Transcript Be Food Safe, Cook

Food Safety
Prepared by
Dr. Sally Soileau
Nutrition Extension Agent
LSU AgCenter
How Times Have Changed
• A lot has changed – including the
way food is produced, distributed.
• Formerly, food produced close to
home.
• Many shopped daily, prepared and
ate food at home.
• In past, restaurant dining reserved
for special occasions.
How Times Have Changed
• Marketplace reflects global food
choices.
• Nearly 50% of food dollars are
from foods that others prepare, like
"carry out” or restaurant meals.
• New, dangerous bacteria and viruses
found in food – unknown years ago.
• Science identified illnesses caused by
bacteria and viruses in food.
Recognizing Foodborne Illness
• Foodborne illness, while
dangerous, is often easy to
prevent.
• Following basic rules of food
safety, you can prevent
foodborne illness for self and
others.
• Difficult for people to recognize
when harmful bacteria from
food made them ill.
• Difficult to tell if food is unsafe,
because you can’t see, smell,
or taste the bacteria it may
contain.
Recognizing Foodborne Illness
• Foodborne illness is sometimes
confused with other illnesses, such as a
stomach illness or flu symptoms.
• Signs & symptoms of foodborne illness:
- upset stomach
- diarrhea
- fever
-vomiting
-abdominal cramps
-dehydration
-more severe illness, even death
• If you are unsure of your condition, the
best thing is to check with your doctor.
Food Safety Facts
• Annually, 76 million people in the
United States become ill from harmful
bacteria in food; and about 5,000 die.
• There are more than 5 times the
number of dangerous bacteria in
food than we were aware of in 1942.
• One may become sick anytime from
20 minutes to 6 weeks after eating
food with harmful bacteria.
Some People Face Special Risks
• Some people are more likely to get sick
from harmful bacteria in food.
• Once sick, these individuals face risk of
serious health problems, even death.
• Those at greatest risk include:
-infants & young children.
-pregnant women.
-older adults.
-others with weakened immune systems.
Why are Older Adults More Susceptible to Foodborne
Illness?
• Immune systems weaken with age.
• Stomach acid decreases, which plays important
role in reducing number of bacteria in intestinal
tract.
• Underlying illnesses (such as diabetes, cancer
treatments, and kidney disease) may increase
risk of foodborne illness.
People who face special risks should not eat:
• Raw fin fish and shellfish, including oysters, clams,
mussels and scallops.
• Hot dogs and luncheon meats, unless reheated until
steaming hot.
• Raw or unpasteurized milk or soft cheeses, such as
feta, Brie, Camembert, blue-veined and Mexicanstyle cheese (unless labeled "made with pasteurized
milk“).
• Refrigerated pates or meat spreads (canned or shelfstable pates and meat spreads may be eaten)
• Refrigerated smoked seafood (unless contained in a
cooked dish, such as a casserole).
People who face special risks should not eat:
• Raw or lightly cooked egg or egg products
containing raw eggs such as salad
dressings, cookie or cake batter, sauces,
and beverages such as egg nog.
• Raw meat or poultry.
• Raw sprouts (alfalfa, clover and radish).
• Unpasteurized or untreated fruit or
vegetable juice (these juices will carry a
warning label).
Be Food Safe
Clean: Wash Hands and Surfaces Often
Wash hands with soap and
warm water for 20 seconds.
Always wash hands with warm, soapy water:
• before handling food
• after handling food
• after using the bathroom
• after changing a diaper
• after tending to a sick person
• after blowing nose, coughing or sneezing
• after handling pets
Be Food Safe
Clean Cutting Boards
• Bacteria can spread throughout kitchen and get on hands,
cutting boards, knives and countertops; frequent cleaning can
keep from this from happening.
Run cutting boards and utensils
through dishwasher or wash in hot
soapy water after each use.
Keep countertops clean by
washing with hot, soapy water
after preparing food.
Be Food Safe, Separate
Use one cutting board for raw meat,
poultry and seafood and another for
salads and ready-to-eat food.
Keep raw meat, poultry and seafood
and their juices apart from other food
items in grocery cart.
Store raw meat, poultry and seafood in
container or on plate, so juices can’t drip
on other foods.
Be Food Safe, Cook
• Looking at color and texture of food is not
enough—you have to use a food thermometer
to be sure
• According to USDA research, 1 out of every 4
hamburgers turns brown before it reaches safe
internal temperature
Thermy's™
Food Safety Rules
• Always use food thermometer when cooking.
Place thermometer in thickest part of foods, away
from bones and fat.
• Cook food to safe internal temperature.
Temperatures are in degrees Fahrenheit (°F).
• Check temperature in several places to ensure
even cooking.
• Wash food thermometer with hot, soapy water
after using it.
Kitchen Thermometers
• Food thermometer should be used to ensure cooked food is held at
safe temperatures until served.
• Many types of food thermometers, important to follow instructions for
your food thermometer.
• Cold foods should be held at 40° F or below.
• Hot food should be kept hot at 140° F or above.
Thermometer Tips
• Dial oven-safe:
Thermometer inserted into food at beginning
of cooking time and remains in food
throughout cooking.
