Transcript Don`t Get Bugged by a Foodbourne Illness

Don’t Get Bugged by a
Foodbourne Illness
Play It Safe:
Food Safety Guideline
Bacteria in Food
Foods containing
bacteria that cause
foodbourne illness
can’t be seen, or
smelled, or tasted
Cross contamination
It is NOT safe to use
the same cutting
board for raw
chicken to cut-up
ingredients for a
salad.
Hot soapy water
must be used to
clean surface first.
Leftover Foods
Place leftover foods
in refrigerator as
soon as possible
Bacteria may grow
in foods left out over
two hours
Food Illness causes
Mayonnaise is NOT
the cause of illness
due to acidic content
Culprits may be
meat, tuna, eggs,
potatoes
Foods in dented cans
If food can is
dented, discard, DO
NOT TASTE
Bacteria may be
growing in can
Ground Meat
It is especially
important that
ground meat be
cooked to 160
degrees for beef ,
Temperature for
chicken is 165
Use a meat
thermometer if
unsure
General Guidelines
If a food contains mold, it should be
thrown away.
Raw eggs pose a threat due to
salmonella. Avoid eating raw cookie
dough or cake batter.
Stuffing a turkey the day before roasting
is not recommended.
Guidelines (Continued)
Use refrigerated ground meat within one
or two days.
Food left out overnight should be
discarded, for example, pizza.
Anything perishable left out of
refrigerator for at least two hours
should be thrown away.
Notes on Foodbourne Illness
Clean all work surfaces thoroughly
Hand Washing
Use hot soapy water
to wash hands prior
to handling food
Foodbourne illness
may present flu like
symptoms
Symptoms develop
within 30 minutes to
6 hours to a few
days
Play It Safe with Food
Protect your Health