1. Food Safety is for Everyone
Learning Module 1: Foodborne Illness
USDA
The Science of Maryland Agriculture

2. Foodborne illness is…
“Terrible Fever” by Ankarino is licensed under CC BY-2.0.
…when a person becomes ill after ingesting contaminated foods or beverages.

3. foodborne illness causes:
Each year, in the U.S.,
foodborne illness causes:
48 million people to get sick
(or 1 out of 6)
128,000 to be hospitalized
3,000 deaths
Centers for Disease Control and Prevention 2017 Estimates

4. Symptoms of Foodborne Illness
Nausea
Vomiting
Diarrhea
Abdominal
cramping
Fever
Headache
Dehydration

5. Causes of Foodborne Illness
Biological hazards (bacteria, viruses, and parasites)
Chemical hazards (cleaning agents, toxins)
Physical hazards (bone, glass,
metal, false fingernails, plastics)
Parasites

6. Causes of Foodborne Illness

7. Bacterial grow rapidly.
Their population can double every 15 minutes.
00:00
00:15
00:30
00:45
01:00
“1F4DF” by Emojione is licensed under CC BY-SA 4.0.

8. Bacterial grow rapidly.
Their population can double every 15 minutes.
Number of bacteria
Time (hours)

9. Infants and young children, the elderly, pregnant women, and immunocompromised patients are most at risk for foodborne illness.

10. Foodborne illness is common and under-reported
Foodborne illness is common and under-reported. It is costly to those who become sick and to eating establishments.

11. Foodborne illness is a
growing problem. Some microbes have developed resistance to antibiotics.
Staff Sgt. Marcus Morris / U.S. Air Force

12. That means contaminated foods can potentially spread farther.
Foodborne illness is a growing problem. More of our food comes from large, centralized distribution centers.
“Modern pallet racking with pallet handling area” by Axisadman is licensed under CC BY-SA 3.0.
That means contaminated foods can potentially spread farther.

13. Travelers can become infected and spread disease anywhere they travel.
Foodborne illness is a growing problem. People travel more widely and frequently.
Travelers can become infected and spread disease anywhere they travel.

14. Contaminants that cause foodborne illness can come from people handling the food, surfaces that contact the food, or air, water, or soil.

15. Foods Most Associated with Foodborne Illess
Raw foods that come from animals (like meat and eggs)
Raw or undercooked shellfish
Fruits and vegetables
Raw sprouts (like alfalfa sprouts)
Unpasteurized milk, cheese, and juice

16. Staphylococcus aureus (3%) Clostridium perfringens (10%)
Top 5 Illness-Causing Foodborne Pathogens in the U.S.
Campylobacter (9%)
Staphylococcus aureus (3%)
Clostridium perfringens (10%)
Salmonella (11%)
Norovirus (56%)
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

17. Top 5 Death-Causing Foodborne Pathogens in the U.S.
Campylobacter (6%)
Salmonella(32%)
Norovirus (13%)
Listeria (21%)
Toxoplasma gondii (28%)
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

18. There are 4 important steps to preventing foodborne illness.
The following modules will cover each step in more detail.
“FSF LOGO” by U.S. Department of Agriculture is licensed under CC BY-ND 2.0.

19. Food Safety is for Everyone
Learning Module 2: Personal Hygiene
The Science of Maryland Agriculture

20. Handwashing is the single most important means of avoiding sickness and preventing the spread of disease.
“FSF LOGO” by U.S. Department of Agriculture is licensed under CC BY-ND 2.0.

21. Where To Wash Fingers Between fingers Palms Back of hands Wrists
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

22. Critical Handwashing Steps
Wash with warm water and soap.
Scrub for at least 20 seconds.
Rinse and dry with a clean cloth or paper towel.
“Flu Buster” by Thompson Rivers University is licensed under CC BY-NC-SA 2.0.

23. Plain soap is recommended in public, non-healthcare settings.
There is no evidence that anti-bacterial soap cleans more effectively than plain soap.
“Foam pump” by NordPack is licensed under CC BY-SA 3.0.
Plain soap is recommended in public, non-healthcare settings.

24. When Should You Wash Hands?
Before eating
After coughing, sneezing, or blowing your nose
After using the bathroom or changing a diaper
After taking out garbage
After touching animals

25. Food Safety is for Everyone
Learning Module 3: Cross Contamination
The Science of Maryland Agriculture

26. Cross contamination happens when harmful bacteria is transferred to food from utensils, people, or other food.

27. How cross contamination occurs:
Poor personal hygiene
Raw food contacts ready-to-eat food
Contact with contaminated surfaces
Improper storage
Contamination from consumers

28. Washing hands is the number one way to prevent cross contamination.
“FSF LOGO” by U.S. Department of Agriculture is
licensed under CC BY-ND 2.0.

