1. Food Safety THE Group March 18, 2014

2. Myth or Fact? Food poisoning isn’t that big of a deal. I just have to tough it out for a day or two and then it’s over. Myth!

3. Why is food safety important for everyone? Prevention of foodborne illnesses o Estimated 250,000 cases each year in Illinois Range from mild symptoms (flu-like) to severe o can cause serious complications or even death Safe handling tips provided by U.S. Department of Agriculture (USDA) and IL Department of Public Health (IDPH)

4. Why is food safety important for YOU? Devastating effects can result in a person with a compromised immune system Nausea/Vomiting Diarrhea Fever D e h y d r a t i o n Hospitalization D e a t h Abdominal Pain

5. 4 Simple Food Safety Steps

6. Myth or Fact? I should wash fruits or vegetables even if I’m going to peel them. Fact!

7. CLEAN Wash hands for at least 20 seconds: o before and after handling food o after using the restroom o after changing diapers o after handling pets Clean cooking surfaces and utensils with hot water and soap o 1 tbsp of chlorine bleach in 1 gallon of water Wash fruits and vegetables thoroughly before serving raw

8. SEPARATE Keep raw meats, poultry, seafood, and their juices away from cooked foods, fruits, and vegetables Use separate cutting boards and utensils when handling raw meats and vegetables

9. COOK Cook foods to correct temperatures o 160 degrees Fahrenheit for ground meats and egg dishes o 145 degrees Fahrenheit for beef, veal, pork, and lamb steaks, roasts, and chops o 165 degrees Fahrenheit for poultry, casseroles, and reheating leftovers How to use a food thermometer: o Meats and poultry: stick in thickest part, but don't stick in bone or fat o Casseroles and mixed dishes: stick in center of food

10. Myth or Fact? It’s OK to thaw meat on the counter. Since it starts out frozen, bacteria isn’t really a problem. Myth!

11. CHILL Temperature Danger Zone (TDZ): 40 - 140 degrees Fahrenheit o temperature where harmful bacteria grows most quickly Refrigerator temperature o at or below 40 degrees Fahrenheit Freezer temperature o at or below 0 degrees Fahrenheit Never leave foods out for more than 2 hours

12. Thawing/Defrosting Never thaw at room temperature! o Thaw meat, poultry, and seafood in the refrigerator  Safe in refrigerator for 3 to 5 days o Can defrost in the microwave, but must cook right away  Some of the meat may begin cooking and reach the TDZ! o Or in cold water  Do not remove from packaging  Change water every 30 minutes

13. How Should your refrigerator be organized?

14. Other Food Safety Tips For YOU Pasteurized Dairy Products Only No Raw Eggs o Eggnog, shakes, mousse, custard, Caesar salad dressing No Sushi or Sashimi No Raw or Rare Meat. Choose Well-Done

15. Shopping for Food Safety Check expiration dates Avoid these items Avoid cheeses that show signs of mold Shop for frozen/cold items last Throw out leftovers in refrigerator within 3-4 days and in freezer within 3-4 months Breaks in skin on fruits/ veggies Dents/ bulges on cans Cracked eggs in box

16. Water Safety Filter your own water at home Boil tap water for 3 minutes, let cool, pour into clean container, and store in the refrigerator Buy beverages in a can or a bottle o Look for water bottles that are labeled “purified”  www.nsf.org: List of bottling companies that meet standards for safe water www.nsf.org Avoid fountain drinks and ice cubes

17. More information! FoodSafety.gov o http://www.foodsafety.gov/ U.S. Department of Agriculture o http://www.usda.gov/ Google: FDA Food Safety and HIV FDA Foodborne Illness - People at Risk

18. Questions?