1. Food Safety How to Not Let Food Kill You

2. Food Poisoning
By: Sheila Tarrant

3. What is food poisoning?
Food poisoning is also known as foodborne illness or food borne disease
This is any illness that results from eating contaminated food
CDC estimates that each year roughly 1 in 6 Americans or 48 million people gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases.

4. Number of Cases
According to the CDC, these are the top 5 pathogens contributing to domestic foodborne illness.

5. What are some causes?
Harmful bacteria are the most common causes but here are a few other causes:
Viruses
Molds, toxins, and contaminates
Parasites
Allergens

6. Symptoms of Food Poisoning
The symptoms include:
Nausea
Vomiting
Watery diarrhea
Fever
Abdominal pain and cramping
These symptoms could start in hours to even days after eating contaminated food.

7. Steps to Prevention Wash your hands, utensils, and food prep
surfaces often
You want to wash your hands with warm soapy water, use hot soapy water for utensils, cutting boards, and surfaces
Keep raw foods separate from ready to eat foods
When shopping keep raw meat, seafood, and poultry away from prepared foods to prevent cross contamination

8. Prevention Cook foods to a safe temperature
Cook ground beef to 160 F, steaks, roasts chops, such as lamb, pork and veal, to at least 145 F, chicken and turkey to 165 F. The safest way to insure your food is cooked properly is to use a food thermometer.
Make sure to defrost food safely
Don't thaw food at room temperature, the safest way to thaw food is to defrost it in the refrigerator. However if you decided to use a frozen food later and you use a microwave to defrost, be sure to cook it immediately.

9. Reporting Food Poisoning
If you believe you or someone you know became ill from eating a certain food, please contact your local health department
Lake Jackson local department #
For more information about food safety please visit foodsafety.gov

10. Websites Used http://www.cdc.gov/foodsafety/prevention.html

11. 1) Store raw meats at bottom of frig
Why?... 

12. 2) Avoid the Danger Zone
Bacteria multiply fastest at ___________________
Refrigerate to _______ within ____ hours.
“Keep it ______; Keep it _____; or _______________________.”

13. 3) Thaw frozen foods either very slowly (in frig) OR very quickly (in water or microwave)
On a plate or pan
If thaw in microwave then must ___________

14. 4) Wash hands w soap & water
______ water is better than ______
Minimum ______ seconds
______ ‘em & ______ ‘em

15. 5) Wash fruits and veggies
Esp. rough skins
(e.g. strawberries, potatoes, cantaloupe)
Brush under running water

16. 6) Use separate cutting boards & lots of ‘em
Have multiple ________________ cutting boards.
Use a _____________ board for raw meats
Use a _______________board for fruits & veggies
Wash in _________________
Also clean the ___________________ and utensils.
Why not? ______________
What’s wrong? _________________

17. 7) Cook meats to proper temps
Note proper location
Note proper location on poultry

18. 8) Reheat leftovers to “piping hot”
o F
So hot U have to let it cool down before U eat it.

19. 9) When in DOUBT, throw it OUT!
________, ______________, and ___________ are NOT reliable indicators of contaminated foods.