29. Keeping different kinds of foods separated helps prevent cross contamination.
Joe Juarez / U.S. Air Force
“FSF LOGO” by U.S. Department of Agriculture is
licensed under CC BY-ND 2.0.

30. Everything that contacts food (like equipment, utensils, and cleaning cloths) must be washed frequently in hot, soapy water or in the dishwasher.
“Washing the dishes with soap” by peapod labs is licensed under CC BY-2.0.
“FSF LOGO” by U.S. Department of Agriculture is
licensed under CC BY-ND 2.0.

31. When grocery shopping, keep produce and raw meats apart from each other in your cart.
Staff Sgt. Marc I. Lane / U.S. Air Force
“FSF LOGO” by U.S. Department of Agriculture is
licensed under CC BY-ND 2.0.

32. Only use clean ice for drinks
Only use clean ice for drinks. Ice that has been used to keep food or drinks cold could be contaminated.
“Popsicles in Ice Cooler Food” by Steven Depolo is licensed under CC BY-2.0.
“FSF LOGO” by U.S. Department of Agriculture is
licensed under CC BY-ND 2.0.

33. Prevent hair from contaminating your food
Prevent hair from contaminating your food. Keep it tied back and covered while cooking.
Senior Airman Mikaley Kline / U.S. Air Force
“FSF LOGO” by U.S. Department of Agriculture is
licensed under CC BY-ND 2.0.

34. Food Safety is for Everyone
Learning Module 4: Temperature Matters
USDA
The Science of Maryland Agriculture

35. Temperature Matters! To prevent foodborne illness...
Foods must be cooked to a minimum internal temperature.
Foods must be cooled and refrigerated or frozen properly.
Foods must be thawed and reheated properly.
“Food thermometer 2” by Airman 1st Class Zachary Kee,
U.S. Air Force / Public Domain

36. Using a food thermometer confirms that food has reached a safe minimum temperature to prevent foodborne illness.
“FSF LOGO” by U.S. Department of Agriculture is
licensed under CC BY-ND 2.0.
U.S. Department of Agriculture, Food Safety and Inspection Service

37. Which burger is safe to eat?
“Hamburger – Patty and Bun, London” by Ewan Munro is licensed under CC BY-SA 2.0.
“In-N-Out 4.2 macro” by Bill Selak is licensed under CC BY-ND 2.0.
Even though this burger is brown inside, it is not safely cooked; it has not reached a safe minimum internal termpature.
This burger is safely cooked, even though it’s pink inside.
160° F
135° F

38. You can’t tell if foods are cooked to a safe minimum temperature just by looking. It’s safe to bite when the temperature is right!
“Ground beef” by UGA College of Ag and Environmental Science is licensed under CC BY-NC 2.0.
“FSF LOGO” by U.S. Department of Agriculture is
licensed under CC BY-ND 2.0.

39. Foods should be colder than 40° F or hotter than 140° F.
Keeping foods out of the “danger zone” is an important step in preventing foodborne illness.
212° F
cooking temperature
140° F
DANGER ZONE
bacteria grow and multiply rapidly
40° F
fridge
temperature
32° F
“FSF LOGO” by U.S. Department of Agriculture is
licensed under CC BY-ND 2.0.

40. Foods that are finished cooking must be cooled to 40 degrees within 2 hours.
Break large pots into several shallow containers
Cut large pieces of meat into smaller pieces
Don’t overfill the refrigerator
“FSF LOGO” by U.S. Department
Of Agriculture is licensed under
CC BY-ND 2.0.

41. Use a thermometer to make sure your refrigertor is 40° F or below and your freezer is 0° F or below.
“FSF LOGO” by U.S. Department of Agriculture is
licensed under CC BY-ND 2.0.

42. There are 3 safe ways to thaw frozen food:
In the refrigerator
In the microwave
In a pot of cold water
“Microwave oven (interior)” by Mk2010 is licensed under CC BY-SA 2.0.
“FSF LOGO” by U.S. Department of Agriculture is licensed under CC BY-ND 2.0.

43. After grocery shopping, get your groceries home as soon as possible.
“FSF LOGO” by U.S. Department
Of Agriculture is licensed under
CC BY-ND 2.0.
“Woman Loading Car Trunck from Blue Plastic Shopping Cart” by Polycart is licensed under CC BY-2.0.
Perishable groceries should not be out of the refrigerator for more than 2 hours.