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Food Safety at the Grocery Store

Food Safety at the Grocery Store Centers for Disease Control and Prevention Estimates 76 million cases of foodborne illness per year 325,000 hospitalizations from foodborne illness per year 5,000 deaths from foodborne illness per year Why is there more foodborne illness?

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Food Safety at the Grocery Store

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  1. Food Safety at the Grocery Store

  2. Centers for Disease Control and Prevention Estimates • 76 million cases of foodborne illness per year • 325,000 hospitalizations from foodborne illness per year • 5,000 deaths from foodborne illness per year

  3. Why is there more • foodborne illness? • More people eat out • More fruits and vegetables are eaten • Food comes from all over the world • Advanced food preparation • Food prepared off-site

  4. Why is there more • foodborne illness? • Overuse of antibiotics • Decrease in levels of preservatives, sugar, fat, and salt in foods • Emerging pathogens • Improper food preparation

  5. Are you in the YOPI group?

  6. Common Pathogens Causing FBI • Campylobacter jejuni • Salmonella • E.coli 0157:H7 • Shigella • Cryptosporidium

  7. Symptoms of FBI • Diarrhea • Nausea • Vomiting • Severe headache • Stiff neck • Fever • Chills

  8. Foodborne Pathogens Need to Grow: • Food • Low Acid • Time > 4 hours • Temperature 41-140°F • Oxygen • Moisture

  9. Strategies to Prevent FBI While Purchasing Food • Plan your trip. • Bring a cooler with ice. • Know the store layout. • Map out the best route.

  10. Strategies to Prevent FBI While Purchasing Food • Loading the shopping cart Raw meats Produce Cleaners • Expiration dates • Damaged packages

  11. Sources of Contamination • Shopping cart • Check-out area • Bagging groceries • Packing food in car

  12. Child Care Providers Make a Difference Keeping Food Safe!

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