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To Your Health! Food Safety for Seniors

Learn how to keep yourself and your loved ones safe from foodborne illnesses. This guide provides valuable tips and information on food safety for seniors, including the importance of clean and separate food handling, cooking to proper temperatures, and proper storage and refrigeration techniques. Follow the five steps to ensure safe food practices and minimize the risk of foodborne illness.

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To Your Health! Food Safety for Seniors

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  1. Safe Food for Tennessee To Your Health! Food Safety for Seniors

  2. Why Worry? • You are different. • Microorganisms are different. • Our food is different.

  3. You Are Different • Changes in your immune system. • More likely to have a chronic disease. • More likely to be taking medications.

  4. Microorganisms are Different They cause more serious complications • E coli 0157:H7 can cause thrombotic thrombocytopenic purpura (TTP). • Campylobacter jejuni can cause life-threatening blood infection, colitis and Guillain-Barré syndrome. • Salmonella can cause reactive arthritis.

  5. Our Food is Different • Food production is centralized. • Our food supply is global. • We live in a world withterrorism ( both domestic and foreign).

  6. Do You… • Overcook meat to be sure it gets done? • Leave leftovers out so the family has food to eat during the day? • Keep your canned goods for years? • Like to eat your eggs a little runny?

  7. Follow the Five Steps Clean Separate Cook Chill Avoid food from unsafe sources

  8. Clean Wash hands and surfaces often • Hands in warm soapy water for 20 seconds. • Cutting boards, dishes, utensils and counter tops in hot soapy water. • Use paper or clean towels. • Wash produce. • Clean lids on canned foods.

  9. Separate Don’t cross-contaminate • Separate foods in your grocery cart. • Use separate cutting boards. • Use clean plate. • Don’t reuse marinades.

  10. Cook Cook to proper temperatures • Use a food thermometer. • Cook ground beef to at least 1600 F. • Reheat fully cooked hams to 1400 F. • Cook seafood to 1450 F.

  11. Cook Cook to proper temperatures • Cook eggs until firm. • Bring, sauces, soups and gravy to a boil. • Reheat hot dogs and luncheon meats to steaming hot. • Cover, stir and rotate in the microwave.

  12. Is It Done Yet? Steaks & Roasts YES at 1450F

  13. Is It Done Yet? Fish YES at 1450F

  14. Is It Done Yet? Pork NO at 1450F at 1600F

  15. Is It Done Yet? Ground beef YES at 1600F

  16. Is It Done Yet? Egg Dishes NO at 1450F at 1600F

  17. Is It Done Yet? Chicken Breasts NO at 1450F at 1650F

  18. Is It Done Yet? Chicken YES at 1650F

  19. Chill Refrigerate promptly • Refrigerate or freeze within 2 hours. • Thaw in refrigerator, cold water or microwave. • Divide large amounts. • Follow recommended storage times.

  20. Avoid Unsafe Food • Buy pasteurized dairy and juice. • Buy refrigerated eggs. • Avoid unsafe or unclean conditions. • Buy cans free from dents, cracks or bulging lids.

  21. Follow the Dates • Open Dates • Sell-By date • Best if Used By (or Before) date • Use-By date • Closed or coded dates

  22. What are the Five Steps? Clean Separate Cook Chill Avoid food from unsafe sources

  23. It’s Not Your Father’s Upset Stomach and Diarrhea Complications from a seriously bad bug can lead to… • Blood infections • Arthritis • Nervous system disorders • Kidney failure • Death

  24. Make safe food handling a lifelong commitment to minimize your risk of foodborne illness. For more information on preventing foodborne illness, contact your local Extension office.

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