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

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

3. 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.

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

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

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

7. 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

8. 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.

9. 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.

10. Notes on Foodbourne Illness
Clean all work surfaces thoroughly

11. 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

12. Play It Safe with Food
Protect your Health