Food Safety Guidelines

1. 1.01 N Food Safety Guidelines “Used with permission” 1.01N Foodborne Illness

2. Alice Henneman, MS, RD University of Nebraska-Lincoln Extension in Lancaster County Joyce Jensen, CFSP Lincoln-Lancaster County Health Dept. Download this PowerPoint athttp://lancaster.unl.edu/food/mypyramid-foodsafety.shtml Updated slightly January 2007 1.01N Foodborne Illness

3. Acknowledgments • Slide set is based on information provided by: • United States Department of Agriculture • United States Department of Health & Human Services • For more information, visit: • http://www.choosemyplate.gov • http://www.fsis.usda.gov • http://www.healthierus.gov/dietaryguidelines 1.01N Foodborne Illness

4. Estimates of foodborne illnesses in the U.S. each year: 76 million peoplebecome ill 5,000 people die 1.01N Foodborne Illness

5. Common Signs and Symptoms Diarrhea Fever Upset stomach Dehydration(sometimes severe) Vomiting 1.01N Foodborne Illness

6. Meningitis Death Why gamble with your health? Why risk others’ health? Paralysis A “tiny taste” may not protect you … as few as 10 bacteria could cause some foodborne illnesses! It takes about ½ hourto 6 weeks to become ill from unsafe foods.

7. Don’t count on these to test for food safety! Sight Taste Smell 1.01N Foodborne Illness

8. Did You Know???? • These foods could potentially carry the following foodborne illnesses: FoodFoodborne Illness Any raw meat Campylobacter Ground Meats E-coli Shellfish Norwalk virus Raw vegatables Feces/raw sewage Contaminated water/ice Chicken Salmonella Seafood/Salads Hepatitis A Canned foods Botulism MOST COMMON 1.01N Foodborne Illness

9. People with a higher risk of foodborne illness Young children andolder adults Pregnantwomen Infants People with weakened immunesystems and individuals withcertain chronic diseases 1.01N Foodborne Illness

10. “Four key recommendations”for food safety • Clean • Separate • Cook • Chill Source: http://www.choosemyplate.gov/tipsresources/foodsafety.html 1.01N Foodborne Illness

11. Recommendation 1:CLEAN Washhands and food-contact surfaces often. 1.01N Foodborne Illness

12. Wash your hands! Hand washing is the most effective way to stop the spread of illness. 1.01N Foodborne Illness

13. How to wash hands • Wet hands with WARM water. • Soap and scrub for 20 seconds. • Rinse under clean, running water. • Dry completely using a clean cloth or paper towel. 1.01N Foodborne Illness

14. Sneezing, blowing nose & coughing or touching face and hair Handling pets Using bathroom orchanging diapers AND before ... Touching a cut or open sore Handling food Wash hands after … 1.01N Foodborne Illness

15. Clean during food preparation Wash and sanitize cutting boards, knives, dishes utensils and counter tops. Use hot soapy water and sanitizing solution after preparing each food and before going on to the next. 1.01N Foodborne Illness

16. Avoid spreading bacteria • Use paper towels or clean cloths to wipeup kitchen surfacesor spills. • Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer. 1.01N Foodborne Illness

17. Dirty dishcloths spread bacteria • Wet or damp dishcloths are ideal environments for bacterial growth. • Have a good supplyof 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 1.01N Foodborne Illness

18. Rinse fresh fruits and vegetable under tap water, including those with skins and rinds that are not eaten; rub firm skinned fruits and vegetables with a vegetable brush. Keep books, backpacks and shopping bags off the surfaces where food will be prepared or served Clean Foods

19. Recommendation 2: SEPARATE • Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods. 1.01N Foodborne Illness

20. … and a separate one for fresh produce. Use different cutting boards Use one cutting boardfor raw meat, poultry and seafood … 1.01N Foodborne Illness

21. Separate foods while shopping and storing. • Never bag or store raw meats with ready to eat foods. • Raw meats should be stored on the bottom of the refrigerator to keep juices from leaking onto ready to eat foods. 1.01N Foodborne Illness

22. 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. 1.01N Foodborne Illness

23. Recommendation 3: COOK • Cook foods to a safe temperature to kill microorganisms. 1.01N Foodborne Illness

24. Cook beef roasts and steaks to a 145 ° F minimum internal temperature. Pork should be 160 ° All poultry to a minimum temperature of 165° for the prevention of salmonella And ground beef to a minimum temperature of 160 °for the prevention of e-coli. Keep hot lunches in an insulated container Use a food thermometer Recommendation 3: COOK! 1.01N Foodborne Illness

25. Recommendation 4: CHILL • Chill (refrigerate) perishable foods promptly and defrost foods properly. 40° for personal/home use and 41°F for or lower for food service 1.01N Foodborne Illness

26. Defrost properly • Never defrost at room temperature! • Thawing methods: • In the refrigerator • Under COLD water • In the microwave

27. Marinate food in the refrigerator Divide large volumes of food into small shallow containers to chill Include frozen gel packs in lunches Chill

28. DANGER ZONE Bacteria multiplyrapidly between use41 - 135°F food service 40-140 degrees for home use 1.01N Foodborne Illness

29. Remember: 1.01N Foodborne Illness

30. 1.01N Foodborne Illness