1. Are You Feeding? Or Poisoning? Beginner’s overview and reminder for food safety

2. How Many Foodborne Illnesses? 48 million illnesses 1 in 6 128,000 hospitalizations, and 3,000 deaths in the United States each year.

3. 1 in 6 Get Sick Each Year

4. Greatest Cause? Raw foods raw meat, poultry, seafood eggs produce

5. CDC Report

7. How Many Pathogens? 25? 50? 150? 200?

8. How Many Pathogens? 200 known diseases transmitted through food

9. 20 Years Ago Unknown Many of the pathogens of greatest concern today: (e.g., Campylobacter jejuni, Escherichia coli O157:H7, Listeria monocytogenes, Cyclospora cayetanensis) were not recognized as causes of foodborne illness just 20 years ago.

10. Ecoli outbreak Shredded romaine lettuce 13 hospitalized, 3 kidney failures

11. Raw Cookie Dough “When I was growing up, we used to lick the spoon or the beaters from baking...”

12. Most Reported? Salmonella life threatening to: children, babies, pregnant women older people plus people with weakened immune system

13. T C

14. T: Temperature Danger Zone: 40- 140

15. T: Heat it quick 165 internal or higher; stir

16. T: Keep It Hot Sterno or heating element

17. T: Cool It Quick Check temp Cool quick Use ice bath NO ROOM TEMP!

18. T: Keep It Cold Keep cold foods cold - on ice

19. Whole steaks, chops, roasts, seafood: 145 Ground, eggs: 160 Poultry, leftovers: 165

20. C: Clean Clean hands Clean surfaces

21. C: Clean Don’t mix raw protein with raw produce

22. Let’s Review Pop Quiz!

23. C: Quiz: When do you wash your hands?

24. C: Quiz: What is a safe temperature for leftovers?

25. C: Quiz: What is wrong with this instruction? Pour the marinade on cooked meat.

26. C: Quiz Best way to wash equipment?

27. T: Quiz What is the danger zone?

28. T: Quiz: A food sat out for more than 2 hours - what do you do?

29. When in doubt Throw it out or Call USDA

30. http://barfblog.foodsafety.ksu.edu

31. Visit foodsafety.gov

32. http://www.fsis.usda.gov/Fact_Sheets/Cooking_For_Groups_Index/index.asp