1. 8 th Grade Life Skills Food Safety Notes & Food Safety Mythbusters

2. DID YOU KNOW… Food-borne illness causes an estimated 48 million illnesses and 3,000 deaths each year in the United States (Heart disease: 616,067, Cancer: 562,875, Accidents (unintentional injuries): 123,706)

3. What is a Food-Borne Illness? All illness that comes from eating food contaminated by bad bacteria or toxins Symptoms may occur within minutes to weeks afterwards Symptoms include nausea, diarrhea, vomiting, and/or fever Can lead to death in extreme cases

4. People with Increased Risk… Infants Young children Pregnant women and their unborn babies Older adults People with weakened immune systems

5. Food-Borne Illness Contd. Effects of ingesting harmful bacteria vary from person to person Some people may get very sick, others may have no symptoms

6. Video: 4 Steps Watch the series of 4 youtube videos on the 4 Steps of Food Saftey from the USDA. Link is below! http://www.youtube.com/watch?v=HBg03D1 474Q&list=PL1FB7B9DA0B767F87 http://www.youtube.com/watch?v=HBg03D1 474Q&list=PL1FB7B9DA0B767F87 Answer questions that go with the videos.

7. Partnership for Food Safety Education www.fightbac.org 2011 Partnership for Food Safety Education

9. Myth Freezing foods kills harmful bacteria that can cause food poisoning. 2011 Partnership for Food Safety Education

10. Fact Although freezing food does prevent bacteria from multiplying, the only way to kill bacteria is to cook food to the proper temperature. 2011 Partnership for Food Safety Education

11. Rule of Thumb When food is thawed, bacteria can still be present Always use a food thermometer to measure the temperature of cooked foods 2011 Partnership for Food Safety Education

12. Myth I eat a vegetarian diet, so I don’t have to worry about food poisoning. 2011 Partnership for Food Safety Education

13. Fact Fruits and vegetables may carry a risk of foodborne illness just like any other food. 2011 Partnership for Food Safety Education

14. Rule of Thumb In order to reduce your risk of contracting food poisoning, make sure you follow the four steps of keeping food safe: clean, separate, cook and chill. 2011 Partnership for Food Safety Education

15. Myth Plastic or glass cutting boards don’t hold harmful bacteria on their surfaces like wooden cutting boards do. 2011 Partnership for Food Safety Education

16. Fact Any type of cutting board can hold harmful bacteria on its surface. Every cutting board should be washed and sanitized after each use. 2011 Partnership for Food Safety Education

17. Rule of Thumb Plastic, glass, granite, and hardwood cutting boards are dishwasher safe Wooden cutting boards do not hold up well in the dishwasher and should be hand-washed Cutting boards should be discarded after becoming excessively worn or developing hard-to-clean grooves 2011 Partnership for Food Safety Education

18. Myth Locally grown, organic foods will never give me food poisoning. 2011 Partnership for Food Safety Education

19. Fact Any food, whether organic or conventional, could become unsafe with illness-causing bacteria at any point during the chain from farm to table. 2011 Partnership for Food Safety Education

20. Rule of Thumb Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten Do not use soap, bleach, or detergent to wash produce Packaged fruits or vegetables that are labeled “ready-to-eat” or “washed” do not need to be re-washed 2011 Partnership for Food Safety Education

22. Frozen foods taste extra good, when you cook them like you should!

23. 2011 Partnership for Food Safety Education Organic and conventional foods are both great, as long as you clean, cook, chill and separate!

24. 2011 Partnership for Food Safety Education Fruits and veggies are healthy treats, be sure to wash them before you eat !

25. 2011 Partnership for Food Safety Education Regardless of the cutting board you choose, make sure to clean after its been used!

26. 2011 Partnership for Food Safety Education The Partnership’s mission is to end illness and death from foodborne infection. For more information, please visit our website: www.fightbac.org Presented by (insert name of your organization here)

27. REFERENCES: www.Slideshare.com