDS

23. Clean during food preparation! Wash cutting boards, knives, utensils and counter tops with hot soapy water after preparing each food and before going on to the next.

24. Avoid spreading bacteria! Use paper towels or clean dishcloths to wipe up kitchen surfaces or spills. Wash dishcloths often on the hot cycle of the washing machine and dry in a hot dryer.

25. Dirty dishcloths spread bacteria Bacteria like to grow in wet or damp dishcloths and sponges. Have lots of dishcloths so you can change them frequently! There are more germs in the average kitchen than the bathroom. Spongesand dishcloths are the worst offenders.~ research by Dr. Charles Gerba

26. Cleaning fruits & vegetables 1. Remove and discard outer leaves. 2. Rinse under clean, running water just before preparingor eating. • Rub briskly – scrubbing with a clean brush or hands – to remove dirt and surface microorganisms. Don’t use soap or detergent. Unlike washing dishes, some soap or detergent may remain in fruits and vegetables and make you sick!

27. Cleaning fruits & vegetables • After washing, dry with aclean cloth or paper towel. Moisture left on fruits and vegetables helps bacteria grow. Dry fruits and vegetables if you won’t eat or cook them right away. 6. Cut away bruised and damaged areas.

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

29. Read labels Read labels on bagged produce to learn if it is ready-to-eat. Ready-to-eat, prewashed,bagged produce can be used without furtherwashing if kept refrigerated and usedby the “use-by” date.

30. Washing increases the danger of cross-contamination. Bacteria present on the surface of meat and poultry can be spread to ready-to-eat foods, kitchen utensils and counter surfaces. Avoid washing raw meat & poultry … WHY?

32. Information From: Alice Henneman, MS, RD Amy Peterson, MS, RD Teri Gemar, MS Cindy Brison, MS, RD Tracy Kulm, MS University of Nebraska–Extension Joyce Jensen, REHS, CFSP Lincoln-Lancaster County Health Department Beverly Benes, PhD, RD Julane Hill, Program SpecialistNebraska Department of Education Updated slightly January 2007