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Food Safety

Food Safety . THE Group March 18, 2014. Myth or Fact?. Food poisoning isn’t that big of a deal. I just have to tough it out for a day or two and then it’s over. Myth!. Why is food safety important for everyone?. Prevention of foodborne illnesses

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Food Safety

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  1. Food Safety THE Group March 18, 2014

  2. Myth or Fact? Food poisoning isn’t that big of a deal. I just have to tough it out for a day or two and then it’s over. Myth!

  3. Why is food safety important for everyone? • Prevention of foodborne illnesses • Estimated 250,000 cases each year in Illinois • Range from mild symptoms (flu-like) to severe • can cause serious complications or even death • Safe handling tips provided by U.S. Department of Agriculture (USDA) and IL Department of Public Health (IDPH)

  4. Why is food safety important for YOU? Devastating effects can result in a person with a compromised immune system Fever Nausea/Vomiting Abdominal Pain Diarrhea Hospitalization Dehydration Death

  5. 4 Simple Food Safety Steps

  6. Myth or Fact? I should wash fruits or vegetables even if I’m going to peel them. Fact!

  7. CLEAN • Wash hands for at least 20 seconds: • before and after handling food • after using the restroom • after changing diapers • after handling pets • Clean cooking surfaces and utensils with hot water and soap • 1 tbsp of chlorine bleach in 1 gallon of water • Wash fruits and vegetables thoroughly before serving raw

  8. SEPARATE • Keep raw meats, poultry, seafood, and their juices away from cooked foods, fruits, and vegetables • Use separate cutting boards and utensils when handling raw meats and vegetables

  9. COOK • Cook foods to correct temperatures • 160 degrees Fahrenheit for ground meats and egg dishes • 145 degrees Fahrenheit for beef, veal, pork, and lamb steaks, roasts, and chops • 165 degrees Fahrenheit for poultry, casseroles, and reheating leftovers • How to use a food thermometer: • Meats and poultry: stick in thickest part, but don't stick in bone or fat • Casseroles and mixed dishes: stick in center of food

  10. Myth or Fact? It’s OK to thaw meat on the counter. Since it starts out frozen, bacteria isn’t really a problem. Myth!

  11. CHILL • Temperature Danger Zone (TDZ): 40 - 140 degrees Fahrenheit • temperature where harmful bacteria grows most quickly • Refrigerator temperature • at or below 40 degrees Fahrenheit • Freezer temperature • at or below 0 degrees Fahrenheit • Never leave foods out for more than 2 hours

  12. Thawing/Defrosting • Never thaw at room temperature! • Thaw meat, poultry, and seafood in the refrigerator • Safe in refrigerator for 3 to 5 days • Can defrost in the microwave, but must cook right away • Some of the meat may begin cooking and reach the TDZ! • Or in cold water • Do not remove from packaging • Change water every 30 minutes

  13. How Should your refrigerator be organized?

  14. Other Food Safety Tips For YOU • Pasteurized Dairy Products Only • No Raw Eggs • Eggnog, shakes, mousse, custard, Caesar salad dressing • No Sushi or Sashimi • No Raw or Rare Meat. • Choose Well-Done

  15. Shopping for Food Safety • Check expiration dates • Avoid these items • Avoid cheeses that show signs of mold • Shop for frozen/cold items last • Throw out leftovers in refrigerator within 3-4 days and in freezer within 3-4 months Breaks in skin on fruits/ veggies Dents/ bulges on cans Cracked eggs in box

  16. Water Safety • Filter your own water at home • Boil tap water for 3 minutes, let cool, pour into cleancontainer, and store in the refrigerator • Buy beverages in a can or a bottle • Look for water bottles that are labeled “purified” • www.nsf.org: List of bottling companies that meet standards for safe water • Avoid fountain drinks and ice cubes

  17. More information! • FoodSafety.gov • http://www.foodsafety.gov/ • U.S. Department of Agriculture • http://www.usda.gov/ Google: FDA Food Safety and HIV • FDA Foodborne Illness - People at Risk

  18. Questions?

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