1. Food Safety Guidelines
“Used with permission”
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2. 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
Updated slightly January 2007
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3. 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:
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4. Estimates of foodborne illnesses in the U.S. each year:
76 million people become ill
5,000 people die
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5. Common Signs and Symptoms
Diarrhea
Upset stomach
Fever
Dehydration (sometimes severe)
Vomiting
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6. 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.
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7. Don’t count on these to test for food safety!
Sight
Smell
Taste
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8. 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
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9. 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
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10. “Four key recommendations” for food safety
Clean
Separate
Cook
Chill
Source:
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11. Recommendation 1: CLEAN Wash hands and food-contact surfaces often.
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12. 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.
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13. 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.
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14. 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
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15. 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.
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16. 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.
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17. 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
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18. 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
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19. Recommendation 2: SEPARATE
Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods.
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20. Use different cutting boards
Use one cutting board for raw meat, poultry and seafood …
… and a separate one for fresh produce.
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21. 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.
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22. 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.
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23. Recommendation 3: COOK
Cook foods to a safe temperature to kill microorganisms.
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24. 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
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25. 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
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26. Defrost properly Never defrost at room temperature! Thawing methods:
In the refrigerator
Under COLD water
In the microwave
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27. Chill Marinate food in the refrigerator
Divide large volumes of food into small shallow containers to chill
Include frozen gel packs in lunches
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28. Bacteria multiply rapidly between use 41 - 135°F food service
DANGER ZONE
Bacteria multiply rapidly between use °F food service
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29. Remember:
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