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

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

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

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

5. 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

7. CLEAN

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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

14. SEPARATE

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

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

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

18. 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.

19. COOK

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

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

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

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

24. 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

25. Types of food thermometers

26. CHILL

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

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

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

30. 2. Thaw under running water

31. 3. Microwave only if food will be used immediately

32. 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

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