Transcript FBI Prevention powerpoint

Foodborne Illness Can Cause
More than a Stomach Ache!
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Estimates of foodborne illnesses
in the U.S. each year:
• 76 million people
become ill
• 3,000 people die
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Signs and symptoms
Fever
Upset stomach
Vomiting
Diarrhea
Dehydration
(sometimes severe)
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Don’t count on these to
test for food safety!
Sight
Smell
Taste
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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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CLEAN
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Recommendation 1:CLEAN
Clean hands,
food-contact
surfaces, fruits
and vegetables.
Do NOT wash or rinse meat and poultry as
this could spread bacteria to other foods.
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Wash your hands!
Handwashing 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
20 seconds.
3. Rinse under clean,
running water.
4. Dry completely
using a clean cloth
or paper towel.
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Clean during food preparation
Wash cutting
boards, knives,
utensils and
counter tops in hot
soapy water after
preparing each food
and before going on
to the 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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SEPARATE
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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 fresh produce and a
separate one for raw meat,
poultry and seafood.
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When groovy isn’t a good thing
Replace cutting boards
if they become excessively
worn or develop
hard-to-clean grooves.
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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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COOK
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Recommendation 3: COOK
Cook foods to a safe
temperature to kill
microorganisms.
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Chicken and turkey
Thermy™ says: Cook chicken and turkey
(whole birds, legs, thighs & wings) to 165 degrees F.
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Ground meats
Thermy™ says: Cook hamburger, ground beef
and other ground meats to 160 degrees F
and ground poultry to 165 degrees F.
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Beef Steaks, pork, lamb
Thermy™ says: Cook beef, lamb and veal steaks
and roasts to 145 degrees F
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1 out of 4 hamburgers turns brown
before it has been cooked to a safe
internal temperature
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Source: United States Department of Agriculture/Food Safety & Inspection Service
http://www.pueblo.gsa.gov/cic_text/food/therm/researchfs.htm
Types of food thermometers
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CHILL
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Recommendation 4: CHILL
Chill (refrigerate)
perishable foods
promptly and
defrost foods
properly.
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DANGER
ZONE
Bacteria multiply rapidly
between
40 and 140 degrees F.
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The THAW LAW
• Plan ahead to defrost foods.
• REFRIGERATOR
• The best way to thaw
perishable foods is in the
refrigerator.
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2. Thaw under running water
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3. Microwave
only if food will be used
immediately
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The TWO-hour rule
Refrigerate perishable foods so
TOTAL time at room temperature
is less than TWO hours or
only ONE hour when temperature
is above 90 degrees F.
Perishable foods include:
• Meat, poultry, fish, eggs, tofu
• Dairy products
• Pasta, rice, cooked vegetables
• Fresh, peeled/cut fruits and
vegetables
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When to leave your leftovers
• Refrigerated leftovers
may become unsafe
within 3 to 4 days.
• If in doubt, toss it out!
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