Transcript Spending Your Calorie Salary

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“Used with permission”
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Alice Henneman, MS, RD
Joyce Jensen, CFSP
University of Nebraska-Lincoln
Extension in Lancaster County
Lincoln-Lancaster
County Health Dept.
Download this PowerPoint at
http://lancaster.unl.edu/food/mypyramid-foodsafety.shtml
Updated slightly January 2007
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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:
– http://www.mypyramid.gov
– http://www.fsis.usda.gov
– http://www.healthierus.gov/dietaryguidelines
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Estimates of foodborne illnesses
in the U.S. each year:
76 million people
become ill
5,000 people die
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Common Signs and Symptoms
Diarrhea
Fever
Upset stomach
Dehydration
Vomiting
(sometimes severe)
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Possibly Severe Results
Meningitis
Death
Paralysis
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Don’t count on these to
test for food safety!
Sight
Smell
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Taste
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Even IF tasting would tell …
Why risk getting sick?
A “tiny taste” may not
protect you …
as few as 10 bacteria
could cause some
foodborne illnesses!
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Why gamble with your health?
It takes about ½ hour
to 6 weeks to
become ill from
unsafe foods.
You may become
sick later even if you
feel OK after eating.
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Why risk other people’s health?
Is the food safe
for everyone at
the table?
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Some people have
a greater risk for
foodborne illnesses.
A food you safely
eat might make
others sick.
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Did You Know????
• These foods could potentially carry the
following foodborne illnesses:
Food
Foodborne Illness
Any raw meat
Campylobacter
Ground Meats
E-coli
Shellfish
Norwalk virus
Raw vegatables
Feces/raw sewage
Contaminated water/ice
Chicken
Salmonella
Seafood/Salads
Canned foods
MOST
COMMON
Hepatitis A
Botulism
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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
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Be a winner!
Increase your odds
of preventing a
foodborne illness
in YOUR HOME!
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“Key recommendations”
for food safety
The 2005 USDA Dietary
Guidelines give five
“Key Recommendations”
for food safety.
Source: http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
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Recommendation 1: CLEAN
Wash hands and food-contact
surfaces.
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Wash your hands!
Hand washing is the most effective way
to stop the spread of illness.
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How to wash hands
1. Wet hands with
WARM water.
2. Soap and scrub for
10-15 seconds.
3. Rinse under clean,
running water.
4. Dry completely
using a clean cloth
or paper towel.
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Wash hands after …
Handling pets
Using bathroom or
changing diapers
Sneezing, blowing
nose & coughing
or touching face and hair
AND before
...
Touching a cut or
open sore
Handling food
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Clean during food preparation
Wash and sanitize
cutting boards,
knives, utensils and
counter tops. Use
hot soapy water
and sanitizing
solution after
preparing each
food and before
going on to the
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next.
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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.
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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
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Recommendation 2: SEPARATE
•Separate raw, cooked, and ready-to-eat
foods while shopping, preparing or
storing foods.
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• Use different cutting boards
Use one cutting board
for raw meat, poultry
and seafood …
… and a separate
one for fresh
produce.
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•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.
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•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.
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Recommendation 3: COOK
• Cook foods to a safe temperature to kill
microorganisms.
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Recommendation 3: COOK!
• Cook chicken to a minimum
temperature of 170° for personal/home use and
165° for food service for the prevention of
salmonella.
• Ground beef to a minimum temperature of
1600 for personal/home use and 155° for food
service the prevention of e-coli.
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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
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DANGER
ZONE
Bacteria multiply
rapidly between
40-140°F personal/home
use 41 - 135°F food service
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Remember:
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