1. 1 Food Safety at the Grocery Store

2. 2 Centers for Disease Control and Prevention Estimates  76 million cases of foodborne illness per year  325,000 hospitalizations from foodborne illness per year  5,000 deaths from foodborne illness per year

3. 3 Why is there more foodborne illness?  More people eat out F More fruits and vegetables are eaten F Food comes from all over the world F Advanced food preparation F Food prepared off-site

4. 4 Why is there more foodborne illness? F Overuse of antibiotics F Decrease in levels of preservatives, sugar, fat, and salt in foods F Emerging pathogens F Improper food preparation

5. 5 Are you in the YOPI group?

6. 6 Common Pathogens Causing FBI  Campylobacter jejuni  Salmonella  E.coli 0157:H7  Shigella  Cryptosporidium

7. 7 Symptoms of FBI  Diarrhea  Nausea  Vomiting  Severe headache  Stiff neck  Fever  Chills

8. 8 Foodborne Pathogens Need to Grow:  Food  Low Acid  Time > 4 hours  Temperature 41-140°F  Oxygen  Moisture

9. 9 Strategies to Prevent FBI While Purchasing Food  Plan your trip.  Bring a cooler with ice.  Know the store layout.  Map out the best route.

10. 10 Strategies to Prevent FBI While Purchasing Food  Loading the shopping cart Raw meats Produce Cleaners  Expiration dates  Damaged packages

11. 11 Sources of Contamination  Shopping cart  Check-out area  Bagging groceries  Packing food in car

12. 12 Child Care Providers Make a Difference Keeping Food Safe!