Food Safety Be Food Safe

Project Sponsors USDA project funded through the Supplemental Nutrition Assistance Program School District of Philadelphia Department of Nutrition Sciences, Drexel University

What Is Foodborne Illness? Disease that comes from food that is contaminated with harmful pathogens: Bacteria Viruses Molds Preventable!

Bacteria and Viruses Bacteria/Virus Food Sources Salmonella (bacteria) Eggs, poultry, unpasteurized dairy products, contaminated raw produce E. coli (bacteria) Beef, unpasteurized milk, contaminated water, Listeria (bacteria) Soft cheeses, unpasteurized milk, deli meats and hot dogs Botulism (bacteria) Home-canned foods with a low acid content Campylobacter (bacteria) Poultry, unpasteurized milk, contaminated water Hepatitis A (virus) Shellfish, raw produce, contaminated water Norovirus (virus) Shellfish, foods infected by food workers Vibrio Infections (bacteria) Shellfish, raw oysters B. Cereus (bacteria) Rice, potatoes, pasta, cheeses Staphylococcus (bacteria) Foods that require no cooking (egg, tuna, chicken, potato salad; cream-filled pastries)

How Is Foodborne Illness Prevented? Key points from the Dietary Guidelines: Wash hands Rinse vegetables and fruits Prevent cross-contamination Cook foods to safe internal temperatures Store foods safely in the home

Fight BAC!® Follow the 4 safe food handling principles: Clean Separate Cook Chill

Clean Avoid cross-contamination Hands Practice proper hand-washing techniques Surfaces Clean all surfaces that food touches including utensils and appliances Clean out the fridge! Food Rinse all fruits and vegetables prior to eating, peeling, cutting, or cooking

Separate Always separate foods that are ready to eat from those that need to be cooked When shopping and storing: - Place raw seafood, meat, and poultry in plastic bags - Separate them from other foods in your grocery cart and bags

Separate When preparing and serving: Use separate cutting boards Separate foods when storing in the refrigerator Never place ready-to-eat food on a plate that previously held raw meat, poultry, eggs, or fish

Cook Measure cooked foods with a food thermometer at the THICKEST part Cook steaks, roasts, and chops to 145ºF Cook ground beef, pork, veal, and lamb to 160ºF Cook poultry to 165ºF Cook eggs until the yolk and white are firm Keep hot foods at a minimum of 140ºF Avoid the “danger zone” - 40-140°F

Chill Keep cold and cooked foods in the refrigerator, making sure it is set to 40° or below Refrigerate leftovers and takeout foods within 2 hours of being in the danger zone This should be 1 hour if the air temperature is above 90°F It includes the time in the shopping basket, car, and on the kitchen counter

Chill Throw away cooked leftovers after 4 days in the fridge Thaw frozen food in the refrigerator, cold water, or microwave – NEVER at room temperature! When in doubt, throw it out!

High-Risk Foods Some foods pose higher risk of causing foodborne illness Unpasteurized milk and cheese Raw or undercooked eggs, meat, poultry, and seafood Raw sprouts Look for the word PASTEURIZED on dairy products

High-Risk Populations Everyone is at risk for food-borne illness, but some populations are more at risk than others Pregnant women and their unborn children Infants and young children Older adults Those with cancer, HIV/AIDS, or other diseases that compromise the immune system

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