Home Food Safety

1. Home Food Safety Home Food Safety • Academy of Nutrition and Dietetics (formerly the American Dietetic Association) • Consumer program addresses critical steps to safely prepare food in the home • Provides easy, actionable tips, quizzes, a free app and more

2. Home Food Safety Why Food Safety Is Important • According to estimates from the Centers for Disease Control and Prevention: • 48 million people (1 in 6 Americans) get foodborne illness each year • 128,000 people are hospitalized each year • 3,000 deaths each year

3. Home Food Safety Consumers and Food Safety • In 2011, 89% use different plates for handling raw meat and cooked meat, compared to 85% in 2002 • In 2011, 20% use a food thermometer to check the doneness for read meat, pork or poultry, compared to 25% in 2002 • In 2011, 91% wash utensils used to handle raw food before they are used for cooked food, compared to 82% in 2002

4. Home Food Safety Common Foodborne Illnesses

5. Home Food Safety Infections and its Symptoms How does foodborne illness occur? • Contaminated foods carry microbes into the body • Some microbes can overcome the body’s defenses and cause infections What are its typical primary symptoms? • Nausea • Vomiting • Abdominal cramps • Diarrhea

6. Home Food Safety Who’s at Risk? Everyone is at risk. Groups with an increased risk include: • Young children • Pregnant women • Elderly men and women • Individuals with autoimmune disorders, liver disease or decreased stomach acidity • Alcoholics – because of possible liver damage/disease • Individuals with reduced immune function due to chemotherapy or radiotherapy, and those taking steroids or antibiotics to treat immune deficiencies • Individuals who are malnourished • Individuals with viruses • Individuals in institutionalized settings

7. Home Food Safety Risks You Can Control • Improper refrigeration and storage • Poor personal hygiene • Cross-contamination • Contaminated food sources • Undercooking • Other time and temperature mistakes

8. Home Food Safety Ensuring Food Safety at Home • Wash hands often • Wash produce before cutting, cooking or eating • Wash utensils and cutting boards after each use • Keep kitchen surfaces clean • Keep raw meat and ready-to-eat foods separate • Cook food to proper temperatures and use a food thermometer • Refrigerate food promptly to below 40°F • Pay close attention to use-by dates - when in doubt, throw it out!

9. Home Food Safety Wash Hands Often • Effective handwashing may • eliminate nearly half of all cases of • foodborne illness • Use warm, soapy water • Wash front and back of hands, up to your • wrists and under nails • Handwashing should last 20 seconds • (or through two choruses of • “Happy Birthday”) • Rinse thoroughly • Dry with a paper towel, clean cloth or air dry

10. Home Food Safety When to Wash Your Hands Before you: • Prepare food • Eat meals • Feed children • After you: • Handle raw foods (including meats, eggs, and fresh fruits and vegetables) • Switch food-preparation tasks • Use the restroom • Change a diaper • Cough or sneeze • Handle garbage or dirty dishes • Touch a cigarette • Use the phone • Play with a pet • Touch a cut or sore

11. Home Food Safety Kitchen Surface Safety • Clean kitchen surfaces, appliances and tools with hot, soapy water • Wash dishcloths and towels in the washing machine hot cycle • Sanitize sponges in bleach solution • Replace sponges frequently • Do not use dish towels for multiple jobs • Wash reusable grocery bags

12. Home Food Safety Keep Raw Meat and Ready-to-Eat Foods Separate • What is cross-contamination? • Keep raw and ready-to-eat foods separate to prevent the spread of bacteria

13. Home Food Safety Prevent Cross-Contamination • Store raw meat on bottom shelf of refrigerator • Wash all produce, even pre-packaged/pre-washed • Store washed produce in clean container • Wash plates between uses or use separate plates • Use one utensil to taste and another to stir food • Use clean scissors to open bags • Wear disposable gloves if you have a cut or sore

14. Home Food Safety Use Cutting Boards Safely • Use two cutting boards – one for raw meat , poultry, and seafood and one for ready-to-eat foods • Wash boards thoroughly in hot, soapy water or place in dishwasher • Rinse • After cutting raw meat, poultry and seafood, wash, rinse and sanitize boards • Discard boards with cracks, crevices or scars

15. Home Food Safety Cook to Proper Temperatures • Harmful bacteria are destroyed when food is cooked to proper temperatures • The only reliable way to determine “doneness” is with a food thermometer • Wash the thermometer in hot, soapy water after each use

16. Home Food Safety Taking Food Temperatures • How to Use a Thermometer* • *Remember to wash thermometer thoroughly after each reading.

17. Home Food Safety Safe Minimum Internal Temperatures Beef, Lamb and Veal *Remember to wash thermometer thoroughly after each reading.

18. Home Food Safety Safe Minimum Internal Temperatures Poultry *Remember to wash thermometer thoroughly after each reading.

19. Home Food Safety Safe Cooking Temperatures Pork *Remember to wash thermometer thoroughly after each reading.

20. Home Food Safety Safe Cooking Temperatures Miscellaneous *Remember to wash thermometer thoroughly after each reading.

21. Home Food Safety Refrigerate Food Promptly to Below 40°F • Between 40°F and 140°F is food “danger zone” where bacteria multiply rapidly • Refrigerate within two hours – one hour in hot weather (90°F and above) • Store food in shallow containers to ensure even cooling • Add ice to thick items (e.g., soup, chili, sauces) to speed up cooling process • Set refrigerator to below 40°F and freezer below 0°F – use a refrigerator thermometer

22. Home Food Safety Recommended Storage Time for Leftovers

23. Home Food Safety Every Meal, Every Day • Wash hands often • Keep raw meats and ready-to-eat foods separate • Cook food to proper temperatures • Refrigerate food promptly to below 40°F

24. Home Food Safety Additional Resources and Training • The Academy’s Home Food Safety • www.homefoodsafety.org • Is My Food Safe? App • www.homefoodsafety.org/app • “Home Food Safety…It’s in Your Hands® 2002 Survey: Comparisons to the 1999 Benchmark JADA,” September 2003. • www.adajournal.org • The Academy’s Center for Professional Development • www.eatright.org • Partnership for Food Safety Education, FightBAC! • www.fightbac.org • Safe Food for You and Your Family (The American Dietetic Association Nutrition Now Series)by Mildred McInnis Cody, American Dietetic Association • Food Safety for Professionals (Second Edition) by Mildred McInnis Cody, M. Elizabeth Kunkel