1.01 N 12/16/ Used 2013 with permission 1.01N Foodborne Illness 1

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1 1.01 N Used 12/16/2013 with permission 1.01N Foodborne Illness 1

2 Alice Henneman, MS, RD University of Nebraska-Lincoln Extension in Lancaster County Joyce Jensen, CFSP Lincoln-Lancaster County Health Dept. Download this PowerPoint at Updated slightly January

3 Acknowledgments Slide set is based on information provided by: United States Department of Agriculture United States Department of Health & Human Services For more information, visit:

4 Estimates of foodborne illnesses in the U.S. each year: 76 million people become ill 5,000 people die 4

5 Common Signs and Symptoms Upset stomach Fever Diarrhea Vomiting Dehydration (sometimes severe) 5

6 Why gamble with your health? Meningitis Why risk others health? Paralysis Death A tiny taste may not protect you as few as 10 bacteria could cause some foodborne illnesses! It takes about ½ hour to 6 weeks to become ill from unsafe foods. 12/16/2013

7 Don t count on these to test for food safety! Sight Smell Taste 7

8 Did You Know???? These foods could potentially carry the following foodborne illnesses: Food Any raw meat Ground Meats Shellfish Raw vegatables Feces/raw sewage Contaminated water/ice Chicken Foodborne Illness Campylobacter E-coli Norwalk virus Salmonella MOST COMMON 12/16/2013 Seafood/Salads Canned foods Hepatitis A Botulism 1.01N Foodborne Illness 8

9 People with a higher risk of foodborne illness Infants Pregnant women Young children and older adults People with weakened immune systems and individuals with certain chronic diseases 9

10 Four key recommendations for food safety 1. Clean 2. Separate 3. Cook 4. Chill Source: 10

11 Recommendation 1: CLEAN Wash hands and food-contact surfaces often. 11

12 Wash your hands! Hand washing is the most effective way to stop the spread of illness. 12

13 How to wash hands 1. Wet hands with WARM water. 2. Soap and scrub for 20 seconds. 3. Rinse under clean, running water. 4. Dry completely using a clean cloth or paper towel. 13

14 Wash hands after Using bathroom or changing diapers Handling pets Sneezing, blowing nose & coughing or touching face and hair AND before... Touching a cut or open sore Handling food 14

15 Clean during food preparation Wash and sanitize cutting boards, knives, dishes utensils and counter tops. Use hot soapy water and sanitizing solution after preparing each food and before going on to the next. 15

16 Avoid spreading bacteria Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine and dry in a hot dryer. 16

17 Dirty dishcloths spread bacteria Wet or damp dishcloths are ideal environments for bacterial growth. Have a good supply of dishcloths to avoid reusing them before laundry day. There are more germs in the average kitchen than the bathroom. Sponges and dishcloths are worst offenders. ~research by Dr. Charles Gerba 17

18 Clean Foods Rinse fresh fruits and vegetable under tap water, including those with skins and rinds that are not eaten; rub firm skinned fruits and vegetables with a vegetable brush. Keep books, backpacks and shopping bags off the surfaces where food will be prepared or served 12/16/2013

19 Recommendation 2: SEPARATE Separate raw, cooked, and ready-to-eat foods while shopping, preparing or storing foods. 19

20 Use different cutting boards Use one cutting board for raw meat, poultry and seafood and a separate one for fresh produce. 20

21 Separate foods while shopping and storing. Never bag or store raw meats with ready to eat foods. Raw meats should be stored on the bottom of the refrigerator to keep juices from leaking onto ready to eat foods. 12/16/ N Foodborne Illness 21

22 Use clean plates NEVER serve foods on a plate that previously held raw meat, poultry or seafood unless the plate has first been washed in hot, soapy water. 22

23 Recommendation 3: COOK Cook foods to a safe temperature to kill microorganisms. 23

24 Recommendation 3: COOK! Cook beef roasts and steaks to a 145 F minimum internal temperature. Pork should be 160 All poultry to a minimum temperature of 165 for the prevention of salmonella And ground beef to a minimum temperature of 160 for the prevention of e-coli. Keep hot lunches in an insulated container Use a food thermometer 12/16/ N Foodborne Illness 24

25 Recommendation 4: CHILL Chill (refrigerate) perishable foods promptly and defrost foods properly. 40 for personal/home use and 41 F for or lower for food service 25

26 Defrost properly Never defrost at room temperature! Thawing methods: 1. In the refrigerator 2. Under COLD water 3. In the microwave 12/16/2013

27 Chill Marinate food in the refrigerator Divide large volumes of food into small shallow containers to chill Include frozen gel packs in lunches 12/16/2013

28 DANGER ZONE Bacteria multiply rapidly between use F food service 28

29 Remember: 29

30 30

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