Food Safety Guidelines “Used with permission” 12/4/2018 1.01N Foodborne Illness

Joyce Jensen, CFSP Alice Henneman, MS, RD Lincoln-Lancaster County Health Dept. Alice Henneman, MS, RD University of Nebraska-Lincoln Extension in Lancaster County Download this PowerPoint at http://lancaster.unl.edu/food/mypyramid-foodsafety.shtml Updated slightly January 2007 12/4/2018 1.01N Foodborne Illness

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 12/4/2018 1.01N Foodborne Illness

Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill 5,000 people die 12/4/2018 1.01N Foodborne Illness

Common Signs and Symptoms Diarrhea Upset stomach Fever Dehydration (sometimes severe) Vomiting 12/4/2018 1.01N Foodborne Illness

Why gamble with your health? Death Meningitis 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 hour to 6 weeks to become ill from unsafe foods. 12/4/2018

Don’t count on these to test for food safety! Sight Smell Taste 12/4/2018 1.01N Foodborne Illness

Did You Know???? These foods could potentially carry the following foodborne illnesses: Food Foodborne 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 12/4/2018 1.01N Foodborne Illness

People with a higher risk of foodborne illness Pregnant women Young children and older adults Infants People with weakened immune systems and individuals with certain chronic diseases 12/4/2018 1.01N Foodborne Illness

“Four key recommendations” for food safety Clean Separate Cook Chill Source: http://www.choosemyplate.gov/tipsresources/foodsafety.html 12/4/2018 1.01N Foodborne Illness

Recommendation 1: CLEAN Wash hands and food-contact surfaces often. 12/4/2018 1.01N Foodborne Illness

Hand washing is the most effective way to stop the spread of illness. Wash your hands! Hand washing is the most effective way to stop the spread of illness. 12/4/2018 1.01N Foodborne 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. 12/4/2018 1.01N Foodborne Illness

Wash hands after … AND before ... Sneezing, blowing nose & coughing or touching face and hair Handling pets Using bathroom or changing diapers Handling food AND before ... Touching a cut or open sore 12/4/2018 1.01N Foodborne Illness

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. 12/4/2018 1.01N Foodborne Illness

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. 12/4/2018 1.01N Foodborne Illness

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 12/4/2018 1.01N Foodborne Illness

Clean Foods 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 12/4/2018

Recommendation 2: SEPARATE Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods. 12/4/2018 1.01N Foodborne Illness

Use different cutting boards Use one cutting board for raw meat, poultry and seafood … … and a separate one for fresh produce. 12/4/2018 1.01N Foodborne Illness

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. 12/4/2018 1.01N Foodborne Illness

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. 12/4/2018 1.01N Foodborne Illness

Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms. 12/4/2018 1.01N Foodborne Illness

Recommendation 3: COOK! Use a food thermometer 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 12/4/2018 1.01N Foodborne Illness

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 12/4/2018 1.01N Foodborne Illness

Defrost properly Never defrost at room temperature! Thawing methods: In the refrigerator Under COLD water In the microwave 12/4/2018

Chill Marinate food in the refrigerator Divide large volumes of food into small shallow containers to chill Include frozen gel packs in lunches 12/4/2018

Bacteria multiply rapidly between use 41 - 135°F food service DANGER ZONE Bacteria multiply rapidly between use 41 - 135°F food service 12/4/2018 1.01N Foodborne Illness

Remember: 12/4/2018 1.01N Foodborne Illness

12/4/2018 1.01N Foodborne Illness