Food Safety

1. Food Safety Learn what foodborne illness is Symptoms of foodborne illness Learn how to be safe in the kitchen with food Learn how to avoid food contamination Learn about food safety tips as a consumer Middle School FACS

2. What Do You Know? 1. Name some assurances that most of the food we buy at stores or restaurants is safe to eat. 2. What is food-borne illness and what causes it? 3. What happens to the microbes inside the body? 4. What is the danger zone? • What are four steps to preventing food borne illness? FightBAC

3. What is Foodborne Illness? Foodborne illness is a preventable public health challenge that causes an estimated 48 million illnesses and 3000 deaths each year in the United States. Foodborne illness results from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food.

4. What Are the Symptoms of Foodborne Illness? Symptoms: Nausea Diarrhea Fever Stomach Cramps

5. What Is Cross Contamination? • Transfer of bacteria from one source to another. This can occur in several ways: • Human to Human • Food to Human • Cooking Surface to Food to Human

6. Who Is At Risk? • People with a lack of knowledge about prevention of food borne illness • People who eat away from home frequently • The very young or the very old • People with a chronic illness • People with lowered immunity

7. What Are Types of Bacteria(Partial List) Salmonella- This bacterial is the leading cause of food poising in the US. Bacteria can be found in dairy products, undercooked meat, and fresh produce that hasn’t been washed. Staphylococcus aureus- Bacterial can be found in meats, prepared salad and foods made with contaminated dairy products. E. coli (Escherichia coli) -Typically get into food or water when they come into contact with animal feces. Botulism (Clostridium botulinum)- Listeria- Bacteria mostly found in unpasteurized dairy products, smoked seafood and processed meats. Campylobacter- Bacteria most commonly infect meat, poultry, and unpasteurized milk. Occasionally contaminated water.

8. Salmonella Associated Foods: Raw or undercooked eggs, poultry and meat, unpasteurized milk and juice, cheese and seafood and contaminated fresh fruits and vegetables Prevention: Cook raw meat, poultry and egg products to safe temperatures. Do not eat raw cookie dough. Avoid consuming raw or unpasteurized milk or dairy products. Thoroughly wash produce before consuming.

9. Staphylococcus Aureus (Staph) Associated Foods: May be from cooks with unwashed hands or a runny nose. Person-to-person through food from improper food handling. Prevention: Because the toxins produced by this bacterium are resistant to heat and cannot be destroyed by cooking, preventing the contamination of food before the toxin can be produced is important. Keep hot foods hot and cold foods cold, wash your hands with warm water and soap and wash kitchen counters with hot water and soap before and after preparing foods.

10. Escherichia coli (E. coli) Associated Foods: Uncooked beef, unpasteurized milk and juice, contaminated raw fruits and vegetables or water. Person to person contamination can also occur. Prevention: Cook hamburgers and ground beef to a safe minimum internal temperature of 165 degrees. Drink only pasteurized milk, juice and cider. Rinse fruits and vegetable under running tap water, especially those that will not be cooked.

11. Clostridium Botulinum (Botulism) Associated Foods: Improperly canned foods, garlic in oil, vacuum packed and tightly wrapped foods. Prevention: Bottles or canned foods showing signed of swelling, leakage, puncture holes, extensive deep rusting or crushing/denting severe enough to prevent normal stacking. Follow safety guidelines when home canning food.

12. Handling of Meat and Poultry Thaw meats where they don't contact other foods. Thaw meat on bottom shelf in the refrigerator or in the microwave. Do not thaw on the counter top. Don’t put cooked meat back on a plate which held raw meat. Do not reuse marinade from raw meat or poultry Cook meats thoroughly. Poultry must not be pink, juices clear. Red meats to 165°. Fish flakes easily with a fork. Keep meat juices away from other foods.

13. Food Safety Tips Check the refrigerator temperature (40° or colder) and the freezer temperatures (0° or colder) Never leave food left out of the refrigerator for more than 2 hours. Check the freshness code and “sell by” dates on packages in the grocery store. Refrigerate leftovers in small, shallow containers allowing air circulation.

14. Fruits and Vegetables Rinse raw potatoes in water and scrub with a brush. Use plastic cutting boards, which can be washed. Store sliced or broken fruits and vegetables in the refrigerator. Avoid slimy or brownish fruits or vegetables in the grocery store or a salad bar.

15. What is Your Role? Food safety is the consumer’s responsibility. Do not assume that foods in the grocery store are clean and safe. Wash your hands with warm, soapy water. Repeat hand washing frequently. Cover sneezes and coughs. Cover open cuts on hands. Keep kitchen surfaces clean and dry. Wash cutting boards and knives frequently.

16. What Do You Know? • Name some assurances that most of the food we buy at stores or restaurants is safe to eat. Food is packaged to prevent the growth of microorganism and to maintain its freshness. Preservatives may be added to prevent spoilage and the growth of molds, yeasts and bacteria. The FDA (Food and Drug Administration) oversees the development, trade and safety of the nations food and drug supply. Inspectors are places in every meat plant in the country. Local health departments regularly inspect restaurants. 2. What is food-borne illness and what causes it? It is a pathogen, or harmful microorganism, that enters the body through food. 3. What happens to the microbes inside the body? They reach the intestines, attach to their walls, and begin to multiply. 4. What is the danger zone? 40-140 degrees is the temperature range in which microorganism thrive. 5. What are four steps to preventing food borne illness? FightBAC: Clean, Cook, Chill, Separate

18. Food, Inc. Movie What Is Kevin’s Law? Kevin's Law (as referred to in Representative Anna Eshoo's introduction of the law in 2005 and in the 2008 documentary Food, Inc.; formally known as the Meat and Poultry Pathogen Reduction and Enforcement Act of 2003) was proposed legislation that would have given the U.S. Department of Agriculture the power to close down plants that produce contaminated meat. Kevin's Law was nicknamed in memory of two-year-old Kevin Kowalcyk of Colorado, who died in 2001 after developing hemolytic-uremic syndrome due to eating a hamburger contaminated with E. coliO157:H7.

19. Brain Pop Food Safety Pasteurization