Foodborne Illness Can Cause More than a Stomach Ache! MyPyramid Food Safety Guidelines

Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill 3,000 people die

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

Don’t count on these to test for food safety! Sight Smell Taste

People with a higher risk of foodborne illness Infants Young children and older adults Pregnant women People with weakened immune systems and individuals with certain chronic diseases

CLEAN

Recommendation 1:CLEAN Clean hands, food-contact surfaces, fruits and vegetables. Do NOT wash or rinse meat and poultry as this could spread bacteria to other foods.

Handwashing is the most effective way to stop the spread of illness. Wash your hands! Handwashing is the most effective way to stop the spread of illness.

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.

Clean during food preparation Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food and before going on to the next.

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.

Dirty dishcloths spread bacteria Wet or damp dishcloths are ideal environments for bacterial growth. Have a good supply of 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

SEPARATE

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

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

When groovy isn’t a good thing Replace cutting boards if they become excessively worn or develop hard-to-clean grooves.

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.

COOK

Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms.

Chicken and turkey Thermy™ says: Cook chicken and turkey (whole birds, legs, thighs & wings) to 165 degrees F.

Ground meats Thermy™ says: Cook hamburger, ground beef and other ground meats to 160 degrees F and ground poultry to 165 degrees F.

Beef Steaks, pork, lamb Thermy™ says: Cook beef, lamb and veal steaks and roasts to 145 degrees F

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

Types of food thermometers

CHILL

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

Bacteria multiply rapidly between 40 and 140 degrees F. DANGER ZONE Bacteria multiply rapidly between 40 and 140 degrees F.

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

2. Thaw under running water

3. Microwave only if food will be used immediately

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

When to leave your leftovers Refrigerated leftovers may become unsafe within 3 to 4 days. If in doubt, toss it out!