Cold Pizza for Breakfast

1. Cold Pizza for Breakfast MyPyramid Food Safety Tips for Teens & Tweens Who Cook

2. 1st course Foodborne Illness Facts

3. You can get sick from a foodborne illness when you eat unsafe food! 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

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. Yuk! 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. Hey guys, I needto throw up! Foodborne illness is NOTa pretty picture! How long does it take to get sick after eating unsafe food? It can take ½ hourto 6 weeks to become sick from unsafe foods. You usually feel OK right after eating and become sick later.

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 Infants Pregnantwomen People who are already weakened by another disease or treatment for a disease Some people have a higher risk of foodborne illness

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. Endof 1st course

17. 2nd course Clean

18. Do this FIRST before you start to cook! CLEANhands and food-contact surfaces.

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. 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.

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

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

25. 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. 4. Don’t use soap or detergent. Unlike washing dishes, some soap or detergent may remain in fruits and vegetables and make you sick!

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

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

28. 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.

29. 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?

30. End of 2nd course

31. 3rd course Separate

32. This prevents bacteria on one food from making another food unsafe to eat! SEPARATE raw, cooked, and ready- to-eat foods while shopping, preparing or storing foods.

33. … and a separate one for fresh produce. You should always Use different cutting boards! Use one cutting boardfor raw meat, poultry and seafood …

34. It’s harder to clean a board that has grooves where bacteria can hide! When groovy isn’t a good thing Why should you replace cutting boards if they become worn or develop grooves?

35. Use clean plates NEVERserve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water.

36. Endof 3rd course

37. 4th course Cook

38. “Microorganisms” means things like bacteria. COOK foods to a safe temperature to kill microorganisms.

39. A B Which ground beef patty is 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

40. A B 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. This IS a safely cooked hamburger, cooked to an internal temperature of 160°F, even though it's pink inside. Source: United States Department of Agriculture/Food Safety & Inspection Service http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm

41. 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

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

43. dial instant-read digital instant-read dial oven-safe disposable temperature indicators oven probe with cord thermometer forkcombination Types of food thermometers

44. Clean thermometer with hot soapy water before and after each use! Placing a food thermometer • Place in thickest part of food. • Do NOT touch bone, fat, or gristle. • Begin checking temperature toward end of cooking, but before food is expected to be "done." • For irregularly shaped food, check the temperature in several places.

45. When grilling or frying, to avoid burning fingers, it may be helpful to remove the food from the heat source before inserting the thermometer! Using a thermometer in thinner foods Insert a thermometer at an angle or from the side for really thin foods like meat patties, pork chops and chicken breasts.

46. Here are the temperatures for cooking some foods …

47. Chicken and turkey Cook chicken and turkey (both whole birds and poultry parts, such as wings, breasts, legs and thighs, etc.) to165°F.

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

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

50. Leftovers Reheat leftovers until a temperature of165°F is reached throughout the food.