FIGHT BAC

1. FIGHT BAC

2. Core Four Practices to Fight Bacteria: • Clean • Separate • Cook • Chill

3. Clean • Wash Hands and Surfaces Often! • Wash hands with WARM water and soap for at least 20 secondsbefore and after • Handling food • Touching hair • Touching face • Using the bathroom • Wash Cutting Boards, Dishes, Utensils, and Counter tops with HOT soapy water and before you go on to the next food.

4. Separate: DO NOT CROSS CONTAMINATE! • Cross contamination is how bacteria can be spread. • When handling raw meat, poultry, seafood, and eggs; keep these foods and their juices away from ready-to-eat- foods. • Separate raw meat, poultry, and seafood, and eggs away from other foods in your grocery cart, grocery bags, and in refrigerator.

5. Use one cutting board for fresh produce, and a separate one for raw meat, poultry, and seafood. • NEVER place cooked foods on a plate that previously held raw meat, poultry, seafood, or eggs.

6. Cook • Cook all foods to proper temperatures • Use a food thermometer to measure the internal temperature of cooked foods. • Cook Roasts and Steaks to a minimum of 145* F. • Poultry safe minimum temp of 165*F. • Check temp. in the innermost part of thigh and wing, and the thickest part of the breast.

7. Ground Meat- minimum temp. of 160* F • Ground meat has an increased chance of contracting bacteria during the grinding process! • Cook eggs until the yolk and white are firm, and not runny. • Cook Fish to 145*For until the flesh is opaque and separates easily with a fork • Color is NOT a reliable indicator of meats doneness!

8. Chill: Refrigerate Promptly! • Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. • Keep refrigerator set to 40* F or below. • Keel freezer set to 0* F or below. • Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or veggies sit at room temperature for more than two hours before putting them in the refrigerator or freezer.

9. Never defrost food at room temperature. • Food MUST be kept at a safe temperature during thawing. • Three safe ways to defrost food: • In the Refrigerator • In Cold Water • In the Microwave • Food Thawed in cold water or the microwave should be cooked IMMEDIATELY!

10. Bacteria Which Cause Food Borne Illnesses: • E. Coli- Found in the intestines of mammals, Contaminated meats, and contaminated milk and water. May be fatal to young children and the elderly. • Salmonella- Found in uncooked eggs and poultry • Campylobacter- found in uncooked poultry • C. Boltulinum- found in improperly canned foods, especially starchy foods. May be fatal • Listeria- Found in foods that are out for extended periods of time on a serving line without being stirred, continues to grow at refrigerator temps. • Staphylococcus- Found on human skin and membranes, then it is transferred to foods being prepared.

11. People at High Risk of FBI: • Elderly • Infants/Young Children • Pregnant Women • Individuals with a compromised Immune System.