Don’t Get Bugged by a Foodbourne Illness Play It Safe: Food Safety Guideline

Bacteria in Food Foods containing bacteria that cause foodbourne illness can’t be seen, or smelled, or tasted

Cross contamination It is NOT safe to use the same cutting board for raw chicken to cut-up ingredients for a salad. Hot soapy water must be used to clean surface first.

Leftover Foods Place leftover foods in refrigerator as soon as possible Bacteria may grow in foods left out over two hours

Food Illness causes Mayonnaise is NOT the cause of illness due to acidic content Culprits may be meat, tuna, eggs, potatoes

Foods in dented cans If food can is dented, discard, DO NOT TASTE Bacteria may be growing in can

Ground Meat It is especially important that ground meat be cooked to 160 degrees for beef , Temperature for chicken is 165 Use a meat thermometer if unsure

General Guidelines If a food contains mold, it should be thrown away. Raw eggs pose a threat due to salmonella. Avoid eating raw cookie dough or cake batter. Stuffing a turkey the day before roasting is not recommended.

Guidelines (Continued) Use refrigerated ground meat within one or two days. Food left out overnight should be discarded, for example, pizza. Anything perishable left out of refrigerator for at least two hours should be thrown away.

Notes on Foodbourne Illness Clean all work surfaces thoroughly

Hand Washing Use hot soapy water to wash hands prior to handling food Foodbourne illness may present flu like symptoms Symptoms develop within 30 minutes to 6 hours to a few days

Play It Safe with Food Protect your Health