Partnership for Food Safety Education www.fightbac.org

1. 2011 Food Safety Mythbusters Partnership for Food Safety Education www.fightbac.org 2011 Partnership for Food Safety Education

2. Mythbusters reveals facts behind common myths about food handling practices in the home. 2011 Partnership for Food Safety Education

3. Myth Freezing foods kills harmful bacteria that can cause food poisoning. 2011 Partnership for Food Safety Education

4. Fact Although freezing food does prevent bacteria from multiplying, the only way to kill bacteria is to cook food to the proper temperature. 2011 Partnership for Food Safety Education

5. Rule of Thumb • When food is thawed, bacteria can still be present • Always use a food thermometer to measure the temperature of cooked foods 2011 Partnership for Food Safety Education

6. Myth I eat a vegetarian diet, so I don’t have to worry about food poisoning. 2011 Partnership for Food Safety Education

7. Fact Fruits and vegetables may carry a risk of foodborne illness just like any other food. 2011 Partnership for Food Safety Education

8. Rule of Thumb • In order to reduce your risk of contracting food poisoning, make sure you follow the four steps of keeping food safe: clean, separate, cook and chill. 2011 Partnership for Food Safety Education

9. Myth Plastic or glass cutting boards don’t hold harmful bacteria on their surfaces like wooden cutting boards do. 2011 Partnership for Food Safety Education

10. Fact Any type of cutting board can hold harmful bacteria on its surface. Every cutting board should be washed and sanitized after each use. 2011 Partnership for Food Safety Education

11. Rule of Thumb • Plastic, glass, granite, and hardwood cutting boards are dishwasher safe • Wooden cutting boards do not hold up well in the dishwasher and should be hand-washed • Cutting boards should be discarded after becoming excessively worn or developing hard-to-clean grooves 2011 Partnership for Food Safety Education

12. Myth Locally grown, organic foods will never give me food poisoning. 2011 Partnership for Food Safety Education

13. Fact Any food, whether organic or conventional, could become unsafe with illness-causing bacteria at any point during the chain from farm to table. 2011 Partnership for Food Safety Education

14. Rule of Thumb • Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten • Do not use soap, bleach, or detergent to wash produce • Packaged fruits or vegetables that are labeled “ready-to-eat” or “washed” do not need to be re-washed 2011 Partnership for Food Safety Education

15. So remember… 2011 Partnership for Food Safety Education

16. Frozen foods taste extra good, when you cook them like you should! 2011 Partnership for Food Safety Education

17. Organic and conventional foods are both great, as long as you clean, cook, chill and separate! 2011 Partnership for Food Safety Education

18. Fruits and veggies are healthy treats, be sure to wash them before you eat! 2011 Partnership for Food Safety Education

19. Regardless of the cutting board you choose, make sure to clean after its been used! 2011 Partnership for Food Safety Education

20. Presented by (insert name of your organization here) The Partnership’s mission is to end illness and death from foodborne infection. For more information, please visit our website: www.fightbac.org 2011 Partnership for Food Safety Education