Check thermometer as food cooks, to know
exactly when thick cuts of meat, such as
roasts or turkeys, are cooked to safe
temperature.
Thermometer Tips
• Dial instant-read:
Thermometer not designed to stay in food during
cooking; when you think food is cooked to safe
temperature, check with instant-read thermometer.
Insert instant-read thermometer into thickest part to
point marked on the probe – usually to depth of 2
inches.
15 to 20 seconds required for temperature display.
Thermometer Tips
• Digital instant-read:
Thermometer does not stay in food during
cooking – check temperature when you think
food is cooked; advantage – heat-sensing
device is in the tip of the probe.
Place tip of probe in center of thickest part of
food--at least 1/2 inch deep
10 seconds required for temperature to be
displayed
Be Food Safe, Cook
Stir, rotate the dish and cover food
when microwaving to prevent cold spots
where bacteria can survive.
Bring sauces, soups and gravies to
rolling boil when reheating.
Be Food Safe, Cool
• At room temperature, bacteria in food can
double in 20 minutes.
• Refrigerate foods quickly; cold temperatures
keep most harmful bacteria from multiplying.
• Won't harm refrigerator to place warm food
inside; will keep food – and you – safe.
• Set home refrigerator to 40°F or below.
• Set freezer unit to 0°F or below.
Use an appliance
thermometer to check
temperatures.
Chill: Did You Know?
• Refrigerate or freeze perishables,
prepared food and leftovers within 2
hours.
• Divide large amounts of leftovers into
shallow containers for quick cooling in
refrigerator.
Chill leftovers and takeout
foods within 2 hours, and
divide food into shallow
containers for rapid cooling.
Be Food Safe, Thaw
Thaw meat, poultry and seafood in the fridge,
not on counter, and don't overstuff fridge.
• Never thaw foods at room temperature; safely thaw food in
refrigerator.
• Thaw food outside refrigerator by immersing in cold water;
change water every half hour to keep water cold; cook
immediately after thawing.
• Thaw food in the microwave, then, be sure to continue cooking
right away.
• Marinate foods in the refrigerator.
• Don't pack refrigerator too full; cold air must circulate to keep
food safe.
Eating Out, Bringing In
• Sometimes it is easier and
more enjoyable to let someone
else do the cooking; there are
many eating options.
• All of these options, however,
do have food safety
implications.
Complete Meals-to-Go and Home-delivered Meals
• Meals may be purchased from grocery
stores, deli stores or restaurants.
• Ordering home-delivered meals from
restaurants or restaurant-delivery services is
also an option.
• For those who qualify, Meals on Wheels
provide a ready-prepared meal each day.
• Hot or cold ready-prepared meals are
perishable and can cause illness when
mishandled.
• Proper handling is essential to ensure the
food is safe.
Eating Out
• Goal is to have both a safe and
enjoyable dining experience when
dining out – (restaurant, senior
center or fast-food diner).
• State and local health departments
set the guidelines that all food
service establishments are required
to follow.
The Doggie Bag
• If you will not be arriving home within 2 hours
of being served (1 hour if temperatures are
above 90° F), it is safer to leave leftovers at
restaurant.
• Remember, the inside of a car can get warm;
bacteria grow rapidly. It is safer to go directly
home after eating and put leftovers in
refrigerator.
• Some senior centers do not allow food to be
taken away from site because it is easy for
bacteria to multiply to dangerous levels when
food is left unrefrigerated too long.
Be Food Safe: Summary
Putting the 2-hour Rule Into Action
• HOT FOODS: When you
purchase hot cooked food, keep
it hot.
• Eat food within 2 hours to
prevent harmful bacteria from
multiplying.
• If not eating within 2 hours – and
want to keep food hot – keep
food in oven set at temperature
to keep food at or above 140° F.
• COLD FOODS should be eaten
within 2 hours or refrigerated or
frozen for eating at another time.
Web site Resources
• Check out the senior food safety Web resource jointly
sponsored by the Food and Drug Administration and
AARP at www.cfsan.fda.gov/~dms/seniors.html
• Federal food safety – including the Food and Drug
Administration (www.cfsan.fda.gov) the Food Safety and
Inspection Service (www.fsis.usda.gov) and joint-Federal
information at (www.FoodSafety.gov)
• Partnership for Food Safety Education at
www.fightbac.org
Be Food Safe
If you have questions, please call the following toll-free hotlines:
• The Food and Drug Administration Hotline can answer
questions about safe handling of seafood, fruits and
vegetables, as well as rules that govern food safety in
restaurants and grocery stores: 1-888-SAFEFOOD.
• The USDA Meat and Poultry Hotline can answer questions
about safe handling of meat and poultry as well as many other
consumer food issues: 1-888-MPHotline (1-888-674-6854).
Resources
Be Food Safe, USDA and the Partnership for Food Safety Education
To Your Health-Food Safety for Seniors, 2006; FDA; USDA, FSIS
Made available by:
Dr. Sally Soileau, Nutrition Extension Agent, LSU AgCenter
Food Safety
Prepared by
Dr. Sally Soileau
Nutrition Extension Agent
LSU AgCenter