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Food Safety at the Grocery Store PowerPoint Presentation
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Food Safety at the Grocery Store

Food Safety at the Grocery Store

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Food Safety at the Grocery Store

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Presentation Transcript

  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!