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Food Safety

Food Safety. Foodborne Illness Can Cause More than a Stomach Ache!. Estimated annual occurrence : 48 million cases of foodborne illness 128,000 hospitalizations 3 , 000 deaths from foodborne illness (Scallan , et al . , 2011).

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Food Safety

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  1. Food Safety Foodborne Illness Can Cause More than a Stomach Ache!

  2. Estimated annual occurrence: • 48 million cases of foodborne illness • 128,000 hospitalizations • 3,000 deaths from foodborne illness (Scallan, et al., 2011) This means that approximately 1 in every 6 people suffer from a foodborne illness during the year Magnitude of Foodborne Illness

  3. Young children Elderly Infants Pregnant women Those with weakenedimmune systems Individuals at Higher Risk for Getting a Foodborne Illness

  4. A disease transmitted by food • Common Types & Locations: • E.Coli – from beef or contaminated water • Salmonella – from uncooked eggs and poultry • Botulism – dented or bulging cans (improperly processed canned foods) • Staphylococcus – personal hygiene, coughing/sneezing while preparing foods • Listeria – deli meats • Toxoplasmosis – kitty liter (pregnant women are most at risk) Food Born(e) Illness

  5. Signs and symptoms Fever Diarrhea Upset stomach Dehydration(sometimes severe) Vomiting

  6. Bacteria grows rapidly and thrives in certain conditions we know as FAT TOM! Food Acidity Time Temperature Oxygen Moisture FAT- TOM

  7. Rule of Thumb- Don’t count on these to test for food safety! Sight Taste Smell

  8. Recommendation 1:CLEAN Cleanhands, food-contact surfaces, fruits and vegetables.

  9. Wash your hands! Hand washing is the most effective way to stop the spread of illness.

  10. 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. • Turn off faucet with towel.

  11. Wash hands after … Sneezing, blowing nose & coughing Handling pets Using the toilet orchanging diapers AND before ... Touching a cut or open sore Handling food

  12. Avoid spreading bacteria • Use paper towels or clean cloths to wipe up kitchen surfaces or spills. • Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer.

  13. Recommendation 2: SEPARATE Separateraw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.

  14. Use different cutting boards Use one cutting boardfor fresh produce and a separate one for raw meat, poultry and seafood.

  15. Cross contamination is transferring bacteria from one food product to another. Cross Contamination

  16. Recommendation 3: COOK Cook foods to a safe temperature to kill micro-organisms.

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

  18. Recommendation 4: CHILL Chill (refrigerate) perishable foods promptly and defrost foods properly.

  19. The TWO-hour rule • Refrigerate perishable foods so TOTAL time at room temperature is less than TWO hours or only ONE hour when room temperature is above 90 degrees. • Perishable foods include: • Meat, poultry, fish, eggs, tofu • Dairy products • Pasta, rice, cooked vegetables • Fresh, peeled/cut fruits and vegetables

  20. DANGER ZONE Bacteria multiply rapidly between 41 and 135° F.

  21. Recommended refrigerator & freezer temperatures • Set refrigerator at40 degrees F or below. • Set freezer at0 degrees F.

  22. The THAW LAW • Plan ahead to defrost foods. • The best way to thaw perishable foods is in the refrigerator.

  23. On the bottom shelf of the refrigerator • In COLD water • In the microwave • NEVER out on the counter!!!!  Defrosting/Thawing Meat

  24. If in Doubt, Toss it Out! • Refrigerated leftovers may become unsafe within 3 to 4 days.

  25. Keep hot foods hot • Keep cold foods cold • NO DANGER ZONE (41-135) • Serve foods immediately and pack up leftovers in shallow air-tight containers right away! JustRemember!

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