1. To Your Health! Food Safety for Seniors Safe Food for Tennessee

2. Why Worry? You are different. Microorganisms are different. Our food is different.

3. You Are Different Changes in your immune system. More likely to have a chronic disease. More likely to be taking medications.

4. Microorganisms are Different They cause more serious complications E coli 0157:H7 can cause thrombotic thrombocytopenic purpura (TTP). Campylobacter jejuni can cause life- threatening blood infection, colitis and Guillain-Barré syndrome. Salmonella can cause reactive arthritis.

5. Our Food is Different Food production is centralized. Our food supply is global. We live in a world with terrorism ( both domestic and foreign).

6. Do You… Overcook meat to be sure it gets done? Leave leftovers out so the family has food to eat during the day? Keep your canned goods for years? Like to eat your eggs a little runny?

7. Follow the Five Steps Clean Separate Cook Chill Avoid food from unsafe sources

8. Clean Wash hands and surfaces often Hands in warm soapy water for 20 seconds. Cutting boards, dishes, utensils and counter tops in hot soapy water. Use paper or clean towels. Wash produce. Clean lids on canned foods.

9. Separate Don’t cross-contaminate Separate foods in your grocery cart. Use separate cutting boards. Use clean plate. Don’t reuse marinades.

10. Cook Cook to proper temperatures Use a food thermometer. Cook ground beef to at least 160 0 F. Reheat fully cooked hams to 140 0 F. Cook seafood to 145 0 F.

11. Cook to proper temperatures Cook eggs until firm. Bring, sauces, soups and gravy to a boil. Reheat hot dogs and luncheon meats to steaming hot. Cover, stir and rotate in the microwave. Cook

12. Is It Done Yet? at 145 0 F Steaks & Roasts YES

13. Is It Done Yet? at 145 0 F Fish YES

14. Is It Done Yet? at 145 0 F Pork NO at 160 0 F

15. Is It Done Yet? at 160 0 F Ground beef YES

16. Is It Done Yet? at 145 0 F Egg Dishes NO at 160 0 F

17. Is It Done Yet? at 145 0 F Chicken Breasts NO at 165 0 F

18. Is It Done Yet? at 165 0 F Chicken YES

19. Chill Refrigerate promptly Refrigerate or freeze within 2 hours. Thaw in refrigerator, cold water or microwave. Divide large amounts. Follow recommended storage times.

20. Avoid Unsafe Food Buy pasteurized dairy and juice. Buy refrigerated eggs. Avoid unsafe or unclean conditions. Buy cans free from dents, cracks or bulging lids.

21. Follow the Dates Open Dates –Sell-By date –Best if Used By (or Before) date –Use-By date Closed or coded dates

22. What are the Five Steps? Clean Separate Cook Chill Avoid food from unsafe sources

23. It’s Not Your Father’s Upset Stomach and Diarrhea Complications from a seriously bad bug can lead to… –Blood infections –Arthritis –Nervous system disorders –Kidney failure –Death

24. Make safe food handling a lifelong commitment to minimize your risk of foodborne illness. For more information on preventing foodborne illness, contact your local Extension office.